Okkkk yes yes I have a delicious vegan cupcake recipe that will knock your socks off and make you totally forget about your old bff’s butter and buttermilk…
but first…
Do any of you happen to recognize this little culinary queen in the pic below?
If you’re a little confused its probably because you’re used to seeing her in HD on the Food Network and not pixelated on my iPhone but yes ladies and gents that is Giada!!
I went to my first ever book signing at Williams-Sonoma last Monday for Giada’s new cookbook, Weeknights with Giada! And just to reiterate – this was my first book signing…meaning I didn’t realize people show up to these things like 12 hours in advance to get in line?? Giada’s signing started at 1 pm so naturally I thought “Perfect! That means lunch at noon, maybe have a couple cocktails.. then a leisure walk over to Williams and Sonoma…”
I was so wrong. Leisure lunch = 2 hours standing in line. Oops. It was like standing in line for Backstreet Boys tickets in the 90s.
But it all worked out! It was a gorgeous day and some Williams-Sonoma employees walked around handing out free samples of some of the dishes from her cookbook. And by the way they were all super yummy!
Ok so here’s the next picture. Get ready to laugh…Please notice the totally confident “Please hire me for a job, Giada” look on my face..
hahah NOT.
I totally blanked when I met her! You have about .02 seconds to hand her your book and not say something dumb so naturally I don’t say anything and throw my mom this ‘holy sh** its Giada’ look, grab my signed books and run away!
O wait, I totally take that back, I said “I like your bracelet”. Verbatim. That is the best I could come up with face to face with a Food Network Star!
But she spelled my name right and gave me a smile so it couldn’t have been that awful.. right??
All in all it was so fun to meet her! She is GORGEOUS. However gorgeous you may think she is on TV multiply that by like 100 in person. I seriously don’t know where all of that pasta goes.
Ok so here’s something I’m totally confident in! These Very Vanilla Vegan Cupcakes kick butt. And don’t stick to your butt :)
I just bought Chloe Cascarelli’s new vegan cookbook, Chloe’s Kitchen and have been eating my way through every recipe! There’s this avocado pesto pasta that just changed my life (I’m posting it soon!). I messed around with a couple of her recipes to come up with these simple Vanilla Vegan Cupcakes and then I also added a Strawberry Frosting variation for those of you that want a bit more flavor! Sometimes I swear the best desserts are those that are just simple. I don’t always want a double fudge peanut butter brownie dipped in chocolate and covered in sprinkles…I just want a simple vanilla cake with a simple vanilla frosting :) Yum!
Enjoy guys!
Very Vanilla Vegan Cupcakes
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened plain soy milk
- ½ cup canola oil
- 2 tablespoons vanilla extract
- 1 tablespoon white or apple cider vinegar
For the Vanilla Frosting
- 1/2 cup nonhydrogenated vegetable shortening
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1-3 tablespoons unsweetened plain soy milk
- Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together soy milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
- Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes (or mini cupcakes for 8-10 minutes), or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
- Using a handheld or stand mixer, beat the vegetable shortening until smooth.
- With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon soy milk at a time, as needed, until frosting reaches a spreadable consistency.
- Beat on high for another 2 minutes until light and fluffy.
That’s so awesome that you got to meet Giada. I probably would have been speechless as well. I mean, she’s a huge Food Network star. That’s a bit intimidating. Plus, you don’t want to seem like one of those gooshy, weird fans. These cupcakes look and sound awesome.
Hahah well I didn’t seem like one of those gooshy fans… just one of those super awkward ones! It was so much though! And I’ve got a signed copy of her cookbook, so not bad right?
Haha I’ve never been to a book signing, but it sounds like a crazy process! My parents got one of Jose Garces’ cookbooks signed for me for my birthday this year and I was so giddy about just that I can’t imagine how embarrassing I’d be if I actually MET him to sign it! Your cupcakes look fantastic by the way. I need to try it with that strawberry frosting!
haha it was so much crazier than I had expected! The line was HUGE. It kinda made it more fun though with all of the hype :) You’re so lucky too with your jose garces book!
How cool! I think I’d have been super shy, myself. The cupcakes look fantastic, though!
I’ve never been to a book signing, but she’s one I’d love to meet, for sure!
And these cupcakes looks scrumptious!
