Unbelievably moist, tender, and flavorful vanilla cupcakes are surprisingly dairy and egg-free and topped with delicious dairy-free vanilla buttercream.
INGREDIENTS FOR VANILLA CUPCAKES
Cake Flour: It is best to use cake flour versus all-purpose flour for vanilla cupcakes. It creates a softer and more tender cupcake.
Baking Powder: Baking powder is your leavening agent, which will help keep your vanilla cupcakes soft and help them rise while baking.
Dairy-Free Butter: I prefer to use EarthBalance vegan butter sticks, but any dairy-free butter will work for this recipe (but can alter the flavor).
Granulated Sugar: Sugar is your sweetener for your cupcakes.
Aquafaba: Aquafaba is the liquid from chickpeas and whips into soft peaks. Aquafaba is an egg-white replacement.
Vanilla Extract: Vanilla extract will enhance all the flavors in your vanilla cupcakes, so I highly recommend using two teaspoons for this recipe.
Dairy-Free Milk: Any type or brand of dairy-free milk will work for this recipe. I used Silk Vanilla Almond Milk.
Apple Cider Vinegar: Vinegar is added to your dairy-free milk to create dairy-free buttermilk.
HOW TO MAKE AQUAFABA
Drain liquid from a can of chickpeas then measure out 1/3 cup and save the remaining aside.
Using a hand mixer, whip the 1/3 cup of aquafaba in a mixing bowl, starting on low and slowly increasing to high.
Whip until stiff peaks form. Then add to batter mixture according to recipe instruction.
Save remaining aquafaba in an airtight container in the fridge for about five days or in the freezer for three months.
HOW TO MAKE VANILLA CUPCAKES
1. Whisk your dry ingredients: cake flour, baking powder, salt, and set aside.
2. Measure the dairy-free milk and mix in the tablespoon of apple cider vinegar and set aside.
3. Start making your aquafaba by draining the liquid from a can of chickpeas. Measure out 1/3 cup of aquafaba and whip with a hand mixer until soft light peaks form. Set aside until time to add to cake batter.
4. Using a stand mixer with the paddle attachment, beat room temperature butter and granulated sugar until light and fluffy.
5. Add in your whipped aquafaba and vanilla extract and mix until combined.
6. Alternate with your flour mixture and dairy-free buttermilk, adding it to the mixing bowl by starting and ending with flour. Add one-third of your flour, half your buttermilk, another third of your flour, remaining buttermilk, and the last third of the flour. Mix until just combined.
7. Place in a lined cupcake tin and bake at 325 degrees F for about 23 to 25 minutes or until a toothpick comes out clean.
8. Allow cooling completely before adding buttercream.
Dairy-Free Butter: Be sure to use softened butter. I usually sit it out for 30 minutes before making the buttercream or soften it in the microwave for 10 seconds, in 5-second intervals.
1. Beat the butter for about three to five minutes until light using a stand mixer or hand mixer.
2. Sift in the 3 cups of powdered sugar. Mix until combined.
3. Mix in 2 teaspoons of vanilla extract and continue mixing on medium for about 5 minutes.
Mixing your buttercream on medium for longer will create a lighter and smoother buttercream.
This recipe for vanilla cupcakes is dairy and egg-free, but I promise they are moist, tender, and flavorful that no one will suspect a difference.
Other cupcake recipes to try: