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You are here: Home / Recipes / Cupcakes / Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

Aug 19, 2019 · 28 Comments

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A classic vanilla cupcake recipe that is completely vegan, dairy-free and egg-free. Topped with a creamy vegan vanilla buttercream frosting, this is the only cupcake recipe you will need for birthdays and special occasions.

vegan vanilla cupcakesThere are some recipes that you just need to have in your back pocket, and I truly believe that a reliable vanilla cupcake recipe is one of those.

While I have my favourite vanilla cupcake recipe which has long been my go to, I have always wanted a vegan version that was equally reliable. When making cupcakes for a birthday or celebration, there is always a chance that someone may have food intolerances and that can make things tricky, so this is a handy recipe to have.

In my last two offices I have had colleagues who were vegan, and being dairy-free myself I understand what it feels like when everyone else gets cake for their birthday and you end up with a slice of the standard orange almond cake that seems to be the only allergy friendly cake that bakeries make, or worse, nothing because it’s just too difficult.

That is when I started adapting my cakes to find a vegan option that still tastes like cake should. This is exactly that. It’s the perfect vanilla cupcake that just happens to be free from eggs and dairy. It has also been taste tested by vegans and non vegans alike and gets a giant tick of approval from all.

vegan vanilla cupcakes on standSo what makes this vanilla cupcake recipe so good?

There are a couple of key ingredients so let’s run through.

  • Vinegar. This is mixed with the dairy-free milk to create a homemade buttermilk. This gives the cupcake a light, soft crumb.
  • Baking powder AND bicarbonate of soda. Without eggs to help with lift, we need to add both to give the cupcakes rise so they don’t end up dense.
  • Oil. Oil is moisture and the addition in this cake keeps everything soft and light, and provides the perfect base to hold a rich buttercream frosting.

The cupcakes are topped with my vegan vanilla buttercream. This buttercream is so good it has its own post which is consistently one of the most popular recipes on Eight Forest Lane, so don’t just take my word on that!

close up of vegan vanilla cupcakesHow to make vegan vanilla cupcakes

These cupcakes come together so quickly. You just need a few bowls and a mixer to take the hard work away from your arms and your cupcakes will be going in the oven in about 10 mins.

  1. Make your buttermilk by mixing vinegar with your dairy-free milk.
  2. Sift flour, baking powder and bicarbonate of soda in a bowl.
  3. Mix canola oil, sugar and vanilla in a large bowl until combined.
  4. Add dry ingredients, alternating with the milk until cupcake batter comes together.
  5. Spoon mixture into patty cases ensuring they are only ¾ full and bake.
  6. Make the buttercream and pipe it on the cooled cupcakes.

Yes I am simplifying the process here and you will find more detailed instructions in the recipe card at the bottom which absolutely you must read through before trying these for the first time, but this is not an intimidating recipe and is perfect for those not super confident with baking.

And yes piping is a skill, but if you invest in a tip such as a 1M or 2D and make sure you have a nice stiff buttercream and allow yourself time to practise, you will surprise yourself with how profesh your cupcakes look in no time.

4 vegan vanilla cupcakesVanilla cupcakes are simple but perfect for any occasion, especially when you are baking for a group and are not sure what flavour to make. You also have the option to get creative with decorating and can easily match the cupcakes to a theme by tinting the frosting whatever colour you want.

I have a lot of cupcake recipes on my blog, but the reason I always come back to cupcakes is that they are so easy and quick to make and decorate and even store. Making a full size cake can be a lot of work so if you are short on time, cupcakes can make it feel like you went to a lot of effort when really they came together without too much fuss.

For more vegan cupcake recipes, try my chocolate cupcakes, ‘snickers’ cupcakes, or cookies and cream cupcakes.

close up of vegan vanilla cupcakeIf you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.

5 from 8 votes

Vegan Vanilla Cupcakes

A classic vanilla cupcake recipe that is completely vegan, dairy-free and egg-free. Topped with a creamy vegan vanilla buttercream frosting, this is the only cupcake recipe you will need for birthdays and special occasions.
Prep Time10 mins
Cook Time18 mins
Course: Dessert
Cuisine: Australian
Servings: 12 cupcakes
Author: Sally
Print Recipe Save Recipe Recipe Saved!

