12 Reviews of Vegan Golden Vanilla Cupcakes

From: lashannamasala

On Apr 18, 2009

These are amazing. They rose so much better than I expected them to. I make them withthe canola oil. They are great just the way they are but I have also adapted them to make coconut cupcakes. I replaced the soymilk with coconut milk (which honestly doesn't really change the vanilla flavor at all, you'd need coconut extract to do that.). I frosted them with a vegan coconut buttercream icing and topped them with shredded coconut. I've taken these to a party with all omnis and they've disappeared in minutes!

From: Torricus

On Jun 7, 2008

Lovely, light vanilla cupcakes. I used the canola oil option, and used skim milk instead of soy - still turned out wonderfully. Filled them with raspberry jam and they were absolutely divine. This is my new go-to vanilla cupcake recipe!

From: MirandaPen

On Oct 21, 2008

I think these cupcakes turned out great. I didn't even have a chance to frost them before my kids ate them all. I used vanilla rice milk because I didn't have soymilk. It didn't curdle like soymilk would have. I used a mini cupcake pan lightly oiled; they didn't even stick. It would yeild around 28. Thank you for this recipe!

From: MrsSpike34

On Apr 8, 2009

These came out great! I used canola oil and cow's milk. Wonderful.

From: faun

On Mar 13, 2009

I love these golden cupcakes! I followed the recipe to a t and they came out beautifully. They're moist, delicious and easy to make. Thanks so much for the recipe. I recommend it!

From: Chef #816558

On Mar 12, 2009

I changed it to be gluten free. I used 1 1/2 cups (not 1 1/4 cups) gluten free flour mix sorgum,tapioca and cornstarch), 3/4 tsp. xanthan gum and I used the oil version. FANTASTIC, my daughter raved. thank you!!

From: amydietrichmark

On Jun 6, 2009

These are so good! I have the book this recipe comes from and every cupcake they offer is delicious. I highly recommend these, even to meat-eaters. They are amazing cupcakes.

From: Chef #1192085

On Jun 2, 2009

Thank You for this recipe. My son is allergic to eggs and I am always looking for egg-free desserts!

From: Trixyinaz

On Nov 16, 2009

I have to say, I was probably the most skeptical person trying this recipe. I have an order for dairy free, eggless yellow cupcakes this weekend (the child has allergies). I've tried several recipes subbing rice milk for milk and using my usual egg replacer for eggs. They all flopped. I'm not sure why I never thought of looking up VEGAN Cupcakes. These were so simple to whip up. I was a bit worried b/c the batter was super thin, but when my timer went off, I was surprised to see them as puffed up as they were. I couldn't wait to taste one so I dug in while they were still warm. What a lovely flavor and even my husband liked them. I can't wait to make these this weekend for my co-workers son. This is going right in my favorites. Now I have a dairy free and eggless scratch yellow cake recipe for orders. YAY!!! Thank you for posting!

From: Herb-Cat

On Nov 5, 2009

Wow! These are enterprisingly delicious! This is my new go to cup cake recipe. It's great because I always have these ingredients on hand!