Go Back

Vegan Vanilla Cupcakes

Delicious and fluffy vegan vanilla cupcakes that are perfect for any occasion and budget-friendly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 tablespoon apple cider vinegar Adds acidity for the perfect rise.
  • 1 cup soy milk Keeps the cupcakes moist and fluffy.
  • 1 cup brown sugar Provides a rich sweetness.
  • 1.5 cups all-purpose flour The backbone for structure.
  • 1 teaspoon baking soda Acts as a leavening agent for fluffiness.
  • 0.5 teaspoon sea salt Enhances flavor.
  • 0.33 cup vegan butter, melted and cooled Adds richness.
  • 0.5 tablespoon vanilla extract A must for flavor.
For the Frosting
  • 3 to 3.5 cups powdered sugar Essential for a smooth buttercream frosting.
  • 1 cup vegan butter, softened The base for the frosting.
  • 1 teaspoon vanilla extract For frosting flavor.
  • 1 tablespoon vegan milk To adjust frosting consistency.
  • 0.25 teaspoon sea salt Only if using unsalted butter to balance sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine soy milk and apple cider vinegar. Let it sit for 5-10 minutes to thicken slightly.
  3. In a separate, larger bowl, whisk together flour, baking soda, sea salt, and sugar until evenly mixed.
  4. Add the melted vegan butter and vanilla extract to the dry ingredients. Pour in the vegan buttermilk mixture, gently mixing until just combined.
Baking
  1. Fill cupcake liners in a muffin tin about 2/3 full with the batter.
  2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Remove from the oven and allow the cupcakes to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a large bowl, beat the softened vegan butter until creamy.
  2. Gradually add powdered sugar, then vanilla extract and vegan milk. Adjust milk for desired consistency.
  3. Once the cupcakes are cool, generously pipe or spread the frosting on top.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Store leftovers in an airtight container at room temperature for up to three days.