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!
These really are Best Vegan Vanilla Cupcakes because I really like flavor. Most vegan vanilla cupcakes or cakes rely on white sugar alone. However, my recipe is different as it is infused with maple syrup also. This creates a delicious depth of flavor that just tastes better than all the others. Furthermore, the texture is perfection. They are light, moist, fluffy and sweet. They are dangerously delicious. In other words, you really need to try them!
CUPCAKES PERFECT FOR A PARTY
I love to create desserts for parties. In fact, I baked up these recently for my best friend. 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 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!
HOW TO MAKE EASY VEGAN VANILLA CUPCAKES
First, you need the following ingredients:
pure maple syrup
grapeseed oil (for a low-fat version, you can use half applesauce (6 Tbsp) and half oil (6 Tbsp)
canned "lite" coconut milk, helps make them fluffy
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 so delicious. Great for a special occasion, event or birthday!
Yields 24 cupcakes
Best Vegan Vanilla Cupcakes
The Best Vegan Vanilla Cupcakes as rated by readers!! Vegan, dairy-free, made with all-purpose flour and maple syrup, nobody would know these are vegan!
15 minPrep Time
20 minCook Time
35 minTotal Time
5 based on 3 review(s)
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 (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 vanilla extract
For the Icing
two 4 oz vegan buttery sticks, room temperature (1 cup total) Do not sub with the tubs of spreads, as they contain too much liquid
2 1/2 cups (380g) vegan powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons almond milk or desired milk, if needed
Update: This recipe has been updated with a lower fat option and less sweetener and it is still perfect!
Preheat oven to 350°F (177°C). 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.
Sift all the dry ingredients in a large bowl through a mesh strainer and whisk well.
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.
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.
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 !
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.
Brandi is a devoted Mommy and wife who is passionate about cooking and baking delicious vegan dishes. She believes healthy food can be simple, quick and taste incredible. She gets creative in the kitchen to make recipes that will fool anybody that they aren't missing traditional non-vegan ingredients. Be sure to follow this blog for all recipes and updates.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!