Vegan Recipe Corner

Fluffy White Cupcakes

Fluffy White Cupcakes
Photo by Liqin Cao

Adapted by Janelle Davidson from by Jennifer McCann.

Yields 16 to 18 cupcakes.


  • 1 tablespoon apple cider vinegar
  • 1 ½ cups plain unsweetened plant-based milk
  • 2 cups unbleached white or cake flour (or 2 ⅛ cups unbleached spelt flour)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅛ cups white cane sugar
  • ½ cup oil
  • 1 ¼ teaspoons vanilla extract
  • ½ teaspoon coconut extract (optional but gives it that bakery-shop scent)


  1. Place vinegar in bottom of a 2-cup measuring cup and fill with plant milk to equal one and one-half cups. Stir well and set aside to curdle.
  2. In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the plant milk mixture, oil, vanilla, and coconut extracts. Add the wet to the dry ingredients, and beat until smooth with a hand-held mixer, stopping once to scrape sides of bowl.
  3. Place cupcake liners in muffin tins and fill each with scant ¼ cup batter (more than that overflows and sticks to the pan). Bake at 350 degrees F. for 20 to 25 minutes or until done. Let cool in pans 5 minutes, and then remove cupcakes to a rack. Cool before decorating cupcakes.
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