Vegan Vanilla Cupcakes – Holy Cow Vegan

These delicious vegan vanilla cupcakes are smooth as a cloud and topped with gobs of ultra-creamy vegan vanilla buttercream.

Vegan vanilla cupcakes on a black plate.

Everybody wants an ideal vanilla cupcake recipe for dessert with household and pals, birthday events, PTA conferences or simply as a result of. This is the final word vegan vanilla cupcake recipe to wow everybody you serve it to (though you may wish to maintain all of them for your self!).

These vegan cupcakes actually are delicious. They’re smooth and scrumptious with the right quantity of vanilla in every chunk. The buttercream is so {smooth}, so creamy, and it enhances the tender cake completely.

The recipe makes an ideal dozen, though you may double and even triple it for bigger crowds. Blissful baking!

Desk of Contents

Why you’ll love this recipe

  • Scrumptious cupcakes! Who can resist a cupcake, and these vegan vanilla cupcakes simply have all of it. They’ve the right vanilla taste and the sleek vanilla buttercream makes all of them the extra irresistible.
  • Straightforward to make. This vegan vanilla cupcake recipe is extremely easy. The batter comes collectively in minutes and the vegan vanilla buttercream is simply as straightforward. All you’ll want to pull off this recipe are pantry components.
  • Children and adults will love them. The recipe is soy-free and nut-free, so most individuals can eat them!

Components

  • Unbleached all function flour. No must sift the flour, however watch out and measure out precise quantities.
  • Cornstarch. You need to use tapioca starch instead.
  • Leavening. Baking powder and baking soda.
  • Sugar. You need to use any sugar of selection though if you wish to keep the white colour of the cupcakes it’s best to select granulated white sugar. Unrefined sugar can add a brown colour to the cupcakes.
  • Vegan yogurt. I take advantage of my cultured vegan cashew yogurt. Use any vegan yogurt of your selection.
  • Non-dairy milk. Use any dairy-free milk, together with oat milk, cashew milk, almond milk or soy milk.
  • Impartial oil. I take advantage of avocado oil for many of my baking. You need to use any impartial vegetable oil, together with grape seed oil, sunflower oil or safflower oil.
  • Pure vanilla extract. That is the one flavoring ingredient in these vanilla cupcakes, so be sure you use the actual factor.
  • Apple cider vinegar. Only a tiny bit to assist activate the baking soda and provides the cupcakes added tenderness. The yogurt additionally helps with this so you may pass over the vinegar if you haven’t any.
  • Vegan butter sticks. Ensure that these are at room temperature if you start making the frosting.
  • Non-dairy heavy cream or creamer. That is for making the frosting extra-smooth. You can too use non-dairy milk.
  • Powdered sugar. The quantity you’ll use may range relying in your tastebuds. I do not just like the frosting overly candy so I take advantage of about three cups in my recipe. You’ll be able to add as much as 4 and even 5 cups if in case you have a really candy tooth.

Learn how to make vegan vanilla cupcakes

Dry ingredients for vanilla cupcakes mixed in bowl.

1. Whisk collectively the flour, baking powder, baking soda, salt and cornstarch.

Wet ingredients for vegan vanilla cupcakes mixed in bowl.

2. In one other bowl whisk the vegan yogurt with oil, sugar, pure vanilla extract and apple cider vinegar, if utilizing.

Dry and wet ingredients for vanilla cupcakes in bowl with spatula.

3. Pour the moist ingredient combination into the dry components.

Vegan vanilla cupcake batter ready in bowl.

4. Combine with a spatula simply till you have got a {smooth} batter.

Vegan vanilla cupcake batter divided in cupcake pan.

5. Put together a cupcake pan by lining it with paper cupcake liners. Divide the batter equally among the many 12 cupcake tins.

Baked vegan cupcakes in cupcake tin.

6. Bake in a preheated 350 diploma oven for 22 minutes or till a toothpick within the heart of a cupcake comes out clear. Put aside on a wire rack to chill completely earlier than frosting.

Vegan butter sticks with powdered sugar and vanilla in glass bowl.

7. Place the vegan butter sticks, vanilla and a cup of powdered sugar in a bowl.

Vegan vanilla batter whisked in glass bowl.

8. Beat with an electrical hand blended till all of the sugar has included and the buttercream is fluffy. Proceed including sugar, half a cup at a time, and beating it in for just a few seconds every time till included.

Vegan vanilla buttercream frosting with vegan cream added.

