Vegan Vanilla & Chocolate Cupcake Recipes

Everybody has to have go-to chocolate and vanilla cupcake recipes. 

There are those times that you find out about last minute bake sales or need a quick dessert to feed a crowd.  That's when these recipes will come in handy.  These are good recipes that you can build on and add various fillings to.

Let's start with my favorite, chocolate.  This is hands down my favorite chocolate cake recipe.  It's the base of my delicious German Chocolate Cake.  This recipe has a fluffy, moist texture that turns out every time.  You don't even need a stand mixer - just a wooden spoon and some elbow grease!  You can fill these cupcakes with raspberry jam or a marshmallow filling, like my Stout Cupcakes.

Chocolate Cupcake Ingredients
Adapted from The Pretty Bee

1 1/2 c. cake flour
1 c. organic sugar
1/2 c. unsweetened cocoa powder 
1 tsp. baking soda
1/4 tsp. baking powder, aluminum-free
1/2 tsp. sea salt
1/3 c. coconut oil, melted
1 tsp. vinegar
3/4 c. water
1/4 c. dark spiced rum, like Kraken

Directions:
Preheat the oven to 350°. Line a cupcake tin with baking cups.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.  Combine the materials and make a well in the middle of the bowl.

Have the liquid ingredients measured and ready to go before you start to pour.  Pour both the water/rum and vinegar/oil into the well.  Stir well.

This recipe makes about 12 cupcakes, filled two-thirds of the way.  Bake the cupcakes for 20-25 minutes, until a toothpick can be inserted and comes out clean.

Allow them to cool completely.  Think about decorating the cupcakes with my Vegan Buttercream Icing!

Now, onto the vanilla recipe.  This is a very basic vanilla cupcake recipe.  It tastes best iced with a filling.  This recipe's not meant to be the star of any dessert - it's meant to be the base and fade into the background.  It has a good flavor; I'm not trying to knock it.  I'm just a chocolate girl!

Vanilla Cupcake Ingredients
Lightly adapted from A Vegan Goddess

1 1/2 c. cake flour
1 c. vegan organic sugar
1/2 tsp. baking soda
1/2 tsp. sea salt
1 c. very cold water
1/2 c. canola oil or melted coconut oil
2 tsp. vanilla-infused bourbon (learn more about infusing your own liquor!)
2 T. lemon juice

Directions:
Preheat the oven to 375°. Line a cupcake tin with baking cups.  This recipe should yield 12 cupcakes, filled two-thirds of the way.

Although it seems silly, do it: sift the flour, salt, and baking soda - THREE TIMES.  This will make the cake lighter.  Promise.

In a medium mixing bowl, cream the sugar and oil; after they are combined, add the water and vanilla bourbon.  Mix well.  Slowly add the dry, sifted ingredients.  

Once the mixture is all together, quickly add the lemon juice, stir a few times to incorporate, and pour it into the prepared baking cups.  (The lemon juice causes a chemical reaction with the baking soda; you'll see the mixture thicken instantly.)

Bake the cake for 20-25 minutes, until a toothpick can be inserted and come out clean.  Allow them to cool completely.  Perhaps add a few chocolate embellishments?!

Enjoy these standard recipes for chocolate and vanilla cupcakes.  These are good recipes to have up your sleeve!

Cheers,
-Aileen