There’s nothing like a tender, delicious cupcake with a swirl of frosting on top. These vegan vanilla cupcakes have a wonderful texture and are just perfect for a party! You can enjoy fluffy, tender cupcakes even without dairy and eggs!
Cupcakes are the perfect dessert for a birthday, or a graduation, or really any occasion. In my opinion, any day is cupcake day!
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.
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! These cupcakes hold up well, and taste just like “regular” cupcakes. No one will guess that these are totally plant-based!
- Flour – You can make these with either white spelt flour or all-purpose flour. Either one will work well.
- Egg Replacer – There’s no need to use a store bought egg replacer in this recipe. 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.
- Oil – You can use organic canola oil, melted coconut oil, or melted vegan buttery spread in this recipe. I have made these many times, and have used each of the above options.
- Powdered Sugar – We use Wholesome Sweeteners brand powdered sugar, which is vegan and corn-free.
- Vegan Buttery Spread – You will need vegan buttery spread to make the dairy free buttercream frosting. We like Earth Balance Soy Free Vegan Buttery Spread, but you can probably use any brand that works for your dietary needs.
Step by Step Instructions
- Whisk the dry ingredients together, then add the wet ingredients. Mix well with a spoon or an electric mixer.
- Spoon the batter into a cupcake pan that is lined with parchment paper liners.
- Bake at 375 degrees F for about 20-25 minutes, until the tops are golden brown.
- Mix up the buttercream frosting.
- Spoon the frosting into a piping bag if you’d like to pipe it onto the cupcakes.
- Frost the cupcakes with a piping bag fitted with a 1M tip. You could also just spread the frosting onto the cupcakes.
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 of dairy free mini chocolate chips to the batter instead. You could also serve these with fresh fruit on the side.
To change the flavor of the frosting, try using citrus juice like lemon or lime instead of non-dairy milk. I think these would be delicious with a hint of lemon. You could also top these with chocolate frosting if you prefer.
Make Ahead Instructions
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.
These cupcakes 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.
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See the video below to learn how to make the best dairy free buttercream frosting:
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Vegan Vanilla Cupcakes with Vanilla Frosting.
For the cupcakes:
Make the cupcakes:
- Preheat oven to 375 degrees F. Place cupcake liners in a muffin pan.
- Put the dry ingredients in a bowl, and whisk with a fork. Add the wet ingredients and mix well by hand or with an electric mixer.
- Pour the batter into the prepared muffin pan.
- Bake at 375 degrees F for about 20-25 minutes, until the cupcakes are nicely golden on top.
- Let cool completely before frosting.
Make the frosting:
- Mix the vegan buttery spread on medium speed. Add the powdered sugar and one tablespoon of non-dairy milk and continue to mix. If the frosting is too thick, add a little bit more non-dairy milk until a spreadable consistency is achieved.
- If you'd like to pipe the frosting onto the cupcakes, spoon the frosting into a piping bag that is fitted with an icing tip. I used a Wilton 1M tip. You can also spread the frosting onto the cupcakes with an offset spatula.
- Frost the cooled cupcakes, then top with sprinkles if desired.