This is cute Vegan Vanilla Cupcakes Cloudy soft and super-creamy topped with gobs of vegan vanilla buttercream.
Everyone needs a great vanilla cupcake recipe for dessert with family and friends, birthday parties, PTA meetings, or just for fun. Here’s the ultimate vegan vanilla cupcake recipe to impress everyone you serve it to (though you might want to keep them for yourself!).
These vegan cupcakes are really awesome. They are soft and delicious with the perfect amount of vanilla in every bite. The buttercream is so smooth, so creamy and complements the tender cake.
The recipe makes a perfect dozen, though you can double or even triple it for a larger crowd. Happy baking!
Index
Why you will love this recipe
- Delicious cupcakes! Who can resist a cupcake, and these vegan vanilla cupcakes have it all. They have the perfect vanilla flavor and the smooth vanilla buttercream makes them even more irresistible.
- Easy to make. This vegan vanilla cupcake recipe is super easy. The batter comes together in minutes and the vegan vanilla buttercream is just as easy. All you need to pull off this recipe are pantry ingredients.
- Kids and adults will love them. The recipe is soy-free and nut-free, so most people can eat them!
material
- All purpose flour is unbleached. No need to sift the flour, but be careful and measure the right amount.
- Cornstarch. You can use tapioca starch as an alternative.
- to leave. Baking powder and baking soda.
- Sugar. You can use any sugar of your choice although if you want to keep the white color of the cupcakes, you should choose granulated white sugar. Unrefined sugar can add a brown color to cupcakes.
- Vegan yogurt. I use my cultured vegan cashew yogurt. Use any vegan yogurt you like.
- Non-dairy milk. Use any dairy-free milk, including oat milk, cashew milk, almond milk or soy milk.
- Neutral oil. I use avocado oil for most of my baking. You can use any neutral vegetable oil including grape seed oil, sunflower oil or safflower oil.
- Pure vanilla extract. This is the only flavored ingredient in these vanilla cupcakes, so make sure you use the real thing.
- Apple cider vinegar. A little bit of baking soda to help activate and give the cupcakes extra fluffiness. Yogurt helps with this too so if you don’t have vinegar you can leave it out.
- Vegan butter sticks. Make sure they are at room temperature when you start the frosting.
- Non-dairy heavy cream or creamer. This is to make the frosting extra smooth. You can also use non-dairy milk.
- powdered sugar. The amount you use may vary depending on your taste. I don’t like frosting overly sweet so I use about three cups in my recipe. If you have a very sweet tooth, you can add up to four or even five cups.
How to Make Vegan Vanilla Cupcakes
1. Whisk together the flour, baking powder, baking soda, salt and cornstarch.
2. In another bowl, whisk the vegan yogurt with the oil, sugar, pure vanilla extract, and apple cider vinegar, if using.
3. Pour the wet ingredient mixture into the dry ingredients.
4. Mix with a spatula until a smooth batter is formed.
5. Prepare cupcake pans by lining with paper cupcake liners. Divide batter evenly between 12 cupcake tins.
6. Bake in a preheated 350 degree oven for 22 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Set aside on a wire rack to cool thoroughly before frosting.
7. Place the vegan butter sticks, vanilla and a cup of powdered sugar in a bowl.
8. Beat with an electric hand until all the sugar is combined and the buttercream is fluffy. Continue adding the sugar, half a cup at a time, beating for a few seconds each time until incorporated.
9. Once you’ve added all the sugar, stir in the vegan cream or milk. Beat once more until very smooth and creamy.
10. Use a wooden spoon to mix the buttercream and remove any air bubbles.
11. Frost the cupcakes and dig in! You can sprinkle some rainbow sprinkles or chocolate sprinkles on the frosting for some color.
Recipe FAQs
To bake these vanilla cupcakes with a sweetener like stevia or erythritol, follow the directions for replacement amounts and add ½ cup more nondairy milk to the cupcake batter. Just replace the sugar with sweetener for the frosting. Add more milk if the frosting seems too stiff.
I use three cups of powdered sugar in this frosting, which is on the bottom; Most cupcake frosting contains four or five cups of powdered sugar. So yes, you can add more sugar to the frosting if you like it too sweet. I find that three cups works perfectly for me.
Storage instructions
- Keep in fridge: Place the frosted cupcakes side by side in a single layer in an airtight container and refrigerate for up to a week.
- freeze: Store frosted cupcakes side by side in a freezer-safe container for up to three months Thaw completely before eating.
More yummy vegan cake recipes
If you like these vegan vanilla cupcakes, check out more vegan dessert recipes at Holy Cow Vegan!
Vegan Vanilla Cupcakes
These scrumptious vegan vanilla cupcakes are cloud-soft and topped with super-creamy vegan vanilla buttercream.
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Recipe review
Serving: 12 cupcakes
Calories: 322kcal
material
Dry ingredients for cupcakes
Ingredients for Vegan Buttercream Frosting
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instructions
Make the cupcakes
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Whisk together the flour, baking powder, baking soda, salt and cornstarch.
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In another bowl, whisk the vegan yogurt with the oil, sugar, pure vanilla extract, and apple cider vinegar, if using.
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Pour the wet ingredient mixture into the dry ingredients.
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Mix with a spatula until a smooth batter is formed.
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Divide batter evenly between 12 cupcake tins.
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Bake in a preheated 350°F/175°C oven for 22 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Set aside on a wire rack to cool thoroughly before frosting.
Make vegan buttercream frosting
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Place the vegan butter sticks, vanilla and a cup of powdered sugar in a bowl.
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Beat with an electric beater until all the sugar is combined and the buttercream is fluffy. Continue adding the sugar, half a cup at a time, beating for a few seconds each time until incorporated. Scrape the sides and bottom of the bowl frequently with a spatula.
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Once you’ve added all the sugar, stir in the vegan cream or milk. Beat once more until very smooth and creamy.
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Use a wooden spoon to mix the buttercream and remove any air bubbles.
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Frost the cupcakes and serve!
Recipe notes
- To bake these vanilla cupcakes with a sweetener like stevia or erythritol, follow the directions for replacement amounts and add ½ cup more nondairy milk to the cupcake batter. Just replace the sugar with sweetener for the frosting. Add more milk if the frosting seems too stiff.
- I use three cups of powdered sugar in this frosting, which is on the bottom; Most cupcake frosting contains four or five cups of powdered sugar. So yes, you can add more sugar to the frosting if you like it too sweet. I find that three cups works perfectly for me.
Storage instructions
- Keep in fridge: Place the frosted cupcakes side by side in a single layer in an airtight container and refrigerate for up to a week.
- freeze: Store frosted cupcakes side by side in a freezer-safe container for up to three months Thaw completely before eating.
nutrition
Worship: 1cupcakes | Calories: 322kcal | Sugars: 53g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fats: 2g | Monounsaturated fats: 7g | Trans fats: 0.02g | Sodium: 112mg | Potassium: 86mg | Fiber: 1g | Sugar: 38g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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