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Basic Vegan Vanilla Cupcake Base


  • 1 c soy milk
  • 1 tsp apple cider vinegar
  • 1 ¾ c all-purpose flour
  • 2 tbsp cornstarch
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/3 c canola oil
  • ¾ c sugar
  • 2 ¼ tsp vanilla extract


  1. Preheat the oven to 350F and line muffin pan with cupcake liners.

  2. Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.

  3. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.

  4. In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.

  5. Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.

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