Vegan Vanilla Cupcakes
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Simply the best Vegan Vanilla Cupcakes! Tender, fluffy and perfect for birthdays and other celebrations. Easy to make in 1 bowl.
This is my favorite recipe for vanilla cupcakes. They are the fluffiest cupcakes, not to mention soft, buttery and sweet with the perfect vanilla flavor. You definitely don’t need eggs, butter or milk to make delicious cupcakes, I promise!
What I love about this recipe
- The cupcakes are made in 1 bowl, with a minimal list of simple ingredients.
- You don’t need a hand mixer (except for the frosting!)
- Cake flour makes the cupcakes incredibly fluffy, soft and moist. I made a batch with all purpose flour and the cupcakes were fine but drier and not nearly as fluffy and light.
- They are so easy to make; you will be eating cupcakes in no time!
How to make Vanilla Cupcakes in 1 Bowl
- In a measuring cup, combine soy milk (or another non-dairy milk) and apple cider vinegar. Set aside to curdle (this is vegan buttermilk).
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Pour in milk/vinegar mixture, oil and vanilla extract.
- Whisk or stir until smooth and well combined. You could also use a hand mixer if desired.
- Fill cupcake liners 3/4 of the way full; I filled mine quite full for tall cupcakes.
- Bake for 20-25 minutes.
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Frosting Cupcakes
To truly make these cupcakes in 1 bowl, simply wipe or rinse out the cupcake batter bowl and use it for the frosting. OR if you are feeling really lazy, you could pick up a container of Duncan Hines Vanilla Frosting, which happens to be vegan. I recommend making your own, it tastes way better! But I’m not here to judge. 😉
Let the cupcakes cool completely before frosting with Vegan Vanilla Frosting. You could also use Chocolate Frosting, if desired. I use this simple piping kit for decorating cupcakes, but you could simply spread the frosting on with a butter knife.
Want More Vegan Cupcakes?
- The Best Vegan Chocolate Cupcakes
- Vegan Red Velvet Cupcakes
- 1 Bowl Vegan Lemon Cupcakes
- Funfetti Vegan Cupcakes
- Vegan Mint Oreo Chocolate Cupcakes
Vegan Vanilla Cupcakes
Ingredients
- 1 1/2 cups unsweetened soy milk, (or use another non-dairy milk)
- 1 teaspoon apple cider vinegar
- 2 3/4 cups cake flour*
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/2 cup canola oil
- 1 tablespoon pure vanilla extract
- 1 Recipe Vegan Vanilla Frosting
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. I usually spray the liners with a little oil as well to prevent sticking.
- Combine the soy milk and apple cider vinegar in a measuring cup or bowl, give a little stir and set aside for a few minutes to curdle.
- In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
- Now pour in the milk/vinegar mixture, canola oil and vanilla. Stir with the whisk, large spoon or a hand mixer until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.
- Fill the liners 3/4 of the way full and bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool completely, then pipe on Vegan Vanilla Frosting or Vegan Chocolate Frosting.
Notes
- Instead of canola oil, you could substitute melted coconut oil. The cupcakes may be a bit denser and less fluffy though.
- I tested a batch with all purpose flour, and cake flour definitely produced fluffier, softer cupcakes. But in a pinch, you can use regular flour.
- Nutrition information is an estimate only, and was calculated using my Vegan Vanilla Frosting.
- One batch of vanilla frosting was enough for me to frost all 18 cupcakes, but if you want a LOT of frosting on each one, you may want to double the frosting.
Nutrition
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104 Comments on “Vegan Vanilla Cupcakes”
Hi Nora,
Do these freeze well? I mean obviously before the frosting. I want to make them for my husband’s surprise party but I would have to do it in advance and hide them away in the freezer for a day or two. I love your recipes, they always turn out amazing and I’m sure this one will be no different! Thanks!
Yes, they freeze very well. Hope everyone enjoys the cupcakes!
Hey !! This is the best recipe always make it, im keen to do mini cupcakes how long in the oven for them ?
Thanks !!
Mini cupcakes will only take 15-20 minutes, watch them close. Thanks!
Spectacular!!!! I will be using this site for more recipes as my cupcakes came out perfectly! Everyone raved!!!
