Vegan Vanilla Cupcakes

Name: Vegan Vanilla Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/2 cups unsweetened soy milk (or any non-dairy milk); 1 teaspoon apple cider vinegar; 2 3/4 cups cake flour; 1 1/2 cups granulated sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/2 cup melted vegan butter (or neutral oil); 1 tablespoon pure vanilla extract; 1 Recipe Vegan Buttercream Frosting (prepared)

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Even your non-vegan friends will applaud these tasty Vegan Vanilla Cupcakes!

We’ve all been there. Maybe you were the Mom with the allergy-free toddler, completely oblivious to all of the allergens lurking within those innocent birthday cupcakes? Yep, been there! Or maybe you were the Mom with the highly lactose-intolerant kid who had to bring her own custom cupcakes to every birthday party? Thankfully, times have changed and we’re all much more educated about all of the allergens, dietary needs and choices out there.

Whether you and your family are living a vegan lifestyle or you just need a really delicious vegan cupcake recipe in your baking arsenal, this Vegan Vanilla Cupcake recipe will become your go-to! Special occasions with lots of unknown guests (think BD invitations to the entire third grade class) are the perfect platform to serve these cute cupcakes. Soy milk and vegan butter make them vegan, plus you can make an easy flour substitution to make them gluten-free as well.

In addition to their adaptability, I love how amazing these cupcakes taste, due in no small part to the generous amount of vanilla extract in the recipe. Also, they’re super easy to make. Just one bowl and one whisk, and you’re done! I like these with a traditional Vegan Buttercream Frosting and rainbow sprinkles, which makes them perfect for any occasion. Also try this Easy Vegan Cream Cheese Frosting which is so simple and luscious.

Frosting Facts

I’m usually making cupcakes at the last minute for some reason, so I tend to just go for the butter knife and spread my frosting on the fly. I’m not proud. But when I want to step up my game I bring out the piping bag and piping tips. You can use whichever tip you like, but I prefer the star tip because that’s what the pros use and sometimes I like to be fancy like that. No piping tools on hand? No problem. Cut a small hole in the corner of a plastic baggie and fill it with your frosting then seal up the top. You got this!

Ingredients

1 1/2 cups unsweetened soy milk or any non-dairy milk
1 teaspoon apple cider vinegar
2 3/4 cups cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup melted vegan butter or neutral oil
1 tablespoon pure vanilla extract
1 Recipe Vegan Buttercream Frosting prepared

How to Make Vegan Vanilla Cupcakes

Step 1: Preheat your oven to 350 degrees F. Line two 12-cup muffin pans with paper liners and lightly spray them with oil to prevent sticking.

Step 2: In a bowl, mix the soy milk with apple cider vinegar and set aside for a few minutes to allow it to curdle.

Step 3: In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.

Step 4: Pour the curdled milk mixture, melted vegan butter, and vanilla extract into the dry ingredients and whisk until just combined, avoiding overmixing.

Step 5: Fill each cupcake liner halfway with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Then, transfer the cupcakes to a cooling rack.

Step 6: Once the cupcakes are completely cool, frost them with Vegan Buttercream Frosting and add your favorite vegan-friendly decorations.

Step 7: Keep the cupcakes covered at room temperature for up to 4 days, or freeze them for up to 3 months.

FAQs & Tips

How to Make Ahead and Store?

These cupcakes will keep at room temperature for up to four days. They’ll keep for a week in the fridge, but the texture will be slightly altered by the cold. They can also be frozen for up to four months. Just defrost overnight then frost them for your special event!

Can the cupcakes be made gluten-free?

They’re vegan, which means they’re also dairy-free, so we’re covered there. We have no nut products involved. Check that. But what about our gluten-free friends? No problem! Simply substitute the cake flour for gluten-free flour and all of your bases are covered.

Can I make a cake with this recipe?

Absolutely! Make a 2-layer cake by taking two round cake pans and spraying them with oil, then dusting them with flour. Split the batter between the two cake pans. Use a toothpick to test for doneness at the 18-minute mark and continue checking until the toothpick comes out clean.

Serving Suggestions

With all of the sprinkles and toppers available these days you can make these cupcakes for any holiday spread. Christmas? Top with little reindeer and red and green sprinkles. Fourth of July? Mini flag and red and blue sprinkles. St. Patrick’s Day? You guessed it! Little shamrocks and green sprinkles. And if you want to add some variety to your dessert spread, make these Vegan Chocolate Cherry Cupcakes as well, a very pretty chocolate cupcake with cherry frosting.

If you’re serving a savory dish as well and want to keep things vegan, try this quick and easy one pot Vegan Jambalaya. Just add a simple green salad on the side. Prefer to keep things more casual and finger foody? Check out this recipe for Vegan Baked Taco Dip. Just be prepared to share the recipes!