Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Golden Vanilla Cupcakes

From the book Vegan Cupcakes Take Over the World by and



1 cup soy milk
1 tsp. apple cider vinegar
cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
¾ cup sugar
2 tsp. vanilla extract
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.

This content is from the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.

There are 34 comments on this item
Add a comment
Average Rating 3.7
47% recommend this recipe
1. by anonymous on Jul 6, 2009 at 4:51 PM PDT


2. by Valerie on Sep 14, 2009 at 2:52 PM PDT
Rating: five

Holy fluffed cupcakes Batman! These are INCREDIBLE! I used the oil version of the recipe I added the zest and juice of one lemon in place of the ‘extra’ extract. I also pureed some thawed raspberries, strained them and added a spoonful to each 1/2 filled cupcake, filled with the remaining batter and baked them. Super moist and delectable! I topped these with the Vegan Fluffy Buttercream recipe... delish!

3. by Tracye on Feb 7, 2010 at 8:15 AM PST
Rating: five

These are perfect yellow cupcakes. I rarely make “plain” cakes or cupcakes - looking, instead, for recipes with fruit flavors or stir-ins - so I didn’t know where to turn when I needed plain vanilla. I tried this on the basis that it was from Isa and Terry’s book, and I am pleased to report that they have done it again. I followed the oil recipe exactly, with perfect results.

Thank you for posting this.

4. by Kate on Apr 5, 2010 at 1:19 PM PDT

Really great recipe. I made these for a baby shower and all of the guests raved about the cupcakes... they couldn’t believe they were vegan. Thanks, Isa!

5. by anonymous on Jul 21, 2010 at 8:42 PM PDT

I’m so glad this recipe is available via internet! I have this book and LOVE it, I love this recipe in particular so much that the page with the recipe fell out of book! (most likely because I pulled at that page so much)... Anyways, vegan cupcakes are the BEST. Actually, you can make anything non-vegan, into being vegan, and it will taste better.


6. by jillblevins on Jul 28, 2010 at 11:53 AM PDT

Thank you so much for publishing a good vegan cupcake recipe. When you do this, it has amazing ripple effects. One baker shares with a few, who see the vegan light and share, those people also share, and on and on until maybe even somebody who listens to country music will be drinking the vegan kool-aid, metaphorically.

7. by Alison on Oct 17, 2010 at 12:00 PM PDT
Rating: three

The cupcakes came out very spongy with a distinct after taste of baking soda or baking powder. My 4 year old loved them, though. They do stand up nicely to frosting and don’t lose their form, which is what I had encountered with other cupcake recipes that were egg and milk free.

8. by anonymous on Oct 17, 2010 at 12:30 PM PDT

maybe your baking powder or soda is bad? If you don’t already have baking powder and soda without aluminum, you should purchase it at your local health food store! Better luck next time.

9. by anonymous on Nov 13, 2010 at 7:35 PM PST

all my cupcakes caved in the middle. Any ideas?

10. by anonymous on Jan 25, 2011 at 6:47 PM PST

How many cupcakes does this make?

11. by anonymous on Feb 22, 2011 at 5:44 PM PST
Rating: one

this is the most horrible recipe i’ve ever tried and i wouldn’t tried it again anytime in my life! the combination of soy milk, vanilla and almond extract made it smell like plastics! i’m not sure what you guys are raving about this recipe..i had such high hopes that it would turn out nice but it turned out otherwise. such a disappointment...

12. by anonymous on Feb 24, 2011 at 4:14 PM PST
Rating: five

I also made these for a baby shower (the guest of honor was vegan)and they were amazing. Everyone else at the party was a skeptic including myself, but the were devoured. They almost have the texture of a pound cake. This made exactly one dozen for me. Great recipe!

13. by anonymous on Apr 26, 2011 at 4:51 PM PDT

not bad!!

14. by on Jul 22, 2011 at 3:33 AM PDT

Bookmarked I am going to try this recipe sounds great and simple to follow.

15. by anonymous on Aug 29, 2011 at 1:48 AM PDT
Rating: one

Disgusting, my cupcakes turned out rubbery and heavy. However, don’t be put off vegan food because there are much better recipes out there.

16. by jillyb on Jan 4, 2012 at 5:01 PM PST
Rating: four

I make this recipe with gluten free flour due to celiac disease and these cupcakes are great. Better than most GF recipes.

17. by Holly on Jan 6, 2012 at 11:54 AM PST

These are wonderful!!! My entire family loves them! I have made them three times in the last two months. I doubled the recipe to make 24 and it worked out great!

