Soft, light, and oh-so fluffy vegan vanilla cupcakes…
Egg Free
Dairy Free
Easy To Make
Just 8 Ingredients
This classic vanilla cupcake recipe is so simple, you probably already have all of the ingredients in your pantry to make them.
You might also like: Vegan Chocolate Chip Cookies – NO crazy ingredients
Easy Vegan Cupcake Recipe
If you don’t already have a go-to vegan cupcake recipe, well now you do!
Everyone should have a basic cupcake recipe in their repertoire, because cupcakes are perfect for so many occasions.
They’re quick to whip up any time you’re asked to provide a dessert last-minute for work or school, and you can keep all of the ingredients on hand to ensure you’re always prepared.
Cupcake Frosting Ideas
I frosted these with the homemade vegan cream cheese frosting from my Pumpkin Cupcakes recipe.
The best thing about vanilla cupcakes is that they’re a blank canvas, meaning you can change up the frosting to turn them into any flavor you wish. Chocolate frosting, buttercream, coconut frosting, peanut butter, raspberry jelly, whipped cream, chocolate ganache… the choice is completely yours. If you don’t want to bother with frosting, they’re also good plain!
If you do opt for the frosted route, my favorite icing tip is this 1M star tip by Wilton.
It’s my simple trick to effortlessly transform any basic cupcake recipe into something that looks so professional, people always think they must have come from a bakery. And yet, the entire process of frosting the cupcakes takes less than five minutes.
I also had a lot of fun with these photos. They kind of remind me of The Starry Night, by Vincent van Gogh, just with cupcakes instead of houses.
If only all houses were cupcakes.
Also be sure to try these Vegan Donuts – 5 new flavors
The vegan vanilla cupcakes can be:
Whole Grain
Gluten Free
Soy Free
Refined Sugar Free
Oddly enough, the recipe was adapted from my Healthy Blueberry Muffins.
And if you’ve read the above statement and are now wondering, Does this mean you can add blueberries to batter of today’s cupcake recipe too? happily the answer is YES, you can.
Feel free to stir half a cup of fresh or thawed frozen berries into the batter—very carefully at the end, so they don’t break—and then proceed with the recipe as usual.
The blueberry version is especially good topped with homemade coconut butter.
The cupcakes turn out light and fluffy without any eggs. I used a gluten-free all-purpose mix for the vegan cupcakes in the pictures because I was taking them to an event where I knew some of the attendees were gluten-free.
I’ve also tested the recipe successfully with white, spelt, and oat flours, so those are all options here as well.
Vegan Vanilla Cupcakes
Ingredients
- 1/4 cup milk of choice
- 1 1/2 tsp white or cider vinegar
- 1/4 tsp pure vanilla extract
- 1/3 cup pure maple syrup or agave
- 3 1/2 tbsp oil, or applesauce for fat-free
- 1 cup white, spelt, or bob’s gf flour
- 1/4 tsp salt
- 1 tsp baking powder
- optional pinch cardamom or cinnamon
Instructions
- Whisk first 5 ingredients. Let sit for at least 10 minutes. Preheat oven to 350 F. Line a cupcake tin. In a large bowl, stir all remaining ingredients, then add wet and stir just enough to form a batter. Portion into the liners about 2/3 up, because they will rise. Bake 10-12 minutes or until risen and a toothpick inserted into the center of a cupcake comes out clean. (While I’m not personally a fan of the applesauce version, numerous readers have written in to say they tried and like it, so I’ve included the option here.)View Nutrition Facts
Notes
Have you made this recipe?
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(Reader Favorite Recipe)
Midori says
Has anyone tried making this recipe into a cake rather than cupcake? I noticed the question has come up but hasn’t been answered yet. Looks like another great recipe, would love trying to make it into a double layer cake! Maybe double the recipe and increase baking time?
Thank you!
CCK Media Team says
Just in case you still need a cake version, we finally have one: https://chocolatecoveredkatie.com/vegan-cake-recipe/
Kitten says
Just tried these for Easter using Sprouted Buckwheat Flour to help them fit into our low-glycemic diet, and although the taste was wonderful, they were very dense. So, I’d stick with Katie’s options for flour. My kids loved them, so we will be saving the recipe and having them again, though.
AMANDA HALL says
Awesome cupcakes! They worked great and even rose at altitude (6,500 feet). We were blown away, so soft, moist, and simple to make. We added sprinkles to make them funfetti. Thank you for sharing! Now we are able to make yummy cupcakes for my son’s birthday who is allergic to eggs.
