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!
VEGAN PARTY CUPCAKES
I love to create desserts for parties. In fact, I baked up these recently for my best friend for her bridal shower. As the host, I served these this past Saturday and they were a huge hit! 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:
- all-purpose flour
- white sugar
- baking soda
- baking powder
- 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
- lemon juice or apple cider vinegar
- vanilla extract
OTHER PARTY DESSERTS I SERVED
At the party, I made these Best Vegan Vanilla Cupcakes, 4 ingredient peanut butter cookies, mint chocolate chip cookie bars. Additionally, I had also planned on serving my Roasted Strawberry Mousse Shots, however that didn’t work out, as I dropped the entire bowl on the floor, lol.
Other Vegan Cakes and Cupcakes
- Best Vegan Gluten-free Vanilla Cake
- Funfetti Birthday Cake
- Vegan Gluten-free Vanilla Cupcakes Ever
- Cinnamon Caramel Bundt Cake
- Vanilla Chocolate Chip Cake
- Vegan Lemon Cake
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!
Best Vegan Vanilla Cupcakes
- 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
- 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
- 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
- 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.