Description
Looking for the best vegan cupcakes recipe? This one is quick, easy, and completely dairy-free and egg-free. A healthy, plant-based dessert that’s perfect for parties, birthdays, or everyday treats. Light fluffy and freezer-friendly too!
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup vegan butter
- 1 1/2 cups powdered sugar
- Fresh berries for topping (optional)
Instructions
- Preheat oven to 350°F and line a cupcake pan with liners.
- In a bowl whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl mix plant milk, vinegar, oil, and vanilla.
- Combine wet and dry ingredients and mix until just combined.
- Fill liners 3/4 full and bake for 18–20 minutes.
- Let cool in pan for 5 minutes, then cool completely on wire rack.
- Beat vegan butter until creamy. Add powdered sugar and mix until fluffy.
- Pipe or spread frosting on cooled cupcakes and top with berries if desired.
Notes
- Add lemon zest or cinnamon for flavor variation.
- Swap some flour for cocoa powder for chocolate cupcakes.
- Use gluten-free flour for a GF version.
- Freeze unfrosted cupcakes for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American