Easy Vegan Vanilla Cupcakes
Fluffy, sweet, and topped with the perfect swirl of frosting, these easy vegan vanilla cupcakes are made for birthdays, celebrations, or anytime you’re craving a classic treat. No eggs or dairy needed, and no one will know the difference.
Servings: cupcakes
Ingredients
Cupcake Ingredients
- 1 1/4 cup(s) all-purpose flour
- 3/4 cup(s) white sugar
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 2/3 cup(s) plant-based milk (such as oat or soy)
- 1/3 cup(s) light oil (such as canola or vegetable)
- 2 tablespoon(s) lemon juice
- 1 1/2 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) almond extract (optional for birthday cake flavor)
Frosting Ingredients
- 1/2 cup(s) firm vegan butter (see notes)
- 1 1/2 cup(s) powdered sugar
- 1/4 teaspoon(s) vanilla extract
- 1 - 6 teaspoon(s) plant-based milk as needed
- Vegan food coloring optional
- Vegan sprinkles, chopped nuts, shaved chocolate, or vegan candies optional, for decorating
Instructions
- Preheat and prep: Preheat your oven to 350℉ (180℃). Line a 12-cup muffin pan with nonstick cupcake liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- Mix wet ingredients: In a small bowl or measuring glass, whisk together the plant-based milk, oil, lemon juice, vanilla, and almond extract (if using).
- Combine: Pour the wet ingredients into the dry and stir until just combined. Don’t overmix, some lumps are fine. Overmixing can lead to dense or flat cupcakes. A light hand = fluffy cupcakes!
- Bake: Evenly divide the batter among the cupcake liners. Bake for 18–20 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the frosting: In a large bowl or stand mixer, beat the vegan butter until light and fluffy. Add the powdered sugar, vanilla, and food coloring (if using), and continue mixing until smooth. If the frosting is too thick, beat in plant-based milk 1 teaspoon at a time until it’s perfectly fluffy and spreadable.
- Frost and decorate: Once cupcakes are fully cooled, frost using a spatula or piping bag. Top with sprinkles, nuts, shaved chocolate, or anything fun! If the frosting is soft, chill for 10-20 minutes to firm it up.
Notes
Firm Vegan Butter: Some vegan butters or margarines are soft and spreadable, which makes them perfect for toast, but not great for frosting. Use a firm vegan butter made for baking (it should say on the package). Or for extra structure, use ¼ cup regular vegan butter + ¼ cup vegetable shortening.
Gluten-Free Option:
Use a 1:1 gluten-free flour blend that includes xanthan gum (like Bob’s Red Mill Gluten-free 1 to 1). If your blend doesn’t contain xanthan gum, add ¼ teaspoon for better texture and structure. The cupcakes might be a little denser and crumbly, but they will still be delicious. Storage/ Make Ahead:
Store cupcakes (frosted or unfrosted) in an airtight container at room temp for up to 2 days, or in the fridge for up to 5 days. Freeze (frosted or unfrosted) for up to 1 month and thaw at room temp. Flavor Tip:
The almond extract gives a subtle birthday cake flavor, optional, but recommended if that’s the vibe you’re after. Lemon Juice:
Lemon juice reacts with the baking soda to give the cupcakes their rise, acting as the perfect egg replacer. You can swap it 1:1 with apple cider vinegar if that’s what you have on hand the flavor disappears once baked.
Use a 1:1 gluten-free flour blend that includes xanthan gum (like Bob’s Red Mill Gluten-free 1 to 1). If your blend doesn’t contain xanthan gum, add ¼ teaspoon for better texture and structure. The cupcakes might be a little denser and crumbly, but they will still be delicious. Storage/ Make Ahead:
Store cupcakes (frosted or unfrosted) in an airtight container at room temp for up to 2 days, or in the fridge for up to 5 days. Freeze (frosted or unfrosted) for up to 1 month and thaw at room temp. Flavor Tip:
The almond extract gives a subtle birthday cake flavor, optional, but recommended if that’s the vibe you’re after. Lemon Juice:
Lemon juice reacts with the baking soda to give the cupcakes their rise, acting as the perfect egg replacer. You can swap it 1:1 with apple cider vinegar if that’s what you have on hand the flavor disappears once baked.
Nutrition
Serving: 1 cupcake (recipe makes 12 cupcakes) | Calories: 279kcal | Carbohydrates: 38g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 253mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
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