Vegan Vanilla Cupcakes

This vegan vanilla cupcake is light, tender and decorated with creamy vanilla buttercream cream. A basic cupcake is a staple food that everyone must know how to make, and I want to show you how to do it without eggs or milk!

Nothing is too fancy, but something plain, white and beautiful. Just like this vegan vanilla cupcake!

I have a few other cupcake recipes on the blog but I want to bring it back to basics! There is no fancy taste or decoration.

I think every baker should know how to make a simple vanilla cupcake. That was one of the first things I learned to bake as a child.

Of course, making vegan vanilla cookies can be a bit of a challenge if you have never played with roasting milk or free eggs.

First, you need to find a way to make it soft without using eggs. But don't expand too much - because you don't want them to collapse while baking. And then there's another problem with how to keep cupcakes moist.

But don't worry, this recipe tastes as good as the non-vegan cupcake I've made before!

The first step, like most of my other cake recipes, is to spread butter and sugar into a medium-sized bowl.

Make sure to continue mixing until it is super smooth and soft and all sugar granules have dissolved. This will help prevent your cupcake from becoming crispy on it.

After you spread the butter and sugar, add two teaspoons of vanilla extract. I have found two teaspoons to be the perfect amount because it gives a delicious vanilla flavor without completely clogging the cupcake.

Mix well with butter and sugar.

Now, add the vegetable milk of your choice.

I almost always roast with soy milk because in my opinion the closest consistency with milk. But don't hesitate to use whatever type of vegetable milk you like. The vanilla extract should help disguise a stronger taste like almonds.

The only milk that I don't recommend for baking is coconut milk because it changes the texture.

Using vegetable milk in this vegan vanilla cupcake recipe helps tie the remaining ingredients together, and keep the sponge nice and moist. This works very well as a substitute for vegan eggs for the cake.

Add flour and baking powder to the bowl.

It's important that you use regular flour for this recipe, not for self-aggrandizement. When I bake traditional cupcakes, I always use self-help but in baking vegan, I find that without eggs and milk, self-flour has too many preservative agents in it and produces a "gummy" texture.

Using a combination of ordinary flour and baking powder seems to work better for me. Cupcake will rise well but not too much so that it becomes a mini mountain in the oven.

Fold the flour and baking powder into the wet mixture very gently until you have a smooth cake mixture.

Next, add one teaspoon of apple cider vinegar.

Wait - don't panic! I promise that you will not be able to taste it after the cake is baked. But if you are really against putting vinegar in your cupcakes, you can always use 1 teaspoon of lemon juice.

The acidic nature of vinegar (or lemon juice) will react with baking powder and activate its lift, creating a light and smooth cupcake.

Gently fold into the vinegar, careful not to mix too much. You want to mix the mixture until the ingredients are ONLY combined and no more.

Your cookie dough must "drop consistency". This means that when you put a few spoons and the tip of the spoon upside down, the dough must "fall". It should not be too runny or too hard - just somewhere between the two.

Divide the cake mixture between 12 cupcakes and bake 180C / 350F for 20-25 minutes. They have to come out a little loud on top.

Make sure they are roasted until they run out by sticking a toothpick in the middle. If there is liquid in the toothpick when you remove it, put the cupcake back in the oven for 5 minutes, until the toothpick comes out dry.

When they are done baking, transfer to a wire rack until it is completely cold.

Vegan vanilla cupcakes won't be complete without buttercream vanilla ice cream!

You can actually use the store purchase version if one is available at your place of residence. Be sure to check the ingredients for things like milk, eggs, or gelatin.

But I always think that homemade frosting is the best type of frosting. It only takes 5 minutes to make, the pipe is very good and will withstand high when the cupcake is left at room temperature. No more puddles of vegan frosting ... yes!
All you need to do is put the vegan butter in the bowl and mix it using a beater until soft and smooth.

Then, add the powdered sugar, vanilla extract, and vegetable milk of your choice to the bowl and mix it all until evenly mixed. The result is the smooth and soft vegan frosting!

You can scoop it into the cupcake if you like, but this recipe will give you enough to distribute beautiful dough to each cupcake. Of course, this step is completely optional, but if you don't currently have pockets and pipe nozzles, I urge you to check your local pound or dollar store. There's something about piped frosting that adds a special touch to cupcakes.

After all your cupcakes have frozen, you can leave them alone or add a few decorations.

I use white pearls that can be eaten personally from Baking Time Club, and I highly recommend their site for all their vegan-friendly sprinkles. They have many choices.

There are also many choices available in supermarkets but again be careful with ingredients derived from animals. The most common non-vegan ingredients in sprinkles tend to be milk, whey powder, egg or egg powder, gelatin, shellac, carmine, and beeswax.


  • 1/4 Cup of Vegan Butter (60g)
  • 1/2 Sugar Caster Cup (100g)
  • 2 teaspoons of vanilla extract
  • 3/4 cup + 1 tablespoon Selected vegetable milk (200ml)
  • 1+ 1/2 Cup Plain Flour (180g)
  • 2 teaspoons of baking powder
  • 1 teaspoon of apple cider vinegar (or lemon juice)
For vanilla frosting:
  • 2 Sugar Powder (240g)
  • ½ Glass of Vegan Jam (120g)
  • 1 teaspoon of vanilla extract
  • 1-2 Tablespoons Vegetable milk (depending on desired consistency)
  • Vegan sprinkles (optional)


  1. Preheat your oven to 180 ° C / 350 ° F and 12 hole cupcake lines with a paper case.
  2. In a medium-sized bowl, shake your butter and sugar. Be sure to keep mixing until the sugar has completely dissolved, otherwise you will end up with a difficult cupcake.
  3. Add vanilla extract and stir.
  4. Add vegetable milk, flour, and baking powder. Gently fold the mixture until everything is smooth and combined well.
  5. Add vinegar (or lemon juice) and fold it.
  6. Divide the mixture between cupcake liner and bake for 20-25 minutes. Examine the fully baked cake by putting the skewers through the middle.
  7. Transfer the cupcake to a wire rack and allow it to cool completely.

For vanilla frosting:

  1. Gently mix the vegan butter until soft, then add the refined sugar and stir until smooth.
  2. Add vanilla and 1 tablespoon of vegetable milk. Stir until evenly mixed. If your freezing is too thick, add 1 tablespoon of milk again. If it's too runny, add more powdered sugar.
  3. Transfer the frosting to the piping bag and send a swirl to the center of each cupcake.
  4. Garnish with vegan sprinkles if desired, and enjoy!
This recipe is inspired by the owner of a youtube video below

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