Elevate your holiday celebrations with these Christmas Vanilla Cupcakes. These delectable vegan-friendly cupcakes are a delightful blend of simplicity and classic charm. Topped with festive Christmas sprinkles, you'll be amazed at how incredibly fluffy and moist they are. The combination of unsweetened almond or oat milk, sugar, and a hint of vegan butter (or regular butter if you prefer) creates a luscious, irresistible treat. Baking them to perfection results in a scrumptious dessert that pleases everyone, and no one will believe these cupcakes are vegan.
Christmas Cupcake Ingredients
- For Christmas Vanilla Cupcakes:
- 1 ¼ cup unsweetened almond or oat milk (regular milk can be used if not vegan)
- 1 cup sugar
- ¼ cup melted vegan butter (regular butter is suitable if not vegan)
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups regular or gluten-free all-purpose flour (if gluten-free, King Arthur Measure for Measure gluten-free flour is recommended)
- For Vanilla Frosting:
- 1 ½ cups powdered sugar
- 2 tablespoon softened vegan butter (regular butter is a non-vegan alternative)
- 1 tablespoon unsweetened almond or oat milk (regular milk is suitable if not vegan)
- 1 teaspoon vanilla
- 2 tablespoon vegan sprinkles
How To Make Christmas Cupcakes
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Line 12-14 cupcake molds with liners, and consider spraying the liners with non-stick spray to prevent sticking.
- Cupcake Batter: In a mixing bowl, combine almond milk, sugar, vegan butter (or regular butter if not vegan), baking powder, baking soda, and vanilla. Gently mix in the flour until just combined, avoiding over-mixing.
- Baking: Pour the cupcake batter into the prepared liners and bake for 25-30 minutes, or until the cupcakes are cooked through.
- Frosting Preparation: While the cupcakes are baking, use a whisk or an electric hand mixer to blend the powdered sugar, almond milk, and vanilla until you have a smooth frosting.
- Cool & Decorate: Allow the cupcakes to cool before frosting. Once frosted, top them with vegan sprinkles for a delightful and festive touch.
Enjoy these simple and classic Christmas Vanilla Cupcakes, topped with Christmas Sprinkles, and experience the fluffiness and moistness of a vegan treat that everyone will adore!
Frequently Asked Questions
Preserve the scrumptiousness of your Christmas Vanilla Cupcakes by storing them in an airtight container at room temperature. These cupcakes will maintain their delightful flavor and texture for up to 3 days. For extended freshness, consider refrigerating them, ensuring they remain sealed in an airtight container. When you're ready to enjoy these festive treats again, simply allow them to come to room temperature before savoring their moist and fluffy goodness.
Absolutely! Click here for our famous Vegan Christmas Sugar Cookies!
We sure do! Visit this page for our Vegan Christmas Cut Cookies!
Christmas Vanilla Cupcakes
Ingredients
Christmas Vanilla Cupcakes
- 1 ¼ cup unsweetened almond or oat milk regular milk will also work if not vegan
- 1 cup sugar
- ¼ cup melted vegan butter regular butter will also work if not vegan
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vanilla Frosting
- 1 ½ cup powdered sugar
- 2 tablespoon softened vegan butter regular butter will also work if not vegan
- 1 tablespoon unsweetened almond or oat milk regular milk will also work if not vegan
- 1 teaspoon vanilla
- 2 tablespoon vegan sprinkles
Instructions
Christmas Vanilla Cupcakes
- Preheat oven to 350
- In a mixing bowl, mix the almond milk, sugar, vegan butter, baking powder, baking soda, and vanilla. Then, mix in the flour just until combined. Don't over-mix! Pour the batter into 12-14 lined cupcake molds and bake for 25-30 minutes. I like to spray the cupcake liners with non stick spray to keep them from sticking.
- While the cupcakes are baking, use a whisk or electric hand mixer to mix the powdered sugar, almond milk, and vanilla. Allow the cupcakes to cool before frosting. Top with Sprinkles
Danielle says
What are your favorite sugars to use? Is there a sub for the powdered sugar? Would like to cut down sugar just a smidge if possible ?
Jillian Glenn says
I use organic cane sugar in these. For the icing, you can try monk-fruit powdered sweetener but I haven't tried that yet!
Morgan Korte says
What is your favorite vegan butter to use?
Jillian Glenn says
I like Earth Balance, Miyokos, or Country Crock Plant Butter.
Meghan Nicholas says
Yum! Would these work with avacado oil?
Jillian says
Hi Meghan, I believe that should work out just fine!
Jaclyn Tillotson says
Can you use this recipe to make it a cake vs. cupcake?
Jillian Glenn says
Absolutely! I have a few vanilla cake recipes on my blog you might try! Then, you could top with Christmas Sprinkles.