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!