Who says vegan desserts can’t be indulgent, soft, and bursting with flavor? If you’ve been searching for the best vegan vanilla cupcake recipe ever, your quest ends here!
These cupcakes are delightfully moist, tender, and perfectly sweetened, making them a crowd-pleaser for vegans and non-vegans alike. Whether you’re celebrating a birthday, hosting a party, or just craving a sweet treat, these cupcakes will not disappoint.
They boast a classic vanilla fragrance with a light crumb that melts in your mouth, all without a single egg or dairy product.
What’s more, this recipe uses simple pantry staples and easy-to-follow techniques, so even beginner bakers can whip up a batch with confidence. Pair them with your favorite vegan frosting or enjoy them plain – either way, they’ll quickly become a staple in your baking repertoire.
Ready to dive into the world of scrumptious, cruelty-free baking? Let’s get started on making these irresistible vegan vanilla cupcakes!
Why You’ll Love This Recipe
This vegan vanilla cupcake recipe offers a perfect balance of taste, texture, and ease. Here’s why it stands out:
- Moist and Fluffy: Thanks to plant-based milk and oil, these cupcakes stay soft and moist for days.
- Simple Ingredients: No fancy or hard-to-find items—just wholesome, everyday staples.
- Allergen-Friendly: Egg-free and dairy-free, great for those with allergies or dietary preferences.
- Versatile: Easily customizable with different frostings or mix-ins like berries and chocolate chips.
- Perfect Vanilla Flavor: A rich, natural vanilla taste that shines through every bite.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240ml) unsweetened almond milk (or any plant milk)
- 1 tsp apple cider vinegar
- ⅓ cup (80ml) vegetable oil (canola or light olive oil works well)
- 2 tsp pure vanilla extract
- Optional: ¼ cup vegan chocolate chips or fresh berries
Equipment
- Muffin tin (for 12 cupcakes)
- 12 cupcake liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
- Electric mixer or hand whisk (optional but helpful)
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- Mix the wet ingredients: In a small bowl or measuring cup, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle and form a vegan buttermilk substitute.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Make sure the dry ingredients are well combined for an even texture.
- Add the oil and vanilla extract to the vegan buttermilk mixture. Pour this wet mixture into the bowl with dry ingredients.
- Gently whisk everything together until just combined. Do not overmix; a few lumps are fine. Overmixing can make cupcakes dense.
- Optional: Fold in vegan chocolate chips or fresh berries for extra flavor and texture.
- Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow cupcakes to cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely before frosting.
Tips & Variations
“For perfectly fluffy cupcakes, don’t overmix the batter and be sure to use fresh baking soda.”
- Vegan Frosting Ideas: Try classic buttercream with vegan butter, or a simple powdered sugar glaze.
- Flavor Twists: Add lemon zest for citrusy cupcakes or almond extract for a nutty depth.
- Use Different Plant Milks: Oat, soy, or coconut milk all work, but coconut milk adds a subtle tropical flavor.
- Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Storage: Store cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer.
Nutrition Facts
| Nutrient | Per Cupcake |
|---|---|
| Calories | 180 kcal |
| Fat | 7g |
| Saturated Fat | 1g |
| Carbohydrates | 28g |
| Sugar | 18g |
| Protein | 2g |
| Fiber | 1g |
Serving Suggestions
Serve these vegan vanilla cupcakes with a generous swirl of your favorite vegan frosting, such as classic vanilla buttercream or a tangy lemon glaze. For a fun twist, top with fresh fruit, edible flowers, or vegan sprinkles for festive occasions.
They pair beautifully with a warm cup of tea or coffee, making them an ideal treat for afternoon gatherings or cozy evenings. Looking for more dessert inspiration?
Check out our Cinnamon Pecan Ice Cream Recipe or the decadent Chocolate Heaven Cake Recipe for your next sweet adventure.
Conclusion
This vegan vanilla cupcake recipe truly lives up to its name as the best you’ll ever try. Its simplicity, combined with a moist, tender crumb and rich vanilla flavor, ensures it will be a favorite in your home and beyond.
Whether you’re baking for special occasions or everyday joy, these cupcakes deliver satisfaction without compromise.
Not only are they easy to make, but they also cater to a wide array of dietary needs, making them perfect for sharing with friends and family. Don’t forget to experiment with the tips and variations to create your unique spin on this classic treat.
For more delicious vegan recipes, explore our Costco Vegan Mushroom Stew Recipe or the flavorful Collard Green Casserole Recipes. Happy baking!
📖 Recipe Card: Best Vegan Vanilla Cupcake Recipe Ever
Description: Deliciously moist and fluffy vegan vanilla cupcakes that everyone will love. Perfect for any occasion and easy to make.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1/4 cup unsweetened applesauce
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, combine almond milk, oil, apple cider vinegar, vanilla, and applesauce.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Divide batter evenly into cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting or serving.
Nutrition: Calories: 180 kcal | Protein: 2 g | Fat: 7 g | Carbs: 27 g
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