Easy & Delicious Vegan Vanilla Cupcakes – Soft, moist, and simple to make, these vegan cupcakes are a crowd-pleaser! Topped with a luscious vanilla frosting and optional sprinkles, they’re a must-try for any dessert lover.
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Electric hand mixer or whisk
- Spatula
- 12-cup muffin tin
- Cupcake liners
- Non-stick baking spray
Ingredients
Vegan Vanilla Cupcakes:
- 1 ¼ cup unsweetened almond or oat milk (regular milk works if not vegan)
- 1 cup sugar
- ¼ cup melted vegan butter (regular butter works 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 (Recommended: King Arthur Measure for Measure gluten-free flour)
Vanilla Frosting:
- 1 ½ cups powdered sugar
- 2 tablespoon softened vegan butter (regular butter works if not vegan)
- 1 tablespoon unsweetened almond or oat milk (regular milk works if not vegan)
- 1 teaspoon vanilla extract
- 2 tablespoon vegan sprinkles (optional)
Instructions
- Preheat & Prepare – Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray them with non-stick baking spray.
- Mix Wet Ingredients – In a large mixing bowl, whisk together almond milk, sugar, melted butter, baking powder, baking soda, and vanilla extract until well combined.
- Add Dry Ingredients – Gradually mix in the flour just until combined. Be careful not to over-mix, or the cupcakes may become dense.
- Fill the Cupcake Molds – Evenly distribute the batter into the 12-14 cupcake liners, filling each about ¾ full.
- Bake – Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Make the Frosting – In a bowl, beat together powdered sugar, softened butter, almond milk, and vanilla until smooth.
- Frost & Decorate – Once cupcakes are completely cooled, frost them using a spatula or piping bag. Sprinkle with vegan sprinkles, if desired.
Frequently Asked Questions
Can I make these cupcakes gluten-free?
Yes! Use a gluten-free 1:1 baking flour like King Arthur Measure for Measure for the best results. Avoid substituting almond or coconut flour, as they absorb moisture differently.
How do I store vegan vanilla cupcakes?
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If freezing, place unfrosted cupcakes in a freezer-safe bag for up to 3 months.
Can I make this recipe into a cake instead of cupcakes?
Absolutely! Here is our Vegan Vanilla Round Cake Recipe! 
Vegan Vanilla Cupcakes
Fluffy & Perfectly Sweet Vegan Vanilla Cupcakes – These light and airy cupcakes are packed with rich vanilla flavor and topped with a creamy, dairy-free frosting. Perfect for birthdays, celebrations, or a simple sweet treat!
Ingredients
Vegan 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 optional
Instructions
Vegan Vanilla Cupcakes
- Preheat oven to 350. Line 12 cupcake molds with paper liners and then spray them with non-stick baking spray.
- 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.
- 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
Nutrition
Serving: 1frosted cupcakeCalories: 246kcalCarbohydrates: 48gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 226mgPotassium: 3mgFiber: 2gSugar: 34gVitamin A: 180IUCalcium: 76mgIron: 1mg
Tried this recipe?Let us know how it was!
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