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Home » Desserts » Vegan Vanilla Cupcakes with Buttercream Frosting.

Vegan Vanilla Cupcakes with Buttercream Frosting.

Jun 4, 2023 by Kelly Roenicke · 23 Comments

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best vegan vanilla cupcakes

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!

vegan vanilla cupcakes with frosting

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!

If you’re more of a chocolate person, try these vegan chocolate cupcakes or these gluten free chocolate frosted cupcakes.

Jump to:
  • Ingredient Notes
  • Step by Step Instructions
  • Variations
  • Make Ahead Instructions
  • Freezing
  • More Vegan Cupcake Recipes
  • Recipe
egg free cupcakes with dairy free buttercream on a plate

Ingredient Notes

  • 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

  1. Whisk the dry ingredients together, then add the wet ingredients. Mix well with a spoon or an electric mixer.
vegan vanilla cupcake batter
  1. Spoon the batter into a cupcake pan that is lined with parchment paper liners.
vanilla cupcakes before baking (1)
  1. Bake at 375 degrees F for about 20-25 minutes, until the tops are golden brown.
vegan vanilla cupcakes after baking
  1. Mix up the buttercream frosting.
vegan buttercream frosting
  1. Spoon the frosting into a piping bag if you’d like to pipe it onto the cupcakes.
frosting in piping bag
  1. Frost the cupcakes with a piping bag fitted with a 1M tip. You could also just spread the frosting onto the cupcakes.
egg free vanilla cupcakes

Variations

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.

easy vanilla cupcakes

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.

Freezing

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.

Learn to make SAFE, tasty food for your family. Join my community today and start getting all my best tips, tricks, and allergy friendly recipes in your inbox.

More Vegan Cupcake Recipes

  • Light and Fluffy Orange Cupcakes
  • Yellow Cupcakes with Chocolate Icing
  • Vegan Snickerdoodle Cupcakes
vanilla frosted vegan cupcake

See the video below to learn how to make the best dairy free buttercream frosting:

Disclosure: This post contains affiliate links.

Recipe

vegan vanilla cupcakes with buttercream frosting

Vegan Vanilla Cupcakes with Vanilla Frosting.

Kelly Roenicke
These vegan vanilla cupcakes are topped with creamy frosting and are a perfect treat for a party! Everyone loves these moist and tender cupcakes.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine Dairy Free, vegan.
Servings 12
Calories 356 kcal

Ingredients
 
 

For the cupcakes:

  • 1½ cups white spelt flour or all purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold water
  • ½ cup organic canola oil or melted coconut oil, or melted vegan buttery spread
  • 2 ½ teaspoons vanilla extract
  • 1 teaspoon white vinegar

For the frosting:

  • ¼ cup vegan buttery spread
  • 3 cups confectioner’s sugar sifted
  • 1-3 Tablespoons non-dairy milk or water
  • sprinkles for topping if desired
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Instructions
 

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.

Notes

These cupcakes should stay fresh in an airtight container for 3 days.
Top these with chocolate or vanilla frosting, or just give them a dusting of powdered sugar! You can even add some lemon juice or orange juice to the frosting instead of non-dairy milk if you like.
Nutrition facts are for one cupcake.

Nutrition

Calories: 356kcalCarbohydrates: 57gProtein: 2gFat: 13gSaturated Fat: 1gSodium: 175mgFiber: 1gSugar: 46gVitamin A: 180IUIron: 0.8mg
Keyword easy, vegan birthday party treats
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

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Filed Under: Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. D

    June 04, 2023 at 7:44 pm

    5 stars
    These cupcakes are so good!

    Reply
  2. Louise

    January 25, 2020 at 7:37 pm

    I love your recipes,so tasty! On the other hand,I have a hard time following them on your site,I am invaded by publicity that tries to overtake the hole page,I am sure a happy middle can be found?

    Reply
  3. Elizabeth Villegas

    January 12, 2020 at 2:30 am

    5 stars
    I made these this evening as my daughter’s bf has every possible food allergy you can think of, and they were fantastic! I have tried many vegan dessert recipes and this is by far the best!! I understand the science behind it but I had no idea just how delicious they were going to be. Followed the recipe exactly, Thank you!!

