Vegan Golden Yellow Cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 188.8
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 189.9 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.8 g

View full nutritional breakdown of Vegan Golden Yellow Cupcakes calories by ingredient
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Number of Servings: 12


    1 cup soy milk
    1 tsp. apple cider vinegar
    1 cups all-purpose flour
    2 Tbsp. cornstarch
    tsp. baking powder
    tsp. baking soda
    teaspoon salt
    ⅓ cup canola oil
    cup sugar
    2 tsp. vanilla extract
    tsp. almond extract, caramel extract, or more vanilla extract


1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
3. Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
6. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Number of Servings: 12

Recipe submitted by SparkPeople user LISAG81.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I thought this recipe turned out wonderfully. My daughter is allergic to dairy and eggs so this was perfect. Used almond milk and white vinegar. The batter was so liquid but the cupcakes turned out moist and fluffy. Made 24 minis - 4/7/11

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