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Top-down look at a white-frosted vanilla cupcake on a white plate.

Vegan Vanilla Cupcakes

Fluffy vegan vanilla cupcakes with creamy frosting, made with plant-based ingredients for a classic dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Method

Ingredients
  

Make the Cupcakes
  • 1 1/2 cups all-purpose flour 188 g
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup sugar 200 g
  • 3/4 cup non-dairy milk 180 ml
  • 1/3 cup canola oil 80 ml
  • 2 tsp lemon juice or white vinegar
  • 2 tsp vanilla extract
For the Frosting
  • 8 tbsp vegan butter 113 g, room temperature
  • 2 cups powdered sugar 240 g, sifted
  • 1 tbsp non-dairy milk 15 ml
  • 2 tsp vanilla extract

Method
 

Make the Cupcakes

  1. Preheat oven and line tin:

    Preheat oven to 350°F (175°C). Line a cupcake tin with 12 paper liners.

  2. Whisk dry ingredients:

    In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

  3. Combine wet and dry:

    In a large bowl, whisk together sugar, non-dairy milk, canola oil, lemon juice, and vanilla. Add dry ingredients and whisk until just combined.

  4. Fill cupcake liners:

    Using an ice cream scoop, divide batter evenly among the lined cups, filling each about 2/3 full. This recipe makes exactly 12 cupcakes.

  5. Bake until done:

    Bake for 19-22 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the Frosting

  1. Make vegan buttercream:

    In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, cream the vegan butter until smooth. Add powdered sugar and mix on low until combined. Add vanilla and non-dairy milk, then beat on medium until light and fluffy.

  2. Frost and serve:

    Frost the cooled cupcakes with a knife, offset spatula, or piping bag. Serve.