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.



Ingredients

Notes

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

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.

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!

Yields

1 dozen cupcakes

Thanks To

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

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