Vegan vanilla cupcakes with buttercream frosting are perfect for a party! Yes, you can enjoy fluffy, tender cupcakes even without dairy and eggs!
Cupcakes…do you even need a reason to make them? Any day is cupcake day!
Anyway, I made vegan vanilla cupcakes the other day, and they were a big hit. We had friends over for dinner, and I thought cupcakes would be a good way to end the evening. Not everyone loves chocolate (I know, what?!?) so I went with a simple vanilla cake and a creamy, buttery frosting.
Before I had to eliminate eggs from our diet, I would have had a hard time believing you could make a good vanilla cake without eggs. But these vegan vanilla cupcakes are everything they should be: fluffy, sweet, tender, and with just the right amount of vanilla flavor.
This is a really versatile recipe. If you would like to skip the frosting, you can just dust these with powdered sugar. Or you can add about ½ cup dairy free mini chocolate chips to the batter instead. You could also serve these with fresh fruit on the side.
These vegan vanilla cupcakes are:
- tender and moist with a perfect crumb
- delicious and fluffy
- wonderful when topped with dairy free buttercream frosting
If you’re new to baking without eggs or dairy, this is a great recipe to start with. It requires simple ingredients, and the result is excellent. These are practically foolproof!
Can cupcakes rise without eggs?
Yes, they can! These cupcakes rise very nicely due to the chemical reaction from baking soda and vinegar. This results in a very light, fluffy cupcake. Read my post on egg replacers to find out more about vegan baking.
Can I use coconut oil instead?
Yes, if you prefer to use coconut oil, you can do so. If you use unrefined coconut oil, these cupcakes will have a coconut flavor.
Can these cupcakes be made in advance?
Yes, you can make these cupcakes one day ahead of time. Just make sure they are tightly wrapped so they don’t dry out. If you wish, you can make the cupcakes the day before and then frost them just before serving. See the video below to learn how to make the best dairy free buttercream frosting:
Can I freeze these?
Yes, they can be frozen with or without the frosting. Just store them in a freezer bag or airtight container. They should be fine in the freezer for up to 3 months.
If you’re planning a birthday party or bake sale, these vegan vanilla cupcakes are sure to be a hit. They hold up well, and taste just like “regular” cupcakes. No one will guess that these are completely plant-based!
More vegan cupcake recipes:
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Vegan Vanilla Cupcakes with Vanilla Frosting.
These vegan vanilla cupcakes are topped with creamy frosting and are a perfect treat for a party! Everyone loves this moist and tender cupcakes.
For the cupcakes:
For the frosting:
- ¼ cup vegan buttery spread
- 3 cups confectioner's sugar sifted
- 1-3 Tablespoons coconut milk
- sprinkles for topping if desired
Preheat oven to 375 degrees. Place cupcake liners in a muffin pan.
Put the dry ingredients in a bowl, and whisk with a fork. Add the wet ingredients and beat on medium speed.
Pour the batter into the muffin tin.
Bake for about 20-25 minutes, until cupcakes are nicely golden on top.
Let cool completely before frosting.
Make the frosting: Whip the vegan buttery spread on medium speed. Add the powdered sugar and one tablespoon of coconut milk and continue to mix. If the frosting is too thick, add a little bit more coconut milk until a spreadable consistency is achieved.
Frost cupcakes and top with sprinkles.
These cupcakes should stay fresh in an airtight container for 3 days.
You can use coconut oil if you wish, but they will have a coconut flavor if you do that.
Top these with chocolate or vanilla frosting, or just give them a dusting of powdered sugar!
Nutrition facts are for one cupcake.
What’s your favorite kind of cupcake? If you’re more of a chocolate person, try these vegan chocolate cupcakes.
This post was originally published in May 2014. It has been updated.