Vegan Vanilla Cupcakes

5 from 2 votes

This recipe for Vegan Vanilla Cupcakes is easy to make and yields light and moist cupcakes that are topped with fluffy vegan vanilla frosting!

Prep Time20

Cook Time20

Cooling Time1

Total Time1 40

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cupcakes

Calories: 325kcal

Author: Megan Calipari

Cost: $4

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.

Notes

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!

I used a Wilton 2D tip to pipe rosettes onto my cupcakes.

Nutrition