Ingredients

For the cupcakes:

  • 1 cup dairy-free milk
  • 1 tablespoon white vinegar
  • 1 ¾ cups plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 1 teaspoon vanilla
  • ⅓ cup canola oil
  • ¾ cup sugar
  • pinch of salt

For the buttercream:

  • ½ cup (125 grams) dairy-free butter
  • 3-4 cups icing sugar
  • 1 teaspoon vanilla
  • 1 tablespoon dairy-free milk
  • pinch of salt to taste
  • food colouring optional
  • sprinkles optional

Instructions

  • Preheat oven to 180°C and line a muffin tin with 12 patty cases.
  • In a small bowl combine white vinegar and dairy-free milk. Set aside.
  • In a medium bowl, sift flour, baking powder and bicarbonate of soda, and set aside.
  • Using a handheld or stand mixer with the paddle attachment fitted, beat canola oil, sugar and vanilla until combined. Slowly add dry ingredients, alternating with the milk until cupcake batter comes together, scraping down the sides of the bowl as necessary.
  • Spoon mixture into patty cases ensuring they are only ¾ full before placing them in the oven for 18 minutes or until lightly springy to touch. Let cool completely before frosting.
  • Make the buttercream. Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free spread for 1-2 minutes until creamy. Add in 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in vanilla and dairy-free milk. If frosting is too thin, add in an extra ½-1 cup of icing sugar until it reaches the right consistency. Add pinch of salt to taste if frosting is too sweet.
  • Tint the buttercream with a few drops of food colouring, I used 3 drops of Americolour Violet gel colouring. Place buttercream into a piping bag, I used a 2D tip, and pipe buttercream on cooled cupcakes. Top with sprinkles.

Notes

Cupcakes can be stored in an airtight container at room temperature for 1-2 days, and up to 3-4 days in the fridge.
Dairy-free milk. I have used oat milk, almond milk, vanilla almond milk, and soy milk in this recipe and all produce a perfect cupcake.
Most sprinkles are not actually vegan. If you are making this for someone who is, please check your labels and make sure you are using a vegan friendly brand.
Americolor gel food colourings do not use any animal products so are fine for vegans, but again ensure you check the labels as some brands may not be suitable.
I use Nuttelex Buttery to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
Want chocolate frosting? Try my vegan chocolate buttercream instead.
Not from Australia? Check out my US Conversion Guide. 

Save it for later:

Vegan Vanilla Cupcakes with Vegan Vanilla Buttercream

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Reader Interactions

Comments

  1. Mala says

    January 30, 2021 at 2:26 pm

    Hi, tried this and it turned out great. Can I substitute the flour to cake flour?

    Reply
    • Sally says

      January 30, 2021 at 2:39 pm

      Glad you enjoyed them Mala! Cake flour is not easily available in Australia so I haven’t tried, however I believe you could substitute it just fine and it should result in a softer, more delicate cake.

  2. Erin says

    August 28, 2020 at 9:47 pm

    Hi Sally, thank you for these great recipes – I’m so excited to try making your vegan chocolate or vanilla cupcakes.

    I was wondering what you think about the following substitutes just based on what I have available right now to use: low gi raw sugar instead of white sugar, coconut oil instead of canola and apple cider vinegar instead of white vinegar. What are your thoughts ? I know you have worked hard to perfect these recipes so I think if it’s too much of a risk I will go and buy the right ingredients before trying these recipes 🙂

    Kind Regards,

    Erin

    Reply
    • Sally says

      August 29, 2020 at 6:44 pm

      Hey Erin, so glad you are going to do some baking! The coconut oil and apple cider vinegar will be fine substitutes as they will react very similar in the recipe (you may get a slight coconut taste from the oil in the cupcakes, but I quite like that personally!). With the sugar, I don’t use raw sugar a lot so can’t be 100% but it should work however it may alter the texture of the finished cake. Let me know if you do try though!

  3. Carolyn says

    July 16, 2020 at 7:47 pm

    Hi,
    Do I have to add Xanthan gum if the gluten flour does not contain the gum? If so how much do I have to add?

    Thanks,
    Carolyn

    Reply
  4. Lindsey says

    July 02, 2020 at 3:28 am

    Can you use coconut milk?? My son can only have this kind of milk

    Reply
    • Sally says

      July 02, 2020 at 7:03 am

      Hey Lindsey, I haven’t used it in this recipe myself but have used coconut in many other cake recipes on my site so I think it will be fine. Your cakes will just have a slight coconut taste to them.

    • Lindsey says

      July 02, 2020 at 12:46 pm

      It turned out great with the coconut milk by so delicious (I got the vanilla flavored ) I’m sooo glad I came a cross this recipe because my son has severe eczema and is allergic to eggs and dairy , gluten and peanuts so this recipe has allowed him to actually have a cupcake! Hes anaphylactic to eggs and peanuts! They were so good everyone ate one and couldn’t tell the difference! Thanks for creating this master peice!!

