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Frosted cupcakes with rainbow sprinkles on a wooden board.
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Vegan Vanilla Cupcakes

Soft, fluffy vegan vanilla cupcakes with classic vanilla flavor and pipeable buttercream. Easy to make in one batch for birthdays and celebrations.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 serves
Calories 325kcal

Ingredients

Cupcakes

  • 1 cup unsweetened soy milk room temperature (240 ml)
  • 1 tbsp apple cider vinegar or lemon juice 15 ml
  • 1 3/4 cups all-purpose flour 220 g
  • 1 cup granulated sugar 200 g
  • 2 tsp baking powder 8 g
  • 1/4 tsp baking soda 1 g
  • 1/2 tsp fine salt 3 g
  • 1/3 cup neutral oil 80 ml
  • 1 tbsp vanilla extract 15 ml

Vanilla Buttercream

  • 1 cup firm vegan butter softened but not melty (225 g)
  • 4 cups powdered sugar 480 g
  • 2 tsp vanilla extract 10 ml
  • 1/4 tsp fine salt or a pinch if using salted vegan butter (1 g)
  • 1–3 tbsp soy milk only as needed (15–45 ml)

Instructions

Cupcakes

  • Preheat oven to 350°F / 175°C. Line a 12-cup muffin pan with cupcake liners.
  • Stir together the soy milk and vinegar. Set aside for 5 minutes.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the soy milk mixture, oil, and vanilla. Stir gently until just combined. Stop once no dry flour remains. A few tiny lumps are fine.
  • Divide the batter between the cupcake liners, filling each about 2/3 full. Do not overfill.
  • Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few soft crumbs.
  • Cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely before frosting.

Vanilla Buttercream

  • Beat the vegan butter for 2–3 minutes, until smooth and lighter.
  • Add the vanilla and salt.
  • Add the powdered sugar in 2–3 additions, beating on low at first.
  • Once combined, beat on medium-high for 3–5 minutes, until fluffy and pipeable.
  • Add soy milk 1 teaspoon at a time only if the frosting is too stiff. For tall swirls, it should hold firm peaks.
  • Pipe onto cooled cupcakes using a large star tip. Top with sprinkles, vanilla bean sugar, freeze-dried strawberry crumbs, or shaved vegan white chocolate.

Nutrition

Calories: 325kcal | Carbohydrates: 72g | Protein: 3g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 369mg | Potassium: 35mg | Fiber: 2g | Sugar: 18g | Vitamin A: 520IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 1mg