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:
Disclosure: This post contains affiliate links.
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.
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 vegetable oil, or melted vegan buttery spread
- 2 ½ teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
For the frosting:
- ¼ cup vegan buttery spread
- 3 cups confectioner's sugar sifted
- 1-3 Tablespoons coconut milk
- sprinkles for topping if desired
Instructions
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Preheat oven to 375 degrees. Place cupcake liners in a muffin pan.
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Put the dry ingredients in a bowl, and whisk with a fork. Add the wet ingredients and beat on medium speed.
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Pour the batter into the muffin tin.
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Bake for about 20-25 minutes, until cupcakes are nicely golden on top.
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Let cool completely before frosting.
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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.
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Frost cupcakes and top with sprinkles.
Recipe Notes
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.
Louise
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?
Elizabeth Villegas
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!!
Julie
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 :)
Kelsi
Could you use a 1:1 gluten free flour instead of spelt or all-purpose?
Kay
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?
Kelly Roenicke
Did you use parchment paper liners? I find that sometimes regular liners are a little sticky.
Allison
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.
Olivia
I totally love those sprinkles on top. So cute ;-)
Shelley @ Two Healthy Kitchens
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
Kelly
Thank you so much! Glad I’m not the only one who jumps at the chance to make cupcakes! ;)
Sarah@WholeandHeavenlyOven
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!
Kelly
Thanks so much for pinning, Sarah! Have a great holiday weekend!
Kelly @ hidden fruits and veggies
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.
Kelly
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!
Louisa [Living Lou]
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?
Kelly
Yes, all purpose flour will work just fine!
Graham @ Glazed & Confused
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!
Kelly
Thank you so much for your sweet comment! I agree, vanilla cupcakes are the best! :)
Kathi @ Deliciously Yum!
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!
Kelly
Thanks, Kathi!
Natalie @ Tastes Lovely
No excuses needed to make some delicious cupcakes! Love those cute sprinkles on top. These look deeee-lish!
Kelly
Thanks, Natalie!