Giada was in the area and I SO wanted to go see her but I couldn’t get off of work!
I did have a little over, “I like your bracelet.”
I probably wouldn’t have said a thing!
Also, I now want flags for all of my cupcakes.
Ok so here’s a secret… please don’t judge…I made everybody give me back my little flags after they ate them! They were too cute! Thanks for noticing :) I wanted to save them for next time! hahah, ok and I cleaned them off so they’re not totally gross from the frosting…
So fun! I’ve never been to a book signing either, but sounds great! those cupcakes look phenomenal! YUM!
How awesome that you got to meet Giada!!! And these cupcakes look incredible!
So cool you got to meet Giada! You do have a very hireable expression. ;)
Love these cupcakes; I could devour one right now! Or 10…
I am sure it was worth the wait to get a little bit of face time with Giada. I have yet to go to any cookbook signing, sounds like a fund endeavor! In looking at the cupcake recipe, I do have to agree with you. A baked good with a singular flavor sometimes stands out more than the others with mixed flavors. It is sometimes hard to come back to since we are so busy with melding flavors these days. I also like that you did vanilla instead of chocolate. They do look delicious!
Me too! I liked going with all vanilla, it was so much more a just simple and clean cupcake. The cookbook signing was a lot of fun! I recommend doing it at least once, especially if its one of your favorite authors!
I know what you mean! I just recently got to meet Joy the Baker at her book signing in Chicago and had NO IDEA what to say to her! I actually stood there like a silent dumba** until she was kind enough to ask ME a question! Ack!
We should probably eat a few cupcakes to save us from our own humiliating silence…right?? ;-)
Aw I wish I would’ve known she was in town!! I would’ve gone to her over Giada for sure! That’s so fun! And hahaha I”m really happy you were equally as awkward as I was :) thats too funny! Thank God for cupcakes, right?
I have seen Giada before in person too and she is breath taking. Did you see her stand up. She is so little; it still blows my mind.
I know! She is soooo tiny! And absolutely gorgeous, she got all of the good Italian genes..
These look so simple and so tasty! I love vanilla cupcakes-and am so interested in vegan ones! I totally cannot blame you for keeping those flags (I would too). And Giada! Ah! So exciting! It’s so cute how you got all tongue tied :P I had a situation like this when I was 16 with Ian from Survivor (who I was crushin’ on), and since I have no shame I just asked him, “Do you like younger women” with a smile. He was the one who was flustered :P teeehehehee
HAHAHHAHA omg I LOVE that you said that! I just laughed out loud at my computer! That might have come off a little weird if I asked that to Giada too…..
Mmm, sometimes vanilla is the only flavour which will satisfy – love traditionalism :D
And these cupcakes too!
Cheers
Choc Chip Uru
Hehe, you’re too cute! I, umm, don’t know who she is. But, before you judge me, it’s probably a cultural thing since she’s not big over here. But none the less, I’d have either gone totally hyper and jumped on her for a cuddle but most likely I’d have been too star stuck to have said anything and would have made a weird excited noise, lol.
The vegan cupcakes look awesome and those flags are sooooo cute. Made me laugh when you said you asked for them back. I’ve recently picked myself up some cute mixed card embellishments for card making and a glue gun and a gazillion cocktail/tooth picks, so intend on making some too.
Also, thanks for visiting my blog and leaving a lovely comment. It’s great to meet new friends like yourself with the same interests. I’m subscribed. :)
Thanks for the sweet thoughts Lisa! Hahah I love that you’re making your own little flags! I won’t judge if you ask for all of yours back too :) So nice to meet you Lisa! Looking forward to sharing more yummy recipes together :)
I’m sure she was happy to have someone comment on her bracelet rather than on her food–it was something different to say! I have Giada’s pasta cookbook and love it. Is the new cookbook worth it, do you think?
And those cupcakes–totally gorgeous. I’m a sucker for a good vanilla cupcake.
Her new cookbook looks fantastic! I haven’t tried anything out though yet, I’ll let you know after I cook a few things from it! I’ve got about 15 different recipes already flagged to try!
Too adorable! I love a vegan vanilla cupcake.
