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Cupcake with a bite taken out of it on a plate.
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Ultimate Vegan Cupcakes

Prep Time30 minutes
Bake time22 minutes
Total Time52 minutes
Servings: 12
Calories: 341kcal
Author: Nisha Vora

Ingredients

Cupcakes

  • ¾ cup + 2 tablespoons (200 mL) soy milk, at room temperature (see Note 1)
  • 2 teaspoons apple cider vinegar or lemon juice
  • 2 cups (250g) all-purpose flour (see Note 2)
  • 1 tablespoon + 2 teaspoons (13.5g) cornstarch
  • Heaping ¼ teaspoon sea salt
  • 2 teaspoons (7g) baking powder
  • ¼ teaspoon baking soda
  • 1 cup (200g) organic cane sugar
  • 1 stick (112g) vegan butter in block form, melted
  • 3 tablespoons (42g) sunflower oil (or neutral oil of choice)
  • 1 tablespoon (15 mL) pure vanilla extract
  • ½ tablespoon orange zest
  • ⅛ teaspoon ground cardamom (optional)

Chocolate Buttercream Frosting (see Note 3)

  • 1 ½ cups (172g) organic powdered sugar (AKA confectioners or icing sugar)
  • ¼ cup + 2 tablespoons (36g) Dutch process cocoa powder (see Note 4)
  • 1 stick (112g) vegan butter in block form, softened at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ tablespoons plain plant-based milk of choice
  • ⅛ teaspoon fine sea salt, more as needed

Instructions

Cupcakes

  • Arrange a rack in the center of the oven. Preheat the oven to 325ºF / 165ºC. Line a 12-cup muffin pan with cupcake liners, ideally foil liners or silicone liners, as paper liners tend to squish the cupcakes. Spray liners lightly with cooking spray or brush with oil (this prevents the cupcakes from getting stuck).
  • Make the “buttermilk.” Measure out the soy milk and allow it to come to room temperature OR heat in the microwave for 10 seconds, stir, then heat for another 10 seconds, or until at room temp. Stir the vinegar into the milk and set aside to curdle.
  • In a large bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Whisk well. Now whisk in the sugar.
  • Add the melted butter to a medium bowl. Pour in the curdled “buttermilk,” oil, vanilla extract, orange zest, and cardamom if using. Whisk well to combine.
  • Add the wet ingredients to the dry ingredients. Use a silicone spatula to fold the wet into the dry until the batter is smooth without any flour clumps, taking care to not overmix.
  • Divide the batter across the muffin tins, filling them ⅔ full (or ¾ at the most; otherwise, the cupcake tops will spread out onto the pan and stick).
  • Transfer muffin tin to the oven. Bake at 325ºF for 22 to 24 minutes, or until the tops are rounded and a toothpick inserted into the center of the cupcake comes out clean or with only a few moist crumbs.
  • Transfer pan to a wire rack and cool cupcakes in the pan for just 5 minutes. Now gently remove each cupcake from the pan (don’t unwrap) and cool completely on the wire rack (this method prevents the bottoms from becoming soggy due to trapped steam).
  • Once cooled, use an offset spatula or piping bag to frost the cupcakes with Chocolate Buttercream Frosting. NOTE: If using silicone liners, pop the cupcakes out of their molds before frosting.
  • Store leftover cupcakes (frosted or unfrosted) in an airtight container at room temp for about 2 days. After that, store in the fridge for up to 6 days. Allow to come to room temp before consuming (otherwise, they are a bit dry and not as fluffy/soft).

Chocolate Buttercream Frosting

  • Sift the sugar and cocoa: Hold a fine-mesh sieve or sifter over a large enough bowl. Add the sugar and cocoa to the sieve and gently tap the side of the sieve to remove clumps and sift the ingredients into the bowl.
  • Add the softened butter to a medium-to-large bowl. Use an electric handheld mixer on medium speed to beat the butter until creamy and fluffy, about 1 minute. NOTE: You can also use your stand mixer if you prefer.
  • Add the sifted cocoa-sugar to the butter along with the vanilla, milk, and salt. Beat on low speed for 30 seconds, then gradually increase the speed to high. Beat until smooth, fluffy, and thick and it holds its shape, another 30 to 60 seconds.
  • Taste, adding more salt as desired. If the frosting is too thick or dry, add a teaspoon of milk and beat again. If too loose or wet, add a bit more cocoa powder and/or sugar and beat until the frosting holds its shape.

Notes

  1. Soy milk helps make these cupcakes, so try not to substitute it with another plant milk unless you have a soy allergy.
  2. For gluten-free substitute, see the FAQ section (question 5).
  3. If using piping bags for frosting, you may need to double the frosting, as this method uses a lot more frosting than spreading with a spoon/spatula. 
  4. To soften butter: slice the measured amount of butter into small pieces and let sit at room temperature until softened and malleable.