Why Vintage Bakers Would Approve of This Modern Vegan Cupcake Twist

You don’t need butter, eggs, or a time machine to whip up a cupcake your grandma would nod at in approval. This modern vegan cupcake brings old-school charm with a fresh, plant-based spin. It’s soft, moist, and topped with frosting that’ll have you licking the spoon twice.

History

Cupcakes started as “number cakes” back in the 1800s—named after the measurements: one cup butter, two cups sugar, three cups flour. They were baked in teacups, which is how they got the name.

In the 1950s, cupcakes became a bake sale staple. Housewives and school kids adored them. Fast forward to today, and the vegan version keeps the same fluffy spirit, just with plant-based swaps.

Old-school bakers would’ve appreciated the thriftiness and creativity behind this. Especially during war times when eggs and dairy were hard to find, baking with vinegar and soda was already a trick up their sleeve.

Equipments

• Mixing bowls (I love this mixing bowl set) (one large, one medium)
• Hand whisk or electric mixer
• Measuring cups and spoons
• Muffin tin
• Cupcake liners
• Cooling rack

Ingredients

For the cupcakes:

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup almond milk (or any plant milk)
• ⅓ cup vegetable oil
• 1 tbsp apple cider vinegar
• 1½ tsp vanilla extract

For the frosting:

• ½ cup vegan butter
• 1¾ cups powdered sugar
• 1 tbsp plant milk (as needed)
• 1 tsp vanilla extract

Instructions

1. Preheat and Prep

Set your oven to 350°F (175°C). Line your muffin tin with cupcake liners.

2. Mix the Dry

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.

3. Mix the Wet

In another bowl, combine almond milk, oil, vinegar, and vanilla. Stir well until it looks smooth.

4. Combine Gently

Pour the wet mix into the dry. Stir until just combined. Don’t overmix. A few lumps are fine.

5. Bake It

Fill each cupcake liner about two-thirds full. Bake for 18–20 minutes. Insert a toothpick—it should come out clean.

6. Cool Down

Let the cupcakes cool in the tin for 5 minutes. Then move them to a cooling rack.

7. Make the Frosting

In a bowl, beat vegan butter until fluffy. Slowly add powdered sugar, vanilla, and a splash of milk until smooth.

8. Decorate

Once cupcakes are fully cool, frost them using a piping bag or a butter knife (Chefs envy this knife set). Add sprinkles if you’re feeling cute.

Special Notes

• You can swap almond milk with oat or soy.
• If you want chocolate flavor, add ¼ cup cocoa powder and reduce the flour by the same amount.
• Store in an airtight container for up to 3 days at room temp.

Nutrition (Per Cupcake)

• Calories: 180
• Carbs: 26g
• Fat: 8g
• Protein: 2g
• Sugar: 14g