Vegan Vanilla Cupcakes
Fluffy, light, and super soft vanilla cupcakes scaled for a batch of 24. Topped with a smooth vanilla buttercream frosting, these are perfect for holiday parties, birthdays, or any celebration.
Ingredients
- For the cupcakes: 3 cups all-purpose flour (or gluten-free blend if needed)
- 2 cups organic cane sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups unsweetened plant-based milk (almond, oat, soy, etc.)
- 2 tsp apple cider vinegar or lemon juice
- 1 cup neutral oil (canola, sunflower, or light olive oil)
- 4 tsp pure vanilla extract
- For the frosting: 1 cup vegan butter, softened
- 4-5 cups powdered sugar
- 4 tsp vanilla extract
- 3-4 tbsp plant milk (adjust for consistency)
- 1-2 drops blue gel food coloring (optional)
Instructions
- 1Make the vegan buttermilk
Preheat the oven to 350F and line two 12-cup muffin tins with liners. Combine 2 cups plant milk with 2 tsp vinegar. Let sit for 5 minutes to curdle.
- 2Mix the batter
Whisk together dry ingredients in a large bowl. Stir oil and vanilla into the buttermilk. Pour wet mixture into dry ingredients and gently fold until just combined.
- 3Bake
Fill cupcake liners 2/3 full. Bake for 18-22 minutes or until a toothpick comes out clean. Cool completely before frosting.
- 4Make the frosting
Beat vegan butter until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well. Add vanilla and 2-3 tbsp plant milk. Mix until smooth. Adjust thickness with more milk if needed.
- 5Frost and serve
Pipe or spread frosting generously onto each cooled cupcake. Add food coloring or sprinkles as desired.
