Description
Vegan cardamom vanilla cupcakes with dairy-free frosting. 12 cupcakes, easy to bake in 35 minutes.
Ingredients
Scale
- 1 1/2 Cups (180g) all-purpose flour, organic and unbleached
- 21/2 teaspoons (8g) baking powder, fresh
- 11/2 teaspoon (2.5g) ground cardamom, freshly ground if possible
- 1/21/2 teaspoon (3g) kosher salt
- 1 Cup (200g) granulated sugar, pure cane
- 3/4 Cup (180ml) non-dairy milk, unsweetened almond milk suggested
- 1/3 Cup (80ml) canola oil, or refined coconut oil
- 21/2 teaspoons (10ml) vanilla extract, pure is preferred
- 11/2 teaspoon (5ml) white vinegar
- 16 tablespoons (226g) vegan butter, for frosting
- 4 Cups (480g) powdered sugar
- 2 tablespoons (30ml) non-dairy milk, for frosting
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350F and let it warm up while you prepare the batter. This initial step is vital for ensuring your cupcakes rise beautifully and bake evenly.
- Step 2: Combine Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 21/2 teaspoons of baking powder, 11/2 teaspoon of ground cardamom, and 1/21/2 teaspoon of kosher salt. This helps to evenly distribute the leavening agent and spices, which is key to achieving that delightful flavor throughout.
- Step 3: Mix Wet Ingredients: In a large bowl, mix together 1 cup of granulated sugar, 3/4 cup of non-dairy milk, 1/3 cup of canola oil, 21/2 teaspoons of vanilla extract, and 11/2 teaspoon of white vinegar until smooth. Properly combining these ensures a moist texture and helps the flavors meld nicely.
- Step 4: Fold Ingredients Together: Gently add the dry ingredients to the wet mixture with a spatula, mixing until just combined. Overmixing can make your cupcakes dense, so stop as soon as you see no dry flour patches.
- Step 5: Portion the Batter: Spoon the batter into your lined cupcake tin, filling each cup about two-thirds full. This allows enough room for the cupcakes to rise without overflowing during baking.
- Step 6: Bake and Rotate: Place the tin in the oven and bake for 20 minutes, rotating halfway through. Checking for doneness with a toothpick is essential; it should come out clean. This guarantees that your cupcakes will be perfectly baked.
- Step 7: Cool Completely: Once baked, let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. Allowing them to cool completely makes frosting easier and prevents it from melting.
Notes
- Store cupcakes in an airtight container at room temperature for up to three days to prevent drying out.
- If the cupcakes do not rise, check that the baking powder is fresh by testing 11/2 teaspoon in 1 tablespoon of hot water before baking.
- Avoid overmixing the batter; gently fold the dry ingredients into the wet until just combined, which takes about 30 seconds to prevent dense cupcakes.
- If the tops are too dark, cover them loosely with aluminum foil 10 minutes into baking to prevent burning while allowing the inside to cook through.
- When frosting is too thick, mix in non-dairy milk, adding 11/2 teaspoon at a time until reaching the desired consistency for spreading smoothly.
- If desired, reheat baked cupcakes by placing them in a microwave for 12 seconds on medium power.
- These cupcakes pair beautifully with a cup of herbal tea or coffee for a delightful treat.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend using a 1:1 ratio.
- For a sugar-free variation, consider using a suitable sugar substitute that measures cup for cup with sugar.
- Choose organic, unbleached all-purpose flour for the best structure and light, fluffy texture.
- Use freshly ground cardamom for a stronger flavor, and opt for pure cane sugar for a clean sweetness in your cupcakes.
- Select quality unsweetened applesauce for egg replacement, adding moisture and subtle sweetness suitable for vegan baking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 0mg