I made these vegan vanilla cupcakes for my sister’s graduation party last month. The vanilla made the cupcakes fluffy, and she said they were better than the bakery version she usually buys.
With simple ingredients and an easy preparation process, these vegan vanilla cupcakes are a great dessert choice for birthdays, parties, or any special occasion. Whether you’re vegan or just love a good cupcake, this recipe is sure to impress.
Delicious Vegan Vanilla Cupcakes
These vegan vanilla cupcakes are light, fluffy, and irresistibly sweet. The recipe yields about 12 cupcakes, taking around 30 minutes from prep to finish. Perfect for sharing or indulging, they can be topped with your favorite vegan frosting.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup coconut sugar or granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk or any plant-based milk
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- Fill the Cups: Distribute the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 cupcakes
- Calories: 150kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 20g
I keep the cupcakes covered at room temperature for up to two days, or in the fridge for up to four days. The crumb stays soft, and I let chilled cupcakes come to room temperature for fifteen minutes before serving.
