These classic cupcakes can easily be made vegan by swapping out regular milk for soy milk. They make the perfect carrier for your favorite frosting, too.


  • 1 cup milk (or use soy milk to make these vegan)
  • 1 tsp. cider vinegar
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup granulated sugar
  • 1/4 cup Vanilla Bean Sugar
  • 1/3 cup canola oil
  • 1 tsp. Madagascar vanilla extract


If soy milk is used in place of regular milk, these cupcakes are both egg free and dairy free.


Preheat oven to 350 degrees. Line a standard cupcake tin with 12 paper cupcake liners. Combine milk and vinegar in a measuring cup. Set aside for 5 min. to let curdle. Sift flour, baking powder, baking soda, and salt together in a small bowl. Set aside. In a large bowl, beat sugars and oil together until mixed. Add curdled milk and vanilla, beat until well combined. Sift dry ingredients into wet ingredients. Beat until completely smooth. Pour batter evenly into prepared cupcake liners. Bake for 18 to 20 min. or until toothpick inserted in center comes out clean. Let cool completely before frosting.


1 dozen cupcakes

Thanks To

Kiersten Trismen, Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Vanilla Bean Sugar (Salt-Free) 2 oz bag $4.75
Vanilla Extract Pure Madagascar -2floz $6.95
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