These vegan cupcakes are the perfect little treat for any occasion! The cupcake is so soft and fluffy. They taste like classic cupcakes and no one can tell they’re vegan. Prepare a batch of these absolutely delicious vegan cupcakes in 4 steps. Decorate them for holidays, birthdays and more!
These vegan cupcakes are so soft and fluffy! They are so much fun for any occasion. Make them for birthdays, holidays, Valentine’s Day, Christmas, or just regular baking days. They’re quick and easy to make and have the best texture!
Why you will love this recipe
- The perfect base: Use this recipe as a vehicle for other flavor combinations. Why not make them into Red Velvet Cupcakes or Vegan Coconut and Chocolate Cupcakes? Go to town with your creativity. Try a flavor combination of mint and cocoa or matcha and white chocolate.
- Stay Soft Longer: The silky, oil-based batter keeps much longer than traditional butter cupcakes.
- Easy to prepare: Mix the wet ingredients, mix the dry and mix everything together. Bake and you’re good to go. These couldn’t be simpler.
- Gift option: Wrap these in a pretty box with a bow and you’ve got the perfect gift. Homemade and baked gifts mean so much to friends and family. These cupcakes make the perfect gift!
- Special occasion worthy: Think birthdays, baby showers and bridal showers. The list of when to serve these tasty treats is endless.
- These vegan cupcakes are naturally vegan, egg-free, and dairy-free. Make them gluten-free with gluten-free flour.
- They are so fun and festive! Decorate with sprinkles, food coloring, hot fudge, or caramel.
ingredients you need
Check out the recipe card at the bottom of the post for all the details on these simple ingredients.
All Purpose Flour: If you prefer, use your favorite gluten-free brand. The flour should be sifted and free of lumps.
maple syrup: For healthy sweetness. Agave syrup is the perfect alternative.
Salt: Salt balances out the sweet flavors in the cupcake batter. If possible, use kosher salt or sea salt.
vegetable oil: Any good quality oil will do. Choose one with a neutral flavor profile. Avocado and canola oil are great for this recipe.
vanilla extract: There is this dessert-like taste. Swap it out for some orange extract, almond extract, or a touch of lemon juice if you prefer.
Non-Dairy Milk: Try soy, cashew, almond or oat milk.
Apple Cider Vinegar: In conjunction with the baking powder, it acts as a leavening agent in this recipe.
baking powder: Make sure it is fresh so the vegan cupcakes rise well.
taste and texture
This vegan cupcake recipe delivers light and fluffy cupcakes. Refined with a dreamy vanilla taste, rounded off with a pinch of salt.
Although these cupcakes contain no eggs or butter, they’re soft, moist, and absolutely delicious.
These vegan vanilla cupcakes are made with oil instead of butter and stay fresh for a long time. Oil-based cakes and cupcakes tend to have a longer shelf life than butter-based ones. This ensures a soft and light texture for a few days.
How to do
Step 1
First, preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper cupcake liners.
step 2
In a large mixing bowl, stir together the flour, sea salt, and baking powder until well combined.
step 3
In another mixing bowl, combine vegan milk, maple syrup, apple cider vinegar, vanilla, and oil.
step 4
Pour the wet mixture into the dry mixture. Stir until everything is well mixed. Don’t mix too much.
step 5
Pour the cupcake batter into the muffin tin lined with parchment paper. Fill each cupcake liner about â…” full.
step 6
Bake for 18 to 20 minutes or until a toothpick comes out clean.
step 7
Finally, remove the pan from the oven. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool.
step 8
Once completely cool, pour the vegan frosting on top!
Best Tips
Follow this recipe for perfect vegan cupcakes!
Room temperature oil: If you are storing the oil in the fridge, make sure it is at room temperature for this recipe. The ingredients are easier to mix together.
Do not overwork the dough: Use a light hand when mixing the batter. Overprocessing the flour creates gluten. This can result in a dense, dry cupcake.
Allow to cool completely before storing: Chilled cupcakes have the best texture.
