Vegan Golden Vanilla Cupcakes

Soft, fluffy, and bursting with warm vanilla flavor, these Vegan Golden Vanilla Cupcakes are a plant-based delight that’s perfect for any occasion. Made with simple pantry staples and a hint of golden turmeric for a subtle glow, these cupcakes are as beautiful as they are delicious. They're incredibly easy to make, requiring just 15 minutes of prep time, and feature a tender crumb that's elevated by a vegan "buttermilk" made from almond milk and apple cider vinegar. Whether dusted with powdered sugar or topped with your favorite vegan frosting, these dairy-free and egg-free cupcakes are ideal for everything from birthday celebrations to casual indulgence. Plus, they bake to perfection in under 20 minutes, making them a quick and effortless treat to share and enjoy.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cups Granulated sugar
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.25 teaspoons Ground turmeric
• 0.75 cups Unsweetened almond milk (or any plant-based milk)
• 1 teaspoons Apple cider vinegar
• 1.5 teaspoons Vanilla extract
• 0.25 cups Neutral-flavored oil (such as vegetable or canola)
• 0.25 cups Unsweetened applesauce
• 0 Powdered sugar (optional, for dusting or frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and turmeric until thoroughly combined.

Step 3

In a separate bowl or liquid measuring cup, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create a vegan 'buttermilk'.

Step 4

Add the vanilla extract, oil, and applesauce to the buttermilk mixture and whisk to combine.

Step 5

Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix; the batter should be smooth but slightly thick.

Step 6

Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Optional: Once cooled, dust the cupcakes with powdered sugar or frost with your favorite vegan frosting before serving.

Nutrition Facts

Serving size	(651.9g)

Amount per serving	% Daily Value*
Calories	1810.2

Total Fat 62.9g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1710.8mg	0%
Total Carbohydrate 299.5g	0%
Dietary Fiber 6.5g	0%
Total Sugars 157.0g
Protein 19.5g	0%

Vitamin D 75.0IU	0%
Calcium 366.9mg	0%
Iron 9.4mg	0%
Potassium 389.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.7%

Protein: 4.2%

Carbs: 65.0%