Why You’ll Love This Recipe
These cupcakes are incredibly soft and moist with a tender crumb that rivals traditional cupcakes. They’re made with simple plant-based ingredients, easy to prepare, and versatile enough to pair with a variety of frostings and toppings. Best of all, they’re dairy-free, egg-free, and full of rich vanilla flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Vegan Vanilla Cupcakes:
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Unsweetened plant-based milk
Apple cider vinegar
Vegetable oil or melted coconut oil
Vanilla extract
For the Vegan Vanilla Frosting:
Vegan butter, softened
Powdered sugar
Vanilla extract
Plant-based milk
Optional Garnishes:
Sprinkles
Fresh berries
Shredded coconut
Dairy-free white chocolate shavings
Directions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a small bowl, combine the plant-based milk and apple cider vinegar. Let it sit for a few minutes to create a vegan buttermilk.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the vegan buttermilk, oil, and vanilla extract to the dry ingredients.
Mix until just combined, being careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
For the frosting, beat the vegan butter until smooth and creamy.
Gradually add the powdered sugar, mixing until light and fluffy.
Add the vanilla extract and enough plant-based milk to achieve a smooth, spreadable consistency.
Pipe or spread the frosting onto the cooled cupcakes.
Decorate with your favorite vegan-friendly garnishes.
Servings and timing
Servings: 12 cupcakes
Prep Time: 15 minutes
Bake Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Variations
Add lemon zest for a bright citrus flavor.
Mix in rainbow sprinkles to create vegan funfetti cupcakes.
Use almond extract along with vanilla for a bakery-style flavor.
Fill the cupcakes with fruit jam or dairy-free chocolate ganache.
Top with vegan cream cheese frosting for a tangy twist.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Refrigerate frosted cupcakes for up to 5 days if using a frosting that requires chilling.
Allow refrigerated cupcakes to come to room temperature before serving.
Unfrosted cupcakes can be frozen for up to 3 months. Thaw completely before frosting.
These cupcakes do not require reheating and are best enjoyed at room temperature.
FAQs
Are these cupcakes completely vegan?
Yes, they contain no dairy, eggs, or other animal-derived ingredients when made with vegan-certified products.
What plant-based milk works best?
Soy milk, almond milk, oat milk, and coconut milk all work well in this recipe.
Why is vinegar added to the batter?
The vinegar reacts with the plant-based milk to create a vegan buttermilk, which helps make the cupcakes light and fluffy.
Can I make these cupcakes gluten-free?
Yes, substitute a high-quality gluten-free all-purpose flour blend designed for baking.
Can I make them ahead of time?
Yes, the cupcakes can be baked a day or two ahead and frosted before serving.
Why are my vegan cupcakes dense?
Overmixing the batter can lead to dense cupcakes. Stir only until the ingredients are combined.
Can I use coconut sugar instead of granulated sugar?
Yes, though it may slightly alter the color and flavor of the cupcakes.
What frosting works best?
Vegan vanilla buttercream, vegan chocolate frosting, and vegan cream cheese frosting are all excellent choices.
Can I freeze frosted cupcakes?
Yes, though some frostings may change slightly in texture after thawing.
What can I serve with Vegan Vanilla Cupcakes?
They pair wonderfully with coffee, tea, plant-based milk, fresh fruit, or dairy-free ice cream.
Conclusion
Vegan Vanilla Cupcakes are a simple, delicious dessert that proves plant-based baking can be every bit as satisfying as traditional recipes. With their soft texture, rich vanilla flavor, and creamy dairy-free frosting, these cupcakes are perfect for any occasion. Whether you’re vegan or simply looking for a delightful egg-free and dairy-free treat, these cupcakes are sure to become a favorite in your baking collection.
PrintVegan Vanilla Cupcakes
Vegan Vanilla Cupcakes are light, fluffy, and packed with classic vanilla flavor, all without dairy or eggs. Topped with a creamy dairy-free frosting, they’re a delicious plant-based dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1 cup unsweetened plant-based milk
- 1 tbsp apple cider vinegar
- 1/3 cup vegetable oil or melted coconut oil
- 2 tsp vanilla extract
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2 tbsp plant-based milk
- Optional: sprinkles
- Optional: fresh berries
- Optional: shredded coconut
- Optional: dairy-free white chocolate shavings
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Combine the plant-based milk and apple cider vinegar in a small bowl and let sit for a few minutes to create vegan buttermilk.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the vegan buttermilk, oil, and vanilla extract to the dry ingredients.
- Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the vegan butter until smooth and creamy.
- Gradually add the powdered sugar and beat until light and fluffy.
- Add the vanilla extract and enough plant-based milk to achieve a smooth, spreadable consistency.
- Pipe or spread the frosting onto the cooled cupcakes.
- Decorate with desired vegan-friendly garnishes and serve.
Notes
- Add lemon zest for a bright citrus flavor.
- Mix in rainbow sprinkles to create vegan funfetti cupcakes.
- Use almond extract with vanilla for a bakery-style flavor.
- Fill with fruit jam or dairy-free chocolate ganache for extra indulgence.
- Top with vegan cream cheese frosting for a tangy variation.
- Store at room temperature for up to 3 days.
- Unfrosted cupcakes can be frozen for up to 3 months.
- Allow refrigerated cupcakes to come to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
