Best Vegan Vanilla Maple Cupcakes!

Best Vegan Vanilla Maple Cupcakes!

The Best Vegan Vanilla Cupcakes as rated by readers!! Vegan, dairy-free, low oil option and bursting with vanilla and maple flavor! Perfect for parties! Nobody ever believes these are vegan! Just 9 ingredients!

BEST VEGAN VANILLA CUPCAKES

Best Vegan Vanilla Maple Cupcakes. Big name and big on flavor. These are light, moist, fluffy and sweet. They are dangerously delicious. This recipe makes 2 batches, so it's great for parties and events.

A party in fact, is what I baked up these recently for. I've known my best friend Kacy since we were 6 years old. She is truly one of the most amazing people I've ever known. She is humble, intelligent and downright hilarious. She is getting married soon and has graciously asked me to be her matron of honor. I'm so excited for her and to be a part of it all. I just hosted her bridal shower this past Saturday and served these cupcakes. They were a huge hit and of course nobody could tell they were vegan! Another popular dessert I served were my No-Bake Mint Chocolate Chip Cookie Bars!

Unfortunately, not everything went according to my plans or vision in my head....does it ever? I had planned on making a large 12x18 sheet cake. Well, I underestimated how much batter I would need since I've never made a cake that large. Therefore, I had to act quickly and made my tried and true maple vanilla cupcakes instead. I didn't have enough time to start all over for the cake. These are by far my favorite cupcakes I have ever eaten. Everybody loves sweets and these are perfect for a party. They are full of maple flavor and vanilla. I like them better than chocolate cupcakes any day, if you can believe that!

Her wedding colors are yellow and dark gray, so that is why the cupcakes are those colors. Regarding the cupcakes, I wrote this recipe a few months ago so this one isn't oil-free. I didn't have enough time to test it and rewrite it oil-free. I make everything oil-free now. This recipe however is absolutely delicious and it is for a special occasion, not something we eat everyday.

Note: This recipe I wrote on my other blog before I started this blog, The Vegan 8, so it is 9 ingredients instead of 8 and not gluten-free or oil-free, but come on...still ridiculously easy and soooo delicious. Great for a special occasion, event or birthday!

I can't wait to hear what you think of these cupcakes! They will blow your mind...and your guests. Be sure to leave me feedback below after you make them, I love to hear it!

I made the maple vanilla cupcakes, 4 ingredient peanut butter cookies, mint chocolate chip cookie bars. I had also planned on serving my Roasted Strawberry Mousse Shots, but yet again, another plan that failed. I dropped the entire bowl on the floor. It was SO delicious too.

By the way, if you are gluten-free, then make my Best Vegan Gluten-free Vanilla Cake or my Funfetti Birthday Cake instead. They both can be made into cupcakes! They are both to die for and equally delicious.

The favors I made. They are mason style mini jars filled with yellow sand, vanilla candles and accented with gray thank you stickers and yellow ribbon. Much better than candy favors!

To look at the last party I did, click here!

Pretty please, after you make these, leave me feedback below! I love to hear from you! I'm getting so many rave reviews on pinterest about these cupcakes, but would love some here on the blog, lol!

Yields 24 cupcakes

Best Vegan Vanilla Maple Cupcakes

The Best Vegan Vanilla Maple Cupcakes! Vegan, dairy-free, low oil option and bursting with vanilla and maple flavor! Perfect for parties!

15 minPrep Time

20 minCook Time

35 minTotal Time

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5 based on 1 review(s)

Ingredients

  • 3 cups all-purpose flour
  • 1 cup + 2 tablespoons granulated white sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons fine sea salt
  • 1/2 cup pure maple syrup, room temp
  • 3/4 cup grapeseed oil or liquid melted coconut oil (for a Lower Fat version, you can use half applesauce (6 Tbsp) and half oil (6 Tbsp)
  • 1 1/2 cups canned "lite" coconut milk, room temp, do not sub with a watery thin milk like rice or almond. The coconut makes them fluffy.
  • 1 tablespoon lemon juice or apple cider vinegar
  • 2 tablespoons Madagascar vanilla extract (makes an exceptional vanilla flavor)
  • For the Icing
  • two 4 oz vegan buttery sticks, room temperature (1 cup total)
  • 2-3 cups of vegan powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk or desired milk
  • Update: This recipe has been updated with a lower fat option and less sweetener and it is still perfect!

Instructions

  1. Preheat oven to 350 degrees. Line two muffin pans with decorative paper liners or grease and line with parchment paper rounds on the bottoms of two 9 inch round cake pans. This will make for easy removal later. For a taller cake, use 8 inch pans.
  2. Sift all the dry ingredients in a large bowl through a mesh strainer and whisk well.
  3. Make sure your liquids are not cold, otherwise it will cause the coconut oil to harden when added. If your coconut oil is thick, warm it to a liquid before measuring. In a small bowl, add the syrup, oil/applesauce, milk, lemon juice and vanilla. Now add the wet ingredients to the dry ingredients, slowly a little bit at a time and beat on low, just until combined. Do not overmix the batter or it can make the cake tough. Pour the batter into the lined muffin pans or cake pans.
  4. Bake for 15-20 minutes for cupcakes and 25-30 minutes for cakes, or until a toothpick inserted comes out clean. Let them cool in the pans for 15 minutes, then transfer the cupcakes/cakes onto cooling racks to completely cool before icing.
  5. For the icing, add the vegan buttery sticks into a large metal bowl. Add 2 cups of vegan powdered sugar and beat until fluffy, adding more sugar until it reaches a light, fluffy consistency. Add the vanilla and almond milk. Beat until light and fluffy. For an oil-free (meaning, no added oils) buttercream, make my Funfetti Buttercream !

Notes

You can make the icing the day before an event and store in the fridge. Then just re-beat the icing to fluff up again before icing your cupcakes or let it soften to room temperature and pipe out with your favorite piping tip. I personally like to bake my cupcakes the day of an event so they are fresh and fluffy. Just store them in an airtight container on the counter.

