The best Vegan Vanilla Cupcakes are light, fluffy and topped with the creamiest vanilla frosting. This recipe checks all of the boxes! Read on to learn how to make them plus get tips on how to make perfect vegan cupcakes every time.
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- Tips for Making Perfect Vegan Cupcakes
- Best Equipment for Cupcake Making
- Vegan Cupcakes - Frequently Asked Questions
Just because the rules for vegan baking are a little bit different doesn't mean it needs to be difficult. With the proper knowledge, you can come up with the perfect batch every time! Vegan cupcakes can and should be accessible for all!
If you're looking for more vegan cupcake recipes to apply these tips to, be sure to check out Vegan Hostess Cupcakes, Vegan Red Velvet Cupcakes and Vegan Cookie Dough Cupcakes.
What are Vegan Cupcakes?
Vegan cupcakes are cupcakes that does not contain any animal products or by-products. Traditional cupcakes typically include ingredients such as eggs, milk, and butter, but vegan cupcakes use plant-based alternatives to achieve similar textures and flavors.
Common substitutions in vegan cupcakes include using ingredients like nondairy milk (such as almond, soy, or oat milk), vegetable oil or vegan butter instead of dairy butter, and egg replacers like applesauce, mashed banana, flaxseed meal, or nondairy yogurt.
Vegan cupcakes can be just as delicious and moist as their non-vegan counterparts, and they are suitable for individuals who follow a vegan diet or have dairy or egg allergies.
Ingredients in Vegan Vanilla Cupcakes
Dry Ingredients
- All-Purpose Flour: All-purpose flour is best when making vegan cupcakes. It provides good structure and a tender crumb.
- Sugar: Sugar adds sweetness to the cupcakes, helps tenderize them and contributes to their moistness.
- Baking Powder: Baking powder is a leavening agent that helps the cupcakes rise by creating air bubbles in the batter when combined with liquid and heat. This results in light and fluffy cupcakes.
- Baking Soda: Baking soda is another leavening agent that helps the cupcakes rise. It reacts with the acidic ingredients in the batter, such as yogurt and vanilla extract, to produce carbon dioxide gas, which helps the cupcakes to expand and rise during baking.
- Salt: Salt enhances the flavor of the cupcakes and balances the sweetness of the other ingredients. It also helps to strengthen the gluten structure in the flour, resulting in a better texture.
Wet Ingredients
- Nondairy Yogurt: Nondairy yogurt serves as a substitute for eggs in vegan baking. It adds moisture to the cupcakes and contributes to rise.
- Nondairy Milk: Nondairy milk serves as a liquid component in the batter, providing moisture and helping to bind the other ingredients together. It also contributes to the richness of the cupcakes.
- Canola Oil: Canola oil adds moisture to the cupcakes and helps to keep them soft and tender. It also adds richness and helps to distribute the flavors evenly throughout the batter.
- Vanilla Extract: Vanilla extract adds flavor to the cupcakes and enhances their overall taste. It adds a sweet and aromatic vanilla flavor that complements the other ingredients in the recipe.
Vegan Vanilla Frosting Ingredients
- Non-Hydrogenated Shortening: Non-hydrogenated shortening serves as the base for the frosting, providing structure and stability. It helps the frosting to hold its shape and creates a smooth texture.
- Vegan Butter: Vegan butter adds flavor and richness to the frosting. It also helps to soften the texture and contributes to the overall creaminess.
- Powdered Sugar: Powdered sugar is the main sweetener in the frosting, providing sweetness and texture. It also helps to thicken the frosting and create a smooth consistency.
- Nondairy Milk: Nondairy milk helps to thin out the frosting to achieve the desired consistency. It also adds moisture and helps to bind the ingredients together.
- Vanilla Extract: Vanilla extract adds flavor to the frosting, giving it a delicious vanilla taste that complements the cupcakes. It enhances the overall flavor profile of the frosting.
- Pinch of Salt: A pinch of salt helps to balance the sweetness of the frosting and enhance its flavor. It also helps to strengthen the structure of the frosting and improve its texture.
Why You'll Love These Cupcakes
- Easy to find, staple ingredients
- Simple methods
- Light, moist and fluffy cake
- Soft, creamy frosting
How to Make Vegan Vanilla Cupcakes (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Start by whisking together all of the dry ingredients in one bowl and the wet ingredients in another. Pour wet ingredients into dry and whisk until just combined. Do not over-mix!
Line a cupcake pan with paper liners and fill them ⅔ to ¾ of the way full. Bake on center rack of preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean with only a few crumbs attached.
Begin preparing frosting while the cupcakes cool. Cream together the shortening and vegan butter with an electric hand mixer or stand mixer until smooth. Sift in the powdered sugar. Add the nondairy milk, vanilla extract and salt. Beat again until frosting comes together.
Transfer the frosting to a piping bag fit with your piping tip of choice. Pipe the desired amount of frosting onto the top of each cupcake by gently squeezing the bag. You may also spread the frosting onto the cupcakes using an offset spatula.
