Vegan Vanilla Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

These cupcakes bake up soft and tender thanks to a batter built on applesauce, a touch of vinegar for lift, and a good dose of vanilla for that classic bakery-style flavor. The crumb turns out light and moist every time, with a gentle sweetness that makes them perfect for topping with a billowy, fluffy frosting swirled high with a piping bag or offset spatula. A scatter of sprinkles on top gives them that celebratory bakery look, whether you're making them for a birthday or just a weekday treat. Simple pantry staples like flour, sugar, and baking powder do the heavy lifting here, so the whole batch comes together in one bowl for the dry mix and one for the wet. This is a genuinely solid pick for a vegan dessert table — easy to make ahead, easy to frost, and easy to love.

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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
½ cup unsweetened applesauce
½ 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)
1 tbsp white vinegar
2 tsp vanilla extract

For the frosting

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 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.
1 tsp vanilla extract
1 pinch salt

For serving

sprinkles, for serving (optional)

Instructions

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

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