3 Quick & Easy Vegan Cupcakes Recipes

Vegan Vanilla Cupcakes

Indulge in the heavenly goodness of vegan vanilla cupcakes, a delectable treat that will satisfy your sweet tooth and leave you craving for more. These moist and fluffy delights are made with simple, plant-based ingredients, making them suitable for vegans and non-vegans alike. Get ready to embark on a culinary adventure!

Ingredients

Here's what you'll need for this delectable dish:

• 1 ½ cups all-purpose flour
• 1 cup almond milk (or any plant-based milk of your choice)
• ¾ cup granulated sugar
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• A pinch of salt

Method

Now that we have all the ingredients lined up, let's dive into the cooking process.

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the almond milk, sugar, vegetable oil, vanilla extract, and apple cider vinegar until well combined.
3. In a separate bowl, sift in the flour, baking powder, baking soda, and salt. Mix well.
4. Gradually add the dry ingredients to the wet mixture while stirring continuously until a smooth batter forms.
5. Fill each cupcake liner about two-thirds full with the batter.
6. Bake for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cupcakes cool completely before frosting.

Options for Frosting:

Vanilla Buttercream Frosting:

- Ingredients: ½ cup vegan butter (softened), 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon almond milk.

- Instructions: In a mixing bowl, beat the vegan butter until creamy. Gradually add in powdered sugar, vanilla extract, and almond milk. Beat until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

Vegan Cream Cheese Frosting:

- Ingredients: ½ cup vegan cream cheese (softened), ¼ cup vegan butter (softened), 2 cups powdered sugar, and 1 teaspoon vanilla extract.

- Instructions: In a mixing bowl, beat the vegan cream cheese and butter together until smooth. Gradually add in powdered sugar and vanilla extract. Beat until creamy and spreadable. Frost the cooled cupcakes with this delicious cream cheese frosting.

Prepare to be enchanted by these heavenly vegan vanilla cupcakes that are sure to please even the most discerning palates. Share them with loved ones or enjoy them all to yourself – no judgment here! Let your taste buds revel in the divine combination of flavors while knowing you have made a compassionate choice for both animals and your taste buds.

Vegan cupcakes recipe

These plant-based cupcakes are flavorful and have a delicate vanilla sponge and delicious vanilla buttercream.

For vegans, this cupcake recipe is ideal because it uses soy milk, agave syrup, and rapeseed oil. Made with dairy-free soy spread and icing sugar, this recipe yields 12 regular-sized cupcakes that are each topped with a delicate pink buttercream. Serve after adding rainbow sprinkles.

Ingredients:

• 170 ml of soy milk, organic
• A half-tsp of apple cider vinegar
• Rapeseed oil, 80ml
• 170 milliliters of agave syrup
• 185g of self-raising flour, 2 tsp Nielsen-Massey organic vanilla extract
• One-half teaspoon baking soda
• One teaspoon of baking powder
• 1/4 teaspoon of vanilla sea salt, such Halen Môn

For the vanilla icing:

• 50g of pure soy spread without dairy
• 50g of white vegetable fat (like Trex) and 300g of powdered sugar
• A splatter of soy milk
• One tube of pink food coloring and two teaspoons of vanilla extract
• Sprinkles of rainbow

Method:

1. Grease a muffin tray with baking paper and preheat the oven to 180°C (350°F/Gas 4).
2. Mix the cider vinegar and soy milk together and let it sit for five minutes. Beat in the vanilla extract, agave syrup, and oil until creamy.
3. Mix the flour, baking powder, bicarbonate of soda, and vanilla sea salt in a another basin. Mixing slowly, add the dry mixture to the wet mixture only until small lumps start to form. Evenly distribute the mixture among the cupcake cases.
4. Bake for 20 to 22 minutes; they are done when a toothpick inserted in the center comes out clean. Allow the pan to cool down a little before letting it cool entirely on a wire rack.
5. Beat the fats together until light to form the frosting. After adding the icing sugar, beat for a further three minutes. Stir in the pink food coloring and the vanilla extract. Beat the frosting for an additional 4-5 minutes, or until it resembles the fluffiest clouds you've ever seen! Apply to frost the cupcakes. Sprinkle rainbow sprinkles on top.

Top tips for making vegan cupcakes

Replace the soy milk with oat, coconut, or almond milk, or any other dairy-free substitute.

Dairy free cupcakes recipe

Perfect for a decadent afternoon treat, these dairy-free cupcakes are simple to prepare and taste great when topped with our delectable frosting. 

These vegan cupcakes are created without butter, using a soy spread in place of butter, unlike our traditional cupcake recipe. Even with the change in flavor, they are still incredibly fluffy and light. It's crucial to remember that because these cupcakes contain eggs, vegans cannot consume them.

Ingredients:

• One hundred grams of soy spread
• One hundred grams of caster sugar
• two eggs
• One hundred grams of self-rising flour
• One teaspoon of baking powder

For the topping:

• 175g soya spread
• 350g icing sugar couple of drops of vanilla essence
• Few drops of food colouring (optional)
• Sprinkles to decorate (optional)

Method:

1. Preheat oven to 200°C (180°C for fans; Gas 6). Place 12 cupcake cases inside a muffin tin or tins.
2. Combine the soy spread, sugar, eggs, flour, and baking powder in a large bowl and beat for a few minutes using an electric mixer.
3. Divide the batter amongst the cupcake cases when it has been thoroughly mixed and smoothed. To ensure there is space for the icing after baking, you should fill the cases about halfway.
4. The cakes should rise and spring back to the touch after 13 to 16 minutes of baking. Extricate the cases from the tin and allow them to cool on a wire rack.
5. Combine the soy spread, vanilla essence, and icing sugar in a bowl. If desired, add food coloring in tiny amounts until the desired color is achieved.
6. If desired, transfer to a piping bag equipped with a nozzle or cut off the end. Each cupcake should have swirls of frosting piped on top, and you can optionally add sprinkles.

Top tip for making dairy free cupcakes

You can use margarine in its place if you don't like the flavor of soy spread. While the texture will be the same as if you had used butter, the flavor and color will also alter slightly. If you want more dairy-free cupcake recipes, keep reading. 

Can you use oat milk in cupcakes?

You can thin up your cupcake batter with your preferred dairy-free milk if it seems a bit heavy. A pleasant option is oat milk, which could taste a little nutty and cereal-like after use, depending on the brand.

When the cupcake batter returns to the bowl with the remaining batter, it should do so with a dropping consistency, meaning it should unwillingly slide off the spoon and only just keep its shape.

What is the difference between a vegan cupcake and a regular cupcake?

The components for the vegan cupcakes are plant-based. This implies that they will include items other than milk, butter, and eggs. While this dish is free of dairy, it still calls for eggs, so vegans should not prepare it. 
Replace each egg in the recipe with 65g of smooth apple sauce to make it vegan.

What is a substitute for milk in cupcakes?

If desired, you can use a small amount of water to loosen the batter. Alternatively, squeeze in some lemon or lime juice for a hint of citrus flavor.