Recipe Variations
Feel free to experiment with these variations and even combine flavors to create your own signature vegan vanilla cupcakes.
Fruit Variations
- Fruit-Filled Cupcakes: Gently fold in fresh or frozen berries, diced peaches, or chopped apples into the batter before baking to create bursts of fruity goodness in every bite.
- Lemon Zest and Blueberry: Add lemon zest to the batter and gently fold in blueberries for a refreshing and tangy twist.
- Berry Compote Filling: After baking, create a well in the center of each cupcake and fill with your favorite berry compote. Top with vanilla frosting and fresh berries.
- Coconut Cream Dream: Replace half of the nondairy milk with coconut milk and fold in shredded coconut for a tropical coconut-vanilla flavor.
Other Variations
- Chocolate Chip Delight: Fold in vegan chocolate chips or chunks to the batter for a delicious chocolate-vanilla fusion.
- Cinnamon Spice Infusion: Mix cinnamon and nutmeg into the batter for a warm and comforting flavor. Also top with cinnamon-vanilla frosting.
- Matcha Green Tea Elegance: Incorporate matcha green tea powder into the batter for a unique and earthy flavor profile. Additionally, top with vanilla matcha frosting.
- Almond Joy Delight: Add almond extract to the batter and fold in chopped almonds and vegan chocolate chips. Correspondingly, frost with coconut-vanilla frosting and sprinkle with more chopped almonds.
- Cookies and Cream Magic: Crush vegan chocolate sandwich cookies and fold them into the batter for a cookies-and-cream cupcake experience. Afterwards, top with a cookies-and-cream frosting.
- Maple Pecan Charm: Substitute some of the sugar with maple syrup and fold in chopped pecans for a delightful maple-pecan cupcake. Top with a maple-vanilla frosting.
- Spiced Chai Cupcakes: Infuse the batter with chai spices like cinnamon, cardamom, ginger, and cloves. Top with a vanilla or chai-spiced frosting.
- Mocha Marvel: Add cocoa powder and instant coffee granules to the batter for a mocha-flavored cupcake. Also top with coffee-vanilla frosting and a sprinkle of cocoa.
Tips for Making Perfect Vegan Cupcakes
Here are some tips to ensure your cupcakes turn out beautifully every time:
- Choose Quality Ingredients: Opt for high-quality vegan ingredients, including plant-based milk, nondairy yogurt, and vegan butter. Likewise, using premium ingredients will enhance the flavor and texture of your cupcakes.
- Measure Accurately: Accurate measurements are crucial in baking. Use proper measuring cups and spoons to ensure the right balance and consistency in your batter.
- Mind the Temperature: Use ingredients like nondairy milk and vegan butter at room temperature to promote even mixing and proper incorporation. To explain, cold ingredients can lead to uneven textures and affect the rise of your cupcakes.
- Don't Over-mix: Over-mixing the batter can lead to tough and dense cupcakes. Mix until just combined, and any lumps should disappear during baking. Over-mixing can also lead to overdeveloped gluten, resulting in a less tender crumb.
- Proper Leavening Agents: Baking powder and baking soda are essential for rise and fluffiness. Make sure they are fresh and active. Too much leavening can cause the cupcakes to collapse, while too little can result in dense cupcakes.
- Mindful Substitutions: When substituting eggs, use appropriate alternatives like flax eggs or nondairy yogurt. These replacements contribute moisture and binding properties similar to eggs.
- Correct Oven Temperature: Ensure your oven is properly preheated and calibrated for accurate temperature. Use an oven thermometer because verification of internal oven temperature is important.
- Proper Cupcake Liners: Choose high-quality cupcake liners to prevent sticking and ensure even baking. Greasing the liners slightly can also help prevent the cupcakes from sticking.
- Fill Liners Properly: Fill each cupcake liner about two-thirds full to allow room for the cupcakes to rise without overflowing.
- Cooling and Frosting: Allow the cupcakes to cool completely before frosting to prevent melting or sliding. If your frosting is too soft, refrigerate it briefly before piping.
Best Equipment for Cupcake Making
To create delicious cupcakes, you'll need a few essential pieces of equipment. Here's a list of items that will help you make perfect cupcakes:
- Mixing Bowls: Various sizes of mixing bowls for combining ingredients, making the batter, and preparing frosting.
- Measuring Cups and Spoons: Accurate measurements are crucial in baking. Use both dry and liquid measuring cups, along with measuring spoons.
- Electric Hand Mixer or Hand Whisk: An electric stand mixer or a hand whisk for mixing and creaming ingredients. An electric mixer can also make the process quicker and more efficient.
- Cupcake Pan: A cupcake/muffin pan with 12 or more wells to hold the cupcake liners and batter.
- Cupcake Liners: Paper or foil liners to hold the cupcake batter while baking. They come in various colors and designs.
- Cooling Rack: A wire cooling rack to place the cupcakes on after baking. To explain, this prevents them from getting soggy on the bottom.
- Oven Thermometer: To ensure your oven is at the correct temperature for baking. Oven temperatures can vary, affecting baking times and results.