    • Sally says

      July 03, 2020 at 8:25 pm

      Thank you so much Lindsey for letting me know how they turned out! I am so incredibly happy to hear that your son got to enjoy a cupcake 🙂

  5. Amanda says

    May 23, 2020 at 9:10 am

    The buttercream melted! I had it stable last night and I guess my own fault I put it in the fridge and it separated. The butter I bought may also be too oily.
    Otherwise the cake has a great texture and the buttercream was delicious!!

    Reply
    • Sally says

      May 23, 2020 at 5:47 pm

      Oh I am sorry that happened! If this happens again, I would suggest trying to save it by beating again with electric beaters after it comes to room temp and maybe adding a little more icing sugar to get it back to the correct consistency. Glad you still enjoyed them!

  6. Alee says

    April 16, 2020 at 10:50 am

    Delicious cupcakes! This frosting and cupcake recipe really go well together. The cupcake itself isn’t too sweet but the buttercream makes up for it. My buttercream was a bit too thick, like bread dough at first. I had to add a bit more milk but it ended up being very tasty! Will definitely make these again!

    Reply
    • Sally says

      April 16, 2020 at 2:55 pm

      Thanks so much for the review Alee! So happy you enjoyed them 🙂

  7. Lori says

    March 12, 2020 at 2:03 am

    Has anyone tried making these gluten free?

    Reply
    • Lindsey says

      July 02, 2020 at 12:48 pm

      I used gluten free flower as my son is allergic! They turned out perfect

  8. Natasha says

    March 09, 2020 at 9:37 am

    What is the nutritional value/calories?

    Reply
    • Sally says

      March 09, 2020 at 9:57 am

      Hi Natasha, I don’t have that information sorry, but feel free to calculate it – there are many calculators available online. Thank you!

  9. Mary says

    February 28, 2020 at 12:31 am

    Can I transfer this into cake form? I want to make a double 6 inch cake for my kid’s birthday!

    Reply
    • Sally says

      February 28, 2020 at 12:29 pm

      You certainly can Mary! The cupcake recipe will be best to make either a 2 layer 8 inch cake or a 3 layer 6 inch cake.

  10. Amanda Smith says

    January 30, 2020 at 2:50 am

    Hello, new vegan here! I just finished making these cupcakes and they were absolutely delicious! My 1 year old and my husband devoured them. I love that the recipe makes 12 cupcakes instead of the typical 24 as we don’t need 24 cupcakes at one time in our house. Next time I will half the frosting recipe as I only ended up needed half of it. I will definitely be making this recipe again. My husband (not vegan) said he actually preferred this frosting to the typical buttercream I had previously made. Thanks for the great recipe!

    Reply
    • Sally says

      January 30, 2020 at 2:49 pm

      Thanks so much for your review Amanda – so glad your whole family loved them!

  11. Jillian Benedict says

    January 22, 2020 at 5:41 am

    I’ve been making vegan cupcakes for five years to no avail. I can never get the vanilla ones right. Too dense. Too crumbly. Some don’t even rise. So frustrating. FINALLY a recipe that not only works but tastes great too. THANK YOU!

    Reply
    • Sally says

      January 22, 2020 at 3:58 pm

      Thanks so much for your review Jillian, so happy you could finally have success!

  12. Adrianne says

    August 26, 2019 at 7:08 pm

    These are such pretty looking cupcakes! I love the delicate touch of the colourful sprinkles as well! Can’t wait to try them. Cheers

    Reply
  13. Robyn says

    August 26, 2019 at 1:11 pm

    These are so pretty! Such a great idea, I know quite a few people who can’t eat dairy and would love these!

    Reply
  14. Sylvie says

    August 25, 2019 at 6:31 pm

    Love the idea of a dairy-free buttermilk – so genius!! A great recipe that can be used in so many different ways – I know all my vegan friends will absolutely love these cupcakes!

    Reply
  15. Alexandra @ It's Not Complicated Recipes says

    August 25, 2019 at 10:56 am

    After seeing these on Instagram the other day, I whipped up a batch for my best friend who is a vegan. We both enjoyed them immensely 🙂 Thank you so much, Sally!

    Reply
    • Sally says

      August 25, 2019 at 11:08 am

      I am so happy you both enjoyed these!

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Hi! I'm Sally and welcome to Eight Forest Lane. Here you will find easy and delicious recipes for any special dietary needs. Let me show you how to make cooking fun! Read More

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