These are the best vegan vanilla cupcakes and I’ve been meaning to share this recipe with you for a year! I had forgotten about it when I initially made them for my son’s and nieces’ birthdays last year and was reminded of them when I had to make them again this year! I’m so glad that I finally have this post up because these are seriously so delicious! I don’t normally love vanilla cake that much, but these cupcakes have changed my mind.

They are healthier than your average vanilla cupcakes that are usually high in sugar and oil. This recipe makes about 20-24 cupcakes so if you need less, you can definitely half the recipe. They are fluffy, moist, and full of vanilla flavor. Also, it’s a no-fuss recipe and uses simple ingredients so you don’t have to worry about finding weird ingredients. It is super easy to make and the frosting is just a simple vegan buttercream frosting. You can decorate them however you like. We usually go with sprinkles :).

You can bake this up into a layer cake if you want too. Just make sure to adjust the baking time. I haven’t tried it yet, so I don’t know the exact times. These vanilla cupcakes are a crowd pleaser and no one will ever know they are vegan. It’s super easy and incredibly tasty!

Ingredients

3 cups all-purpose flour
1 cup organic cane sugar
1 tsp baking soda
1 tbsp baking powder
3/4 tsp sea salt
1/4 pure maple syrup
1 1/2 cups unsweetened almond milk, room temperature (or any non-dairy milk)
1/2 cup coconut oil, melted
1/4 cup applesauce
1 tbsp apple cider vinegar
2 tbsp vanilla extract

vegan buttercream frosting

1 cup vegan butter, softened (2 sticks)
3 1/2-4 cups organic powdered sugar
1 tsp vanilla extract
1-3 tsp almond milk

Instructions

Preheat oven to 350 degrees F. Line 2 muffin pans with cupcake liners.
In a large bowl, add the flour, sugar, baking soda, baking powder, and salt. Whisk until well combined.
In a medium bowl, add the maple syrup, almond milk, coconut oil, applesauce, apple cider vinegar, and vanilla extract (yes, 2 Tablespoons!). Whisk to combine. Add wet to the bowl with the dry ingredients. Whisk until just combined, don’t overmix!
Use a large cookie scoop and scoop batter into the prepared pan, filling each liner 3/4 of the way full. You will get 20-24 cupcakes. Bake for 18-20 minutes, or until a toothpick comes out clean. The tops should be lightly golden and the cupcakes should spring back when you lightly touch the tops. Let it cool in the pan for 10 minutes. Then remove cupcakes and place on a wire rack to cool completely.
When cupcakes are cooled and ready to frost, beat softened butter until creamy and fluffy. I used my KitchenAid stand mixer. Then gradually add the powdered sugar 1/2 cup at a time until well combined and thick. Beat in vanilla extract. If needed, add almond milk 1 tsp at a time until frosting is spreadable but still thick. You don’t want it too thin or it will run off the cupcakes. If too thin, add more powdered sugar until you get the right consistency.
Frost cupcakes using a piping bag and tip or a big ziplock bag with a small corner cut off. Enjoy! Cupcakes taste best at room temperature.

Servings: 24 cupcakes

Author: valeria.chao

Vegan Vanilla Cupcakes with Buttercream Frosting