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!
Easy Vegan Vanilla Cupcakes Recipe
This vegan vanilla cupcake recipe made with vanilla bean paste simply bursts with the warming flavors and aroma of vanilla! It's perfect for all types of special occasions such as birthdays or baby showers but they also make a delightful sweet treat to enjoy any time of year for no reason in particular!
Equipment
- hand mixer
- muffin pan
- muffin liners
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 240 g
- 1 cup sugar 200 g
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup dairy-free milk
- 1 tablespoon apple cider vinegar
- ½ cup vegan yogurt
- ½ cup neutral oil
- 1 tablespoon vanilla extract or vanilla bean paste
Vegan Vanilla Frosting Ingredients
- 3 cups powdered sugar 390 g
- ½ cup vegan butter
- ¼ cup vegan cream cheese
- 3 teaspoon vanilla bean paste or vanilla extract
- a pinch of salt
Topping
- sprinkles
Instructions
- Combine the dairy-free milk with the vinegar and whisk to create the vegan buttermilk. Allow it to rest for 5-10 minutes.
- In a large bowl, combine all of the wet ingredients together, along with the sugar and buttermilk. Whisk until combined.
- Add the dry ingredients to the wet and mix.
- Line a muffin pan with muffin liners and fill each muffin cup about ¾ of the way up with batter. You will get about 15 cupcakes.
- Bake the cupcakes at 350*F/ 175*C for 18-20 minutes.
- To create the frosting, use a stand mixer or an electric mixer to beat the butter and cream cheese until light and fluffy.
- Add the vanilla, then slowly add in the powdered sugar, about a few tablespoons at a time.
- Once the cupcakes have *fully* cooled off, transfer the frosting to a piping bag with a tip, then pipe it on top of each cupcake and add sprinkles.
Video
Notes
Be sure to check the full post above for more ingredient information, tips, and storage information.
- Use vanilla bean paste for the best flavor. But in a pinch pure vanilla extract will work.
- Allow the cupcakes to cool completely before frosting otherwise it will melt and slide off.
- Don't over mix or over bake your cupcakes. Mix just to combine the batter otherwise your cupcakes may turn out tough.
- No pastry bag? You can use a ziplock bag and cut off a corner or simply spread the frosting with a knife or off-set spatula
- Allow the butter and cream to sit at room temperature before mixing. This make it easier for them to blend up nice and creamy.
Nutrition
Calories: 347kcalCarbohydrates: 53gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 246mgPotassium: 44mgFiber: 1gSugar: 39gVitamin A: 350IUVitamin C: 2mgCalcium: 69mgIron: 1mg
Tried this recipe?Let us know how it was!
[…] Click here the vegan cupcake recipe that accompanies these cupcakes! […]