I love making vegan cupcakes as it’s my kids request for any occasion before cakes and muffins. For birthdays, playdates, or school events, they ask for my Vegan Strawberry Cupcakes, Vegan Chocolate Cupcakes, or Vegan Black Bean Cupcakes. But if they want smaller, easy-to-make, vanilla cupcakes, I make this vegan cupcake recipe. These Vegan Cupcakes are simple cupcakes made with only 7 wholesome ingredients and with just about 20 minutes of preparation. They are healthy, tasty, and look the part.
Ingredients and Substitutions
All the wet ingredients you need to make easy vegan cupcakes are:
All-Purpose Flour – You can probably use an all-purpose gluten-free flour blend, but I didn’t try this option, so I am unsure how it will affect the cupcake texture. Spelt flour is another great option, but it’s heavier flour, and the cupcakes would be less fluffy with this option. Oat flour won’t work in this recipe. Baking Powder – or if you prefer, replace with only 3/4 teaspoon baking soda. White Sugar – there are plenty of healthier white sugar options like low GI cane sugar or unrefined cane sugar. Use your preferred option. I don’t recommend coconut sugar in this vegan vanilla cupcake recipe. It makes the batter heavy, brown in color, and not as appealing. Non-Dairy Milk – I love to use unsweetened almond milk, the texture of the cupcake is lighter and fluffy, but soy milk, oat milk, or any plant-based milk will work here. Apple Cider Vinegar – or any acidic ingredient, like lemon juice or white vinegar. This curdles the non-dairy milk and creates moist cupcakes. Vegetable Oil – I used avocado oil, but melted coconut oil will also work! But watch out, never add melted coconut oil into cold non-dairy milk, or your coconut oil will solidify and form lumps! Make sure the milk and coconut oil are at the same temperature if you use this option. Vanilla Extract – this brings a delicate flavor.
How To Make Vegan Vanilla Cupcakes
It is easy to make homemade vegan vanilla cupcakes without eggs or dairy. All you need is to combine the dry ingredients with the wet ingredients, using an electric beater, spoon, or a stand mixer with the paddle attachment.
Frosting The Cupcakes
A cupcake wouldn’t be a cupcake without buttermilk frosting. To make a creamy, sweet dairy-free frosting, read my full frosting recipe. You need:
Soft Vegan Butter – there are many brands available. I recommend Earth Balance. Powdered Sugar – also known as icing sugar. Vanilla Extract Unsweetened Almond Milk
You can also make my Vegan Whipped Cream.
Storage Instructions
You can store your vegan cupcakes at room temperature for 24 hours maximum. Then, store in a cupcake box in the fridge for up to 3 to 4 days. The cupcake box prevents the cupcake frosting from drying out, and it keeps the cupcake crumb moist and fluffy. You can also freeze the cupcake in a sealed container. Then, thaw the cupcakes the day before at room temperature.
More Vegan Cupcake Recipes
I love to bake vegan cupcakes. If you love them too, you may also love to try the recipes below!
