Golden Vanilla Cupcakes

(recipe, Isa Chandra Moskowitz & Terry Hope Romero)

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Frost these cupcakes with Vegan Fluffy Buttercream Frosting or Not-Too-Sweet Blueberry Mousse.


  1. 1 cup soy milk
  2. 1 tsp. apple cider vinegar
  3. 1¼ cups all-purpose flour
  4. 2 Tbsp. cornstarch
  5. ¾ tsp. baking powder
  6. ½ tsp. baking soda
  7. ¼ tsp. salt (increase salt to ½ teaspoon if you're using oil instead of margarine)
  8. ½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
  9. ¾ cup sugar
  10. 2 tsp. vanilla extract
  11. ¼ tsp. almond extract, caramel extract, or more vanilla extract


  1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
  2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
  3. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
  4. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
  5. If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
  6. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.