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Vegan Vanilla Cupcakes

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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.

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

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Combine the plant-based milk and apple cider vinegar in a small bowl and let sit for a few minutes to create vegan buttermilk.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  4. Add the vegan buttermilk, oil, and vanilla extract to the dry ingredients.
  5. Mix until just combined, being careful not to overmix.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool completely on a wire rack.
  9. For the frosting, beat the vegan butter until smooth and creamy.
  10. Gradually add the powdered sugar and beat until light and fluffy.
  11. Add the vanilla extract and enough plant-based milk to achieve a smooth, spreadable consistency.
  12. Pipe or spread the frosting onto the cooled cupcakes.
  13. 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

Find it online: https://thefamilycooking.com/vegan-vanilla-cupcakes/