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](https://cookwithak.com/wp-content/uploads/2023/03/Vanilla-cupcakes-1024x1024.jpg)
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: Medium12
cupcakes20
minutes20
minutes330
kcalIngredients
- 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
Directions
- 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.
Notes
- 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.