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Vegan Vanilla Cupcakes

4.98 from 49 votes

Soft, light, and oh-so fluffy vegan vanilla cupcakes…

Vegan Cupcakes Recipe

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

Vegan Vanilla Cupcakes

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 Best Vegan Cupcakes

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.

The Best Easy Vegan Vanilla Cupcake Recipe
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Vegan Vanilla Cupcakes

These vegan vanilla cupcakes are soft, light, and oh-so fluffy. Feel free to double the recipe.
Cook Time 10 minutes
Total Time 10 minutes
Yield 5 – 6 cupcakes
5 from 49 votes


  • 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


  • 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


If you want a chocolate version, try these Vegan Chocolate Cupcakes.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on December 3, 2018

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  1. Cassie Autumn Tran says

    You’re absolutely right when you said that I likely already have all the ingredients I need in my kitchen! Well, I just need applesauce, but really, that’s it! I love a really delicious but simple recipe that doesn’t require a crazy amount of ingredients. Oat flour, applesauce, some almond milk, baking powder, all that jazz, and BOOM, CUPCAKES. BEST go-to cupcake recipe ever!

    • Brenda says

      I’m not rating the recipe because the GF flour I used had tapioca starch as the first ingredient, similar texture to cornstarch and they turned out gummy and took longer to bake. (President’s Choice brand for Canadian’s) I added Trader Joe’s dehydrated strawberries to half the recipe and those were tastier than the plain vanilla.Next time I’ll try Bob’s GF and see if the texture is better.

  2. ERIN GLASS says

    Hi Katie.
    Oh my goodness, these are so good. I have not had a regular cupcake in YEARS! And this tastes just like one I would get at a party or from the grocery store. I wrote on the top of my print out copy of this recipe a keeper!
    I used Coconut oil and honey (I did not have maple syrup). Wow.

    Thank you so much for making these and then posting the recipe. Please keep the sweet treats coming! DF/Soy free/ and Vegan, but I can always tweek it if I have to. 🙂

  3. Allison says

    Hi Katie,
    Looking so forward to trying these asap! One question…you mentioned the baking soda and vinegar combination to get the rise, but I don’t see baking soda in the recipe. Did you intend to include it or does the baking powder take it’s place?

    Thanks for all of your recipes!

    • Jason Sanford says

      Hi, sorry for the confusion. The original post sent out as an email did mention this, but it was changed when Katie realized her mistake – she’d gotten the recipe mixed up with her pumpkin cupcakes while writing the commentary. This one does not need any baking soda 🙂
      Jason (media relations)

    • Jason Sanford says

      We haven’t tried it so honestly can’t say! They might be dense. Be sure to report back if you try!
      Jason (media relations)

    • Jason Sanford says

      We can only vouch for flours we’ve tried in the recipe, but please feel free to experiment, and be sure to report back if you do!

      • Jackie says

        I saw the recipe and I thought I would try it. I am going to use all purpose flour too. I hope that turn out okay. I do have white spelt flour but have never tried it. I do not eat vegan so that is why I am going to use regular flour.

  4. H says

    AMAZING recipe.
    I do have a question though; I would like to substitute buttermilk for oil and I was wondering, would it affect the cupcakes, for instance the texture/structure?
    Thank you, in advance, for answering my question.

  5. Hannah says

    Made these cupcakes coconut cupcakes by subbing 1/4 cup flour for sweetened shredded coconut, using canned coconut milk and extra 1/4 cup water, leaving out the oil/applesauce. I also only used 2 tbsp sugar and they came out amazing! Thank you

  6. Amy says

    Thanks for this delicious recipe! It’s the only one I could find that was vegan and refined sugar free (and the perfect amount of sweetness!) I needed to find something for a group of two year olds and this was perfect, although I enjoy them quite a bit! I used oat flour as FYI.
    I’ll be topping these with coconut cream frosting dyed purple using purple carrot juice (since we avoid artificial dyes in our house.) Thanks again!

    • Jason Sanford says

      Honestly, sometimes baked goods work out doubled and sometimes it just doesn’t work at all! If you try this one doubled before we do, be sure to report back!
      Jason (media relations)

    • Lisa Scott says

      In the article, she actually says she tried it with oat, spelt and white flour. Just thought I would point that out.
      I was also wondering if you could double it and make it into a round cake as another person mentioned. If anyone else has tried it, I would like to see the amounts used or I may just wing it and see what happens.

  7. Kathie says

    Katie, these were delicious! Made these today and frosted with your chocolate cream cheese frosting. Yummy!
    My hubby and I are trying to clean up our diets a bit but both of us have a sweet tooth. Whenever I am in the mood to bake, I always check your website first.

  8. 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!

  9. 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.

  10. 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.

  11. Shira Ben Israel QT says

    These were a huge hit! Made with coconut oil and maple syrup
    Yumm yumm lots of requests for more

  12. 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.

  13. Esther says

    Has anyone tried this recipe with oat flour? And if so did you have to adjust the leavening agents at all?

  14. 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!

  15. 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.

  16. 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!

  17. 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!

  18. Kristi says

    5 stars
    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!!!

  19. Tashawna says

    5 stars
    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!

  20. Amy Garbincus says

    Is the cook time and recipe amount for mini-cupcakes??? The photos look small and the cook time seems short

  21. 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?

4.98 from 49 votes (46 ratings without comment)

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