Vanilla Cupcakes


  • 1 and 3/4 cups (220g) All-Purpose Flour
  • 1 cup (200g) Sugar1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup (240ml) Soy Milk (or other non-dairy milk)
  • 2 tsp (10ml) Vanilla Extract
  • 1/3 cup (80ml) Half apple sauce, half Extra Virgin Olive Oil
  • 1 Tbsp (15ml) White Vinegar

Strawberry Vanilla Frosting

  • 1/2 cup (112g) Vegan Butter
  • 3 cups (375g) Powdered (confectioners) Sugar
  • 2 tsp Vanilla Extract
  • 2 tsp Strawberry Flavoring
  • Fresh Sliced Strawberries (optional)


  1. Preheat the oven to 350F degrees and line a cupcake tray with 12 cupcake liners.
  2. Sift the flour into a bowl and add the sugar, baking soda and salt.
  3. Then add the soy milk, vanilla extract, oil and white vinegar. Mix in thoroughly, using a hand whisk to get rid of any lumps.
  4. Put in cupcake holes
  5. Place into the oven and bake for 20-25 minutes.
  6. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn’t come out clean, then put them back in for another 5 minutes.
  7. Move to a cooling rack and allow to cool thoroughly before frosting.
  8. Prepare the frosting by adding the vegan butter, powdered sugar, vanilla extract and strawberry flavoring to an electric mixer bowl.
  9. Begin mixing on low speed, gradually increasing speed until you have perfectly smooth frosting.

Source: Vegan Vanilla Cupcakes with Strawberry Vanilla Frosting – Loving It Vegan