Vegan Vanilla Cupcakes

These light and fluffy vegan vanilla cupcakes are topped with a creamy vegan vanilla buttercream frosting and colourful sprinkles. This dairy free and egg-free cupcake recipe is the only one you will need for birthdays and special occasions.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 18

Total Time 28

Servings cupcakes

Calories 361kcal

Author Sally

Equipment

Ingredients

For the cupcakes:

1 cup dairy-free milk
1 tablespoon white vinegar
1 ¾ cups plain flour/all purpose flour
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda/baking soda
1 teaspoon vanilla extract
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 extract
1 tablespoon dairy-free milk
pinch of salt to taste
food colouring 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 mixer or a whisk, mix 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 if desired otherwise place buttercream into a piping bag, I used a 2D tip, and pipe buttercream on cooled cupcakes.

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.

Nutrition