- Piping Bags and Tips: If you plan to frost your cupcakes with decorative swirls, piping bags and tips can help you achieve professional-looking results.
- Spatulas: Rubber or silicone spatulas for scraping batter from bowls and spreading frosting.
- Offset Spatula: Useful for smoothing frosting on top of cupcakes.
- Cookie Scoop or Ice Cream Scoop: To portion the cupcake batter evenly into the liners.
- Timer: A kitchen timer to keep track of baking and cooling times.
- Fine Mesh Sieve: For sifting dry ingredients to ensure they're lump-free.
- Decorations: Sprinkles, edible glitter, chocolate chips, and other decorations to add a finishing touch to your cupcakes.
Having these tools on hand will make the cupcake-making process smoother. Over time, you might find additional equipment that suits your baking preferences and style.
Vegan Cupcakes - Frequently Asked Questions
Yes, you can use a variety of plant-based milks such as almond, soy, oat, or coconut milk. Choose one that complements the flavor of your cupcakes and provides the desired texture.
Common egg substitutes for vegan baking include flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water), applesauce, mashed banana, or nondairy yogurt (as depicted in the recipe below). These options are great because they provide binding and moisture similar to eggs.
To achieve moist and tender cupcakes, use ingredients like non-dairy yogurt, non-dairy milk, and oil. Also, make sure not to over-bake the cupcakes, as this can result in dryness.
Sinking cupcakes can result from various factors, including over-mixing, inaccurate measurements of leavening agents, or opening the oven door too early. Also follow the recipe carefully and avoid over-mixing the batter.
No, you can use any type of granulated sugar (or powdered sugar for frosting) that is labeled as vegan-friendly. Avoid refined sugar that is processed using bone char. You can opt for organic or unrefined sugar if desired.
How to Store Vegan Vanilla Cupcakes
Properly storing vegan vanilla cupcakes will help maintain their freshness and flavor. Here's how to store them:
- Short-Term Storage (1-2 Days):
Room Temperature: If you plan to consume the cupcakes within a day or two, store them in an airtight container at room temperature. To this end, place a piece of wax paper between layers to prevent sticking.
- Medium-Term Storage (3-4 Days):
Refrigeration: If you need to store the cupcakes for up to a week, place them in an airtight container and store them in the refrigerator. To sum up, this helps keep the cupcakes moist and prevents them from drying out. Allow them to come to room temperature before serving for the best texture and flavor.
- Long-Term Storage (Up to a Month):
Freezing Unfrosted Cupcakes: If you want to store the cupcakes for an extended period, freeze them unfrosted. Wrap each cupcake individually in plastic wrap and then place them in an airtight container or resealable freezer bags. Frozen cupcakes can be stored for up to a month.
Tips for Storing:
- Always make sure the cupcakes are completely cooled before storing them to prevent condensation.
- Avoid exposing cupcakes to direct sunlight or excessive heat, as this can affect their texture and flavor.
- If you're stacking cupcakes, use layers of wax paper or parchment paper between them to prevent sticking.
- If you've already frosted the cupcakes, avoid stacking them to prevent smudging the frosting.
- If your cupcakes have delicate decorations, consider placing a sheet of parchment paper over them before sealing the container to protect the decorations.
If you make this recipe, please tag @censoredbaker on Instagram!
Vegan Vanilla Cupcakes
Soft and fluffy vegan vanilla cupcakes topped with creamy vanilla frosting.
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cupcakes
1 ½ c all purpose flour
1 c sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ c nondairy yogurt
½ c nondairy milk
½ c canola oil
2 tsp vanilla extract
For the Frosting
1 c non-hydrogenated shortening
¼ c vegan butter
3 ½ c powdered sugar
3 tbsp nondairy milk
1 tsp vanilla extract
pinch of salt
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners. Set aside.
- Make the Batter: Add all purpose flour, sugar, baking powder, baking soda and salt to a large bowl and whisk together. In a small bowl, vigorously whisk together nondairy yogurt, nondairy milk, canola oil and vanilla extract until completely smooth. Pour this mixture over the dry ingredients and whisk together until just combined. Do not over-mix.
- Bake: Fill each cupcake liner about ⅔ to ¾ of the way full with prepared batter. You should have 12 total cupcakes. Do not over-fill the liners. Place cupcake pan on center rack of preheated oven and bake 18-22 minutes or until toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: While cupcakes are cooling, make the frosting. Add shortening and vegan butter to a large bowl and beat together with an electric hand mixer or stand mixer until light and fluffy. Add in the powdered sugar, nondairy milk, vanilla and salt and continue beating until frosting comes together.
- Frost and Serve: Using a piping bag and piping tips, an offset spatula or a butter knife, frost completely cool vanilla cupcakes as desired. Spread on a thin layer or pile it high. Serve.
Notes
*Frosted cupcakes will keep in an airtight container at room temperature for 2-3 days. They will keep in the refrigerator for 3-4 days. Unfrosted cupcakes can be stored in the freezer for up to a month.
*If the frosting is a little too stiff for your liking, add an additional tablespoon of nondairy milk. If it's too runny, add a little more powdered sugar.
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