Vegan Vanilla Cupcakes

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Nutritional Info

Servings Per Recipe: 36
Amount Per Serving
Calories: 150.4

Total Fat: 5.3 g
Cholesterol: 0.1 mg
Sodium: 135.5 mg
Total Carbs: 24.7 g
Dietary Fiber: 0.3 g
Protein: 1.1 g

View full nutritional breakdown of Vegan Vanilla Cupcakes calories by ingredient

Introduction

Same as chocolate cake recipe, but more vanilla extract and no cocoa. Baked for 12 minutes in 12 muffin/cupcake pan at 400 degrees Same as chocolate cake recipe, but more vanilla extract and no cocoa. Baked for 12 minutes in 12 muffin/cupcake pan at 400 degrees

Minutes to Prepare: 15

Minutes to Cook: 12

Number of Servings: 36

Ingredients

Cupcakes

Flour, white, 3 cup

Granulated Sugar, 2 cup

Baking Soda, 2 tsp

Salt, 1 tsp

Olive Oil, .66 cup

Vanilla Extract, 4 tsp

Water, tap, 2 cup (8 fl oz)

*Heinz Distilled White Vinegar, .66 tbsp

Icing:

icing sugar 1 cup, 2 serving

Earth Balance Butter - 1 tbsp, 4 serving (softened)

Milk, 1%, .25 cup

Directions

- Cut together all dry ingredients - flour, sugar, baking soda, salt with a pastry cutter
- Continue mixing and add - olive oil, vanilla extract, water, white vinegar

Fill each baking cup about 1/3 full - bake each pan for 12 minutes; poke with toothpick to ensure baked full through

While cupcakes are baking, mix together all icing ingredients with a fork until smooth

When cupcakes are all baked and cooled, ice and refrigerate in an airtight container

Enjoy!

Makes 36 cupcakes

Number of Servings: 36

Recipe submitted by SparkPeople user INSPIREDBYCHJ.