No party is complete without these light & fluffy vanilla cupcakes, made with aquafaba.
I am incredibly picky when it comes to vanilla cupcakes. They can’t be too yellow, or too dry or too dense (cuz that would make it a muffin, right?). Vanilla cupcakes are the most basic cupcake to get right, and yet so many people get it so wrong! It’s like the basis for every other cake, is it not? Switch out a few ingredients here and there, and you can have any variation of flavor you like, including chocolate.
It’s the first recipe I worked on after Xander’s allergy diagnosis, 9 years ago. In fact, he was 10 months old at the time and all I could think about what type of cake could he have for his upcoming birthday. I had 2 months to figure it out. Thankfully, he mostly used the cake the mash his hands in to, so whether it was good or not, really didn’t matter. However, last weekend my baby Xander just turned 10 and this time, I needed a vanilla cake that would make his party extra special. That’s when I came up with these Light & Fluffy Vanilla Cupcakes.
Trying something new
I could have used my other tried and true Skinny Vanilla Cupcake recipe, but I was itching to create another type of cupcake, one using Aquafaba. Of course, I figured the best time to try out a new recipe was the day of the party. I mean, why give myself any margin for error, right? Thankfully, the Lord was looking out for me because these sweet delights turned out so much better than I could have ever imaged. It had to be the beans!
Aquafaba inside our Cupcakes
Yes, I said beans, however, there aren’t actually beans in these vanilla cupcakes, just their liquid. That’s actually what aquafaba is, the liquid brine from a can of chickpeas. You know, the stuff you usually drain and dispose of. Crazy right?
Rest assured, these adorable party delights will not tasty “beany” at all! I have 15 kids who can attest to that and a 13-year-old daughter who told me that these cupcakes take like “real cupcakes”. Cuz we all know that vegan, allergy-friendly cupcakes aren’t real :).
Allergy friendly Vanilla Cupcakes
Originally, Xander wanted a chocolate and vanilla marbled cupcake but then we remembered that his friend has an allergy to cocoa. Instead of completely ditching the idea, we decided to simply add a little color to half of the batch of batter and swirl that in. We didn’t mean for these to look like “Ogre” cakes, but his friend was also sensitive to red food coloring, so we decided on a green marbled cupcake. It worked, it was fun and everyone was able to eat them! That makes me happy, because everyone should be able to eat cake & cupcakes!
Frosting our Cupcakes
We like to top our light & fluffy cupcakes with some vanilla frosting, but if there is no allergy, check out this Low Carb Chocolate Buttercream from All I Do Is Dream About Food. You can also use a ganache or fudge glaze.
More Cupcake Recipes
I hope you love these light and fluffy vegan cupcakes as much we do!
If you liked this recipe too or have any questions, leave a comment down below and giving this recipe a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe!
As always, if you make something from the blog, be sure to tag @allergylicious on Instagram so I can see your creations. Also, follow along with me on Instagram, Pinterest and Facebook for more vegan & allergy friendly recipes!
Vanilla Cupcake Recipe
- 1 1/3 cup unbleached all-purpose flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup dairy-free butter, softened
- 1 cup granulated cane sugar
- 2 Aquafaba *eggs (6 TB liquid from can of chickpeas, unsalted)
- 1 tsp.vanilla extract
- 1/2 cup coconut milk (regular, unsweetened)
- Preheat oven to 350° . Line a 12 count muffin tin with cupcake liners. Set aside.
- For the Dry Mix: Combine flour, baking powder, and salt in a large bowl and whisk to combine.
- For the Egg Replacer: Place chickpea liquid in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high-speed until stiff peaks form, about 6 minutes. Use a spatula and scrape out mixture into a small bowl. Set aside.
- For the Cupcakes: Using the bowl of a stand mixer (no need to clean it), beat butter and sugar until light and fluffy. Slowly, add the vanilla and milk until combined then add in the dry mix and combine until incorporated (do not overmix). Fold in whipped chickpea liquid, being careful not to let it deflate too much.
- Scoop the batter into cupcake liners, filling them approximately 3/4 full.
- Bake 18-22 minutes, or until a wooden toothpick inserted into the center of cupcake comes out clean.
- Remove from oven and allow to cool 5 minutes, before transferring to a cooling rack.
- Cool completely before icing with your favorite frosting.
Aquafaba- the liquid inside a can of cooked beans. Here are the basics: Take the liquid from inside a can of chickpeas and place it in a stand mixer. Now beat it and watch as it transforms into a creamy, fine, stable foam with the texture, density, and many of the cooking properties of an egg white–based meringue.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 222mgCarbohydrates: 28gFiber: 0gSugar: 17gProtein: 3g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.