The Best Easy Vegan Vanilla Cupcakes Recipe

Fluffy and moist with a touch of sweetness, these are the best vegan vanilla cupcakes. Perfect for birthday parties or special occasions, these are an easy and delicious cupcake that everyone will absolutely LOVE!

Indulging in a sweet treat shouldn’t mean compromising on your dietary choices. Enter the realm of vegan baking, where plant-based ingredients come together to create delectable delights that are cruelty-free and scrumptiously satisfying. 

In this blog post, we unveil the recipe for the best vegan vanilla cupcakes. Moist, fluffy, and bursting with vanilla goodness, these cupcakes will captivate your taste buds and leave you craving for more. Get ready to embark on a culinary adventure and discover the joy of vegan baking!

Even though I created this cupcake recipe for Saint Patricks Day, you really don’t need a reason to celebrate and make them, they are the perfect cupcake recipe! The frosting can be made without peppermint extract and food dye for a basic vegan vanilla frosting!

If you loved this perfect recipe without any animal products, you may also like my Vegan Starbucks Copycat Lemon Loaf Cake Recipe or my Vegan Healthy Twix Bars Recipe.

INGREDIENTS YOU NEED FOR THE VEGAN CUPCAKES

You will need the following ingredients listed below to make this vegan vanilla cupcakes recipe (the exact measurements, nutritional values and full recipe are in the recipe card at the bottom of this post):

• Flax meal
• White vinegar – can substitute for apple cider vinegar. This is used to make the vegan buttermilk.
• Soy milk – can use any non-dairy milk such as almond milk, oat milk, coconut milk, etc.
• Vanilla extract
• All-purpose flour
• Baking powder
• Sea salt
• Vegan butter or dairy free butter – such as Earth Balance.
• Granulated white sugar
• Powdered sugar
• Peppermint extract
• Optional – vanilla bean paste, vegetable oil, cake flour, lemon juice, chocolate chips, etc.

HOW TO MAKE THIS VEGAN CUPCAKE RECIPE 

MAKE THE CAKE BATTER

Preheat oven to 350F. Line a muffin tin with cupcake liners and spray with cooking oil, then set aside.

Make the flag egg by combining the flax meal with the hot water, and let stand to thicken for at least 10 minutes.

Make the buttermilk by adding the vinegar to the soy milk to sour, then add the vanilla extract.

In a large bowl, sift the flour with the baking powder and salt.

In a separate medium bowl, cream the vegan butter with the sugar until light and fluffy and this may take about 2-3 minutes on medium to high speed.

Add the flax paste to the butter mixture while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, whip on high for 30 seconds.

While mixing on low speed, add about 1/2 of the flour to the creamed mixture until just combined, then add half of the remaining soured milk. Add the other 1/2 of the flour and then the remaining sour milk.

Portion the batter between your greased and parchment lined muffin tins and bake immediately approximately 19-25 minutes or until they are springy to the touch when you gently press the centers.

MAKE THE VEGAN SHAMROCK ICING

Prepare the buttercream recipe by creaming the butter with an electric mixer. Then add remaining ingredients and beat until everything is fully combined.

Using a piping bag, pipe icing onto cupcakes and enjoy.

TIPS FOR MAKING THE BEST VEGAN VANILLA CUPCAKES

• Spray the cupcake liners with cooking oil before filling them with batter. This will ensure the batter will not stick to the baking cups!
• DO NOT OVER MIX! When you over mix recipes that contain gluten, the gluten strands will develop making the cake a more “gummy” texture. Mix until everything is just combined, and stop there!
• Alternate adding in the wet ingredients and the dry ingredients.
• Do not open the oven door and check on your cupcakes while baking. The center of the cupcakes may fall, leaving you with weird looking cupcakes or cake. I always try to check on my cupcakes with the oven light before I open the oven door.
• Let the cupcakes sit for at least 25-30 minutes in the pan before you move them to a cooling rack. If you try and flip them out too early, the cupcakes may not have fully set and therefore may crumble and fall apart.
• Let the cupcakes cool completely before adding the vegan buttercream frosting. This will ensure the frosting won’t melt and slide off the cupcakes.
• Store in an airtight container in the fridge to keep them as fresh as possible!

