Vegan vanilla cupcakes, super soft, fluffy, and absolutely delicious! Sweet and comforting, they are super easy to prepare and made with only 9 ingredients.
These comforting vegan vanilla cupcakes will blow your mind! They are sweet, satisfying, and one of the best sweet recipes I’ve ever tried. The kitchen smells SO good while baking them you won’t be able to resist its deliciousness!
I love baking – it actually is one of my favorite things to do. However, I bake less often than I’d like and that’s why I decided to try these vegan cupcakes. I promise you will absolutely LOVE them!
Besides, vanilla gives them an amazingly good flavor and you can also customize them with your favorite ingredients, such as chocolate nibs or shredded coconut. It is the perfect recipe to get creative.
Vegan vanilla cupcakes, cozy, sweet, and delicious. They are super easy to make and you only need 9 simple pantry ingredients. I hope you and your family like them!
Vegan vanilla cupcakes recipe – Short video
How to make vegan vanilla cupcakes – Step by step
- Preheat the oven to 350ºF or 180ºC and line a standard muffin holder with 12 paper liners.
- Add the vegan butter and sugar to an electric mixer bowl (photo 1) and beat until light and fluffy (photo 2).
- Add the vanilla extract and apple cider vinegar (photo 3) and beat once more (photo 4).
- Add the flour, baking powder, and salt (photo 5) and mix on low until well combined (photo 6), but don’t overmix.
- Slowly add the plant milk (photo 7) and mix everything until well combined (photo 8).
- Fill the liners 3/4 of the way full (photo 9).
- Bake for 20 to 25 minutes or until a toothpick comes out clean. The cupcakes will only have a very, very slight golden brown color (photo 10).
- Remove from the oven and let them cool completely on a cooling rack (photo 11).
- In the meantime, you can make the vegan buttercream frosting. Use it to frost the vegan vanilla cupcakes (photo 12).
- Serve immediately.
Pro tips
- You could also use oil instead of vegan butter. My favorite choice is melted coconut oil.
- Make sure the sugar you’re using is vegan.
- You could substitute apple cider vinegar with some lemon juice.
- I’ve never made this recipe using another type of flour myself, but it would probably work. However, keep in mind that you’ll probably need to add more or less plant milk (I used soy milk).
- Salt is optional, but it enhances the flavor of the vegan cupcakes.
What are vegan cupcakes?
Vegan cupcakes are an absolutely delicious dessert made with flour, sugar, plant milk, and other simple ingredients. They are super good and tasty, as well as super beautiful. Really convenient to serve as a snack if you have guests at home!
How long will these vegan cupcakes keep?
If you don’t finish the whole batch, you can keep the leftover vegan cupcakes covered in an airtight container at room temperature or in the fridge for up to 3 days.
How to serve these vegan cupcakes
A cupcake is not a real cupcake until you put some frosting onto it. That’s why I always frost my cupcakes with vegan buttercream frosting.
However, I also like to serve them with a warm glass of plant milk, such as rice milk, oat milk, or almond milk. You can have them for breakfast, as a snack, or as part of your dessert.
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Vegan Vanilla Cupcakes
- Prep: 15 mins
- Cook: 25 mins
- Total: 40 mins
- 12 cupcakes 1x
- Snack, Dessert
- American
- Vegan
Servings 12 cupcakes 1x
Vegan vanilla cupcakes, super soft, fluffy, and absolutely delicious! Sweet and comforting, they are super easy to prepare and made with only 9 ingredients.
Ingredients
- ½ cup vegan butter (110 g), softened
- 1 cup sugar (200 g)
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 and ⅓ cups all-purpose flour (165 g)
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup unsweetened plant milk (180 ml), I used soy milk
- 1 batch of vegan buttercream frosting
Instructions
- Preheat the oven to 350ºF or 180ºC and line a standard muffin holder with 12 paper liners.
- Add the vegan butter and sugar to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer.
- Add the vanilla extract and apple cider vinegar and beat once more.
- Add the flour, baking powder, and salt and mix on low until well combined, but don’t overmix.
- Slowly add the plant milk and mix everything until well combined. There may be a few small lumps, but you don’t want any large lumps in the batter.
- Fill the liners 3/4 of the way full.
- Bake for 20 to 25 minutes or until a toothpick comes out clean. The cupcakes will only have a very, very slight golden brown color.
- Remove from the oven and let them cool completely on a cooling rack.
- In the meantime, you can make the vegan buttercream frosting. Use it to frost the vegan vanilla cupcakes.
- Serve immediately with a warm glass of rice milk, oat milk, or almond milk.
- Keep the leftover cupcakes covered in an airtight container at room temperature or in the fridge for up to 3 days.
Notes
- You could also use oil instead of vegan butter. My favorite choice is melted coconut oil.
- Make sure the sugar you’re using is vegan.
- You could substitute apple cider vinegar with some lemon juice.
- I’ve never made this recipe using another type of flour myself, but it would probably work. However, keep in mind that you’ll probably need to add more or less plant milk (I used soy milk).
- Salt is optional, but it enhances the flavor of the vegan cupcakes.
- Prep time doesn’t include the time you need to prepare the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 17.4 g
- Sodium: 138 mg
- Fat: 7.6 g
- Saturated Fat: 2.3 g
- Carbohydrates: 28.6 g
- Fiber: 0.5 g
- Protein: 1.9 g
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