Best 5 Vegan Vanilla Cupcakes Recipes

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Indulge in a delightful culinary journey with our exquisite selection of vegan vanilla cupcakes, catering to every palate and dietary preference. These cupcakes are not just a treat for vegans; they are a celebration of flavor and texture that will tantalize the taste buds of all. Dive into a symphony of soft and fluffy vanilla sponge, complemented by a luscious and creamy frosting. Each cupcake is a masterpiece, adorned with colorful sprinkles, delicate edible flowers, or a drizzle of rich chocolate ganache. Whether you prefer classic simplicity or a burst of fruity flavors, our recipes offer endless possibilities. From zesty lemon and tangy strawberry to decadent chocolate and nutty almond, there's a cupcake here to satisfy every craving. With our easy-to-follow instructions and readily available ingredients, you can whip up a batch of these delightful treats in no time, perfect for any occasion. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our vegan vanilla cupcakes.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN VANILLA CUPCAKES



Vegan Vanilla Cupcakes image

There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 14

Nonstick cooking spray
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsweetened vanilla almond milk (refrigerated, not shelf stable)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1/2 cup vegan margarine
3 cups confectioners' sugar
2 tablespoons unsweetened vanilla almond milk
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
  • For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
  • Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
  • For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
  • Frost and decorate the cupcakes as desired.

VEGAN VANILLA CUPCAKES



Vegan Vanilla Cupcakes image

We love using this simple vegan vanilla cupcake recipe as a base to layer on extra flavor. Stir in grated orange zest and chopped pecans, vegan chocolate chips and cinnamon, or your own favorite mix-ins. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cups refrigerated unsweetened coconut milk
1-1/2 cups sugar
1/3 cup canola oil
2 tablespoons cider vinegar
1 teaspoon vanilla extract
FROSTING:
1 cup dairy-free margarine, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, milk and vanilla. Frost cupcakes.

Nutrition Facts : Calories 255 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 1g protein.

VEGAN VANILLA CUPCAKES WITH RAINBOW SPRINKLE FROSTING RECIPE BY TASTY



Vegan Vanilla Cupcakes With Rainbow Sprinkle Frosting Recipe by Tasty image

Here's what you need: organic granulated sugar, refined coconut oil, all-purpose flour, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, unsweetened applesauce, unsweetened almond milk, vegan butter, organic powdered sugar, vanilla extract, rainbow sprinkles

Provided by Rachel Gaewski

Categories     Desserts

Yield 10 cupcakes

Number Of Ingredients 14

¾ cup organic granulated sugar
¼ cup refined coconut oil, solid
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon vanilla extract
½ teaspoon apple cider vinegar
⅓ cup unsweetened applesauce
½ cup unsweetened almond milk
1 ½ cups vegan butter, 3 sticks
2 cups organic powdered sugar
2 teaspoons vanilla extract
¼ cup rainbow sprinkles

Steps:

  • Preheat the oven to 350°F (180°C).
  • Grease 10 cups of a muffin tin or line with paper liners.
  • In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
  • Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
  • Use an ice cream scoop to fill the muffin cups about ¾ of the way.
  • Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
  • Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
  • Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
  • Fold in the sprinkles with a rubber spatula.
  • Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
  • Pipe the frosting onto the cupcakes in a spiral pattern
  • Enjoy!

Nutrition Facts : Calories 452 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 0 grams, Protein 1 gram, Sugar 40 grams

VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!



Vegan Chocolate Cupcakes With Vegan Vanilla Frosting! image

Very Easy! Soft and moist. From Vegan Cupcakes Take Over The World! You can use less sugar if you wish.

Provided by VeganDawn

Categories     Dessert

Time 33m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 cup soymilk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 cups sugar, unbleached organic (for frosting)
1/2 cup margarine, softened (for frosting)
1/4 cup vanilla-flavored soymilk (for frosting)
1 1/2 teaspoons vanilla extract (for frosting)

Steps:

  • Preheat oven to 350°F.
  • In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
  • Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
  • In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
  • Add in two batches to thewet ingredients, beating until no large lumps remain.
  • Pour into lined cupcakes filling about 3/4 full.
  • For the frosting: mix margarine, soy milk, and vanilla.
  • Blend in sugar until creamy enough to your preference.

Nutrition Facts : Calories 580.1, Fat 15.9, SaturatedFat 2.2, Sodium 297.6, Carbohydrate 110, Fiber 1.8, Sugar 95.1, Protein 3.4

VEGAN, GLUTEN-FREE VANILLA CUPCAKES



Vegan, Gluten-Free Vanilla Cupcakes image

These cakes are delicate and golden, tasting subtly of vanilla with a faint hint of lemon.

Provided by Erin McKenna

Categories     Cake     Dessert     Bake     Vegetarian     Wheat/Gluten-Free     Birthday     Shower     Vegan     Party     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 cupcakes

Number Of Ingredients 14

2 cups garbanzo-fava bean flour
1 cup potato starch
½ cup arrowroot
1 tablespoon plus 1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons salt
2/3 cup coconut oil
1 1/3 cups agave nectar
¾ cup homemade applesauce or store‑bought unsweetened applesauce
3 tablespoons pure vanilla extract
grated zest of 1 lemon
1 cup hot water
vanilla frosting

Steps:

  • Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.
  • In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
  • Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
  • Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Tips:

  • Use a quality vanilla extract. This will make a big difference in the flavor of your cupcakes.
  • Don't overmix the batter. Overmixing can make the cupcakes tough.
  • Line your cupcake pan with cupcake liners. This will make it easier to remove the cupcakes from the pan.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can make the cupcakes dry.
  • Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
  • Be creative with your frosting. You can use a variety of different frostings, such as vanilla buttercream, chocolate ganache, or cream cheese frosting.

Conclusion:

Vegan vanilla cupcakes are a delicious and easy-to-make treat. They are perfect for any occasion, and they can be enjoyed by people of all ages. With a few simple tips, you can make vegan vanilla cupcakes that are light, fluffy, and full of flavor. So next time you're craving a sweet treat, give these vegan vanilla cupcakes a try. You won't be disappointed!

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