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61 Comments

  1. You did an awesome job, looks beautiful (the bride is gorgeous), love the yellow and grey theme. The cupcakes are beautiful you have some made piping skills. The gifts with the yellow sand and candle are so creative and beautiful. So happy everyone had a great time and you managed to cater successfully despite some bumps in the road, the mark of a true professional.
    • Thank you so much!! It was so much fun. I wanted to cry about the mousse shots and cake failing...I was so SAD! But it is what it is, and everything worked out and everybody loved the cupcakes. The mint chocolate chip bars were the biggest hit. It was so much work and I'm pooped but so thrilled she was happy!
      • Well you would never know about the flubs, it looks like everything was delicious and beautiful. Big Congrats!I know you must be exhausted, and you have a baby so little rest for the weary!!
    • Thank you so much Suzanne..you're a sweetheart!
  2. Anonymous
    Absolutely awesome! You could have a second career if you wanted...;-)
    • Thank you so much!! And thank you for following my blog! Means a lot to me :)
  3. Oh my gosh you are BOTH gorgeous!! What an adorable event, and those cupcakes are AMAZING!! Great job Brandi!!
  4. Wow, you are so talented! I loved everything. The centerpieces and favors were amazing and all of your photos look gorgeous!
  5. You are a precious friend Brandi!! You are both gorgeous, stunning ladies :-) Love it all - so beautiful, cupcakes and all!!
  6. Gorgeous job Brandi. You're a natural events organizer! Love the colour theme, and those cakes look amazing (absolutely perfect piping)!
    • Thank you so much Saskia!! I do enjoy it. I love making cupcakes and decorating them...it's so fun and makes people smile!
  7. Tiffany Cockrell
    Brandi you did an outstanding job! Everything looks beautiful!!
  8. I love hosting events! If you and I got together we could make one incredible team! I always forget something or leave something out though. I guess I just run out of time. This shower looks great and I really wish I could dive into all of those desserts! I really want to give them all a try!
    • That would be awesome Holly!! :) It's hard to remember everything to do...I always have a long to do list and paper with notes and check things off as I go...otherwise I'm a mess! Thank you!
  9. Love the cupcakes - and the favors!
  10. Brandi, what a sweetheart you are! That looks like an amazing event that you hosted - the decor is gorgeous and the desserts! Lady, you have some serious baking skills, plus most of what you make is healthy! I love the combo of yellow and grey too, it's so modern, clean and sleek. Plus, can I mention how stunning both you and Kacy are? Talk about beautiful ladies!
    • Thanks so much Nancy!! Your compliments made me smile! I love baking like I love air...I can't get enough of it...I'm sure you can relate!! I wasn't always good at it and am always working on honing my skills :)
  11. This is such a lovely post Brandi. Able to make quick decision and still whip up a tray of gorgeous cupcakes is so in you. That really needs a cool mind with full talent. Everything you have created for your friend are beautiful and elegant. ....And I thought the lady in gray looks gorgeous too! :)
    • Thank you so much Danny! You're so sweet! It was so much fun, but yes a lot of work..especially with a 1 1/2 yr old baby girl! Somehow it all got done though and the bride was thrilled :)
  12. I think you've missed you calling, Brandi. This party was so well designed and your refreshments look delicious.This is one Bride who chose her Matron of Honor very well. :)
    • Thanks John! I love designing/crafting/interior design as well as painting when I'm not cooking. I want to create something always no matter what it is..thank you so much! You are so kind!
  13. Excellent post and great ideas! Thank you Brandi. All the best. Shane
    • Thank you so much Shane for featuring this post and recipe on your news article today! It means so much to me, truly! :)
  14. Wow, great job Brandi! This party looks great and I love the sound of your cupcakes. Sorry to hear about your cake and mousse mishaps but it sounds like everything still came together beautifully. :)
  15. What a fun event! Looks like you did a great job Brandi! That's a lot of work, and your cupcakes turned out beautifully! Much prettier than a sheet cake!
    • Thank you so much Somer. Sniff sniff the cake didn't work out, but I'll do one another time! :)
  16. Brandi, you are incredible! You did a wonderful job!! Loving the cupcakes!! I love the favors you designed. Exquisite and warmth! You two are beautiful!
  17. What you did is truly amazing !
  18. Wow! You are such a sweet friend--that looks like it was a lot of work, but it paid off wonderfully! I love the decorations and I'm drooling over the food. I can't believe you dropped a whole bowl of mousse on the ground! That's so awful--I think I would actually cry if I did that :( But glad you salvaged the event and looking forward to the recipe :)
    • Oh Eika...I literally almost cried. I was so sad...and defeated feeling with the mousse and sheet cake both not working out. When you have a vision in mind and it doesn't work out...you feel like poop. But, I didn't have time to feel like that for long and had to act quick so cupcakes saved the day!! Thank you girl!
  19. Congrats, Brandi ! You delivered a wondeful job! That looked like a lot of hard work though! Your friend is one lucky woman, to have you i her life! Those cupcakes look amazing & must be so tasty too! Another must make of yours! :) MMMMMMM!
    • Thank you so much Sophie! The cupcakes are truly the best I've ever had! I prefer vanilla cupcakes over chocolate when it comes to cupcakes!
  20. you are both so beautiful, and the cupcakes turned out perfectly!! It's always such a bummer when things don't turn out the way you planned but these cupcakes were a great fall-back option :)
