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Home » Popular » Cookies & Cakes » Small Batch Vanilla Cupcakes

Small Batch Vanilla Cupcakes

July 17, 20216 Comments

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Small Batch Vegan Vanilla Cupcakes ~ A half-dozen light and fluffy dairy-free cupcakes! Easy to whip up for one, two, or just a few. via @thiswifecooksSmall Batch Vegan Vanilla Cupcakes ~ A half-dozen light and fluffy dairy-free cupcakes! Easy to whip up for one, two, or just a few. via @thiswifecooks

Small Batch Vanilla Cupcakes ~

A half-dozen light and fluffy cupcakes! Easy to whip up for one, two, or just a few.

Small Batch Vegan Vanilla Cupcakes ~ A half-dozen light and fluffy dairy-free cupcakes! Easy to whip up for one, two, or just a few.

Cupcakes aren’t just for birthday parties and bridal showers! Sometimes it’s nice to just enjoy a cupcake at home for dessert, you know?

I like this small-batch cupcake because I don’t always need or want a dozen cupcakes. In fact, it’s rare that I need that many at one time; maybe once or twice a year for a party with our homeschool group or to share with the neighborhood kids.

These cupcakes are delicious whether “naked” and unfrosted or topped with homemade Vanilla Buttercream Frosting or Vegan Chocolate Buttercream Frosting.

Small Batch Vegan Vanilla Cupcakes ~ A half-dozen light and fluffy dairy-free cupcakes! Easy to whip up for one, two, or just a few.

For those occasions when you do want a larger batch of cupcakes, this recipe is easy to double.

Ingredients for Vegan Vanilla Cupcakes

You will need:

  • 1/2 cup oat milk, or other mild-flavored plant milk
  • 1/2 teaspoon apple cider
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons vegan butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/2 Recipe for Vanilla Buttercream Frosting
Small Batch Vegan Vanilla Cupcakes ~ A half-dozen light and fluffy dairy-free cupcakes! Easy to whip up for one, two, or just a few.

How to Make Small Batch Vanilla Cupcakes

STEP ONE: Preheat oven to 350°F and line a 6-muffin tin with paper cupcake liners.

STEP TWO: In a measuring cup, whisk together the milk and apple cider. Set aside.

STEP THREE: In a medium mixing bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

STEP FOUR: Into a large mixing bowl, add the butter and sugar. Using a handheld mixer on medium speed, mix for 1 minute, until light and fluffy.

STEP FIVE: Mix in the vanilla and almond extracts.

STEP SIX: Add 1/2 of the oat milk mixture and 1/2 of the flour mixture. Continue mixing to combine.

STEP SEVEN: Add the remaining milk and flour mixtures, mixing just until fully incorporated. Do not overmix the batter; this collapses the bubbles in the batter and can lead to denser cupcakes.

STEP EIGHT: Pour batter evenly into the cupcake liners.

STEP NINE: Bake for 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean. Transfer to a cooling rack and let the cupcakes cool completely before frosting.

Small Batch Vegan Vanilla Cupcakes ~ A half-dozen light and fluffy dairy-free cupcakes! Easy to whip up for one, two, or just a few.

More Dessert Recipes You’ll Love!

  • Easy Vegan Chocolate Cake
  • Vegan Chocolate Buttercream Frosting
  • Vegan Carrot Cake
  • Mexican Chocolate Pudding
  • Christmas Fruitcake
Small Batch Vegan Vanilla Cupcakes ~ A half-dozen light and fluffy dairy-free cupcakes! Easy to whip up for one, two, or just a few.

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Small Batch Vegan Vanilla Cupcakes ~ A half-dozen light and fluffy dairy-free cupcakes! Easy to whip up for one, two, or just a few.

Small Batch Vanilla Cupcakes

A half-dozen light and fluffy dairy-free cupcakes! Easy to whip up for one, two, or just a few.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: birthday, cupcakes, holiday baking, vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 175kcal
Author: Holly Gray
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Ingredients

  • 1/2 cup oat milk or other mild-flavored plant milk
  • 1/2 teaspoon apple cider
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons vegan butter softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract

Instructions

  • Preheat oven to 350°F and line a 6-muffin tin with paper cupcake liners.
  • In a measuring cup, whisk together the milk and apple cider. Set aside.
  • In a medium mixing bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • Into a large mixing bowl, add the butter and sugar. Using a handheld mixer on medium speed, mix for 1 minute, until light and fluffy.
  • Mix in the vanilla and almond extracts.
  • Add 1/2 of the oat milk mixture and 1/2 of the flour mixture. Continue mixing to combine.
  • Add the remaining milk and flour mixtures, mixing just until fully incorporated. Do not overmix the batter; this collapses the bubbles in the batter and can lead to denser cupcakes.
  • Pour batter evenly into the cupcake liners.
  • Bake for 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean. Transfer to a cooling rack and let the cupcakes cool completely before frosting.

Nutrition

Calories: 175kcal | Carbohydrates: 28g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 200mg | Potassium: 26mg | Fiber: 1g | Sugar: 18g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Baking, Cookies & Cakes, Dessert, Happy Birthday, Kid Favorites, Vegan Tagged With: cupcakes, dairy-free, vegan

about holly

ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Comments

  1. Romeoromeo

    January 29, 2022 at 10:35 pm

    5 stars
    Nice recipe! I ended up cutting this in half and using veg oil instead. It prob would have been even better with eb. But this was actually really nice and fluffy. For the complete dessert, I added some oat whip cream and strawberries and it was so satisfying. It’s hard to get a fluffy vanilla cupcake or cake. Oh and I added a bit of orange zest for color and flavor. Simple but good! I’ll be adding this to my recipe list. Thanks!

    Reply
    • thiswifecooks

      January 30, 2022 at 12:44 am

      I’m so glad you enjoyed the cupcakes! Whipped cream with strawberries on top sounds good!

  2. Teresa

    June 2, 2022 at 11:29 pm

    Hi,

    Just wanted to know if I can substitute the butter for oil.

    Reply
    • thiswifecooks

      June 3, 2022 at 1:19 am

      Hi Teresa ~ Generally speaking, it’s usually fine to substitute oil for butter. However, I have not tested this particular recipe using oil so I can’t say for sure. If you decide to go for it, let me know how the cupcakes turn out! 🙂

  3. Teresa

    June 11, 2022 at 3:32 am

    5 stars
    So I tried it with vegetable oil and brown cane sugar (that’s what I had at the time) & it was absolutely amazing. Thanks so much for this simple but terrific recipe.

    Reply
    • thiswifecooks

      June 11, 2022 at 12:56 pm

      I’m glad to know vegetable oil works well in place of butter. And brown sugar vanilla cupcakes sound heavenly!

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Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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