How To Make Delicious Vegan Cupcakes(Vanilla Flavor) At Home

How To Make Delicious Vegan Cupcakes At Home

These vegan vanilla cupcakes are proof that you don’t need eggs or dairy to create a light, delicious treat that everyone will love. It doesn’t matter if you’re new to vegan baking or even vegan lifestyle, or you just want to try something new and unique. I promise this recipe would give you something you can be excited about.

The cupcakes are soft with a moist, tender crumb, and they have just the right hint of vanilla flavor. They’re sweet without being over-the-top and pair perfectly with a rich, creamy frosting that’s every bit as good as any traditional buttercream. The reason I’m even sharing this recipe is how easy it is to recreate. After following this, you can make these vegan cupcakes 10 times while getting the same quality result.

Like the traditional cupcakes you might be used to, these vegan cupcakes can be modified and dressed up with sprinkles, fresh fruit, or even a drizzle of chocolate. Or you can keep it simple and let the vanilla flavor shine all on its own. However way you like to enjoy your cupcakes, you can do so with this vegan version.

How To Make Delicious Vegan Cupcakes(Vanilla Flavor) At Home

The best homemade vanilla flavored vegan cupcakes you can ever make. Easy, simple and very delicious, you'll always enjoy the result of this recipe.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 12 Cupcakes

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Cupcakes:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup almond milk or oat milk
• 1 tsp apple cider vinegar
• ⅓ cup neutral oil such as sunflower or vegetable oil
• 2 tsp vanilla extract

For the Frosting:

• ½ cup vegan butter softened
• 1 ½ cups powdered sugar sifted
• 1-2 tbsp almond milk or oat milk, as needed
• 1 tsp vanilla extract
• Pinch of salt

Equipment

• 12-cup muffin or cupcake pan
• Paper cupcake liners
• Mixing bowls medium and large
• Hand whisk or electric mixer
• Measuring cups and spoons
• Spatula

Method

 

Prep the Oven and Pan

1. Preheat oven to 350°F (175°C). Line your cupcake pan with paper liners.

Mix the Wet Ingredients

1. In a small bowl, combine the almond milk and apple cider vinegar. Let sit for 5 minutes to slightly curdle. Whisk in the oil and vanilla extract.

Mix the Dry Ingredients

1. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt until well combined.

Combine Wet and Dry

1. Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth and lump-free, do not overmix.

Fill and Bake

1. Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Cool Completely

1. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Frosting Instructions:

1. Beat the softened vegan butter with an electric mixer until light and creamy.
2. Gradually add sifted powdered sugar, vanilla extract, and a pinch of salt.
3. Add almond milk 1 tablespoon at a time until desired creamy consistency is reached.
4. Pipe or spread onto cooled cupcakes.

Nutrition

Calories: 220kcal

Notes

Optional Toppings:

1. Fresh berries
2. Sprinkles
3. Shaved dark chocolate

Tried this recipe?Let us know how it was!