This recipe for Vegan Vanilla Cupcakes is easy to make and yields light and moist cupcakes that are topped with fluffy vegan vanilla frosting! They are the ultimate crowd-pleaser and are perfect for any celebration!
Cupcakes are the perfect dessert for a celebration! They are handheld and delicious and the flavor combinations are endless. I love to make simple Vegan Strawberry Cupcakes in the Summertime, and if I'm feeling a little more ambitious, I'll make lemon curd filled Vegan Lemon Cupcakes which are always a bit hit.
But, today I'm sharing the most classic cupcake recipe: Vegan Vanilla Cupcakes. And don't classic basic with boring! Just like my Vegan Vanilla Cake, and Vegan Birthday Cake, these cupcakes have big vanilla flavor and are super moist and fluffy. So, let's get into it.
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Why You'll Love This Recipe
- These cupcakes are simple to make and are the perfect recipe for beginner bakers!
- You only need 10 simple ingredients to make these Vegan Vanilla Cupcakes.
- The cupcakes bake up soft and moist and the vegan vanilla frosting is light and fluffy.
- They are dairy-free, eggless and completely vegan so anyone can enjoy them.
- And most importantly they are absolutely delicious!
Ingredient Notes
Non-Dairy Milk: I used oat milk, but you could use almond milk, soy milk or even boxed coconut milk!
Vegan Butter: Be sure to use a vegan butter that comes in stick form for the frosting!
Canola Oil: Canola oil keeps the vegan cupcakes super soft and moist.
Lemon Juice: Acid activates the baking powder. I use typically lemon juice, but you can also use white vinegar or apple cider vinegar.
Variations
You can frost these Vegan Vanilla Cupcakes with any frosting you like. Make a half recipe of:
Step by Step Instructions
Step 1. To make the cupcakes, combine sugar, non-dairy milk, canola oil, lemon juice and vanilla in a large bowl. Whisk well to combine.
Step 2. Then, add the flour, baking powder and salt and whisk to form the batter.
Step 3. Portion the cupcakes into a lined cupcake tin, filling each cavity about ⅔ of the way. This recipe makes exactly 12 cupcakes.
Step 4. Bake the cupcakes in a 350* oven for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to the cupcakes to cool completely before frosting.
Step 5. Once the cupcakes are cool, make the vegan vanilla buttercream frosting by creaming the vegan butter until completely, smooth. Then, add powdered sugar and mix on low until combined.
Step 6. Add the non-dairy milk and vanilla extract and mix until light and fluffy. Frost your cupcakes as desired and serve! I used a Wilton 2D piping tip to make rosettes on my cupcakes.
Recipe FAQs
To store, place the cupcakes into an airtight container and place them in the refrigerator for up to 4 days.
The acid from vinegar or lemon juice activates the baking powder and baking soda to yield a light and fluffy cupcake.
The two main differences are that vegan cupcakes are eggless and instead of using regular butter and milk, they use non-dairy butter and milk.
My favorite vegan butter brands for making frosting are Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks. They have a great texture and flavor for frosting.
Expert Recipe Tips
Be sure not to overmix the batter! It's okay if there are small lumps. They will bake out.
This recipe makes exactly 12 cupcakes. The batter will rise a lot, so be sure not to overfill the cupcake tin.
Make sure the cupcakes are completely cool before frosting them. Frosting melts easily and if the cupcakes are even a little warm, it will make a big mess!
Looking for More Vegan Cupcake Recipes?
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📖 Recipe
Vegan Vanilla Cupcakes
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Hand Mixer or Stand Mixer
- 1 Cupcake Tin
- 12 Paper Cupcake Liners
- 1 Piping Bag and Tip optional
Ingredients
For the Vegan Vanilla Cupcakes
- 1 ½ Cup All-Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 Cup Sugar
- ¾ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 2 teaspoon Lemon Juice or white vinegar
- 2 teaspoon Vanilla Extract
For the Vanilla Frosting
- 8 tablespoon Vegan Butter, room temperature
- 2 Cups Powdered Sugar, sifted
- 1 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
Instructions
Make the Cupcakes
- Preheat oven to 350* F. Line a cupcake tin with 12 paper liners.
- In a medium bowl, combine flour baking powder and salt. Whisk to combine and set aside.1 ½ Cup All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
- In a large bowl, combine sugar, non-dairy milk, canola oil, lemon juice and vanilla. Whisk well to combine. Then add the dry ingredients and whisk to form the batter.1 Cup Sugar, ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
- Use an ice cream scoop to portion the cupcake batter into the lined cupcake tin, filling each liner about ⅔ of the way full. This recipe makes exactly 12 cupcakes. See note.
- Bake the cupcakes in a 350* F oven for 19-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.
For the Frosting
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until completely smooth. Add powdered sugar and mix on low until combined. Then, add vanilla and non dairy milk and mix on medium speed until light and fluffy.8 tablespoon Vegan Butter, room temperature, 2 Cups Powdered Sugar, sifted, 1 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Frost the cupcakes with a knife or offset spatula, or be fitting a piping bag with your favorite piping tip and piping frosting on top and serve.
Adrienne
can I sub coconut oil for the vegan butter in the frosting?
Megan Calipari
No! This frosting recipe will not work with coconut oil. But, if there is a recipe you know you love for coconut oil frosting, you can always make these cupcakes and use a different frosting recipe!