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4.9 from 28 votes

Vegan Vanilla Cupcakes

Simply the best Vegan Vanilla Cupcakes! Tender, fluffy and perfect for birthdays and other celebrations. Easy to make in 1 bowl.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 350kcal
Author: Nora Taylor



  • 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.


  1. Instead of canola oil, you could substitute melted coconut oil. The cupcakes may be a bit denser and less fluffy though. 
  2. 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.
  3. Nutrition information is an estimate only, and was calculated using my Vegan Vanilla Frosting.
  4. 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.


Serving: 1cupcake | Calories: 350kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Sodium: 203mg | Potassium: 111mg | Fiber: 1g | Sugar: 36g | Vitamin A: 42IU | Calcium: 57mg | Iron: 1mg