9. As soon as you have added all of the sugar, combine within the vegan cream or milk. Beat as soon as extra till very {smooth} and creamy.

Final vegan vanilla buttercream frosting in bowl.

10. Use a wood ladle to combine the buttercream and get any air bubbles out.

Frosted vegan vanilla cupcakes on baking sheet.

11. Frost the cupcakes and dig in! You’ll be able to scatter some rainbow sprinkles or chocolate sprinkles over the frosting for a little bit of colour.

Vegan vanilla cupcake with liner opened.

Recipe FAQs

Can I make these cupcakes and frosting with a sweetener like stevia?

To bake these vanilla cupcakes with a sweetener like stevia or erythritol, comply with instructions for substitution quantities and add ½ cup extra nondairy milk to the cupcake batter. For the frosting simply exchange the sugar with the sweetener. Add extra milk provided that the frosting feels too stiff.

I like my frosting very candy. Can I add extra powdered sugar?

I take advantage of three cups of powdered sugar on this frosting, which is on the low facet; most cupcake frostings have 4 and even 5 cups of powdered sugar within the frosting. So sure, you may add extra sugar to the frosting in the event you prefer it very candy. I discover that three cups works completely for me.

Storage directions

  • Refrigerate: Place the frosted cupcakes facet by facet in a single layer in an hermetic container and refrigerate for as much as per week.
  • Freeze: Retailer the frosted cupcakes facet by facet in a freezer-safe container for as much as three months. Thaw fully earlier than consuming.

Extra yummy vegan cake recipes

Vegan vanilla cupcakes on black plate.

Should you love these vegan vanilla cupcakes, try extra vegan dessert recipes on Holy Cow Vegan!

Vegan vanilla cupcakes on black plate.

Vegan Vanilla Cupcakes

These delicious vegan vanilla cupcakes are smooth as a cloud and topped with gobs of ultra-creamy vegan vanilla buttercream.

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Review Recipe

Course: Cake/Dessert

Delicacies: American

Weight loss plan: Vegan, Vegetarian

Servings: 12 cupcakes

Energy: 322kcal

Writer: Vaishali · Holy Cow Vegan

Components 

Dry components for cupcakes

Components for vegan buttercream frosting

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Directions

Make cupcakes

  • Whisk collectively the flour, baking powder, baking soda, salt and cornstarch.

  • In one other bowl whisk the vegan yogurt with oil, sugar, pure vanilla extract and apple cider vinegar, if utilizing.

  • Pour the moist ingredient combination into the dry components.

  • Combine with a spatula simply till you have got a {smooth} batter.

  • Divide the batter equally amongst 12 cupcake tins.

  • Bake in a preheated 350 diploma Fahrenheit/175 diploma Celsius oven for 22 minutes or till a toothpick within the heart of a cupcake comes out clear. Put aside on a wire rack to chill completely earlier than frosting.

Make vegan buttercream frosting

  • Place the vegan butter sticks, vanilla and a cup of powdered sugar in a bowl.

  • Beat with an electrical beater till all of the sugar has included and the buttercream is fluffy. Proceed including sugar, half a cup at a time, and beating it in for just a few seconds every time till included. Scrape the edges and backside of the bowl with a spatula incessantly.

  • As soon as you have added all of the sugar, combine within the vegan cream or milk. Beat as soon as extra till very {smooth} and creamy.

  • Use a wood ladle to combine the buttercream and get any air bubbles out.

  • Frost the cupcakes and serve!

Recipe notes

Useful ideas

  • To bake these vanilla cupcakes with a sweetener like stevia or erythritol, comply with instructions for substitution quantities and add ½ cup extra nondairy milk to the cupcake batter. For the frosting simply exchange the sugar with the sweetener. Add extra milk provided that the frosting feels too stiff.
  • I take advantage of three cups of powdered sugar on this frosting, which is on the low facet; most cupcake frostings have 4 and even 5 cups of powdered sugar within the frosting. So sure, you may add extra sugar to the frosting in the event you prefer it very candy. I discover that three cups works completely for me.

Storage directions

  • Refrigerate: Place the frosted cupcakes facet by facet in a single layer in an hermetic container and refrigerate for as much as per week.
  • Freeze: Retailer the frosted cupcakes facet by facet in a freezer-safe container for as much as three months. Thaw fully earlier than consuming.

Vitamin

Serving: 1cupcake | Energy: 322kcal | Carbohydrates: 53g | Protein: 3g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 0.02g | Sodium: 112mg | Potassium: 86mg | Fiber: 1g | Sugar: 38g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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