I’m thrilled the cupcakes were a hit! Enjoy your journey through my recipes, and let me know how they go for you! Thank you for sharing your great review! Happy cooking!
Made these today just to try out my new PME gels and they camr out perfect. So fluffy and mosit. Thank you.
I appreciate your review, Sharon! I’m glad the cupcakes turned out perfect for you!
Hi, I followed this recipe but all my cupcakes sunk down when they were baking 🙁 is there a reason to this?
I’m not sure, I haven’t had that problem. Did you make any substitutions?
I love using your recipes and usually have no issue using King Arthur measure for measure gluten free flour as a substitute. For this one, would the flour alone be ok or do you think the flour and the cornstarch would work since it’s gluten free? Thank you!
I haven’t tried it, but I would probably just try using the gluten free measure for measure, without the cornstarch. Hope you enjoy them!
Can i use this recipe to make mini cupcakes?
Sure! Just bake them for less time, about 15 minutes.
Hi Nora, do you have a recipe for a strawberry or raspberry curd to go along with these cupcakes? I was thinking of filling them with a curd and topping with you lemon frosting from your lemon cupcake recipe. Love your stuff so much and always get so many compliments!
Hi Anne! I don’t have a recipe for strawberry or raspberry curd, but I have a lemon curd recipe. That sounds delightful! I’m so glad you are enjoying the recipes, thank you!
Hi Nora,
Can I use vegetable oil?
Yes, that should work fine.
Hi Nora! I love your recipes!! Do you think that I can sub applesauce for the canola oil? We try to stay pretty oil free.
I haven’t tried it myself, but it might work. Thank you so much!
First time making vegan cupcakes! So good!!!!! Question… do they have to be refrigerated?
No, they don’t need to be refrigerated. So glad you liked them!
Soooooo good!
Thank you!
I was hoping to make these for Valentine’s Day. Just curious if you think these would work with a cake flour “cheat” (which combines all purpose flour with cornstarch) or if at that point it’s better to just use straight up all purpose flour? Thanks!
Sure, I think it would work quite well, and better than using just all purpose flour. I’ve done it before in a pinch! Thank you!
Thanks! I made them and decorated with pink vegan sprinkles & they were beautiful & fluffy 🙂
How fun, Hayley! Thank you!
I liked these cupcakes. My fiancé liked the soft texture but thought they were too sweet. Can I try to lower the sugar 25% without compromising the texture?
Fun decoration idea: Google Six Sisters Christmas tree pretzel decoration, and you can stick it on top of the cupcake. Ours looked great.
Fun idea! Yes, you could cut back on the sugar, no problem.
These are the best and quickest vegan cupcakes I’ve ever made. I can’t tell you how much I appreciate your sharing the recipe. I also love the chocolate frosting and will also try vanilla frosting for Thanksgiving.
Thank you so much!
You’re welcome!
so good!! thanks for sharing this recipe with us!
You’re welcome!
Can this recipe be made into a vanilla cake?
I have a vanilla cake on my blog if you’d like to try it: https://www.noracooks.com/vegan-vanilla-cake/
Wow. These are amazing. Nora you are incredible. Best cupcakes i’ve ever had. I used all purpose flour the first time and the second time I added about 3 heaping spoons of apple sauce. These call my name from the fridge at midnight.
I’m so glad you like them!
Hi! These are the best vanilla cupcakes I’ve ever had! Thank you so much they turned out perfect 🙂
You’re welcome!
These tasted great! I have a question though. These are the second batch of vegan cupcakes I’ve made and both times I’ve felt that they come out really pale and not at all golden like the ones you have pictured. Am I doing something wrong? They are definitely done when I stick a toothpick in them. The only change I made to the recipe is that I used soybean oil instead of canola. Thank you for your awesome recipes!
I’m not sure, perhaps my vanilla extract gives them a golden hue? Are you using clear extract, because that might make them more pale. I’m glad they tastes great though!
Hi! Nora is right, some vanilla extracts can be clear, but most of them are a light golden brown, which gives it that color. But, if you are using clear vanilla extract, it will taste the same. The only thing it’s affecting is the color. It will still be a yummy, light, and airy vanilla cake! hope this helps!