Best Vegan White Cupcake Recipe for Perfectly Fluffy Treats

There’s nothing quite like biting into a fluffy, moist cupcake that melts in your mouth. If you’re looking for the perfect vegan white cupcake recipe that rivals any traditional version, you’re in the right place!

This recipe is designed to create light, airy cupcakes with a delicate crumb and just the right amount of sweetness. Whether you’re vegan, have dietary restrictions, or just want a delightful treat, these cupcakes will satisfy your cravings without compromising on flavor or texture.

Crafted using simple plant-based ingredients, this recipe is easy to follow and yields cupcakes that are perfect for birthdays, celebrations, or just an everyday indulgence. Plus, they pair beautifully with a variety of frostings, from classic vanilla buttercream to rich chocolate ganache.

Ready to impress your friends and family with the best vegan white cupcakes around? Let’s dive in!

Why You’ll Love This Recipe

This vegan white cupcake recipe stands out because it combines simplicity with delicious results. Using common pantry staples like plant-based milk and apple cider vinegar, it achieves a tender crumb and subtle vanilla flavor that feels both nostalgic and fresh.

Unlike some vegan baked goods that can be dense or dry, these cupcakes are light, fluffy, and moist, making them a crowd-pleaser for vegans and non-vegans alike.

Another great reason to love this recipe is its versatility. You can easily customize it with different frostings, fillings, or toppings to suit any occasion.

The ingredients are all natural and free from eggs or dairy, making it a healthier option without sacrificing taste. This recipe also teaches you how to use simple vegan baking hacks to get the perfect rise and texture every time.

Ingredients

• 1 ½ cups all-purpose flour (sifted for best results)
• 1 cup granulated sugar (organic or cane sugar recommended)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp apple cider vinegar
• ½ cup vegetable oil (canola or melted coconut oil)
• 2 tsp pure vanilla extract
• Optional: 2 tbsp aquafaba (for extra fluffiness)

Equipment

• Mixing bowls (at least two, medium and large)
• Electric hand mixer or stand mixer (optional but helpful)
• Measuring cups and spoons
• Muffin or cupcake tin (12-cup capacity)
• Cupcake liners
• Cooling rack
• Spatula (for folding and scraping)

Instructions

1. Preheat your oven to 350°F (175°C) and line your cupcake tin with cupcake liners. This ensures your cupcakes bake evenly and don’t stick.
2. Prepare the vegan buttermilk: In a small bowl, combine your plant-based milk with apple cider vinegar. Set aside for 5-10 minutes until it curdles slightly, creating a vegan buttermilk substitute.
3. Mix the dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk to combine well.
4. Combine wet ingredients: In another bowl, whisk the vegan buttermilk, vegetable oil, and vanilla extract. If you’re using aquafaba for extra fluff, add it here and whisk until frothy.
5. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Be careful not to overmix; stir just until combined and smooth.
6. Fill the cupcake liners about 2/3 full with the batter. This ensures they have room to rise without overflowing.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched.
8. Remove from oven and let cool in the tin for 5 minutes. Then transfer cupcakes to a cooling rack to cool completely before frosting.

Tips & Variations

“Don’t skip the vegan buttermilk step! It’s key for tenderizing the flour and giving the cupcakes a slight tang that mimics traditional buttermilk flavor.”

• For a lighter texture: Add 2 tablespoons of aquafaba (the liquid from canned chickpeas) and whisk it until frothy before mixing with the wet ingredients.
• Flavor twists: Incorporate lemon zest or almond extract for subtle flavor changes. You can also fold in vegan white chocolate chips for bursts of sweetness.
• Frosting ideas: Try vegan buttercream made with powdered sugar and vegan margarine, or a simple coconut whipped cream topping.
• Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Add a teaspoon of xanthan gum for better texture.

Nutrition Facts

Serving Suggestions

These vegan white cupcakes are incredibly versatile and pair beautifully with many toppings. For a classic look, top them with a swirl of vanilla vegan buttercream and a sprinkle of edible glitter or fresh berries.

For a richer taste, try our Chocolate Heaven Cake Recipe frosting as a decadent chocolate ganache glaze.

If you want to keep it simple, a dusting of powdered sugar or a dollop of coconut whipped cream works wonders. These cupcakes also make an excellent base for creative desserts like layered parfaits or vegan trifle.

Browse our Christmas Parfait Dessert Recipes for inspiration on festive presentations.

Conclusion

Whether you’re new to vegan baking or a seasoned pro, this vegan white cupcake recipe promises delightful results every time. Its simplicity, combined with reliable ingredients and clear instructions, makes it a staple you’ll return to for celebrations or everyday treats.

The cupcakes boast a soft, moist texture and a subtle vanilla flavor that’s sure to impress both vegans and non-vegans alike.

With customizable options for frostings and variations, you can tailor these cupcakes to any event or mood. Plus, they offer a healthier twist on a classic dessert without compromising on taste or enjoyment.

Don’t forget to explore other delicious recipes like our Classico Sun Dried Tomato Alfredo Sauce Recipe for savory inspiration or satisfy your sweet tooth with our Cinnamon Pecan Ice Cream Recipe. Happy baking!

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