And I would totally have been that way in front of Giada too! I once stood in line to meet Anthony Bourdain (and have him sign his book for me) and when I was told by the publicist I could ask him a question, nothing would come to my mind! I freaked out! I ended up just asking if I could have a picture with him, took the photo, and ran off squeeling about my autographed book!
I’m so jealous you met Anthony!! I am obsessed with his show!! And his books! Haha well at least you got a picture?? And a signed book! Totally worth a couple awkward minutes :)
Ohhh I’m so jealous!!! I absolutely LOVE Giada and would love to meet her one day! :) These cupcakes look amazing as well! :)
Thanks Kelly! She was seriously SO adorable! Love her!
What fun meeting Giada! I’d probably have said the same thing :) And I would have never guessed these were vegan cupcakes….they look yummy!
Hahah neither could my family! I put them out on Easter and no one had any idea they were vegan until I told them :)
that is so cool you got to meet Giada! and those cupcakes look great, i’m loving the vanilla with strawberry frosting, so simple yet delicious! and i love that adorable flag in the middle, so cute!
Thanks :) Strawberry frosting is one of my favorites, especially fresh strawberry frosting!
I just found your site through another blog and subscribed to your feed. Can’t wait to see what else you’re making! By the way, I love Giada and can’t believe you got to meet her :-)
So happy you found me! It was a lot of fun meeting Giada :) Even if it was for an awkward 5 seconds! Look forward to sharing more yummy recipes with you!
So cool you gotta meet Giada , I absolutely love her , have made most of her recipes , that strawberry frosting looks delish !!!
Question… My son’s long time girlfriend is vegan and I want to make her some cupcakes. I searched and found your beautiful deserts. Would it work using Vanilla Soy Milk? And I can’t seem to find nonhydrogenated vegetable shortening. Please help this clueless mother.
Hi Jenni – That’s so sweet that you are going to make her vegan cupcakes!
Yes – Vanilla Soymilk will work just fine, it will only give it a bit more vanilla flavor
And my favorite non hydrogenated vegetable shortening is Earth Balance, you can find it at most grocery stores now (a lot more have been stocking vegan ingredients) and health food stores. If not, you can order it online (it lasts forever!), here’s the link to the Earth Balance website http://www.earthbalancenatural.com/product/natural-shortening/.
I”m not sure where you live – but by me I can find it at Whole Foods, Fresh Market, sometimes Jewel and sometimes Dominicks :)
let me know if you need any more help!
These cupcakes look yummy, but 2 tbsp of vanilla extract seems like a lot…
This cupcake recipe is so tasty. I’ve been experimenting with different vegan cupcakes for my granddaughters birthday party and these are by far the best tasting. I added almond flavoring, used Earth Balance instead of shortening and chopped cherries to the frosting. Yummy! Thank you for ending my quest for a really good vanilla cupcake recipe.
Great recipe! Unfortunately, I don’t have plain soy milk. However, will organic vanilla soy milk do? :]
Absolutely! Your cupcakes may just be a bit sweeter than the original recipe, shouldn’t make too big of a difference :)
Have just put a batch of these in the oven. I used rice bran oil and lite soy milk and lo-gi sugar. I’m planning on using these at my daughter’s birthday party (catering for all the kids with food issues) – the kids are going to do the decorating themselves!
Hello! Thanks for posting this recipe, I just happened to stumble on this site and love it. I also LOVE Giada and went to my first ever book signing and just like you didn’t expect to stand in line for over an hour but was totally fine waiting cause I just love her plus I was able to talk with her and takes picture with her. She is flawless and absolutely beautiful!!!
What can I use in placement of the nonhydrogenated vegetable shortening?
Are you trying to keep them vegan? If yes than you can sub in any vegan butter or vegan margarine. If it doesn’t matter than feel free to sub in regular butter too!
THANK YOU! My little girl has milk and egg allergies and I’ve been searching for a good vegan cupcake recipe. This is the best I have found!
Lindsay
I am trying this recipe tomorrow for my daughter who is allergic to dairy and eggs, so she basically needs vegan cupcakes. Anyway, when I went to the store today, 2 days before Thanksgiving, I could NOT find non-hydrogenated veggie shortening, just the regular All-Veggie Shortening. I know the main difference is the fat content, but I am not particularly concerned about this as my daughter and her friends will only eat one each, maybe two over a couple of days. Will regular Crisco Veg. Shortening make a difference in the way its made/tastes?? (For the future, i WILL use the non-hydrogenated, but I just couldn’t find it it today!)
