5 from 1 vote
Fluffy + Moist No-Egg Vanilla Bean Cupcakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

EASY - Fluffy, Light and Moist Vegan Vanilla Bean Cupcakes

Course: Dessert
Servings: 12 cupcakes
Calories per Serving: 159 kcal
Wet Ingredients
  • 1 cup non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup safflower oil or other vegetable oil
  • 1/2 teaspoon vanilla extract
Dry Ingredients
  • 1 1/4 cup flour
  • 2 tablespoon cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 1 vanilla bean seeds scraped
  1. Preheat your oven to 350°F/175°C and line a cupcake pan with cupcake liners.

  2. Mix apple cider vinegar with non-dairy milk and stir to combine. Let sit for 5 minutes, while you prepare the other ingredients.

  3. In a large bowl, sift flour, cornstarch, baking powder, baking soda, and sugar. 

  4. Cut vanilla bean down the center and scrape seeds into bowl.

  5. In a separate bowl, mix vegetable oil, vanilla extract, and the apple cider vinegar and non-dairy milk mixture.

  6. Pour wet ingredients into dry ingredients. Mix.

  7. Evenly distribute batter into 12 cupcake liners, filling about 1/2 - 3/4 of the way up. Bake at 350°F/175°C for 18-20 minutes.

Recipe Notes