You might also like these recipes for vegan carrot cupcakes and vegan chocolate cupcakes. Everyone needs a great vanilla cupcake recipe for dessert with family and friends, birthday parties, PTA meetings or just because. Here’s the ultimate vegan vanilla cupcake recipe to wow everyone you serve it to (although you might want to keep them all for yourself!). These vegan cupcakes really are scrumptious. They are soft and delicious with the perfect amount of vanilla in each bite. The buttercream is so smooth, so creamy, and it complements the tender cake perfectly. The recipe makes a perfect dozen, although you can double or even triple it for larger crowds. Happy baking!
Why you will love this recipe
Delicious cupcakes! Who can resist a cupcake, and these vegan vanilla cupcakes just have it all. They have the perfect vanilla flavor and the smooth vanilla buttercream makes them all the more irresistible. Easy to make. This vegan vanilla cupcake recipe is ultra simple. The batter comes together in minutes and the vegan vanilla buttercream is just as easy. All you need to pull off this recipe are pantry ingredients. Kids and adults will love them. The recipe is soy-free and nut-free, so most people can eat them!
Ingredients
Unbleached all purpose flour. No need to sift the flour, but be careful and measure out exact amounts. Cornstarch. You can use tapioca starch as a substitute. Leavening. Baking powder and baking soda. Sugar. You can use any sugar of choice although if you want to maintain the white color of the cupcakes you should choose granulated white sugar. Unrefined sugar can add a brown color to the cupcakes. Vegan yogurt. I use my cultured vegan cashew yogurt. Use any vegan yogurt of your choice. Non-dairy milk. Use any dairy-free milk, including oat milk, cashew milk, almond milk or soy milk. Neutral oil. I use avocado oil for most of my baking. You can use any neutral vegetable oil, including grape seed oil, sunflower oil or safflower oil. Pure vanilla extract. This is the only flavoring ingredient in these vanilla cupcakes, so make sure you use the real thing. Apple cider vinegar. Just a tiny bit to help activate the baking soda and give the cupcakes added tenderness. The yogurt also helps with this so you can leave out the vinegar if you don’t have any. Vegan butter sticks. Make sure these are at room temperature when you begin making the frosting. Non-dairy heavy cream or creamer. This is for making the frosting extra-smooth. You can also use non-dairy milk. Powdered sugar. The amount you will use might vary depending on your tastebuds. I don’t like the frosting overly sweet so I use about three cups in my recipe. You can add up to four or even five cups if you have a very sweet tooth.
How to make vegan vanilla cupcakes
- Frost the cupcakes and dig in! You can scatter some rainbow sprinkles or chocolate sprinkles over the frosting for a bit of color. Check to get new recipe updates by email.
Storage instructions
Refrigerate: Place the frosted cupcakes side by side in a single layer in an airtight container and refrigerate for up to a week. Freeze: Store the frosted cupcakes side by side in a freezer-safe container for up to three months. Thaw completely before eating.
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