Vegan Vanilla Bean Cupcakes Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">240ml unsweetened plant milk (soy or almond work best)</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar</li> <li class="ingredients-single-item">210g all-purpose flour</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">80ml neutral vegetable oil</li> <li class="ingredients-single-item">60g unsweetened applesauce</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">Seeds from 1 vanilla bean pod (or 1 additional tsp vanilla extract)</li> <li class="ingredients-single-item"><b>For the frosting:</b></li> <li class="ingredients-single-item">120g vegan butter, room temperature</li> <li class="ingredients-single-item">300g powdered sugar, sifted</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Seeds from 1/2 vanilla bean pod (optional)</li> <li class="ingredients-single-item">1-2 tbsp unsweetened plant milk</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Cupcake liners</li> <li class="equipment-single-item">Electric mixer (hand or stand)</li> <li class="equipment-single-item">Piping bag with star tip (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the plant milk and apple cider vinegar, stir briefly, and set aside for 5-10 minutes to curdle. This creates a vegan "buttermilk" that will react with the baking soda to help your cupcakes rise beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. The cornstarch helps create a finer, more tender crumb in the absence of eggs, giving your cupcakes that perfect light texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Split the vanilla bean pod lengthwise using a sharp knife and scrape out the seeds with the knife's edge. These tiny black specks are packed with intense vanilla flavor that will distribute throughout your cupcakes. Set aside any remaining pod for another use (like making vanilla sugar). </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a large bowl, whisk together the curdled plant milk mixture, sugar, oil, applesauce, vanilla extract, and vanilla bean seeds until completely smooth. The applesauce acts as a partial egg replacement, adding moisture while helping bind the ingredients together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the dry ingredients to the wet ingredients and mix just until combined - be careful not to overmix, as this can develop the gluten in the flour and make your cupcakes tough. A few small lumps are perfectly fine! The batter should be relatively thick but pourable. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fill each cupcake liner about 2/3 full with batter (about 3 tablespoons per cup). This gives them room to rise without overflowing. Tap the pan gently on the counter to release any large air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be gently domed and spring back slightly when touched. Be careful not to overbake, as vegan cupcakes can dry out more quickly than traditional ones. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. They must be absolutely cool before frosting - even a little warmth will cause the vegan frosting to melt. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> For the frosting, in a large bowl, beat the vegan butter with an electric mixer until creamy and smooth, about 2 minutes. The texture should be similar to conventional butter - if it seems too soft, chill it briefly before continuing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Gradually add the sifted powdered sugar, about 100g at a time, beating well between additions. Add the vanilla extract and vanilla bean seeds if using. Beat on medium-high speed until light and fluffy, about 3-4 minutes. The extended beating time incorporates air for a silkier texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Add 1 tablespoon of plant milk and beat to incorporate. If the frosting is too stiff, add the second tablespoon. The perfect consistency should hold a soft peak when you lift the beater. For warm weather, you might need less liquid; for colder environments, a bit more. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Transfer the frosting to a piping bag fitted with a star tip if desired, or simply spread onto the completely cooled cupcakes using an offset spatula. For the most professional look, start piping from the outside edge and work your way toward the center in a spiral. Serve at room temperature for the best flavor and texture. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days (allowing them to come to room temperature before serving). </li> </ol>