Use this recipe as a base: Experiment with other flavors by adding to this basic vegan cupcake recipe.
Defrost correctly: If you want to freeze them, they need to be properly thawed. Resist the urge to put them in the microwave. Let them thaw at room temperature overnight or for a few hours.
Frost, once completely cool: The cupcakes should be at room temperature or chilled for the frosting.
frequently asked Questions
There are some egg alternatives that you can try in cupcakes. In this recipe, the combination of baking soda and apple cider vinegar replaces the eggs.
Banana puree is often used as a vegan alternative to eggs in a vegan cupcake recipe. Chia seed “eggs” in jelly are also a good substitute (1 tablespoon of chia seeds to 3 tablespoons of water).
Regular cupcakes usually contain eggs and butter. These ingredients are of animal origin. Vegan cupcakes use vegan alternatives to eggs. They also contain oil instead of butter and are therefore free of animal products.
If the vegan cupcakes have been frosted, they will need to be refrigerated. Otherwise, store them unfrozen at room temperature.
No, the icing is completely optional.
Secure! Replace the all-purpose flour with gluten-free flour.
portion
Serve these vegan vanilla cupcakes neat with a steaming cup of tea or coffee.
Feel free to top them with a dollop of hot fudge, caramel sauce, or peanut butter. Add some sprinkles on top for fun!
They go great with other treats as part of a holiday spread.
Serve with it Vegan lemon cake or Vegan strawberry cake for the ultimate dessert combination.
storage
Once the cupcakes have cooled, store them in an airtight container at room temperature or in the fridge. If they are frosted on top, they need to be stored in the fridge. They can be stored in the fridge for about 5 days.
They must be kept in a sealed container to prevent them from absorbing other flavors. Wrap them either in individual layers or with a sheet of parchment paper between them. In the latter case, they should be thawed.
Unfrozen cupcakes freeze well for up to 3 months.
Equipment needed
Pyrex 3 glass mixing bowls: These glass mixing bowls are great for mixing and baking.
Pyrex glass measuring cup: These glass tumblers are great for measuring ingredients.
whisk: Whisk the ingredients together.
muffin tin: This is my favorite muffin pan for baking muffins and cupcakes.
You will love it too
If you make this vegan cupcake recipe, please leave a rating and a comment! Check out these sweet treats for more delicious recipes.
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Vegan cupcakes
These vegan cupcakes are so soft and fluffy! They are so much fun for any occasion. Make them for birthdays, holidays, Valentine’s Day, Christmas, or just regular baking days. They’re quick and easy to make and have the best texture!
instructions
-
First, preheat the oven to 175 degrees Celsius. Line a muffin tin with paper cupcake liners.
-
In a large mixing bowl, stir together the flour, sea salt, and baking powder until well combined.
-
In another mixing bowl, combine vegan milk, maple syrup, apple cider vinegar, vanilla, and oil.
-
Pour the wet mixture into the dry mixture. Stir until everything is well mixed.
-
Pour the cupcake batter into the muffin tin lined with parchment paper. Fill each cupcake liner about â…” full.
-
Bake for 18 to 20 minutes or until a toothpick comes out clean.
-
Finally, remove the pan from the oven. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool.
-
Once completely cool, pour the vegan frosting on top!
(See the post above for instructional photos and other helpful information about this recipe.)
Remarks
- For a gluten-free variant, use gluten-free flour in a ratio of 1 to 1.
- Use any kind of vegan milk.
- For the best flavor, use pure maple syrup. This results in a much better taste.
- Be sure to use cupcake liners. This helps in easy removal.
- Don’t bake too long. Once they look firm and in a dome shape, insert a toothpick. If it comes out clean, the cupcakes are done baking.
- Wait for these vegan cupcakes to cool completely before adding the frosting.
Nourishment
Calories: 353kcal | Carbohydrates: 57G | Protein: 2G | Fat: 13G | Saturated Fatty Acids: 2G | Fiber: 1G
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