    Reply
  4. Julie

    July 16, 2019 at 1:04 am

    I’m so happy I stumbled upon your page and recipes! I used to love baking untill I discovered my daughter is allergic and sensitive to so many foods! I can’t wait to try these out, it’s so hard to find vegan baked goods that don’t contain nuts. Thanks for sharing them :)

    Reply
  5. Kelsi

    February 23, 2019 at 3:02 am

    Could you use a 1:1 gluten free flour instead of spelt or all-purpose?

    Reply
  6. Kay

    February 24, 2018 at 1:34 pm

    4 stars
    These tasted great!I’m not sure if I over cooked them,or should have taken them out of the pan to cool, because they stuck to the cupcake liner?

    Thoughts?

    Reply
    • Kelly Roenicke

      February 24, 2018 at 4:44 pm

      Did you use parchment paper liners? I find that sometimes regular liners are a little sticky.

      Reply
  7. Allison

    May 27, 2014 at 8:30 am

    I never need a reason to make cupcakes! These look incredible. I’ve have yet to make frosting with a vegan spread, but I think I should, because it looks scrumptious! I love the sugary crust that frosting gets when it hardens. Hope that isn’t weird :) hehe.

    Reply
  8. Olivia

    May 27, 2014 at 12:09 am

    I totally love those sprinkles on top. So cute ;-)

    Reply
  9. Shelley @ Two Healthy Kitchens

    May 26, 2014 at 9:00 am

    These are so, so pretty! And, ummmmm, nope – I sure don’t need a specific reason to make cupcakes (but now I’ve got one! :D ). Thanks for the fabulous recipe! Hope you’re having a really wonderful, relaxing Memorial Day weekend! :D

    Reply
    • Kelly

      May 26, 2014 at 10:40 pm

      Thank you so much! Glad I’m not the only one who jumps at the chance to make cupcakes! ;)

      Reply
  10. Sarah@WholeandHeavenlyOven

    May 23, 2014 at 10:30 am

    These cupcakes look so simplistic and classic, Kelly! I love a good vanilla cupcake with classic buttercream. One of my biggest weaknesses! And so perfect for Memorial Day weekend. Pinned!

    Reply
    • Kelly

      May 24, 2014 at 8:14 am

      Thanks so much for pinning, Sarah! Have a great holiday weekend!

      Reply
  11. Kelly @ hidden fruits and veggies

    May 23, 2014 at 8:52 am

    I don’t descriminate against cupcakes — can I say alllll cupcakes are my favorite cupcake? These look delicious. I actually have a cousin who (despite loving chocolate) hates chocolate cake, so it’s great to have nice vanilla cupcakes in my arsenal.

    Reply
    • Kelly

      May 23, 2014 at 9:13 am

      Thank you so much! I know, my two year old doesn’t like chocolate cake, so having a good vanilla cake recipe is a must over here! I don’t know where he got his non chocolate loving genes from! ;) Not from me!

      Reply
  12. Louisa [Living Lou]

    May 22, 2014 at 8:35 pm

    I need to try these cupcakes for a friend of mine who is vegan. I love how they don’t use any crazy ingredients I don’t already have in my pantry. Do you think they would work with all purpose flour?

    Reply
    • Kelly

      May 22, 2014 at 10:46 pm

      Yes, all purpose flour will work just fine!

      Reply
  13. Graham @ Glazed & Confused

    May 22, 2014 at 6:29 pm

    There’s nothing better than a moist, simple vanilla cupcake!
    These look 1) so delicious and 2) so beautiful.
    I love those little sprinkles and that beautiful buttercream. The pastels remind me so much of Magnolia Bakery!

    Reply
    • Kelly

      May 22, 2014 at 10:45 pm

      Thank you so much for your sweet comment! I agree, vanilla cupcakes are the best! :)

      Reply
  14. Kathi @ Deliciously Yum!

    May 22, 2014 at 1:11 pm

    Nope, no reason to whip up a perfect cupcake needed! I could go for these no matter what season we’re happen to be in :). They look so yummy!

    Reply
    • Kelly

      May 22, 2014 at 1:42 pm

      Thanks, Kathi!

      Reply
  15. Natalie @ Tastes Lovely

    May 22, 2014 at 10:44 am

    No excuses needed to make some delicious cupcakes! Love those cute sprinkles on top. These look deeee-lish!

    Reply
    • Kelly

      May 22, 2014 at 12:45 pm

      Thanks, Natalie!

      Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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