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Perfectly Vanilla Vegan Cupcakes!

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When you’re in need of the perfect classic white cupcake, you have to whip up these crowd-pleasing Perfectly Vanilla Vegan Cupcakes. They’re so light, fluffy, moist, and delicious – no one would never know they were vegan!

Close up Perfectly Vanilla Vegan Cupcakes with sprinkles

There are so many creatively scrumptious flavors of cupcakes out there these days,  especially since there are a ton of cupcake shops open now as well as cupcake competition shows on TV to offer inspiration! (By the way, I’m still waiting for someone to come out with a maple and tempeh “bacon” cupcake…  anyone else? I think I may just do it myself! )

But, sometimes you just need a pure and simple, yet, fantastically delicious vanilla cupcake.   In fact, this happens to be Jeff’s favorite flavor of cake.  He certainly loves his chocolate, too, but when it comes to choosing his birthday cake every year, the answer is always the same: “I’d like vanilla cake with vanilla frosting, please.”  (He’s so polite, isn’t he?)

Why this Recipe Works:

  • Using simple and easy-to-find ingredients, these are the easiest vegan cupcakes you’ll ever make.
  • These cupcakes are so light, fluffy, moist, and delicious – you would never know they were vegan!
  • This recipe is great for birthday parties, bake sales, or whenever you feel like having an easy sweet treat at home.
  • For a GLUTEN FREE version of this recipe, please click HERE.

What makes these cupcakes vegan?

  • The apple cider vinegar and almond milk help create a vegan “buttermilk” which manages to take the place of eggs in this recipe. It’s truly magic!

Looking for other vegan cupcake recipes? Then you have to try my:

How to Make Perfectly Vanilla Vegan Cupcakes:

1. First, preheat your oven to 350 degrees.  Then, line 12 spots in a cupcake tin with paper or silicone cupcake liners.

2. In a small bowl, combine the wet ingredients: nondairy milk, apple cider vinegar, vanilla extract, and oil.  Set this aside. You may notice the milk will start to curdle, but don’t worry! It’s normal.

3. In a separate medium-sized mixing bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, salt. Stir well.

4. Slowly add the wet ingredients to the dry ingredients while stirring.  Make sure all flour is scraped from the sides and bottom of the bowl.

5. Spoon the batter into the cupcake liners just until they are about 2/3 – 3/4 full.  Filling them any higher than this could lead to mega rising and spilling over the sides during baking, which then leads to not-so-pretty (aka “Fugly”) cupcakes! Use a second cupcake tin with extra paper liners, if needed.

Raw cupcake batter in baking cups

6. Bake on the top rack of your preheated oven for 19-20 minutes or until a toothpick inserted down the center of each cupcake comes out clean with no batter. Allow them to sit in the tin for at least 5 minutes before carefully transferring them to a cooling rack.

Baked vegan vanilla cupcakes right out of the oven in the cupcake tin

7.  Cool completely before frosting, about 1 1/2 – 2 hours.  In the meantime, enjoy the glorious smell of freshly baked cupcakes that has surely permeated your home!

You’ll find the recipe for Sweet Vanilla Frosting below.

Perfectly Vanilla Vegan Cupcakes with sprinkles

Enjoy!

Perfectly Vanilla Vegan Cupcakes with sprinkles

Sweet Vanilla Frosting 

Instructions:

  1. Using an electric stand or hand mixer, cream the shortening on a medium speed for about 30 seconds.
  2. Then, add half of the powdered sugar and half of the nondairy milk and mix on high for about 30 seconds.
  3. Next, add the salt and remaining sugar and nondairy milk.  Mix on high again for another 30 seconds. If you feel the frosting should be slightly thicker, add a spoonful or so more of powdered sugar.  For slightly thinner frosting, add a small splash or two of extra nondairy milk – but be careful – a little goes a long way!
  4. Scrape down the sides of the bowl with a spoon or spatula and mix one last time, if needed.
  5. Frost cupcakes the old fashioned way with a butter knife or offset spatula, or, put your fancy pants on and place the frosting in a pastry bag fitted with a decorating tip to do the job.

