Vegan Vanilla Cupcakes

These Vegan Vanilla Cupcakes are light, fluffy, and irresistibly delicious. With their tender crumb and rich vanilla flavor, they make the perfect treat for birthdays, parties, or any occasion that calls for something sweet. Best of all, they’re easy to make in one bowl using simple plant-based ingredients. Whether you top them with vegan buttercream or your favorite frosting, these cupcakes are sure to impress.

Why You’ll Love This Recipe

• Fluffy and tender texture: Cake flour and plant-based milk combine for a soft, delicate crumb.

• One-bowl recipe: Minimal cleanup and simple steps make this a go-to baking recipe.

• Completely dairy-free and egg-free: 100% vegan without sacrificing taste or texture.

• Perfect for celebrations: Great for birthdays, holidays, and gatherings.

• Customizable: Use your favorite frosting and decorations for any theme or event.

• Freezer-friendly: Make ahead and freeze for convenient treats later on.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups unsweetened soy milk (or other non-dairy milk)

• 1 teaspoon apple cider vinegar

• 2 ¾ cups cake flour*

• 1 ½ cups granulated sugar

• 1 tablespoon baking powder

• ¾ teaspoon salt

• ½ cup melted vegan butter or neutral oil

• 1 tablespoon pure vanilla extract

• 1 recipe Vegan Buttercream Frosting

*Note: Cake flour gives the cupcakes a soft, airy texture. If you don’t have cake flour, you can use all-purpose flour with slight adjustments.

Directions

1. Preheat the oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners and lightly spray the liners with oil to prevent sticking.

2. In a small bowl or measuring cup, mix the soy milk and apple cider vinegar. Stir and set aside for a few minutes to curdle and create vegan buttermilk.

3. In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt.

4. Add the curdled milk, melted vegan butter or oil, and vanilla extract to the dry ingredients. Whisk until just combined. The batter may have small lumps, but avoid overmixing.

5. Fill each cupcake liner about halfway with batter.

6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

7. Transfer baked cupcakes to a wire rack to cool. Repeat with remaining batter until all cupcakes are baked.

8. Once fully cooled, frost with Vegan Buttercream Frosting or your favorite vegan frosting. Decorate with sprinkles, fruit, or other toppings as desired.

Servings and timing

Servings: 24 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: Varies depending on frosting and decorations

Variations

• Lemon vanilla cupcakes: Add 1 tablespoon lemon zest and a bit of lemon juice for a citrusy twist.

• Filled cupcakes: Core and fill with fruit preserves, chocolate ganache, or vegan caramel.

• Gluten-free: Use a 1:1 gluten-free flour blend made for baking.

• Oil-free option: Substitute unsweetened applesauce for oil to reduce fat content.

• Chocolate chip: Fold in mini vegan chocolate chips before baking for added richness.

Storage/Reheating

Storage:
Keep cupcakes at room temperature in an airtight container for up to 4 days. They stay moist and delicious without refrigeration.

Freezing:
Freeze cupcakes with or without frosting for up to 3 months. Thaw at room temperature before serving.

Reheating:
If serving warm, microwave an unfrosted cupcake for about 10 seconds.

FAQs

Can I use almond or oat milk instead of soy milk?

Yes, any non-dairy milk will work, but soy milk curdles best with vinegar, creating the ideal texture.

What can I use instead of cake flour?

You can make a substitute by using all-purpose flour and removing 2 tablespoons per cup, then replacing it with cornstarch. Sift well.

Why did my cupcakes sink in the middle?

Overmixing or opening the oven too early can cause sinking. Make sure to follow mixing instructions and bake time closely.

Can I make these into a cake instead of cupcakes?

Yes, this batter works well in cake pans. Adjust the baking time depending on pan size (usually 30–35 minutes for 9-inch pans).

Are these cupcakes suitable for people with nut allergies?

Yes, as long as you use a nut-free non-dairy milk and check your frosting ingredients.

Can I reduce the sugar?

You can reduce the sugar slightly, but doing so may affect texture and taste. Try cutting ¼ cup and test from there.

Do I have to use vegan butter?

No, neutral oils like canola or vegetable oil work well too. The flavor and texture will still be excellent.

How do I get tall, domed cupcake tops?

Fill liners just halfway and ensure your oven is fully preheated before baking. Also avoid opening the oven during baking.

Can I make the batter ahead of time?

It’s best to bake the batter immediately for the fluffiest texture. Pre-mixed batter may lose its rise if left too long.

What frosting pairs best with these cupcakes?

Classic Vegan Buttercream is perfect, but you could also try chocolate, strawberry, lemon, or cream cheese-style vegan frosting.

Conclusion

These Vegan Vanilla Cupcakes are a must-try for anyone who loves a sweet treat that’s simple, fluffy, and 100% plant-based. With a straightforward one-bowl method and plenty of room for customization, they’re ideal for celebrations, gatherings, or whenever you’re in the mood to bake. Whether you serve them plain or dressed up with frosting and sprinkles, they’re sure to delight vegans and non-vegans alike.