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Vegan Cupcakes

  • Author: Sara Kidd
  • Total Time: 31 minutes
  • Yield: 12 1x


Along with four easy and delicious variations so you can have cupcakes for days



Egg Replacer

  • 1 tbsp flaxseed meal (ground raw flaxseed)
  • 2½ tbsp boiling hot water


  • 1½ cup plain all-purpose flour
  • ¼ cup cornflour or corn starch
  • 1 cup white sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp sea salt


  • 1⅓ cups soy milk
  • 1 tbsp white vinegar
  • ⅓ cup vegetable oil
  • 2 tsp vanilla extract


  1. Preheat your oven to 356°F/180°C.
  2. Fill your cupcake trays with cupcake liners for 12-15 cupcakes.
  3. Make your flaxseed egg by mixing flaxseed and water together and set aside to thicken.
  4. In a large mixing bowl, sieve flours, baking powder, baking soda, salt, and sugar together and give it a quick whisk to combine ingredients.
  5. In a large jug, mix vinegar with soy milk until it becomes thick; then add oil and vanilla and mix. Add thickened flax egg and stir.
  6. Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined.
  7. Spoon the cupcake batter into each cupcake hole, filling it ¾ full.
  8. Place cupcakes in the oven on the top rack and bake cupcakes for 14-16 minutes.
  9. The tops should bounce back once baked so ask your helper to check and remove from oven.
  10. Let cupcakes completely cool down and ice with your favourite vegan buttercream.
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Cupcakes
  • Cuisine: Dessert

Keywords: cupcake

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