Are you craving a delicious, fluffy cupcake but want to keep it 100% plant-based? Look no further!
This easy vegan cupcake recipe is the perfect way to satisfy your sweet tooth without compromising your vegan lifestyle. Whether you’re a seasoned baker or just starting out, these cupcakes are incredibly simple to make and require no fancy ingredients.
They come out moist, tender, and flavorful every single time.
Plus, they’re a fantastic base for all kinds of creative frostings and toppings. From classic vanilla to decadent chocolate or fresh fruit glazes, you can customize these cupcakes to suit any occasion or craving.
Keep reading for a step-by-step guide that will have you baking up a batch of irresistible vegan cupcakes in no time!
Why You’ll Love This Recipe
This vegan cupcake recipe is a game-changer for several reasons. First, it uses common pantry staples and simple plant-based substitutes, making it accessible to everyone.
The batter comes together quickly, so you can whip up a batch even on busy days.
Second, these cupcakes are incredibly versatile. They are perfectly light and fluffy with a tender crumb that pairs beautifully with your favorite frosting or filling.
The recipe is free from eggs and dairy but still delivers on texture and taste, thanks to smart ingredient swaps.
Lastly, baking vegan treats doesn’t mean sacrificing flavor or fun. Whether you’re baking for vegan friends or just experimenting with plant-based baking, this recipe will become a staple in your kitchen.
You might also enjoy exploring other vegan recipes on the site, such as Vegan Chocolate Milk Recipe Easy and Delicious Guide or Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for more plant-based inspiration.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups (180g) | For a light texture, sift before measuring |
| Granulated sugar | ¾ cup (150g) | Can substitute with coconut sugar |
| Baking powder | 1 ½ tsp | Ensures rise and fluffiness |
| Baking soda | ½ tsp | Helps with leavening and texture |
| Salt | ¼ tsp | Balances sweetness |
| Unsweetened almond milk | 1 cup (240ml) | Any plant-based milk works well |
| Apple cider vinegar | 1 tbsp | Reacts with baking soda to create lift |
| Vegetable oil | ⅓ cup (80ml) | Light oil like canola or sunflower preferred |
| Vanilla extract | 1 tsp | Provides warm, sweet aroma |
Equipment
- Mixing bowls (at least two)
- Measuring cups and spoons
- Whisk or electric mixer
- Muffin tin or cupcake pan (12-cup capacity)
- Cupcake liners (optional but recommended)
- Cooling rack
- Rubber spatula
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners. This ensures easy removal and less mess.
- Mix the dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk until well combined and aerated.
- Prepare the wet ingredients: In a separate bowl, combine the almond milk and apple cider vinegar. Let this sit for 5 minutes to curdle slightly, creating a vegan buttermilk substitute.
- Add the oil and vanilla: To the curdled milk mixture, add the vegetable oil and vanilla extract. Whisk gently until incorporated.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold the batter gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fill the cupcake liners: Evenly distribute the batter into the prepared cupcake pan, filling each liner about ⅔ full to allow room for rising.
- Bake for 18-22 minutes: Place the pan in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean. The tops should spring back when lightly pressed.
- Cool completely: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a cooling rack. Cooling completely is essential before frosting.
Tips & Variations
“For perfectly moist cupcakes, don’t skip the vegan buttermilk step – it’s the secret to a tender crumb!”
Here are some helpful tips to make your cupcakes extra special:
- Flavor twists: Add a few tablespoons of cocoa powder to the dry mix for vegan chocolate cupcakes.
- Fruit additions: Fold in fresh or frozen berries or small diced fruits for natural sweetness and texture.
- Frosting ideas: Try a classic vegan buttercream, chocolate ganache, or even a simple dusting of powdered sugar.
- Storage: Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
If you enjoy this recipe, check out some other fantastic vegan dishes like the Vegan Slow Cooker Recipe for Easy, Delicious Meals or the vibrant Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Nutrition Facts
| Nutrient | Per Cupcake (without frosting) |
|---|---|
| Calories | 180 kcal |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 28 g |
| Sugars | 15 g |
| Fiber | 1 g |
| Protein | 2 g |
| Sodium | 150 mg |
Serving Suggestions
These vegan cupcakes are incredibly versatile and pair wonderfully with a variety of toppings. Consider frosting them with a rich vegan buttercream or a tangy cashew cream cheese frosting for a decadent touch.
For a lighter option, dust with powdered sugar or drizzle a simple glaze made from powdered sugar and lemon juice. Fresh fruit, chopped nuts, or shredded coconut can also add texture and flavor.
Serve these cupcakes at parties, family gatherings, or as a sweet treat after dinner. They’re sure to impress vegans and non-vegans alike!
Conclusion
Baking vegan cupcakes has never been easier or more satisfying. This recipe provides a foolproof method to produce moist, fluffy, and flavorful cupcakes that everyone will love.
With simple ingredients and straightforward steps, you can enjoy homemade vegan sweets anytime without the need for complicated substitutions.
As you experiment with the recipe, feel free to customize with different flavors, frostings, and toppings to make it your own. And don’t stop here!
Explore a whole world of plant-based cooking with other amazing recipes like the Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat or the hearty Veg Maharashtrian Recipes: Easy & Delicious Meals.
Happy baking, and enjoy your delicious vegan cupcakes!
📖 Recipe Card: Vegan Cupcake Recipe Easy
Description: Delicious and moist vegan cupcakes made with simple ingredients. Perfect for beginners and quick to prepare.
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
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Line a cupcake pan with liners.
- In a large bowl, whisk flour, sugar, baking soda, and salt.
- In another bowl, mix almond milk, oil, vinegar, vanilla, and applesauce.
- Pour wet ingredients into dry and stir until just combined.
- Fold in vegan chocolate chips if using.
- Spoon batter into cupcake liners, filling 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before serving.
Nutrition: Calories: 180 kcal | Protein: 2 g | Fat: 7 g | Carbs: 28 g
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