vegan cupcakes

Simply the best Vegan Vanilla Cupcakes! Tender, fluffy and perfect for birthdays and other celebrations. Easy to make in 1 bowl.

Vegan Vanilla Cupcakes

soy milk ((or use another non-dairy milk))

apple cider vinegar

cake flour*

sugar

baking powder

salt

canola oil

vanilla extract

Recipe Vegan Vanilla Frosting

Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. I usually spray the liners with a little oil as well to prevent sticking.

Combine the soy milk and apple cider vinegar in a measuring cup or bowl, give a little stir and set aside for a few minutes to curdle.

In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.

Now pour in the milk/vinegar mixture, canola oil and vanilla. Stir with the whisk, large spoon or a hand mixer until well combined. There may be a few small lumps, but you don&#039;t want any large lumps in the batter.

Fill the liners 3/4 of the way full and bake for 20-25 minutes, or until a toothpick comes out clean.

Cool completely, then pipe on Vegan Vanilla Frosting or Vegan Chocolate Frosting.

Perfectly fluffy vanilla cupcakes that happen to be vegan, gluten-free, and naturally sweetened. Just 1 bowl and 10 ingredients required!

Easy Vegan Vanilla Cupcakes (Gluten-Free)

dairy-free milk ((we used almond milk))

applesauce

avocado oil

maple syrup

Tbsp vanilla extract

almond flour

potato starch* ((not potato flour))

cornstarch*

tsp baking powder

tsp sea salt

Classic buttercream frosting

Vegan chocolate ganache frosting

Date-sweetened chocolate frosting

whipped cream

Preheat oven to 350 degrees F (176 C) and line a standard-size muffin tin with cupcake liners (we prefer these ones). Cupcake liners are preferable over greasing the pan because they prevent the sides from browning too much and yield a prettier result. But in a pinch, lightly grease instead.

To a large mixing bowl, add dairy-free milk, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.

Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little more dairy-free milk. If too thin, add a little more almond flour.

Divide batter evenly among cupcake liners filling a generous 3/4 of the way full. Recipe as written makes 12 cupcakes.

Bake on the center rack for 25-30 minutes or until a toothpick inserted into the center comes out clean, they are golden brown on the very edges, the tops appear dry, and they spring back a bit when touched or pressed (rather than deflating). It’s better to slightly over-bake than under-bake these cupcakes to avoid gumminess.

Let cool for 10 minutes in the pan, then transfer to a cooling rack to let cool completely.

Once cooled, option to top with frosting of choice. These subtly sweet cupcakes pair nicely with a sweeter frosting such as our classic buttercream frosting, vegan chocolate ganache frosting, or date-sweetened chocolate frosting. For a lighter option, try lightly-sweetened coconut whipped cream and fresh berries.

Best when enjoyed within the first 24-48 hours after baking. Store leftovers covered at room temperature for 1-2 days or in a sealed container in the fridge for up to 3 days. Freeze unfrosted cupcakes for up to 1 month.

https://www.youtube.com/watch?v=PIxX7F-iIXI

Easy Vegan Vanilla Cupcakes are our new go-to for festive occasions (or just random cravings for sweets)! Just 1 bowl, 10 ingredients, gluten-free, ANNNNND grain-free?! Can you even?!

Full Recipe: https://minimalistbaker.com/easy-vegan-vanilla-cupcakes-gluten-free

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Easy Vegan GF Vanilla Cupcakes | Minimalist Baker

These vegan maple &amp; pecan cupcakes will set off fireworks on your taste buds, with melt-in-the-mouth pecan cupcakes, a fluffy maple frosting and a centre of luscious maple spread. Plus, the recipe has no egg replacements, and did I mention the cupcakes are absolutely gorgeous?

Vegan Maple & Pecan Cupcakes

+ 2 tbsp (225 g) plain all-purpose flour

(150 g) pecans, ground

(120 g) maple sugar

tsp baking soda

tsp ground cinnamon ((optional))

tsp salt

+ 2 1/2 tbsp (225 mL) non-dairy milk ((like almond, soy, rice

(90 mL) sunflower or vegetable oil

(90 mL) maple syrup

lemon juice

vegan butter recipe ((find it here))

vanilla paste ((optional))

pecans (for sprinkling)

maple flakes

Adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole muffin/cupcake tin with cupcake liners.

