Vegan Vanilla Cupcakes with Fluffy Buttercream

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Vegan Vanilla Cupcakes with Fluffy Buttercream

These cupcakes bake up soft and golden with a fine, tender crumb, thanks to a simple pantry batter that comes together in two bowls with nothing fussy about it. A touch of apple cider vinegar and vanilla keeps the flavor bright and rounded, while the oil-based batter stays moist for days without drying out. On top, a generous swoop of fluffy, sweet frosting gets whipped until pale and cloud-like, then piped or spread on in big swirls for that classic bakery look. They're easy to make ahead for parties, birthdays, or just an afternoon treat, and they hold their shape beautifully whether you pipe a swirl or keep it simple with a spatula. A genuinely great pick for a vegan dessert table that still delivers all the classic vanilla-cupcake comfort.

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Ingredients

12 servings

For the cupcakes

1 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
⅓ cup neutral oil (such as canola oil or vegetable oil)
¼ cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
1 tbsp apple cider vinegar
2 tsp vanilla extract

For the buttercream

1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups powdered sugar, sifted
3 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

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