Vegan Vanilla Cupcakes with Icing
Indulge in the soft, fluffy sweetness of Vegan Vanilla Cupcakes with Icing — the perfect plant-based treat for any occasion! These classic cupcakes are made with simple pantry staples like all-purpose flour, almond milk, and pure vanilla extract, ensuring a moist and tender crumb every time. The luscious vegan buttercream icing, enriched with powdered sugar and a hint of vanilla, adds a creamy finish that's impossible to resist. Ready in just 35 minutes, this recipe is incredibly easy to whip up, making it ideal for birthdays, tea parties, or spontaneous dessert cravings. Plus, these dairy-free and egg-free cupcakes cater to a variety of dietary preferences, proving that delicious baked goods can be both vegan and crowd-pleasing.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 0.25 cup Vegetable oil (or melted coconut oil)
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Apple cider vinegar
- 2 cups Powdered sugar
- 0.5 cup Vegan butter (softened)
- 1 teaspoon Pure vanilla extract (for icing)
- 1 tablespoon Unsweetened almond milk (for icing)
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 flour, sugar, baking powder, and salt.
In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over-mixing as this can affect the texture.
Evenly divide the batter among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To make the icing, beat the softened vegan butter in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the vanilla extract and almond milk, beating until the icing is smooth and fluffy. Add additional almond milk (1 teaspoon at a time) if needed to achieve the desired consistency.
Once the cupcakes are completely cooled, spread or pipe the icing onto the cupcakes.
Serve and enjoy your Vegan Vanilla Cupcakes with Icing!
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 533.7 g | 194% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 385.6 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 505 mg | 39% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 376 mg | 8% | |
*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.
