Vegan Cupcakes

Vegan cupcakes became my go-to when I needed a dessert that would make everyone at the table happy so I made them for a mixed crowd of friends—some vegan some not—and they disappeared before anything else. No one even realized they were egg- and dairy-free and that was the moment I knew I’d found a recipe worth repeating.

Now I bake these cupcakes for birthdays brunches or whenever I need a sweet treat that feels light fluffy and full of flavor so they’re moist easy to make and endlessly adaptable. Whether topped with whipped frosting or fresh berries they’re proof that you don’t need animal products to create a show-stopping dessert.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – The base that gives structure and softness to the cupcakes.
• Baking soda and baking powder – Work together to help the cupcakes rise and stay fluffy.
• Sugar – Sweetens the cupcakes and gives them a tender crumb.
• Plant-based milk – Moistens the batter and keeps it dairy-free.
• Apple cider vinegar – Reacts with the baking soda to create a light texture.
• Vegetable oil – Adds richness and keeps the cupcakes moist.
• Vanilla extract – Brings warm classic flavor to the batter.
• Salt – Enhances all the other flavors and balances the sweetness.
• Vegan butter – Used in the frosting for a smooth creamy texture.
• Powdered sugar – Sweetens and thickens the frosting.
• Fresh berries – Optional for topping but add color and freshness.

Tools You’ll Need

• Mixing Bowls – One for the dry ingredients and one for the wet to keep things simple and tidy.
• Whisk and Spatula – I use a whisk to combine the dry mix and a spatula to gently fold everything together.
• Cupcake Pan and Liners – Ensures easy removal and perfectly shaped cupcakes every time.
• Measuring Cups and Spoons – For accurate ingredient proportions and consistent results.
• Electric Mixer – Helps whip the frosting to fluffy perfection.
• Piping Bag or Spoon – For topping the cupcakes with beautiful swirls of frosting.

Instructions

Step 1: Preheat the Oven

I preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners to get everything ready.

Step 2: Mix Dry Ingredients

In a large bowl I whisk together the flour sugar baking soda baking powder and salt until fully combined.

Step 3: Combine Wet Ingredients

In another bowl I mix the plant milk apple cider vinegar vegetable oil and vanilla extract then I let it sit for a minute to activate.

Step 4: Make the Batter

I pour the wet ingredients into the dry mix and stir gently with a spatula until just combined making sure not to overmix.

Step 5: Fill the Cups and Bake

I divide the batter evenly between the cupcake liners filling each about 3/4 full then I bake for 18–20 minutes until a toothpick comes out clean.

Step 6: Cool Completely

I remove the cupcakes from the oven and let them cool in the pan for 5 minutes then I transfer them to a wire rack to cool completely.

Step 7: Make the Frosting

I beat vegan butter until creamy then I gradually add powdered sugar and a splash of vanilla and plant milk until the frosting is fluffy and pipeable.

Step 8: Decorate

Once the cupcakes are cool I pipe or spread the frosting on top and finish with fresh berries or a dusting of powdered sugar if I’m feeling fancy.

Tips

If I want to switch up the flavor I sometimes add a bit of lemon zest or cinnamon to the batter. You can also make them chocolate by swapping a few tablespoons of flour for cocoa powder. And if you need to make them ahead of time they freeze beautifully—just frost them fresh before serving.

Ways to Serve

I love serving these vegan cupcakes at parties baby showers and brunches especially when I need a plant-based option that doesn’t sacrifice flavor. They pair perfectly with coffee tea or even a glass of almond milk and they’re easy to decorate seasonally for any celebration.

Frequently Asked Questions

Can I freeze Vegan Cupcakes?

Yes! Freeze the cupcakes without frosting then thaw and decorate before serving.

What kind of plant milk works best for Vegan Cupcakes?

Almond oat or soy milk all work beautifully so choose your favorite.

Can I make these gluten-free too?

Absolutely! Just use a 1:1 gluten-free flour blend in place of regular flour.

See You in the Kitchen

I hope you give these vegan cupcakes a try! They’re soft sweet and perfect for any occasion and I’d love to hear how you customize them. Save the recipe and bring a little plant-based magic to your dessert table.

Happy Cooking!

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