CCK Media Team says
So happy they worked out even at a high elevation (always tricky haha) 🙂
Shira Ben Israel QT says
These were a huge hit! Made with coconut oil and maple syrup
Yumm yumm lots of requests for more
Antoinette D says
Katie, this is the best non-dairy vanilla cake recipe I have ever tried! Second time making it. I have tried it with every flour and prefer it with regular cake flour. I have also made it with half oat flour half regular cake flour and it was awesome. It did not taste good with the King Arthur Gluten Free blend but perhaps I try Bob’s next. I used Nutiva Shortening for frosting with half Confectioners sugar and half Swerve confectioners. Looks and tastes great.
CCK Media Team says
Thank you so much for trying them!
Esther says
Has anyone tried this recipe with oat flour? And if so did you have to adjust the leavening agents at all?
daisy says
Can this be made into cake layers?
CCK Media Team says
It can! Here is the vegan cake version: https://chocolatecoveredkatie.com/vegan-cake-recipe/
Liliana says
When I bake I love using a vanilla extract from Madagascar. and I make my own! at home!
Stacy says
Hello! Can this be made into a layered cake? Also, which combination of oils and dairy free milk is your favorite that you recommend? Thanks!
CCK Media Team says
Cake version: https://chocolatecoveredkatie.com/vegan-cake-recipe/
We usually use sunflower oil and almond milk for baking, just because it’s what Katie usually has on hand!
Stacy says
Have you tried this with rice milk or coconut milk? We have a nut allergy in the house and can’t use almond milk. Thanks!
CCK Media Team says
Coconut milk works! We’ve heard that rice milk isn’t the best for vegan baked goods that call for vinegar (because it doesn’t turn into buttermilk like other nondairy milks do). But we have never tried it here, so there’s a chance it might work too.
Mindy says
How would I make this into a cake?
CCK Media Team says
Cake: https://chocolatecoveredkatie.com/vegan-cake-recipe/
Dia says
Hello Katie trusting all is well.
It would mean so much to me if you would let me know exactly which Bobs gf flour you used Ive scene one in a blue bag and one in a deep red.
Thank You so much for providing so many of us with gluten free plus egg free recipes that taste delicious.
CCK Media Team says
Blue bag 🙂
Jody says
This looks like a fantastic recipe! Can it be adapted into mini cupcakes? How should I adjust the baking time to do this?
CCK Media Team says
Hi, absolutely! Mini cupcakes normally need less baking time, so use the light to look into your oven after maybe seven minutes and see if they are domed and look done. If you try a mini version, be sure to report back!
Lena says
Can you substitute the oil/applesauce for dairy free yogurt?
Lia says
I just tried making the recipe. The dough did not rise at all after 10 minutes. Still looked like a blob of dense dough. I used pea milk and bob’s gf baking flour. I added another 10 minutes but still looked dense. It tasted ok though (moist on the inside and crunchy on the outside). What could possibly go wrong?
CCK Media Team says
Hi, what other specific ingredients did you use, and did you decrease the amount of sweetener or make any other changes? We’d love to help troubleshoot. Are you at a high elevation? Is your oven calibrated?
Lia says
Thank you for responding! I did not change anything. Followed the recipe exactly. Whisked pea milk, white vinegar, vanilla extract, maple syrup and oil. Let it sit for 10 minutes. Then in separate bowl, I mixed bob’s gf baking flour, sea salt and baking powder. When I added the liquid portion to the dry portion, just like the person below, it turned into a rubbery lump of dense dough. I used mini cup cake silicone pan. I am not at a high elevation. I don’t calibrate my oven. The rack is on the middle shelf.
CCK Media Team says
Hi Lia, how are you measuring your flour? It could just be a difference between packing it and non packed! Also, not that it would make a texture difference, but we definitely do recommend calibrating your oven if you can, to ensure that when it says a certain degree, that’s the actual degree it is. So many ovens are not calibrated correctly!
Lia says
I used 1/2 cup to measure the flour. I will try sifting the flour before measuring next time. Thank you!
Kristi says
I’ve made these as well as the vegan Chocolate cupcakes for a few birthday parties now to accommodate some allergies and sensitivities in my extended family. EVERYONE has loved them and not noticed the difference from conventional cupcakes. Delicious!!!
CCK Media Team says
This makes us so happy, thank you!
Tashawna says
Thank you so much for this recipe! I can finally make a decent cupcake with ancient grains. I doubled the recipe and used whole grain Spelt flour. I baked for 20 minutes and they came out perfect! FYI using 1/4tsp of baking soda instead of powder worked just fine. I created a sea salt caramel frosting with coconut butter to top. The kids loved them. Thank you!
Amy Garbincus says
Is the cook time and recipe amount for mini-cupcakes??? The photos look small and the cook time seems short
Muz foley says
Hiya, my cupcakes taste good but very dense. I only had avocado oil. Would that nake a difference? It was a rubbery dough not a batter. Any ideas as this was my first time making it. Very impressed with the ingredients and reviews so want to make it work. Should i sieve the flour?
Barb says
Delicious vanilla cupcakes, even the non vegans loved them!