Easy Vegan Vanilla Cupcakes (Beginner-Friendly Recipe)

These vegan vanilla cupcakes are perfect for anyone who loves dessert but wants something a little healthier and guilt-free. They’re perfect for birthdays, parties, or just satisfying a sweet tooth on a random Tuesday night. Plus, they’re vegan and gluten-free!

Now, this isn’t your average cupcake recipe, people.  We’re talking about a fluffy, moist, absolutely delicious cupcake that’s completely vegan, gluten-free, and dairy-free.  The secret is the combination of almond milk and apple cider vinegar, which gives the cupcakes an incredible texture and flavor that’s so hard to resist. 

But wait there’s more! We’re also whipping up a creamy vegan vanilla frosting to top these cupcakes. It’s made with vegan butter and vanilla extract for a silky smooth, rich, and absolutely delicious frosting. Spread it on top of the cupcakes for the most delicious sweet treat ever! 

These vegan vanilla cupcakes are so versatile – you can serve them at any gathering  I think they’d be great for birthdays, family parties, or just an after-dinner treat.  And since they’re gluten-free and dairy-free, they work for people with dietary needs which is perfect.

And don’t worry if you’ve never made vegan baked goods before.  I was surprised by how moist these turned out without eggs or butter! You’d seriously never be able to guess that these are vegan. Try this to know exactly what I mean!

Why Consider Making These Vegan Vanilla Cupcakes

These vegan vanilla cupcakes are the perfect treat for people who don’t eat animal products or dairy.  

They’re made with ingredients you can find at any grocery store – no weird ingredients required! Just some pantry staples like unsweetened almond milk, maple syrup instead of a ton of sugar, and vegan butter.  So that means they’re still sweet but not crazy unhealthy.

This recipe is super simple to make too.  Even if you’re new to baking or vegan cooking you can totally handle it.  And there’s nothing better than making your own cupcakes from scratch.  It’s so satisfying! Plus, you know exactly what’s in them. 

I think these cupcakes would be great for a birthday party or just because.  They’re a nice option for your vegan friends, but non-vegans would enjoy them too. They’re just delicious, guilt-free cupcakes! You should definitely give this recipe a try.

Ingredients to Make Vegan Vanilla Cupcake

For the Vegan Vanilla Cupcakes:

Unsweetened Vanilla Almond Milk: Vanilla almond milk is a great non-dairy substitute for regular milk when making cupcakes. It adds a subtle almond taste without being overpowering.  I prefer the unsweetened kind so I can control the sweetness myself. You can use other dairy-free milk too such as soy milk.

Pure Maple Syrup: Instead of regular white sugar, using 100% maple syrup is a more natural way to sweeten the cupcakes.  The maple flavor isn’t too strong, it just makes the sweetness more complex, and I think it works better with the almond and vanilla than just plain sugar would. 

Canola or Avocado Oil: You’ll also need a neutral oil like canola or avocado oil to keep the cupcakes moist.  Unlike some other oils, these won’t change the flavor at all.  They’ll just make the texture perfect without adding any weird oily taste.  

Apple Cider Vinegar: This might seem like an odd cupcake ingredient, but it’s a secret weapon in vegan baking! It reacts with the baking mix (which includes baking powder and baking soda already) to help the cupcakes rise and get a light, fluffy texture.

Vanilla Extract: Vanilla extract gives that classic flavor we expect in cupcakes. 

King Arthur Gluten-Free Flour Baking Mix: This gluten-free mix makes sure that your cupcakes have a perfect texture, and it’s a great option for those with dietary restrictions.

Sea Salt: Just a pinch of sea salt balances the sweetness and makes the other tastes pop.

For the Vegan Vanilla Frosting:

Earth Balance Vegan Butter: For super creamy frosting without any dairy, Earth Balance Vegan Butter is perfect. It whips up really nicely and tastes and feels a lot like regular butter. 

Organic Powdered Sugar: Organic powdered sugar is important too since it makes the frosting sweet and spreadable. Make sure to check the label to confirm it’s vegan!

Unsweetened Vanilla Almond Milk: A little extra unsweetened vanilla almond milk helps get the frosting to the perfect consistency and the vanilla flavor brings everything together.

