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Vegan Vanilla Cupcakes

These vegan vanilla cupcakes are light, fluffy, and delicious. Made with simple ingredients like flour, sugar, and plant-based milk, these cupcakes are perfect for any occasion. The sweet and creamy vanilla frosting on top adds a touch of elegance and decadence.

image of three vegan vanilla cupcakes from a side view

The use of apple cider vinegar in this recipe helps the cupcakes rise, while the use of vegan butter and powdered sugar in the frosting gives it a smooth and silky texture. These cupcakes are a vegan-friendly dessert that will satisfy your sweet cravings.

Vegan Vanilla Cupcakes

Course: DessertCuisine: ContinentalDifficulty: Medium


Prep time


Cooking time






  • For the cupcakes
  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup plant-based milk

  • ½ cup vegetable oil

  • 2 teaspoons apple cider vinegar

  • 2 teaspoons vanilla extract

  • For the frosting
  • 1 cup vegan butter, at room temperature

  • 3 cups powdered sugar

  • 2 teaspoons vanilla extract

  • 2 tablespoons plant-based milk


  • Preheat your oven to 350°F and line a muffin tin with paper liners.
  • To make the cupcakes, whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
  • In a separate mixing bowl, whisk together the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Divide the batter evenly among the lined muffin cups, filling each cup about ⅔ full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove the cupcakes from the oven and let them cool completely before frosting.
  • To make the frosting, use a handheld mixer or a stand mixer to beat the vegan butter until creamy and smooth.
  • Add the powdered sugar, vanilla extract, and plant-based milk to the bowl and mix until well combined and creamy.
  • Once the cupcakes have cooled, frost them using a piping bag or a spoon.


  • Do not overmix the batter, as this can lead to tough and dry cupcakes.
  • Fill each muffin cup about ⅔ full to ensure even baking and rising.
  • Use room temperature vegan butter for the frosting to prevent lumps from forming.
  • Add a drop or two of food coloring to the frosting to customize it for different occasions.

Complete Nutrition Information

Nutrition Facts

12 servings per container

  • Amount Per ServingCalories330
  • % Daily Value *
  • Total Fat 19g 30%
    • Saturated Fat 5g 25%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 210mg 9%
  • Total Carbohydrate 39g 13%
    • Dietary Fiber 0g 0%
    • Sugars 29g
  • Protein 1g 2%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    How to Store and Freeze

    • You can store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
    • To freeze the cupcakes, let them cool completely, then wrap them tightly in plastic wrap and aluminum foil. Place them in a freezer-safe bag and freeze them for up to 1 month.

    Frequently Asked Questions (FAQs)

    Q: Can I use a different type of plant-based milk?

    A: Yes, you can use any type of unsweetened plant-based milk such as almond, soy, oat, or coconut milk. However, keep in mind that using different types of plant-based milk may affect the flavor and texture of the cupcakes.

    Q: Can I make the cupcakes in advance and store them?

    A: Yes, you can make the cupcakes in advance and store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. You can also freeze the cupcakes for up to 1 month.

    Q: Can I make mini vegan vanilla cupcakes instead of regular-sized cupcakes?

    A: Yes, you can make mini cupcakes instead of regular-sized cupcakes. Just adjust the baking time accordingly as mini cupcakes will require less time to bake.

    Q: Can I substitute the vegetable oil with another type of oil?

    A: Yes, you can substitute the vegetable oil with any type of neutral-flavored oil such as canola, grapeseed, or sunflower oil. However, keep in mind that using a different type of oil may affect the flavor and texture of the cupcakes.

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