18. by anonymous on Jan 24, 2012 at 10:48 AM PST

Such perfect cupcakes. Better than anything i could find ina sarah kramer cook book!!! :)

19. by anonymous on Mar 12, 2012 at 12:05 PM PDT

Excellent me and my children just made these with a chocolate icing, we loved it!

20. by anonymous on May 2, 2012 at 11:22 AM PDT

I own this book and have made these cupcakes many times. I find that they are slightly gummy instead of being fluffy. The picture of your cupcakes looks fluffy, not heavy, any suggestions???

21. by c on Jul 10, 2012 at 7:01 PM PDT

My family begs me to make all the cupcake recipes in this book over and over again.

22. by c on Jul 10, 2012 at 7:01 PM PDT

My family begs me to make all the cupcake recipes in this book over and over again.

23. by Rechelle on Oct 2, 2012 at 6:43 PM PDT
Rating: five

I am not sure why some had success with this while others foundered. Perhaps the type of vegan margarine you use or oil can make a difference. I used vegan margarine and these turned out divine! They were moist with the perfect taste of vanilla without being too sweet. I do agree that perhaps the almond extract may not be what you want to use and just stick with good ole pure vanilla extract.

24. by anonymous on Oct 3, 2012 at 7:19 PM PDT

I am by no means a vegan but I am trying to learn some vegan techniques because I am on a clean eating lifestyle and I like many of the recipes that are vegan because they tend to use more natural stuff. Made these tonight and OMG they were so delicious! Great substitute for a non-vegan cupcake and so easy. Will make this again!

25. by Squeaky on Oct 14, 2012 at 12:02 PM PDT

I make these often even though we are not vegan as it is less expensive to make than cakes filled with butter and eggs. I always have the ingredients on hand. They do not stay fresh for very long though (as with most vegan baking) but taste great the next day. Also a handy recipe for sending to school as many places do not allow allergens like egg and dairy.

26. by Bec on Dec 16, 2012 at 4:54 AM PST

A-MAZING! Loved loved LOVED these. First time making these, in fact my first time making vegan cupcakes. I took them to a family xmas party and everyone loved them! I used nuttelex for the non-hydrogenated margarine and it seemed to work really well. Will definitely be making more next weekend. :)

27. by Essie on Dec 19, 2012 at 7:16 PM PST
Rating: five

This is an excellent recipe. I was looking for a recipe for a vegan friend for Christmas and I ended up loving these too. Thank you.

28. by anonymous on Mar 4, 2013 at 12:03 AM PST
Rating: two

The first batch I made was a little too pasty but moist--but I really didn’t like the flavor. It tasted like baking powder). I used oil instead of margarine. So I went back to the store, bought margarine (Earth Balancce), bought new baking powder (the one I had was good quality but a few years old). I also bought new corn starch because that was really old. I liked the second version better--I think the margarine really improved the flavor--but it still tasted like baking powder. The texture was nice and moist. I am not a vegan so maybe I am just spoiled with eggy, milky cupcakes. I would not make these again.

29. by anonymous on May 17, 2013 at 10:14 AM PDT

Can these be frozen? I won’t be serving them for about 48 hours after being made.

30. by jimena padilla on Jun 20, 2013 at 9:42 PM PDT

Hi, I tried this recipe but for a reason my cupcakes came out with corn flavor cupcake and not vanilla cupcakes. Can somebody help me? I’m new at the vegan cupcake world and I’m trying to find my way in, is it normal? How do the vanilla cupcakes taste?

31. by Olivia on Aug 26, 2013 at 1:12 PM PDT
Rating: five

We made these for my brother’s all-vegan wedding, and everyone loved them. I just recently made them again, and they are still the best vanilla cupcakes I’ve ever made. They rise nicely, and pair well with practically every filling and/or frosting. I highly recommend this recipe to everyone, vegan or not. :)

32. by anonymous on Jan 13, 2014 at 6:52 PM PST

Outstanding recipe. I have a small cupcake business that I operate from my home and I’ve lost track of how many times I’ve made these. Everyone absolutely loves them. The person who’s cupcakes caved in the middle, the reason is that you over beat the batter. Regarding the negative comments, I just don’t understand, you must have done something wrong. There’s no way my customers would pay good money and order these over and over again if it was a bad recipe.

33. by Caroline J. on Feb 12, 2014 at 4:51 AM PST

Can anyone tell me how many cupcakes this recipe yields?

Thanks so much!

34. by Aly on Jul 9, 2014 at 5:46 PM PDT

Can you substitute almond milk for the soy milk?

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice