These Vegan Vanilla Cupcakes are the softest vegan cupcakes ever with a vegan. cream cheese frosting! Stays soft for a week. No eggs, no dairy completely vegan and delicious.
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Why you will love this recipe
- Delicious Flavor: These easy Vegan Vanilla Cupcakes are soft, moist and tender with just a hint of vanilla coming through in each bite. You’ll enjoy making these simple vanilla cupcakes that are fluffy, light and taste excellent.
- Easy Recipe: Making this vegan vanilla cupcakes recipe is quick, easy and the clean up is a breeze.
- Eggless Vegan Cupcakes: Seriously you’ll love these eggless vanilla cupcakes, you’d never know that this easy vegan cupcake recipe is eggless, vegan dairy free and absolutely perfect for any occasion, birthdays, holidays, family get togethers or any time you’d like a tasty treat.
More vegan desserts you will love:
- Simple Vanilla Muffins
- Peanut Butter and Jelly Cups
- Vegan Peanut Butter Cups
- Double Chocolate Chip Muffins
- Vegan Cream Cheese Frosting
Ingredients
For the full list of ingredients and quantities for Vegan Vanilla Cupcakes check the recipe card below.
- Non-Dairy Milk and Apple Cider Vinegar: This is our vegan "buttermilk" added to these vegan cupcakes. Be sure to mix this first so it can sit for at least 5-10 minutes before adding to the batter.
- Softened Vegan Butter: I use Miyokos brand, make sure it's soft since we are using a reverse creaming method which results in a softer finer crumb.
- Cornstarch: Helps to keep these cupcakes tender and soft.
- Unbleached All Purpose Flour: Be sure to spoon and level the flour if you are using a measuring cup, as always a kitchen scale is the most accurate way. Be sure to not pack the flour as too much flour will result in a dense cupcake with too much flour.
Variations
- Toppings: Best ever Vegan Vanilla Cupcakes are perfect exactly as they are, but if you’d like a topping feel free to add a vegan cream cheese frosting or another vegan vanilla frosting recipe for cupcakes, both will add an amazing taste. You can also top with vegan sprinkles on the top of the frosting for an added fun color.
- Mix-In Chocolate: If you love chocolate, yes you can adjust these vanilla cupcakes to vegan chocolate chip cupcakes, feel free to add vegan chocolate chips, maybe ¼ to maximum ½ cup of chips.
How to make Vegan Vanilla Cupcakes:
Prep: Pre heat the oven to 350°F and line a cupcake tin with 12 liners.
Step 1: In a small bowl make the"buttermilk" add the non-dairy milk and apple cider vinegar and set aside.
Step 2: In a large mixing bowl add the sugar, softened butter, flour, baking powder, baking soda, salt and cornstarch and using a hand mixer mix until it forms a sandy texture. (This is a reverse creaming method which results in a softer finer crumb).
Sandy "crumb" mixture.
Step 3: Next add in the wet ingredients, milk/ACV mixture "buttermilk", vegan yogurt, vanilla and blend until smooth.
Batter!
Step 4: Add batter to each cupcake hole, it should fill just to the top or slightly under, do not overfill! Using a piping bag (or just a zip lock bag works also) I cut the tip and piped onto fully cooled cupcakes. (Be sure they are fully cooled or the frosting will melt).
Step 5: While the cupcakes are cooling make the vegan cream cheese frosting, add the vegan cream cheese, vanilla and softened butter to a large mixing bowl, using a hand blender cream together. Slowly add the powdered sugar in, I added 3 times before using it all up. Using a piping bag (or just a zip lock bag works also) I cut the tip and piped onto fully cooled cupcakes. (Be sure they are fully cooled or the frosting will melt). See the Full "how to" in the Vegan Cream Cheese Frosting blog post.
Expert Tips
- Easily Double: These Vegan Vanilla Cupcakes are easy to make and they disappear very quickly once made, if you double these eggless vanilla cupcakes you won’t run out right away. This recipe does make 12 regular sized cupcakes though.
- Storing: Storing these easy vegan cupcakes in a sealed container on the counter for about 5-7 days or you can freeze in an airtight freezer container for up to 3 months, than let them thaw out overnight in the fridge to eat the next day.
- Frosting or Batter: When filling the cupcake batter into the cupcake liners using a piping bag works great in preventing dripping or spilling onto the cupcake tin. The piping bag also works excellent with the frosting if you are topping the cupcakes (once fully cooled). Be sure not to overfill the cupcake liners, you want to go just a smidge below the top.
Recipe FAQs
Always follow what the recipe states to use. But yes some recipes do not want or require a liner. Usually they will have you grease or spray the cupcake tin to help prevent the cupcake from sticking to the pan. For this recipe in particular I recommend you use the cupcake liners.
Generally a cupcake is said to be a cake and has more sugar added to it making it sweeter than a muffin and a muffin is usually a form of a quick bread. But it always depends on the recipe and what’s all added to it. Cupcake are generally more light and delicate in texture.
More Vegan Dessert Recipes
Vegan Vanilla Cupcakes
Ingredients
- 1 cup non dairy milk I like oat milk (240 ml)
- 1 tablesoon apple cider vinegar
- 1 cup granulated sugar (200 grams)
- ½ cup vegan butter softened (113 grams)
- 2 cups unbleached all purpose flour (250 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 teaspoon cornstarch
- 2 teaspoons vanilla extract
- ⅓ cup non dairy yogurt I used unsweetened vanillla coconut yogurt (58 grams)
One batch of vegan cream cheese frosting:
- ½ cup vegan butter softened
- 1 container vegan cream cheese (8 ounces)
- 3 ½ cups powdered sugar not packed (420 grams)
- 1 teaspoon vanilla extract (optional)
Sprinkles (I used the Whole Foods brand)
Instructions
- Pre heat the oven to 350°F and line a cupcake tin with 12 liners.
- In a small bowl make the"buttermilk" add the non-dairy milk and apple cider vinegar and set aside.
- In a large mixing bowl add the sugar, softened butter, flour, baking powder, baking soda, salt and cornstarch and using a hand mixer mix until it forms a sandy texture. (This is a reverse creaming method which results in a softer finer crumb)
- Next add in the wet ingredients, milk/ACV mixture "buttermilk", vegan yogurt, vanilla and blend until smooth. Add batter to each cupcake hole, it should fill just to the top or slightly under, do not overfill!
- Bake for 24 minutes on the middle rack, remove and let cool completely.
- While the cupcakes are cooling make the vegan cream cheese frosting, add the vegan cream cheese, vanilla and softened butter to a large mixing bowl, using a hand blender cream together. Slowly add the powdered sugar in, I added 3 times before using it all up.
- Using a piping bag (or just a zip lock bag works also) I cut the tip and piped onto fully cooled cupcakes. (Be sure they are fully cooled or the frosting will melt).
- Store in a container on the counter for about 1 week, also can store in the fridge.
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