Vegan Vanilla Cupcakes with Buttercream Frosting
Indulge in the perfect treat with these Vegan Vanilla Cupcakes with Buttercream Frosting—moist, fluffy, and bursting with a rich vanilla flavor. This easy-to-follow recipe uses simple, plant-based ingredients like almond milk, apple cider vinegar, and vegan butter to create decadent cupcakes that are entirely dairy- and egg-free. Topped with a creamy, light vegan buttercream frosting, these cupcakes are ideal for satisfying your sweet tooth or impressing guests at any celebration. Ready in under 40 minutes and made with pantry staples, this recipe is perfect for any skill level. Customize with sprinkles or your favorite decorations for a delightful dessert everyone will love!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk (or plant milk of choice)
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 teaspoon Apple cider vinegar
- 0.5 cup Vegan butter (softened)
- 2.5 cups Powdered sugar
- 2 tablespoons Plant milk (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Let the mixture sit for 2-3 minutes to activate the vinegar.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the vegan buttercream frosting. In a large bowl, beat the softened vegan butter with an electric mixer until creamy and smooth.
Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition.
Add the plant milk and vanilla extract to the frosting mixture and beat on high speed until light, fluffy, and spreadable.
Once the cupcakes are completely cool, use a piping bag or spatula to generously frost the cupcakes.
Optional: Decorate with sprinkles or a dusting of powdered sugar.
Serve and enjoy your delicious vegan vanilla cupcakes with buttercream frosting!
Nutrition Facts
Calories |
4407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.1 g | 259% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2217 mg | 96% | |
| Total Carbohydrate | 643.5 g | 234% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 496.1 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 516 mg | 40% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
