Looking for a delightful treat that’s both vegan-friendly and irresistibly fluffy? Our best vegan yellow cupcake recipe is here to brighten your day!
These cupcakes boast a perfect balance of moistness and light crumb, all while being completely plant-based. Whether you’re vegan, dairy-free, or simply craving a delicious dessert without eggs or butter, these cupcakes are sure to satisfy your sweet tooth.
Made with simple, wholesome ingredients, this recipe is quick to whip up and bakes into the most beautifully golden, tender cupcakes. The subtle vanilla and hint of citrus zest give them a fresh, vibrant flavor that pairs wonderfully with your favorite vegan frosting.
Perfect for birthdays, gatherings, or just a cozy afternoon treat, these cupcakes will quickly become a staple in your baking repertoire.
Why You’ll Love This Recipe
Moist and fluffy: Thanks to plant-based milk and oil, these cupcakes stay tender and moist without any dairy or eggs.
Simple ingredients: No fancy or hard-to-find items here—just pantry staples you likely already have.
Versatile flavor: A classic yellow cupcake base that’s perfect for customizing with your favorite frostings or fillings.
Allergen-friendly: Free from eggs, dairy, and refined sugars if you choose, making it ideal for many dietary needs.
Bonus: They freeze beautifully, so you can make a batch ahead of time and enjoy whenever the craving hits!
Ingredients
- 1 ½ cups all-purpose flour (or gluten-free blend)
- ¾ cup organic cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened almond milk (or any plant milk)
- 1 tbsp apple cider vinegar
- ⅓ cup neutral oil (canola, vegetable, or melted coconut oil)
- 2 tsp vanilla extract
- 1 tsp lemon zest (optional, for brightness)
Equipment
- Mixing bowls (one large, one medium)
- Whisk or electric mixer
- Measuring cups and spoons
- Muffin tin
- Cupcake liners
- Cooling rack
- Spatula
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the vegan buttermilk: In a small bowl or measuring cup, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: Add the curdled almond milk, oil, vanilla extract, and lemon zest (if using) to the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Divide batter evenly: Spoon the batter into the cupcake liners, filling each about ⅔ full.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Frost and decorate: Once cooled, frost with your favorite vegan frosting or enjoy them plain!
Tips & Variations
Tip: For extra fluffy cupcakes, make sure your baking powder is fresh and don’t overmix the batter.
Variation: Add ½ cup of fresh or frozen blueberries for a fruity twist. Fold them into the batter gently before baking.
Tip: If you prefer a richer cupcake, substitute half the oil with melted vegan butter or coconut oil.
Variation: Swap the lemon zest for orange zest or add ½ tsp ground cinnamon for a spiced note.
Tip: To make gluten-free cupcakes, use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if it’s not included.
Nutrition Facts
| Nutrient | Amount per Cupcake |
|---|---|
| Calories | 180 |
| Fat | 7g |
| Carbohydrates | 27g |
| Protein | 2g |
| Fiber | 1g |
| Sugar | 15g |
| Sodium | 150mg |
Serving Suggestions
These vegan yellow cupcakes are a wonderful canvas for your creativity. Try pairing them with a rich vegan buttercream or a tangy coconut cream frosting.
For a fresh touch, top with sliced strawberries or a sprinkle of toasted coconut flakes.
For a fun party idea, serve alongside our Cinnamon Pecan Ice Cream Recipe for a cool, creamy contrast. Or enjoy them as a sweet bite after a savory meal like the Chicken Bruschetta Recipe Stove Top Stuffing to balance flavors.
If you’re craving more vegan baking inspiration, be sure to check out our delicious Costco Vegan Mushroom Stew Recipe for a comforting dinner complement.
Conclusion
Creating the best vegan yellow cupcakes is easier than you think, and this recipe proves that plant-based baking can be just as delightful as traditional methods. With simple ingredients and straightforward steps, you can whip up a batch of moist, fluffy cupcakes that everyone will love — vegan or not!
Whether you’re celebrating a special occasion or just want a sweet treat to brighten your day, these cupcakes deliver on flavor, texture, and ease. Plus, their versatility means you can customize them endlessly to suit your tastes or dietary needs.
So grab your mixing bowl, preheat your oven, and get ready to enjoy the perfect vegan yellow cupcake experience!
📖 Recipe Card: Best Vegan Yellow Cupcake
Description: A moist and fluffy vegan yellow cupcake with a tender crumb and sweet vanilla flavor. Perfect for any occasion and easy to make.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ tsp turmeric powder (for color)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix almond milk and apple cider vinegar; let sit for 5 minutes to curdle.
- In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and turmeric.
- Add oil and vanilla to the milk mixture, then combine with dry ingredients.
- Mix until just combined, do not overmix.
- Divide batter evenly into cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool cupcakes completely before frosting or serving.
Nutrition: Calories: 180 | Protein: 2g | Fat: 7g | Carbs: 28g
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