CAN I USE GLUTEN-FREE FLOUR IN THIS VEGAN VANILLA CUPCAKE RECIPE?

Yes and no. I tested these out with Bob’s Red Mill 1:1 gluten free baking flour, and they were no where near as good. 

They still worked, but they sunk in the middle slightly and had a bit more of a “chewy” texture. If you try other gluten free flours and have success please let me know in the comments!

CAN I SUBSTITUTE THE SOY MILK FOR ANOTHER PLANT-BASED MILK?

Absolutely! You can use any non-dairy milk of your choice, such as soy milk, oat milk, or rice milk. Choose a plant milk that complements the flavor of vanilla and works well in baking.

CAN I MAKE THE VEGAN CAKES AHEAD OF TIME?

Yes, you can bake the cupcakes in advance. Once cooled, store them in an airtight container at room temperature for up to 2-3 days. If you need to store them for a longer period, it’s advisable to freeze them. Thaw the cupcakes at room temperature before frosting.

CAN I TURN THIS INTO A CAKE?

Yes! If you would prefer to make a cake instead of the regular cupcakes, you can separate the batter into 2 or 3 cake pans. 

Baking for approximately 25-30 minutes for 3 cake pans, and longer for 2 cake pans! Bake until toothpick comes out clean, trying not to open the oven door before need-be!

​HOW TO STORE THE HOMEMADE VEGAN VANILLA CUPCAKES

To store the vegan vanilla cupcakes, follow these guidelines:

1. Cool Completely: For best results, allow the vegan vanilla cake recipe to cool completely after baking. This prevents excess moisture from building up when stored.

2. Storage Container: Place the cupcakes in an airtight container or a cake carrier with a tight-fitting lid. Make sure the container is clean and dry.

3. Layering: If stacking multiple cupcakes, separate the layers with parchment paper or cupcake liners to prevent them from sticking together or getting squished.

4. Room Temperature: If planning to consume the cupcakes within 1-2 days, they can be stored at room temperature. Ensure they are stored in a cool, dry place away from direct sunlight or heat sources.

5. Refrigeration: If you need to store the cupcakes for longer than 2 days, it’s advisable to refrigerate them. The cooler temperature helps maintain freshness and extends their shelf life. However, note that refrigeration can affect the texture of the cupcakes, making them slightly denser.

6. Freezing: To store the cupcakes for an extended period, you can freeze them. Wrap each cupcake individually with plastic wrap or place them in a freezer-safe bag. This prevents freezer burn and maintains their flavor.

7. Thawing: When ready to enjoy the cupcakes, remove them from the refrigerator or freezer and allow them to come to room temperature. Thawing at room temperature helps preserve their texture and taste.

8. Frosting: If you’ve frosted the cupcakes, take care not to stack them while the frosting is still soft. Allow the frosting to set before layering or covering the cupcakes.

CAN I ADD FLAVORS OR TOPPINGS TO THE CUPCAKES?

Absolutely! If you want to infuse the cupcakes with additional flavors, you can add ingredients like lemon zest, cocoa powder, or spices like cinnamon or nutmeg to the batter.

For toppings, you can sprinkle shredded coconut, chopped nuts, or even decorate with fresh fruit, depending on your preferences.

Other Vegan Desserts You May Enjoy! 

• Vegan Birthday Cake Ice Cream
• 4 Ingredient Vegan Rice Krispie Treats 
• Vegan Rocky Road Brownies
• Vegan Key Lime Pie
• Vegan Gluten Free Chocolate Chip Cookies 

IF YOU TRIED THIS GREAT RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails