SOUR CREAM
Vegan Vanilla Cupcakes
ABOUT
Prep time: 15 minutes
Cook time: 40 minutes
Difficulty: Easy
STEPS
- Preheat oven to 350 degrees
- In a medium bowl stir together flour, sugar, baking soda, baking powder and salt.
- Add the non-dairy milk, oil, sour cream, water, vanilla and almond extract.
- Gently whisk together until the batter is even and smooth.
- Scoop the batter into the prepared cupcake tin so that they are 2/3rd of the way full.
- Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring to a wire cooling rack.
INGREDIENTS
- 1 1/2 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3/4 cup non-dairy milk
- ¼ cup vegetable oil or vegan butter (melted)
- ½ cup Better Balance Sour Cream
- ¼ cup water
- 3 tsp vanilla extract
- ½ tsp almond extract
- 1 tsp lemon zest