Vegan Vanilla Cupcakes

A white plate topped with a vegan vanilla cupcake with vegan frosting.

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5 from 2 votes

These vegan vanilla cupcakes are super light, fluffy, and so easy to make! They’re perfect for parties, birthdays, or anytime you’re craving a sweet little treat. Top them with your decadent frosting and add your favorite toppings for a fun and tasty finish!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: cupcakes

Calories: 187kcal

Author: Michelle Cehn

Ingredients

Dry:

3 cups unbleached white flour
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt

Wet:

1 ¼ cups soy milk
2 tablespoons vinegar
¾ cups canola oil
1 cup applesauce or plant-based yogurt
1 ¾ cups cane sugar
1 tablespoon vanilla extract

Instructions

Preheat oven to 325°F.
In a large bowl, mix together the flour, baking soda, baking powder, and salt.
In a medium bowl or large liquid measuring cup (that can hold 4+ cups), whisk together the soy milk and vinegar to create plant-based buttermilk.
Add in the canola oil, apple sauce/yogurt, cane sugar, and vanilla extract.
Once the oven is finished heating to 325 degrees F, fold together the wet and dry ingredients until just combined. (Avoid over mixing which could result in tough cupcakes).
Pour the batter into oiled cupcake tins and bake for 15 minutes or until an inserted toothpick comes out clean.
Wait for the cupcakes to cool completely before frosting.

Notes

Tip: Put the cupcakes in the oven as quickly as possible after mixing the wet and dry ingredients to fully make use of the leavening effects of the baking soda.

Storing Instructions: If they’re frosted, keep them in an airtight container in the fridge for up to 4 days. Let them sit at room temp for a bit before eating so they’re nice and soft. If they’re unfrosted, you can leave them in a container on the counter for 2–3 days. You can even freeze them—just wrap them up tight and pop them in a freezer bag.

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