Fluffy White Cupcakes

Recipe Submitted by Appliejuice ..|.. Category: Cake

These turned out really good. The original recipe is from Vegan Lunch Box. She used plain soy milk with 1 TB apple cider vinegar (I used buttermilk) and coconut extract (I used almond extract)
According to the recipe it makes 22 cupcakes, but I got only 16. I think it may be due to the buttermilk. Using Soy would make the batter thinner.


  • 1 1/2 cup buttermilk
  • 2 1/8 cup flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/8 cup sugar
  • 1/2 cup oil (I used vegetable)
  • 1 1/4 tsp vanilla extract
  • 1/2 tsp coconut extract


Preheat the oven to 350 degrees. Spray muffin cups with nonstick spray.

Add together flour, sugar, baking powder, baking soda, and salt. Wisk together.

In another bowl, mix with a hand-mixer, buttermilk, oil, vanilla, and almond extract. Add the wet to the dry ingredients and beat until smooth.

Fill each muffin cup with 1/4 cup of batter. Bake for 15 to 20 minutes, until cake tester inserted in the middle of a cupcake comes out clean.

Let cool in pan for 5 minutes, then remove cupcakes from the pan and place on wire rack.

Frost if desired.

Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org