Top Tips for Making Perfectly Vanilla Vegan Cupcakes:

  • Remember to let your cupcakes cool completely before frosting.
  • Prefer chocolate frosting instead? Try my Creamy Vegan Chocolate Frosting!
  • Want to make a two-layer cake, instead?  Simply double this recipe, use two greased 8 or 9″ round cake pans, and bake in a 325º oven for 30-35 minutes. Don’t forget to double the frosting recipe, too.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Vegan Vanilla Cupcakes with Vegan Vanilla Frosting

Perfectly Vanilla Vegan Cupcakes!

Because sometimes you  just need a pure and simple, yet, fantastically delicious vanilla cupcake.
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Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Desserts, Vegan Vanilla Cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 5 minutes
Servings: 12 - 13 cupcakes

Ingredients

Cupcakes

  • 1 3/4 cups All Purpose Flour (266 g)
  • 3/4 cup + 1 Tb. Granulated Sugar (189 g)
  • 3/4 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 cup + 2 Tb. Unsweetened Original Almond Milk
  • 1 Tb. Apple Cider Vinegar
  • 1 Tb. + 1 tsp. Vanilla Extract
  • 1/2 cup Canola Oil (or other neutral flavored oil) organic, if possible, to avoid GMO's

Sweet Vanilla Frosting

  • 2/3 cup Non-Hydrogenated Vegetable Shortening
  • 2 cups Powdered Sugar (240 g)
  • 2 Tb. Unsweetened Original Almond Milk
  • 1/8 tsp. Salt

Instructions

  • First, preheat your oven to 350 degrees.  Then, line 12 spots in a cupcake tin with paper liners.
  • In a small bowl, combine the wet ingredients: almond milk, apple cider vinegar, vanilla extract, and oil.  Set aside. You may notice the milk will start to curdle, but don't worry! It's normal.
  • In a separate medium-sized mixing bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, salt. Stir well.
  • Slowly add the wet ingredients to the dry ingredients while stirring.  Make sure all flour is scraped from the sides and bottom of the bowl.
  • Spoon the batter into the cupcake liners just until they are about 2/3 - 3/4 full. Use a second cupcake tin with extra paper liners, if needed.
  • Bake on the top rack of your preheated oven for 19-20 minutes or until a toothpick inserted down the center of each cupcake comes out clean with no batter. Allow them to sit in the tin for at least 5 minutes before carefully transferring them to a cooling rack.
  • Cool completely before frosting, about 1 1/2 - 2 hours.

For the Sweet Vanilla Frosting

  • Using an electric stand or hand mixer, cream the shortening on a medium speed for about 30 seconds.
  • Then, add half of the powdered sugar and half of the nondairy milk and mix on high for about 30 seconds.
  • Next, add the salt and remaining sugar and nondairy milk.  Mix on high again for another 30 seconds. If you feel the frosting should be slightly thicker, add a spoonful or so more of powdered sugar.  For slightly thinner frosting, add a splash or two of almond milk.
  • Scrape down the sides of the bowl with a spoon or spatula and incorporate what was stuck to the sides; use the mixer again if needed.
  • Frost cupcakes the old fashioned way with a butter knife or offset spatula, or, place the frosting in a pastry bag fitted with a decorating tip to do the job.

Notes

  • Remember to let your cupcakes cool completely before frosting.
  • Prefer chocolate frosting instead? Try my Creamy Vegan Chocolate Frosting!
  • Want to make a two-layer cake, instead?  Simply double this recipe, use two greased 8 or 9" round cake pans, and bake in a 325º oven for 30-35 minutes. Don't forget to double the frosting recipe, too.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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Filed under: Good Eating, Treats

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