Vegan Vanilla Cupcakes

Jump to Recipe

Baking for my friends and family is my favorite kind of present to give. I love making cookies, pies, muffins, you name it. But when it comes to birthdays in particular, my favorite dessert to bake are definitely these vegan vanilla cupcakes. It doesn't get more festive than that!

What you will need

Wet Ingredients

• 1 ½ cup almond milk
• 1 tablespoon apple cider vinegar
• ½ cup coconut oil
• 2 teaspoon vanilla extract

Dry Ingredients

• 2 cups flour
• 1 cup sugar
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Frosting Ingredients

• ¼ cup coconut oil
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoon almond milk

How to make them

Cupcake Directions

• Mix 1 ½ cup of almond milk and 1 tablespoon apple cider vinegar.

• 

• 

• Let it sit for about 5-10 minutes.
• Add the rest of the wet ingredients to the almond milk/ACV combo.

• 

• 

• 

• 

• In a separate bowl, mix all of the dry ingredients.

• 

• 

• 

• 

• 

• 

• Combine the wet and dry ingredients together and mix well.
• Use a hand mixer to make this process easier.

• 

• Fold in the sprinkles last.

• 

• 

• Line a muffin pan with baking cups and pour the batter in the cups.

• 

• 

• Bake at 350*F for about 20 minutes.
• When they look super fluffy and round at the top, they’re ready. You can try sticking a toothpick in them to check.

Frosting Directions

• Start by using a hand mixer to mix the coconut oil.

• 

• Slowly (about ½ cup at a time) start adding the powdered sugar to the coconut oil.

• 

• Mix with the hand mixer every time you add more sugar.
• Add the vanilla extract and 1-2 tablespoon of almond milk as needed if the frosting is too thick.

• 

• 

• Once the frosting is at the desired consistency, add it to a piping bag and frost your cupcakes.

• 

• 

• Add sprinkles on top!

• 

If you enjoy vegan cupcakes, feel free to check out this recipe for vegan carrot cake cupcakes as well!