  21. [...] you don’t have to serve them as mousse shots. This was my original intention when I hosted this shower, but that plan failed the morning of. This can easily be served in two bowls as dessert, or [...]
  22. Everything looked gorgeous...including you and your friend! What a wonderful celebration!
  23. Can I use all purpose gluten free flour? Also since I'm the only one in the house eating them, do you think I could freeze some and thaw them out in the fridge when I want to eat them...?
    • brandi.doming@yahoo.com
      Hi Kate! I haven't tried these with a gluten-free flour blend, so I can't say for sure, but I would think so. If anything, they might just be less fluffy, but since I make all my own homemade blends, I have no experience in commercial ones. Please let me know if you try it, I'd love to hear the results!
  24. [...] icing is spread over The World’s Best Vegan Vanilla Maple Cupcakes. It could also be used as a fruit dip, over blondies, brownies, oatmeal, whatever you [...]
  25. Is this coconut milk in a container? Or canned coconut milk?
    • brandi.doming@yahoo.com
      Either will work! If you use canned though, make sure to use the lite and not the fullfat and shake it well first before measuring. Let me know if you try them! Thank you!
  26. Hi! I want to make these for my son's 2nd birthday party tomorrow. I had 2 questions; why did you double line the cupcakes, was it just for decoration? And I know you mentioned how you prefer making them the day of an event, does this mean the next day they're not as fresh tasting? I want them to taste their best! Thank you so much! Guljan
    • brandi.doming@yahoo.com
      Hi Guljan! Wonderful! The only reason I double lined them was yes, for decoration, since my friend's shower was gray themed, but the gray liners don't bake well, so I added them afterwards. I only use staybright foil liners where the interior lining is the foil and they are made by Reynolds. They bake up perfectly everytime and never stick and it makes it so much easier for guests! They are still good the next day, but for birthdays and events, they are always softest and just the best tasting the day they are made, so that's what I prefer. I really am excited to hear how they go at your son's birthday party, would you come back and leave feedback? I'd love to hear, thank you so much and happy birthday to your son! I also served these for my daughter's 1 year birthday party (she's 3 now) and they were the biggest hit at the party! They taste just like traditional cupcakes....sweet, light and fluffy and nobody could detect they were vegan. Oh and no they have absolutely no coconut taste whatsoever. The light coconut milk doesn't taste like coconut at all, so nobody will know! :)
  27. One more question.... :) Do the cupcakes have a coconut-y flavour due to the coconut milk? thanks again!
  28. Hi! I was wondering if I could use coconut/almond milk blend? Also, could I use this recipe as a small 8" cake? If so, do you know what the timing and temperature would be? Thank you so much for sharing delicious alternatives for vegan foodies :)
    • brandi.doming@yahoo.com
      Hi Amanda! Yes, you can use that milk blend, no problem! If you make an 8 inch cake, then you will definitely need to half the recipe, as it makes enough for a double layer cake or 2 dozen cupcakes. I'm not sure if that would be too much batter for an 8 inch or not, but I would fill the pan no more than 3/4 full. I would bake it anywhere from 25-30 minutes or until a toothpick comes out basically clean. Let me know how it turns out please!
  29. Hi! With which other sugar I could substitute the coconut palm sugar? Brown sugar? Regular or superfine sugar? I am not vegan just I do not consume dairy due to health reasons so I can't wait to try this recipe! Regards, Jane
    • brandi.doming@yahoo.com
      Hi Jane! Yes, just use regular white sugar and that works perfect. Please let me know how they turn out!
  30. Hi could I use soy milk and regular oil instead for this recipe?
    • brandi.doming@yahoo.com
      Yes, definitely! Let me know how they turn out!
  31. Its amazing how many "vegan" recipes will tout "the BEST" when the fact is, not ALL vegan recipes are. I've been vegan many years and yes, part of that is changing your tastes, but frankly, cooking vegan is also an art. Its knowing what to use and how to use it, ESPECIALLY if you're trying to remain relatively healthy. So...trust me when I say these REALLY are THE BEST Vegan Vanilla Maple Cupcakes I've ever had. My son fixed this recipe last night and they are absolutely delicious. (I went from "we'll see how they turn out" to IMMEDIATELY posting pictures and the recipe on my facebook page! lol) Moist, light, yet packed full of flavor & the icing is downright decadent. I promise its one of the recipes you'll fix for your NON-Vegan friends and they will spend their time asking "Vegan? Really? NO dairy...? At all? Seriously?' Every Vegan has those "staple" recipes...those tried and true recipes that stay up front in your "to go to" pile...and this recipe has just been added to "my favorites." Thanks Vegan 8 for making my life easier and my job to impress Non-Vegans that much sweeter!
    • brandi.doming@yahoo.com
      This really is the best feedback ever Beth, I read it before but forgot to respond! Thank you so much for taking the time to leave such a fantastic review, so happy these were such a hit!
  32. These are delicious!! I love to bake, but also love to eat my baking... Do you think they would freeze ok? So we can eat half now and save half for a rainy day when we want something sweet?
    • brandi.doming@yahoo.com
      Thank you so much Tally! So happy you loved these! I actually have never tried freezing them. I actually never freeze my desserts, but just keep leftovers in the fridge and we got through them pretty fast, haha. I would *think* they'd be ok if they are tightly sealed, but I just don't know since I'm not one to freeze much. Sorry!

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