In a large bowl, whisk together the flour, ground pecans, maple sugar, baking powder, baking soda, cinnamon (optional) and salt.

In a separate bowl, whisk together the non-dairy milk, oil, maple syrup and lemon juice.

Add the wet ingredients to the dry and whisk everything together until you get a smooth batter with no flour clumps.

Divide the batter between the 12 paper liners, filling each about 3/4 full.

Bake at 355 ºF (180 ºC) for about 22 minutes, or until golden brown on top and an inserted toothpick comes out clean.

Leave to cool in the cupcake/muffin tin to cool for 10 minutes, then transfer to a wire cooling rack and allow to cool completely.

For maple &amp; pecan cupcakes:

Allow the vegan butter to soften slightly at room temperature, then use a stand mixer with a paddle attachment or a hand mixer with the double beaters attachment to beat it until fluffy.

Add the maple sugar, salt and vanilla (optional), and beat for about 5 minutes until fluffy and creamy.

For maple buttercream frosting:

Use an apple corer or a piping nozzle, turned upside down, to create a cavity in the middle of each cupcake. Fill it with ~1/2 tbsp of maple spread.

Pipe the frosting on top of the cupcakes with a nozzle of choice (I used Wilton 1M) and sprinkle with chopped pecans and maple flakes.

Enjoy!

Storage: The cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.

Assembling the cupcakes:

Fudgy vegan cupcakes with pureed roasted beets and a dusting of cocoa powder.

Vegan Beet Cupcakes

beet ((you'll need 1/2 cup puréed as original recipe is written))

vanilla almond milk

tsp white or apple cider vinegar

raw turbinado OR granulated sugar

avocado coconut oil

tsp pure vanilla extract

whole-wheat pastry flour or unbleached all-purpose flour

cocoa powder ((plus more for topping))

Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.

Wrap beet(s) in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.

Once cooled, either finely grate or puree beets in a small blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside (amount as original recipe is written // adjust if altering batch size). Reserve the rest for things like beet hummus!

Line a muffin pan with paper liners.

Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets (amount as original recipe is written // adjust if altering batch size) and beat until foamy.

Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.

Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes (at 375 degrees F or 190 C), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they&#039;ll stick to the wrapper.

Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

This easy recipe for fluffy vegan vanilla cupcakes with buttercream frosting is foolproof and perfect whenever you feel like making quick muffins. The cupcakes are vegan, dairy-free, egg-free and gluten-free! Perfect for a birthday, picnic or any other day!

soy milk (240 ml,

tsp apple cider vinegar (or 1 tbsp lemon juice)

sugar (150 grams)

neutral oil (80 milliliters, e.g. canola or sunflower oil)

tsp vanilla extract

all-purpose flour

cornstarch

½ tsp baking soda (or 1 tsp more baking powder)

Vanilla Buttercream Frosting

sprinkles

Preheat your oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners.

In a bowl, stir together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle.

Add in the sugar, oil, and vanilla extract, and mix to combine. Then sift in the flour, cornstarch, baking powder, baking soda, and salt. Stir until just combined.

Scoop the batter into the cupcake liners. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let them cool in the pan for 10-20 minutes. Then remove to a wire rack and allow to cool completely.

Once cooled, top with a simple vegan vanilla buttercream frosting and sprinkles or use your favorite decoration (see blog post for tips &amp; ideas). Enjoy!

The BEST Vegan Chocolate Cupcakes! Moist, light, fluffy cupcakes with a mouthwatering chocolate frosting. Plus they&#x27;re made in 1 bowl!

The Best Vegan Chocolate Cupcakes

soy milk

all purpose flour

cocoa powder

baking soda

Recipe Vegan Chocolate Frosting

Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Spray the liners with a little oil to prevent sticking.

In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk).

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until well combined.

To the bowl with the mixed dry ingredients, add the oil, applesauce, vanilla and milk/vinegar mixture. Stir well with a large spoon or spatula until smooth and well combined. The batter should be fairly thin and smooth, not too thick. (see photos in post above for reference)

Fill the liners only half full. Do not overfill or the cupcakes will rise out of the liners and spill over. Bake for 18-22 minutes, or until a toothpick inserted comes out mostly clean.

