These cupcakes come together with a quick vegan buttermilk of plant-based milk and apple cider vinegar, whisked into a simple batter with cane sugar, a touch of neutral oil, and plenty of vanilla for that classic bakery flavor. No mixer required for the base — just a bowl and a whisk gets you soft, tender crumbs with domed, golden tops. The frosting is where things get luxe: whipped vegan butter and sifted powdered sugar beaten into a cloud-like, pipeable finish that holds its shape beautifully on top of each cupcake. Since there's no egg in the mix at any stage, from batter to frosting, these are an easy, reliable choice for an egg free bake that still delivers that soft, springy texture you want from a good vanilla cupcake. Whether you're piping swirls for a party or keeping it simple with an offset spatula, this one's a keeper for your regular rotation.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Stir together the 1 cup plant-based milk and apple cider vinegar in a small bowl or measuring cup and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.
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