Vegan Vanilla Cupcakes
These fluffy, tender vanilla cupcakes prove that skipping eggs and dairy doesn't mean sacrificing a single crumb of texture or flavor. The clever trick here is combining plant-based milk with apple cider vinegar to create a quick vegan buttermilk — it reacts with the baking soda and powder to give each cupcake a beautifully domed, light rise. Neutral oil keeps the crumb moist without any heaviness, and a generous hit of vanilla extract makes every bite taste warmly classic. The frosting is just as dreamy: vegan butter beaten until pale and creamy, then whipped with sifted powdered sugar and a splash more plant-based milk until it holds a soft, pipeable peak. The whole batch makes 12 cupcakes, so there's plenty to share — or not. Whether you're baking for a birthday, a potluck, or just a Tuesday that calls for something sweet, these deliver the full cupcake experience without any compromise.
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 ¾ cups all-purpose flour
- 1 cup organic cane sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup neutral oil (such as canola or sunflower)
- 2 tsp vanilla extract
For the frosting
- 1 cup vegan butter, softened
- 3 cups powdered sugar, sifted
- 2–3 tbsp plant-based milk
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
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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