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!