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Test Kitchen Approved

Double Vanilla Cupcakes

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

Yields

1 dozen

Prep Time

5 Minutes

Cooking Time

20 Minutes

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

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.

Serving Suggestions

For a simple glaze, just mix powdered sugar, water, and a small splash of vanilla extract or Madagascar Vanilla Bean Paste and dip the tops of the cupcakes. Try frosting these cupcakes with Espresso Meringue Buttercream for a vanilla latte-flavored dessert!

Recipe Notes

*Use soy or almond milk to make these vegan and dairy-free.

Ingredients

1 cup milk*

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


1/3 cup canola oil


Savory Spice ingredients in this recipe

  • Vanilla Bean Sugar

    This sugar is a customer favorite for it's classic flavor that's great on all kinds of desserts. Perfect for coffee. Sprinkle on hot and cold cerea...

    View full details
  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

    View full details

Directions

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, whisk 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.