These vegan vanilla cupcakes are so light and fluffy that nobody would guess that they’re eggless and dairy free! It’s a super easy 1-bowl recipe that’s light, moist and delicious. You only need 7 ingredients and 20 minutes!
Vegan Vanilla Cupcakes
Ever since I made my vegan chocolate cake a few years ago and it turned out AMAZING, I’ve been obsessed with creating the best vegan cake recipes.
But as much as I love cake, I love cupcakes too!
These vegan vanilla cupcakes are light, moist, fluffy, soft and sooo easy to make!
You only need 7 ingredients and 20 minutes!
It’s an easy one-bowl recipe that never ever fails me.
I’ve made these babies many many times and they’re always a HUGE hit.
I’ve decorated these ones with an easy vegan vanilla frosting and some sprinkles!
They’re perfect for a birthday, party or treat.
Often people think that making vegan cakes and cupcakes might be difficult or you’ll need unusual ingredients.
I’ve been tweaking my vegan cake and cupcakes recipes to make the best ones and you don’t need any flax, chia, egg replacers or anything like that!
Instead, I make a ‘buttermilk’ by souring vegan milk with lemon juice or vinegar.
That reacts with the leavening agents in the baking powder and makes them soft, fluffy and delicious!
Dairy free cupcakes
These vegan vanilla cupcakes are so fluffy that nobody would guess that they’re vegan.
That means they’re perfect if you don’t actually need a vegan cake recipe, but are looking for one that’s dairy free.
You can use any type of dairy free milk: soy, almond, coconut, cashew, oat etc…
They all work perfectly!
According to the old saying, ‘if you want to make a cake, you have to crack some eggs’.
And you don’t even need any of the usual egg replacements like flax eggs, chia seeds, banana etc… Trust me.
These eggless cupcakes still have the same great structure, fluffy texture and nobody would guess that they’re egg-free.
How to make vegan vanilla cupcakes – step by step
Here are the step by step picture instructions for these cupcakes. You only need 1-bowl, 7 ingredients and 20 minutes!
Scroll down for the full recipe in the recipe card.
1. Stir the vinegar (or lemon juice) into the dairy free milk, then set aside for 3 minutes to create vegan ‘buttermilk’.
2. Add sugar, oil and vanilla.
3. Beat until the sugar dissolves.
4. Sift in the flour, baking powder and salt.
5. Gently stir the dry ingredients the mixture with a wooden spoon or spatula. Take care not to overmix, but ensure there’s no visible flour.
6. Spoon or pour the batter into the prepared muffin tray to fill each cup ¾ full.
7. Bake for 15 minutes, or until an inserted skewer comes out clean.
Tips and Tricks
- As with all cakes, once you add the dry ingredients, you need to mix gently so you don’t beat out all the air.
- If you’re using sprinkles, be sure to check that they’re vegan.
- Looking for fancy frosting techniques? Check these out.
- For lower calories cupcakes, replace half the oil with applesauce or vegan yogurt.
- Try them with some chai spice, pumpkin spice or other flavourings!
Get the Vegan Cupcake Recipe
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Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Vegan Vanilla Cupcakes
- 1 cup (250ml) soy milk (or other dairy free milk)
- 1 tbsp apple cider vinegar or lemon juice or white vinegar
- ¾ cup (150g) sugar
- 1/2 cup (125ml) vegetable oil (such as sunflower or rapeseed)
- 1 tsp vanilla extract
- 1 1/2 cups (175g) plain (all-purpose) flour
- 2 tsp baking powder
- 1/4 tsp salt
For the Vegan Vanilla Frosting
- 1/2 cup (100g) vegan butter, softened
- 1/4 tsp vanilla extract
- 2 1/2 cups (325g) powdered sugar
- 1 tsp soy milk or other dairy free milk
- Preheat oven to 175C / 350F and line a muffin tray with paper liners.
- In a large mixing bowl, add the dairy free milk and stir in the vinegar, then set aside for 3 minutes to create vegan ‘buttermilk’. It may curdle slightly depending on the dairy free milk used, and this is absolutely fine.
- Using a whisk or electric mixer, beat the sugar, oil and vanilla into the buttermilk for a couple of minutes until the sugar has dissolved.
- Sift in the flour, baking powder and salt, and gently stir it into the mixture with a wooden spoon or spatula. Take care not to overmix, but ensure there’s no visible flour.
- Spoon or pour the batter into the prepared muffin tray to fill each cup ¾ full.
- Bake for 15 minutes, or until an inserted skewer comes out clean.
- Let the cupcakes cool for 5 minutes in the tray then carefully transfer to a wire rack to cool completely.
For the vegan vanilla frosting
- (Note, to be truly one-bowl, just give the mixing bowl a quick clean for the frosting.)
- Beat the softened butter/margarin with an electric mixer until light and fluffy.
- Sift in the powdered sugar, about ½ a cup at a time, beating well between each addition. You’ll probably need to scrape the sides of the bowl down periodically.
- Beat in the vanilla.
- If the frosting is too thin, add a little more powdered icing sugar (a tablespoon at a time). If it’s too thick, add dairy free milk a tablespoon at a time.
- Spoon the frosting into a piping bag and frost the completely cooled cupcakes as desired (or just spread it onto them with a spoon).
- These vegan vanilla cupcakes should be stored in an airtight container at room temperature for up to 3 days.
- Un-frosted cupcakes can be frozen for up to 3 months.
- Nutrition calculated without frosting or sprinkles.