Pure Vanilla Extract: Pure vanilla extract, just like in the cupcakes themselves, gives the frosting a delicious aromatic flavor.

How to Make Vegan Vanilla Cupcakes

Here’s how to make the most delicious vegan cupcake recipe ever! For more detailed instructions and nutrition facts, check out the recipe card at the end of this post.

How to Make the Vegan Vanilla Cupcakes

Step 1: Preheat the Oven

Start by preheating your oven to a temperature of 350 degrees. Get your cupcake pans ready by lining them with paper cupcake liners.

Step 2: Mix the Wet Ingredients

In a large bowl, combine all the wet ingredients. This will form the foundation of your cupcake batter.

Step 3: Add Salt

To enhance the flavor, add a pinch of salt to the wet ingredients mixture.

Step 4: Mix in the Flour

Gradually add the flour mixture to the wet ingredients, stirring until you achieve a smooth batter texture.

Step 5: Fill the Cupcake Pan

Now, pour your batter into the cupcake tray, filling each liner about two-thirds full.

Step 6: Bake the Cupcakes

Place the pan in the preheated oven and bake for around 16-18 minutes. You can check if they’re done by inserting a toothpick into a cupcake. If it comes out clean, they’re ready! Allow them to cool on a cooling rack.

How to Make the Vegan Vanilla Frosting

Step 1: Beat the Vegan Butter and Vanilla 

In a stand mixer or using a hand mixer, whisk together the vegan butter and vanilla until the mixture is light and fluffy.

Step 2: Add the Powder and Almond Milk

Slowly add in the powder and almond milk while continuing to beat the mixture. Add the milk one tablespoon at a time to maintain a thick consistency in your frosting.

Step 3: Wait for the Cupcakes to Cool

Before you start icing, make sure your cupcakes are completely cool. If you try to frost them while they’re still warm, the frosting will run off the sides. Trust me, I learned this the hard way!

Your delicious vegan vanilla cupcakes with vegan frosting is ready to serve!

Flavor Variation Ideas

Chocolate Vegan Cupcakes:  These vegan cupcakes are so good, you won’t believe they don’t have any dairy or eggs! For chocolate lovers, just throw in some unsweetened cocoa powder with the dry ingredients. About 1/4 cup should do it.  The chocolate pairs so nicely with the vanilla frosting.

Coconut Vegan Cupcakes: I like to use coconut oil instead of canola oil too, for a tropical combination. Also, consider adding shredded coconut to the batter to give it a really delicious texture.

Dairy-Free Chocolate Frosting: The frosting can be chocolate too if you want. Just use cocoa powder instead of vanilla extract. It makes this creamy chocolate frosting that’s still vegan. Seriously these cupcakes are to die for.  You’d never know they were vegan.

Tips for Making the Best Vegan Vanilla Cupcakes

Choose the Right Vegan Butter: When making vegan vanilla cupcakes, you need to use the right kind of vegan butter.  Something like Earth Balance works great – it’ll make sure your frosting turns out nice and creamy. 

Use a Toothpick to Check Doneness: Now, you can’t just bake those cupcakes till they look done. Stick a toothpick in the middle of one around the 16-minute mark and take them out once it comes out clean. That’s when you know your cupcakes are ready!

Let Cupcakes Cool Before Frosting: This is really important: let those cupcakes cool off before you frost them! I know it’s tempting to slather on that frosting right away, but don’t do it.  Just wait for the cupcakes to chill completely first.  If you don’t, the frosting’s gonna melt and drip down the sides – total mess.  Just be patient.  Your pretty cupcakes are worth the wait.

Stir the Batter Just Until Combined: You need to be really careful not to overmix the batter or else your cupcakes can turn out dense. Just stir your cupcake batter until the dry and wet ingredients are combined for the best results.

How to Store Leftovers

You can easily store leftovers for up to three days in the fridge. And if you want to store them for longer, freeze unfrosted cupcakes for up to three months. 

When you’re ready to enjoy them, simply allow them to thaw overnight in the fridge and then top them off with some freshly made frosting!

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