Thanks for this recipe!! Can’t wait to try it!
Hi Amy! I hope I’m not too late getting back to you! You can definitely sub in regular crisco, it shouldn’t affect the taste at all, should be just as delicious :) You’ll have to let me know how your daughter likes these! Have a great Thanksgiving!
I tried this recipe this evening and it turned out flawlessly. It makes a very light and fluffy vanilla cupcake. I got 11 cupcakes from my muffin tin and there was just enough icing (frosting) to give each cupcake a decent topping. Thank you for sharing this with us.
Thanks Richie! I’m so happy you loved these too! Glad they worked out so well for you :) These are my favorite vegan vanilla cupcakes!
So I don’t have any canola oil. What could I use to replace it?
Hi Michelle! Do you not have any oil? Vegetable oil would work great too. Otherwise you can try melting 1/2 cup of vegan butter. Does that help?
These look great! We would like to use this cupcake recipe to make an actual birthday cake. Do you know what size pan we should use, and do we need to make any other modifications?
Also – can I sub coconut oil for shortening?
Normally 24 cupcakes would yield 2 8-inch cakes (to make a layer cake) or 1 9×13 inch cake. So you could double my cupcake recipe to make the layer cake or 9×13 OR just make one recipe (14 cupcakes) for a single layer (8 or 9 inch cake). Adjust the bake time to 30 minutes, but watch closely, it might take slightly more or less time. I’ve never used coconut oil instead of the shortening, but I don’t see a reason why it wouldn’t work? You’ll have to let me know how it goes! Good luck Jess!! :)
Thank you!! Our birthday cake turned out to be delicious! I used whole wheat flour (not my husband’s favorite, but everyone else was pleased with the healthy switch), vanilla soy milk, and coconut oil for the frosting. I think the coconut oil might be a little less successful on a warm summer day, but for a cake in February, it was just delicious! Thank you for your help!
Hi there! I love sweet cake :) I just made these little cuties and they are awesome. I tweaked them a little for my son who is turning one tomorrow. We haven’t tried soy with him yet but have done yogurt so I totally un-veganed them :/ I substituted the soy with regular milk. I was mainly looking for a cake recipe without eggs. But I’m sure they are just as good with the soy, what about almond milk?! I also tried a frosting suggestion of cream cheese and yogurt I flavored it with a bit of hot milk and vanilla beans and a touch of extract. My question is, can you freeze these cakes once they’ve been cooked? Thank you for such a simple and so so so yummy recipe
These cupcakes were delicious. My fiancé is a meat eater and he said they were the best cupcakes he has ever tasted!
Just gave these a try for a party I’m throwing tomorrow – they are DELICIOUS! I used almond milk instead of soy, and couldn’t get hold of any cider vinegar, but they came out lovely nonetheless. They don’t hold together as well as egg-bound cakes, but that’s to be expected, and they’re beautifully airy and light. Great recipe!
Thanks Annika! I’m so happy you enjoyed these!! I love how light and fluffy these are :)
So, I’m 15 and I’m a vegan, and I’m always looking for really good recipes of my favorites. And I have to say: these cupcakes are AMAZING!!! I made them with vanilla and cream cheese frosting, and put sliced strawberries on top. They were a HUGE hit with the community center ladies I brought them for. Ohhhh Sooooo YUMMMMY!!!!
Ooo those sound delicious Olivia! I love how you made a cream cheese frosting with these, sound amazing!! So glad these were a hit!
these are so good! I made them over the weekend for my sister’s 30th birthday. I adapted them a little bit… I used 3/4 cup of unsweetened almond milk and 1/4 cup Moscato wine, since my sister loves Moscato! Everyone loved them! I linked to your post, and you can see my version here: http://mixpourbake.wordpress.com/2013/05/12/vegan-vanilla-moscato-cupcakes-with-vegan-chocolate-moscato-frosting/
Love the addition of wine! Such a fun idea, adorable for your sister’s birthday Chelsie!
I just did a test run of these in preparation for my best friend’s baby shower. OMG amazing. Thank you!!
Yay! So happy you liked these!! Have a great baby shower Danielle!