Cool completely, then pipe or spread on frosting as desired with Vegan Chocolate Frosting.

These vegan German chocolate cupcakes have a rich chocolatey cake and coconut pecan custard frosting and are finished with a chocolate drizzle. There is enough of the frosting to 1.5x or double the cupcakes, or frost them more generously than pictured.

Vegan German Chocolate Cupcakes

(148 grams) all purpose flour

(100 grams) granulated sugar

(30 grams) dutch-processed cocoa powder

tsp (2 grams) baking soda

tsp (2 grams) sea salt

(235 milliliters) plant milk

(48 grams) neutral flavored oil

tsp (5 milliliters) apple cider vinegar

tsp (5 milliliters) vanilla extract

tsp (2.5 milliliters) chocolate extract, optional

(175 milliliters) canned full-fat coconut milk

(75 grams) vegan butter

(80 grams) brown sugar

(48 grams) white sugar

(112 grams) chopped pecans

(72 grams) shredded unsweetened coconut

oz (57 grams) dark chocolate

(60 milliliters) canned coconut milk

Preheat the oven to 350 ºF with a...

Preheat the oven to 350 ºF with a rack positioned in the center and line a muffin tin with 12 cupcake liners.

In a large mixing bowl add the flour,...

In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. Use a whisk to combine and fluff the dry ingredients.

In a second mixing bowl add the plant...

In a second mixing bowl add the plant milk, oil, maple syrup, apple cider vinegar, vanilla extract, and chocolate extract (if using). Whisk to combine.

Add the wet ingredients to the dry and...

Add the wet ingredients to the dry and using a whisk combine until smooth and lump free. Divide the batter into the cupcake liners, filling each one about 3/4 of the way full. Tap the pan on the counter once full 2-3 times to release some air bubbles.

Place the muffin tin in the center of...

Place the muffin tin in the center of the oven and bake for 18-20 minutes. When done, a tester will come out clean or with a couple of crumbs.

Remove from oven and let cool for 5...

Remove from oven and let cool for 5 minutes, then remove cupcakes from tin and let cool fully on a wire rack. Once cooled to room temperature you can frost them or refrigerate the cupcakes in sealed container until ready to frost.

Measure out coconut milk, then pour a couple...

Measure out coconut milk, then pour a couple tablespoons into a small bowl. Add the cornstarch and whisk together to make a slurry. In a small pot add the coconut milk, cornstarch slurry, vegan butter, brown sugar, and granulated sugar together.

Bring to a simmer over medium-low heat. Cook...

Bring to a simmer over medium-low heat. Cook on a low simmer for 5-10 minutes until it’s thick and syrupy, whisking frequently. When done, a spatula should be able to run through the caramel and reveal the pot underneath momentarily before filling back in.

Turn off heat and mix in the vanilla,...

Turn off heat and mix in the vanilla, pecans, and coconut. Let cool to room temp before frosting.

Chop the chocolate and place in a heat...

Chop the chocolate and place in a heat proof bowl. Warm the coconut milk until just before a simmer, then pour over the chocolate. Whisk together until smooth, then add a pinch of salt (optional).

Place in the fridge for 10-15 minutes or...

Place in the fridge for 10-15 minutes or until its cooled and thickened enough to drizzle over the cupcakes.

Frost chilled or room temperature cupcakes with the...

Frost chilled or room temperature cupcakes with the coconut pecan frosting. It's easiest to do this when the frosting is at room temperature or slightly warmer as it thickens when cold.

Add the chocolate drizzle and serve! Cupcakes can...

Add the chocolate drizzle and serve! Cupcakes can be stored at room temperature for a day or two, or place in sealed container in fridge for a week. Enjoy cupcakes at room temperature.

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Top 7 vegan cupcakes recipes from across the web

The most viewed vegan cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Vanilla Cupcakes

Easy Vegan Vanilla Cupcakes (Gluten...

Vegan Maple & Pecan Cupcakes

Vegan Beet Cupcakes

Vegan Vanilla Cupcakes

The Best Vegan Chocolate Cupcakes

Vegan German Chocolate Cupcakes

The most viewed vegan cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine