• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • 8 Ingredient Desserts Ebook
  • SHOP
You are here: Home / Dessert / Muffins/Cupcakes / Best Vegan Vanilla Cupcakes EVER!

Best Vegan Vanilla Cupcakes EVER!

1.2Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

These are the ultimate fluffy, moist and delectable Vegan Vanilla Cupcakes with Vanilla Buttercream Frosting you’ll ever sink your teeth into! They are only 8 ingredients, oil-free and so light and tender, nobody would ever know they don’t have any eggs, butter or are dairy-free. They are topped with the most perfect Vanilla Buttercream Frosting and they will wow all your guests at birthday parties and events!

cake stand with vanilla cupcakes on top

VEGAN VANILLA CUPCAKES

I’m so thrilled to finally be sharing these Vegan Vanilla Cupcakes recipe with you! As I shared on social media, I took my original vanilla cupcakes recipe that contained oil and made them oil-free! That recipe is 6 years old and I’ve been wanting to make an oil-free version for many years and what can I say, these are even lighter and fluffier! My family loved them even more. Don’t worry, nobody will ever know there is no butter or oil in these! My husband even called them “bakery-worthy”! Prefer chocolate, check out my Vegan Chocolate Cupcakes or Vegan Gluten-free Chocolate Cupcakes, if you need gluten-free.

While the buttercream is not oil-free, the cupcakes are, and I’ve offered my oil-free buttercream frosting as well, if you prefer. You can learn all about my oil-free tips and tricks at How to Cook and Bake Without Oil.

So, what is the secret? Coconut milk! Full-fat, that is. It gave them rich moisture, incredible fluff, delectable flavor and leaves zero coconut taste at all. This is because the sweetness and vanilla completely takes over.

overhead view of vanilla cupcakes

This is obviously a more traditional vanilla cupcake recipe, as it has white flour and white sugar. I rarely write those types of recipes anymore. However, each time I post gluten-free desserts, people always ask about using “regular flour and regular sugar”, but still want to avoid oil, so I finally got you all covered as well. If you are gluten-free, then I have these best ever Vegan Gluten-free Vanilla Cupcakes on the planet. I say that with 100% confidence because they are my all-time favorite cupcake. Ever. All the reviews agree too, so if you need gluten-free, make those. I also have this Vegan Gluten-free Vanilla Cake as well if you do not want to use coconut milk!

This recipe is super simple, easy to make and straight-forward.

front view of cupcake with liner flattened out

HOW TO MAKE VEGAN VANILLA CUPCAKES

First, you will need to gather these 8 ingredients (+salt):

  • regular white all-purpose flour
  • granulated white sugar
  • baking powder
  • baking soda
  • full-fat coconut milk
  • vanilla extract
  • maple syrup
  • apple cider vinegar

Step 1: Preheat the oven to 350°F (177°C) and line a muffin pan with 12 parchment paper muffin liners.

Step 2: To a large bowl, add the flour, sugar, baking powder, baking soda and salt and use a large whisk to whisk very well.

Step 3: To a separate bowl, add all of the full-fat coconut milk from the can (all the cream and water) and whisk well so that it is smooth. The fat tends to separate from the water, so this is important before adding to the cake batter.

vegan vanilla cupcake batter in glass bowl

Step 4: To a medium bowl, add the 1 cup of coconut milk, syrup, vanilla and vinegar. Stir until smooth. Slowly pour the liquids over the dry ingredients as you whisk the mixture gently until the batter is smooth and no longer lumpy. Be careful not to over-mix. Also, be careful not to eat too much of the batter! You can taste a bit to see just how dangerously yummy it is and that there is no coconut taste.

Step 5: Divide the batter using a 1/4 measuring cup or ice cream scoop into the 12 liners. The batter will only fill about 1/2 way up, so don’t be tempted to use less liners. The cupcakes will rise a lot.

bef pics of cupcakes before and after baking in muffin pan

Step 6: Bake for 15 minutes or until the toothpick is clean. See how gorgeous they rise! Beautiful and golden. Cool completely before decorating. Decorate as desired.

3 cupcakes with buttercream on a white plate closeup front angle of vanilla cupcake

VEGAN VANILLA BUTTERCREAM FROSTING

You are welcome to use store-bought vanilla frosting or make one of my recipes. I have 3 vanilla buttercream frosting recipes and one of them is oil-free, so if you prefer that, I got you covered.

The best one is this frosting I created for my Wedding Cake and Wedding Cupcakes that I used here for these vanilla cupcakes. They have a combo of shortening and vegan butter for the best texture and white color.

  • Best Vegan Vanilla Buttercream Frosting (which I used for the cupcakes in this post)
  • All Vegan Butter Frosting (no shortening)
  • Funfetti Cake Buttercream Frosting (no oil or vegan butter, uses cashew and coconut butter)

inside fluffy shot of vanilla cupcake

OTHER VEGAN VANILLA RECIPES

  • Best Vegan Vanilla Pancakes
  • Vegan Vanilla Cake Waffles
  • Vegan Vanilla Birthday Cake Ice Cream
  • Vegan Gluten-free Vanilla Chocolate Chip Cake

*This post contains affiliate links, see my disclosure policy here.

If you make this recipe,  be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

closeup front angle of vanilla cupcake

Best Vegan Vanilla Cupcakes EVER!

Brandi Doming
The ultimate fluffy, moist and soft Vegan Vanilla Cupcakes with Vanilla Buttercream! Only 8 ingredients, oil-free, light tender and gorgeous!
5 from 30 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American, Vegan
Yields 1 dozen cupcakes

Ingredients

  • 1 1/2 cups (192g) regular all-purpose white flour
  • 1/2 cup + 1 tablespoon (108g) granulated white sugar (I used pure cane sugar)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup (240g) FULL-FAT coconut milk, room temp! (SEE DIRECTIONS & NOTE)
  • 2 tablespoons (40g) pure maple syrup
  • 1 tablespoon (15g) vanilla extract
  • 1 1/2 teaspoons apple cider vinegar

NOTE

  • I always recommend a scale for
    accuracy when baking, following my gram weights listed. You never need
    cups, just the scale and bowl.

  • I use this scale.

VEGAN BUTTERCREAM FROSTING OPTIONS

  • I used this vanilla buttercream
  • All vegan butter frosting
  • Oil-free buttecream

NOTE

  • As you can see, this doesn't have a lot of sugar, where most recipes call for 1 to 1 1/2 cups of sugar. I find that wayyy too much. These are just sweet enough to allow for frosting on top, but the cupcakes themselves have a wonderful vanilla, mild sweetness.

Instructions
 

  • Preheat the oven to 350°F (177°C) and line a muffin pan with 12 parchment paper muffin liners. These help prevent sticking.
  • To a large bowl, add the flour, sugar, baking powder, baking soda and salt and use a large whisk to whisk very well.
  • Important: To a separate bowl, scrape all of the full-fat coconut milk out of the can (all the cream and water) and whisk well so that it is a completely smooth. The fat tends to separate from the water and is often very lumpy. Therefore, it's crucial that it is mixed BEFORE adding to the cake batter, so you get the correct fat amount and the cupcakes turn out correctly. If you use too much water and not enough of the fat, you will end up with dense cupcakes.
  • To a medium bowl, add the 1 cup (240g) of coconut milk, syrup, vanilla and vinegar. Stir until smooth. Slowly pour the liquids over the dry ingredients as you whisk the mixture gently until the batter is smooth and no longer lumpy. You want it smooth but be careful about over-mixing or it can make the cupcakes chewy. The batter will be on the thicker side, not stiff, but definitely not runny, more like scoopable. So, don't be tempted to add more milk, as these cupcakes turn out beautifully moist and adding extra liquid will make them too wet/dense.
  • Divide the batter using a 1/4 measuring cup or ice cream scoop into the 12 liners. The batter will only fill about 1/2 way up, so don't be tempted to use less liners and overfill them. The cupcakes will rise A LOT, so divide into 12! Pick up the pan and jiggle it a bit side to side to allow the cupcake batter to naturally flatten out on the tops.
  • Bake for 15 minutes OR UNTIL the toothpick is clean. A few DRY crumbs are ok. They should rise fluffy, golden and perfect. 15 minutes was perfection for both of my trials. Cool completely before frosting or the frosting will melt. (a good hour or so) Decorate as desired. I used the buttercream from my Wedding Cupcakes but refer to post for other options, if desired. Cover the remaining cupcakes in a cake dome and store at room temperature.

Notes

  • COCONUT MILK: This recipe requires the full-fat coconut milk in order to work properly with the fluffy moist texture. It CANNOT be subbed. Other milks will yield a drier and very chewy texture. I highly recommend the Thai Kitchen brand. DO NOT use the Polar brand, it is all stabilizers and additives and will ruin the texture. It is so creamy and always yields great results. And do not worry, there is absolutely ZERO coconut taste in it! The rich sweetness and vanilla flavor is front and center and my family went crazy over them.
  • Recipe adapted from my Best Vegan Vanilla Cupcakes to make these oil-free.
  • Nutrition does not include frosting.

MORE VEGAN CUPCAKE RECIPES

  • Best Ever Vegan Chocolate Cupcakes
  • Vegan Gluten-free Chocolate Cupcakes
  • Gluten-free Vanilla White Cupcakes
  • Vegan Funfetti Birthday Cupcakes
  • Vanilla Chocolate Chip Cupcakes

Nutrition

Serving: 1cupcakeCalories: 128kcalCarbohydrates: 24.7gProtein: 1.9gFat: 2.2gSaturated Fat: 1.4gSodium: 138mgPotassium: 90mgFiber: 0.4gSugar: 11.6gCalcium: 32mgIron: 1mg
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword oil-free vanilla cupcakes, oil-free vegan vanilla cupcakes, vegan vanilla cupcakes

Filed Under: Dessert, Muffins/Cupcakes, Nut Free Tagged With: Birthday, buttercream frosting, Cupcakes, Vanilla

Previous Post: « Sun-dried Tomato Pesto With Smashed Potatoes
Next Post: Vegan Vanilla Buttercream Frosting »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Hannah

    April 29, 2019 at 1:51 am

    They look beautiful!! That mountain of swirled icing with the sprinkles on top… A joy to behold!

    Reply
    • brandi.doming@yahoo.com

      April 29, 2019 at 4:33 pm

      That’s so sweet, thank you so much!!

      Reply
  2. Sharon

    April 29, 2019 at 1:51 am

    Is it possible to use spelt or ww pastry flour in this recipe?

    Reply
    • brandi.doming@yahoo.com

      April 29, 2019 at 3:29 am

      Hi Sharon, I’ve tried testing vanilla cupcakes and cake using those flours in the past and was not a fan of the strong wheat earthy flavor. It takes away from the natural vanilla flavor. I reserve using pastry and spelt for spice cakes and chocolate for this reason, since they are not detectable. For best flavor purposes, the white is best. However, with that said, if you don’t mind changing the flavor and knowing that ahead of time, then pastry flour is the best sub for white flour, I do not recommend spelt. It will make them too delicate and not work well as an even sub. Also, pastry does not bake up quite as fluffy as white, so they may be just a tiny bit less fluffy.

      Reply
  3. Penny

    April 29, 2019 at 12:31 pm

    Hi. I noticed the directions mention salt, but salt is not in the ingredient list. What is the amount of salt to add?

    Reply
    • brandi.doming@yahoo.com

      April 29, 2019 at 4:31 pm

      Oops, sorry about that, added now!

      Reply
  4. Jennifer

    May 1, 2019 at 7:52 pm

    5 stars
    I made these vanilla cupcakes. I’m not a big baker as the last cake I made was out of a box (Betty Crocker), which my husband loved. I tried these, hoping for similar ravings from my husband. Oh my, yes! Moist and light. Buttercream frosting added the right amount of yum and sweet. These cupcakes are delicious…. you won’t be disappointed!

    Reply
    • brandi.doming@yahoo.com

      May 2, 2019 at 11:13 pm

      Yay! So happy you loved these Jennifer, thank you for making them!

      Reply
  5. Maria Vergara

    May 2, 2019 at 9:05 pm

    5 stars
    Best vanilla cupcakes ever! So delicious and vegan (which is the best part) I will make this recipe all the time, is so easy to make and bakes in just 15 minutes. Thank you Brandi for this master piece 😊

    Reply
    • brandi.doming@yahoo.com

      May 6, 2019 at 5:25 am

      Thank you so much Maria for making them and the lovely review!!

      Reply
  6. Terri Sacco

    May 7, 2019 at 11:34 am

    Hi Brandi!

    I have a question about cupcakes but first I want to share with you that the Garlic Chive Dinner Muffins have been a staple item for my husband for the last three years. They are as common as a loaf of bread in our house! I shared the recipe and your website with my daughter in law and she makes them quite frequently as well. That brings me back to cupcakes: I need to make approximately 48 cupcakes for my granddaughters first birthday. We want something that guests who are accustom to the Standard American Diet (SAD) will enjoy. I think these Vegan Vanilla will work but I can’t make them the day of. The party is scheduled for 2 pm after church. What would you suggest? Also, I know the Buttercream Frosting you used for the wedding cake is what I need because it needs to set well after piping and not melt. The frosting can be made in advance and stored in the fridge, correct? Is it possible to use food coloring in the frosting without changing the texture? I don’t want it to slide of the cupcakes! Any suggestions would be greatly appreciated!

    Reply
    • brandi.doming@yahoo.com

      May 7, 2019 at 10:38 pm

      Hi Terri, oh that is just fabulous to hear how much you all love the Garlic Chive muffins!! We are obsessed with them here, too. Yes, these totally will be a hit with non-vegans. They taste exactly like traditional ones! Just make sure you are following the recipe exactly and weighing your ingredients so they turn out exactly as in the photos! And making them the day before is totally fine! They stay moist. Just make them as is, with the frosting, etc. and cover them with a cake dome so they are completely sealed from the air and stay moist. Do not put them in the fridge. Yes, you can make the frosting anytime in advance. Just store in the fridge and remove 1-2 hours from the fridge before you are ready to pipe, so that it is soft and pipe-able, as it’ll get hard in the fridge.

      Reply
      • Terri

        May 8, 2019 at 12:04 pm

        Thank you Brandi!

        Reply
  7. Stephanie

    May 8, 2019 at 6:14 am

    5 stars
    So I was skeptical that these were going to be as good as Brandi’s vanilla cupcakes made with oil. But I was WRONG!!!! These were amazing. So so good. Perfect crumb structure and texture. And they don’t taste like coconut at all, which I love but I don’t want my vanilla cupcakes to taste like coconut. Home run, Brandi!! Thanks so much.

    Reply
    • brandi.doming@yahoo.com

      May 21, 2019 at 10:03 pm

      So very happy you loved these so much Stephanie!! I actually love these more than my original oil version since these are lighter and fluffier!

      Reply
  8. Christine Callahan

    May 15, 2019 at 10:13 pm

    5 stars
    Perfect! I have been trying to find a good vegan treat and this is it!!! Yum! My son loved them, my daughter liked them, but would have LOVED them if they were chocolate! Can this recipe be tweaked for a chocolate cupcake?

    Reply
    • brandi.doming@yahoo.com

      May 21, 2019 at 10:03 pm

      Wonderful, really glad you all enjoyed these Christine! I’m working on a chocolate version, stay tuned!

      Reply
  9. Maradi

    May 25, 2019 at 1:28 am

    My cupcakes came out chewy! I did double the ingredients. Am I doing something wrong? Should they bake longer than 15 mins?

    Reply
    • brandi.doming@yahoo.com

      May 25, 2019 at 1:43 am

      No, they should not be chewy at all. They should be light and fluffy. If they turned out chewy, that can come from over-mixing the batter, not weighing the ingredients or not baking them long enough. Due to oven variances, that’s why I’ve noted 15 minutes or until a toothpick is clean. Did you check for a clean toothpick? Also, doubling the ingredients, you will create a much larger batter, so you especially want to be careful about over-mixing (it is best to just make the recipe as written twice, as opposed to doubling the batter) and weighing, as measuring with cups can really throw off the exact amounts.

      Reply
  10. Gina

    May 26, 2019 at 12:23 am

    I want to bake these for Memorial Day! Can I use coconut sugar or date sugar in place of cane sugar?
    Thank you!

    Reply
    • brandi.doming@yahoo.com

      May 26, 2019 at 3:48 am

      Hi Gina, I really wouldn’t recommend it. Coconut sugar has a very strong flavor, almost caramel/toffee like and it will completely overpower the flavor in these, they do not taste like vanilla when using coconut sugar. I’ve tried before. I reserve coconut sugar for recipes that are chocolate or spice or caramel flavored for this purpose. Not to mention, it really makes them dark. It’s best to use white here. If you don’t want to use white sugar, you can make these funfetti ones instead that use syrup, but the flours are different. https://thevegan8.com/vegan-gluten-free-funfetti-birthday-cake/

      Reply
  11. SUMMER NEVILLE

    June 3, 2019 at 10:34 pm

    Do you think I could make and ice these the night before? Or might they be too dry?

    Reply
    • brandi.doming@yahoo.com

      June 5, 2019 at 8:26 pm

      Hi Summer, yes, these stay moist for the next day! Just seal them well at room temperature.

      Reply
  12. Julie Graham

    June 8, 2019 at 2:07 am

    5 stars
    I used this batter to make a pineapple upside down cake and it was amazing. This cake has a great texture and flavor. I will also use it for strawberry shortcake, it tasted like it would be perfect for that!

    Reply
    • brandi.doming@yahoo.com

      June 19, 2019 at 8:16 pm

      Oh that sounds seriously amazing, so glad you loved the recipe Julie!

      Reply
  13. Kaila Lemos

    June 19, 2019 at 4:29 pm

    5 stars
    I made these for my daughters birthday and I have to say, these are the best vegan vanilla cupcakes I have made since going vegan! So moist and fluffy! The wedding cake buttercream is the perfect frosting for any occasion. In fact, it’s now my go to frosting from this point forward. Thank you for the superb recipe!

    Reply
    • brandi.doming@yahoo.com

      June 19, 2019 at 8:14 pm

      Oh wow Kaila, that is so very wonderful to hear! So happy these are the best you’ve made and that the icing is your go-to now, yay! Thanks for the wonderful review!

      Reply
  14. joanna

    July 23, 2019 at 4:11 am

    5 stars
    I just made these for my sons birthday. He can’t have dairy and I’ve been searching for a delicious, easy cupcake recipe. So glad I found this one! They were a hit with kids and adults.

    Reply
    • brandi.doming@yahoo.com

      July 23, 2019 at 5:47 am

      Wonderful Joanna, so happy to hear that they were a hit!

      Reply
  15. Deepika

    August 11, 2019 at 3:25 pm

    Is there a substitute that I can use for ACV without compromising on the awesomeness of these cupcakes?

    Reply
    • brandi.doming@yahoo.com

      August 11, 2019 at 4:52 pm

      Yes, you can use lemon juice.

      Reply
  16. Jaime

    October 2, 2019 at 2:58 am

    So excited for these! Can gluten-free flour be used instead?

    Reply
    • brandi.doming@yahoo.com

      October 2, 2019 at 4:53 pm

      Hi Jaime, I linked to my gluten-free vanilla cupcakes in the post. Those are designed to be gluten-free and are amazing! I’d make those instead, as I’ve not ever tested this particular recipe above with gluten-free flour and it could really alter the result. Here is the gluten-free vanilla cupcakes, a reader favorite! https://thevegan8.com/vegan-gluten-free-vanilla-cupcakes/

      Reply
  17. jo

    October 3, 2019 at 3:55 pm

    HI! I LOVE these cupcakes! How do you suggest making this into a cake? What size rounds if I wanted a 2-3 layer cake?

    Reply
    • brandi.doming@yahoo.com

      October 4, 2019 at 4:41 pm

      Hi Jo! Unfortunately, I don’t suggest turning this into a cake. They are best as cupcakes. I’m so glad you love them! I’ve actually tested them as a full cake and it didn’t transfer well, wasn’t as soft and fluffy and was on the chewy side. Sometimes cupcakes or muffins work best in their smaller parts and don’t always work the same in much larger scales as cakes.
      I do, however, have my original vanilla cupcakes that do make an amazing cake! Readers make it all the time, as I have as well, for birthdays! Here is the recipe: https://thevegan8.com/best-vegan-vanilla-maple-cupcakes

      Reply
      • jo

        October 4, 2019 at 8:54 pm

        Interesting! I was going to make two 4″ layers as my daughters first birthday cake. I might still try…I don’t have grapeseed oil for the recipe you mentioned — is there a substitute?

        Reply
        • brandi.doming@yahoo.com

          October 4, 2019 at 11:34 pm

          You could use vegetable oil or canola oil, I think those would work the same!

          Reply
  18. danae vega

    October 8, 2019 at 4:51 am

    Can coconut milk be replaced by water?

    Reply
    • brandi.doming@yahoo.com

      October 8, 2019 at 6:42 am

      No, definitely not. Please see the NOTE listed on the recipe which explains why the coconut milk is so important. Without the coconut milk, you will have very dry, chewy, dense muffins. It is the source of fat and moisture.

      Reply
  19. Tracy

    November 8, 2019 at 5:02 am

    I came across this recipe. But before I made it I had a Q. Do I need to let the CoConut Milk and ACV for a while like other recipes. Or no?

    Reply
    • brandi.doming@yahoo.com

      November 8, 2019 at 6:05 am

      Hi Tracy! Nope, it’s just for flavor, not for curdling. I’ll always list in the directions what is needed, if so!

      Reply
  20. Sherri

    December 4, 2019 at 12:09 pm

    Hi-

    How long to bake for mini cupcakes?

    Reply
    • brandi.doming@yahoo.com

      December 4, 2019 at 4:58 pm

      I’m not sure, 15 minutes?? I’ve never baked these as minis so that’s my guess, just look for a clean toothpick.

      Reply
  21. Carolyn Elizabeth McEvoy

    January 13, 2020 at 11:30 am

    Looking forward to making these. The recipe calls for a cup of full-fat coconut milk. You mentioned the Thai brand, which is in a can— do I stir up the mixture?? or do I just take the white part that settles at the top???

    Reply
    • brandi.doming@yahoo.com

      January 13, 2020 at 4:03 pm

      That’s all listed in the directions. 🙂

      Reply
  22. Kinara

    March 27, 2020 at 8:31 am

    5 stars
    So, I kind of butchered these, but they turned out great anyway! Due to self-isolation in the wake of COVID-19, I didn’t have white flour or a few other ingredients on hand. Here is how I modified: I used 1 cup of Bob’s Red Mill Gluten Free 1-to-1 flour blend and 1/2 cup spelt flour. I didn’t have vanilla extract so I used homemade vanilla powder. Instead of hand-stirring the coconut milk, I poured the whole chilled can into my Vitamix and whipped it into a coconut whipped cream, then measured out a cup. To the remaining whipped cream, I added 1/2 cup Miyoko’s butter and vegan powdered sugar (non-animal-bones-filtered, unlike refined sugar) plus 2 Tbsp lemon juice and blended, adding powdered sugar until I achieved the right consistency. The cupcakes were not fluffy due to the flour subs, but they were moist and had great flavor.

    Reply
  23. Kristina

    March 30, 2020 at 11:24 pm

    I could use some pointers on your recipe. I’m an avid baker yet I’m having trouble with the recipe for some reason. The first time I made the batter I used my scale and it was incredibly thick and looked nothing like your photo. I decided I’d redo it and use my measuring cups instead, but weighed each item after measuring to see if that was the issue. In part it was; my scale shows much different weights for my items than what’s listed in the recipe. I’m not sure if my scale is off but I’ve use this scale often for baking. Even after using the measuring cups the batter still came out very thick, almost like a pudding. Am I supposed to use an entire can of coconut milk or only 1 cup? I used 1 cup per the directions and ended up adding the entire can instead due to the thick consistency. I have no doubt this is an amazing recipe! What am I doing wrong?! Lol

    Reply
    • brandi.doming@yahoo.com

      March 30, 2020 at 11:58 pm

      Hi Kristina! It’s hard to say what’s going wrong without being there, so I’m going to try guessing a couple of things to help. First, are you changing any ingredient? Second, all the amounts are correctly listed, the 1 cup of milk is accurate. I test all my recipes strictly by the exact weights given, so you only need to follow those and not need to compare to cup measurements. We will all scoop and measure differently, so that’s why the weights are best. Are you using cold coconut milk? Did you Blend the coconut milk first so it’s completely smooth and liquidy? That will make a big difference in the consistency. Cold coconut milk is very thick and will affect the batter mixing well. Also, you are using a can of milk, not just cream right? The coconut cream separates from the water in the can, so that’s why I list to mix it first before measuring. The batter is on the thicker side, it shouldn’t be stiff, but it’s not runny, for example, smooth but kind of pudding texture, so it sounds out it is right. Just use the grams listed and trust the recipe, haha. It works, I’ve made them countless times! Adding extra liquid will just make dense, gummy cupcakes. Different environments and weather can affect the batter as well, so don’t worry if it’s a bit thick, it shouldn’t be stiff, but shouldn’t be exactly runny either. Hope this helps!

      Reply
  24. Ali

    April 17, 2020 at 7:42 pm

    5 stars
    These cupcakes are the best! I messed up the recipe a little and they were still wonderful! (I mistakenly added almond extract instead of vanilla but they were still yummy and tasted a little like marzipan!😋) I read the instructions carefully and made sure I weighed my ingredients instead of using cup measures and they turned out perfectly. Definitely my go to cupcake recipe from now on. Thanks for a great recipe😊

    Reply
    • brandi.doming@yahoo.com

      April 17, 2020 at 8:48 pm

      Thank you so much Ali for taking the time to leave feedback! I’m so happy to hear how perfect these cupcakes were for you, even with the almond extract, haha! They looked beautiful on Instagram!

      Reply
  25. Margie Vail

    June 7, 2020 at 3:50 am

    5 stars
    Thank you for this recipe!! I made them tonight, as I was looking for something to go with my fresh strawberries. I used measuring cups, no scale here..They turned out delicious!! I used a little less sugar, and used 1/2 maple sugar and half coconut. Perfect for my little strawberry shortcakes! I used the extra coconut milk to pour over the strawberries and cupcake instead of whipped cream. They were a hit with my family 🙂

    Reply
    • brandi.doming@yahoo.com

      June 30, 2020 at 1:48 am

      So wonderful to hear this Margie, thank you for making them!

      Reply
  26. Matilda

    June 18, 2020 at 7:32 am

    5 stars
    I baked mine into a square cake pan because I was out of cupcake liners. I baked it for 35 mins at 350° F and it turned out perfect!!!

    Reply
    • brandi.doming@yahoo.com

      June 30, 2020 at 1:48 am

      Woohoo, lovely to hear that Matilda!

      Reply
  27. Elyse S

    July 25, 2020 at 5:16 pm

    5 stars
    Can I give this more than 5 stars??? We are in Lake Tahoe doing a short visit with family (4 kids) during the pandemic. All of us have July August birthdays, 4 of us are vegan. I wanted to make cupcakes and had bookmarked these from when I first saw them posted. They were perfect (I made them with the buttercream you used) in every way. The vegans raved, the non vegans raved, the dog that stole the cupcake raved…an absolute success. Thank you so much for taking such time and care with your recipes. I never have to pre-make a recipe of yours before I make it for company. I know if it’s from you, it’ll be tested and tweaked until it’s perfect.

    Reply
    • brandi.doming@yahoo.com

      July 27, 2020 at 8:45 am

      Yay!! Really happy to hear this Elyse and I can’t say thank you enough for you kind words, they truly truly mean so much to hear! I always love reading your reviews!

      Reply
  28. roni uzan

    August 28, 2020 at 8:37 pm

    5 stars
    Just fabulous ! thank you for this one!

    Reply
    • brandi.doming@yahoo.com

      August 28, 2020 at 8:42 pm

      So glad to hear it!

      Reply
  29. Lou

    September 23, 2020 at 11:32 pm

    Hi can this recipe be changed into a protein cupcake if so how many grams of protein powder should i put in

    Thanks

    Reply
    • brandi.doming@yahoo.com

      September 24, 2020 at 5:41 am

      Hi Lou, I would not add protein powder to these. The recipe is written with the right ratio of ingredients of dry to wet and changing the ingredient list will completely alter the result. I really can’t give advice on using protein powder in baking since I’ve never used it. I’d try to find a cupcake/muffin recipe that already calls for protein powder on google and that way you will have better results.

      Reply
  30. Ny

    January 16, 2021 at 12:14 am

    I want to make these but I hesitate with recipes that contain full fat coconut milk because I dint like the taste of full fat coconut milk and it tends to be strong. Can you taste the powerful coconut milk flavor it has, in the cupcakes?

    Reply
    • brandi.doming@yahoo.com

      January 17, 2021 at 1:50 am

      Hi! I personally do not taste the coconut milk, it’s so so mild because the vanilla takes over. But if you absolutely hate coconut, you might detect a taste of it. I just can’t say for certain. Let me know if you try them!

      Reply
  31. Samantha

    February 21, 2021 at 8:35 pm

    5 stars
    We made these 2 days ago for family and they were a huge hit! The batter is, yes, definitely delicious!! I did not make any substitutions and the time and temperature were accurate for us as well. We made them the night before and I kept them in a cool room of the house until we served them the next day. Wonderful recipe!! Thank you so much!

    Reply
    • brandi.doming@yahoo.com

      February 22, 2021 at 12:23 am

      So very happy to hear this Samantha, thank you so much!

      Reply
  32. Victoria

    March 27, 2021 at 4:06 am

    5 stars
    I changed the flour for Spelt flour (same weight as in the recipe) and used molasses instead of maple syrup. I also added some vegan chocolate chips. This recipe is amazing, it always turns out beautifully and yummy, as long as I keep the weights mentioned in the recipe.

    Reply
    • brandi.doming@yahoo.com

      March 27, 2021 at 7:16 pm

      What a fun twist! So glad you love them! That is a lot of molasses, I bet it had a strong robust flavor!

      Reply
  33. Mandy

    April 16, 2021 at 9:07 pm

    5 stars
    Willow requested vanilla cupcakes with chocolate frosting for her birthday, and I knew exactly where to look! These were a huge hit! So easy to make, and how wonderful to not have to deal with the dense, finicky texture of gluten-free anymore. I made these the night before to make sure they were fully cooled and ready to frost the next day, and I was so impressed with how well the cake held up – still super fresh, fluffy, and delicious! I did use a different frosting recipe, but plan to make these again with one of your buttercream frostings for a future birthday. Looking forward to enjoying the leftovers 🙂 Thank you for yet another wonderful recipe, my friend! xo

    Reply
    • brandi.doming@yahoo.com

      April 18, 2021 at 7:16 pm

      Yay, so so happy y’all loved these Mandy!! Thank you so much for making them!

      Reply
  34. Ginny

    April 23, 2021 at 2:19 am

    5 stars
    ive made these as cupcakes before and loved them but i was wondering if its possible to make it into a cake??

    Reply
    • brandi.doming@yahoo.com

      April 23, 2021 at 3:10 am

      So glad you loved these! I don’t recommend this recipe as a cake. But I have a vanilla cake recipe on the blog that is excellent! https://thevegan8.com/easy-vegan-vanilla-cake-7-ingredients/

      Reply
  35. Ginny

    April 24, 2021 at 12:11 am

    oh. thanks! we’ll try it out!

    Reply
  36. Dara

    May 11, 2021 at 12:37 am

    5 stars
    These are delicious!

    Reply
    • brandi.doming@yahoo.com

      May 11, 2021 at 5:07 pm

      So glad you loved them Dara!

      Reply
  37. Angie

    June 4, 2021 at 3:27 am

    5 stars
    Made these for a vegan co-worker’s birthday, and they were such a hit. Even the non-vegans loved them! The coconut milk gave them a subtle coconut flavour which I loved too.

    Reply
    • brandi.doming@yahoo.com

      June 4, 2021 at 9:12 am

      So wonderful to hear that Angie!!

      Reply
  38. Christina

    July 6, 2021 at 2:25 am

    5 stars
    Holy WOW!!! She is absolutely right…these are THE BEST cupcakes ever!! I’ve never been a fan of cupcakes because of the sort of dry muffin like consistency UNTIL NOW!!! Do yourself and your friends and family a favor and make these super easy amazing cupcakes!! We followed the recipe exactly as directed (by measuring in grams) and all ingredients and it came out perfect. We added some edible gold confetti flakes and shaved white milk chocolate on top and it looked super elegant. Thank you!!

    Reply
    • brandi.doming@yahoo.com

      July 7, 2021 at 6:24 am

      Oh my gosh, thank you so much for this amazing review!!

      Reply
  39. Heather Dembek

    September 29, 2021 at 3:35 am

    I tried to make these in a mini bundt pans and as they started to bake they looked amazing! About halfway through baking the immediately fell and flattened into virtual sinkholes of batter. Do you know why this was the case? The batter tasted great, btw, after I finished mixing it.

    Reply
    • brandi.doming@yahoo.com

      September 29, 2021 at 6:37 am

      Hi! Could be several things. Did you change an ingredient? Weigh the ingredients? Overmixing batter can also cause that. What brand of coconut milk did you use?

      Reply
  40. Karina Weribone

    October 16, 2021 at 7:28 am

    5 stars
    A non- vegan here, tried this recipe as a great inclusive option to add to our kindy bake sale and it’s AMAZING, somehow so moist and fluffy, adding your vegan butter cream icing as well and it was perfect, I’m a hardcore sweet tooth and was hesitant and the low amount of sugar but could not fault the sweetness. Will be using this regularly and can’t recommend highly enough, not just good for a vegan cupcake but this cupcake is playing in the big leagues. Thanks for sharing

    Reply
  41. Janieve

    December 20, 2021 at 5:27 am

    Hello Bandi! Love this recipe. I have a question, though. Can you use stevia instead of sugar? Been looking for a recipe that does not call for sugar and butter/oil. 🙂 also, can I use honey instead of maple syrup? thank you!!

    Reply
    • brandi.doming@yahoo.com

      December 20, 2021 at 6:36 am

      Thank you Janieve! Unfortunately, using sugar is scientific to how the texture turns out, so omitting it all would definitely affect the result. You could try a sugar-free blend maybe in the same amount, but just using stevia and omitting the sugar I don’t think would turn out well.

      Reply
      • Janieve

        December 23, 2021 at 3:41 pm

        Oh I see. I will be doing this tmrw for Christmas eve and I am excited! But, full fat coconut milk is not available here in the province. 🙁 is it ok if I use diluter coconut cream instead?

        Reply
        • brandi.doming@yahoo.com

          December 25, 2021 at 11:21 am

          Sorry if I’m seeing this too late! I’m really not sure that would work! The texture can really be affected but you can try

          Reply
  42. Jamie

    February 6, 2022 at 4:43 am

    5 stars
    I’ve used this before as cupcakes and loved them so I wanted to try it as a cake for my daughters birthday. It was just as amazing after a couple more minutes baking! Super easy to make and so delicious!! Even our non vegan family members went back for seconds (or thirds)

    Reply
    • brandi.doming@yahoo.com

      February 27, 2022 at 1:45 am

      That is so awesome, thank you for sharing Jamie!

      Reply
  43. Claire

    February 24, 2022 at 1:01 pm

    5 stars
    This recipe is amazing! Everyone commented on how moist and fluffy they were.
    10/10

    Reply
    • brandi.doming@yahoo.com

      February 25, 2022 at 10:34 am

      That is so amazing to hear, thank you Claire!

      Reply
  44. Remy

    February 27, 2022 at 1:31 am

    5 stars
    These are quite literally the best vegan vanilla cupcakes ever! Maybe the best vegan cupcake I’ve ever had, as far as taste and texture go! Who would have thought canned coconut milk was the secret… So glad I found this recipe; I make it all the time for my family and friends.

    Reply
    • brandi.doming@yahoo.com

      February 27, 2022 at 1:44 am

      Woohoo, love this review, thank you Remy!

      Reply
  45. Claire

    June 4, 2022 at 7:07 pm

    Can I adapt this recipe for a cake instead of cupcakes ?

    Reply
    • brandi.doming@yahoo.com

      June 7, 2022 at 6:03 am

      Hi Claire, I have tried this recipe as a cake and was not a fan of the texture, a bit too gummy. Sometimes cupcakes don’t convert well to cakes because more structure is needed and it’s much larger. But I have this other recipe that is a delicious vanilla sheetcake! https://thevegan8.com/easy-vegan-vanilla-cake-7-ingredients

      Reply

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Creamy BBQ Chickpeas and Lentils
  • Best Vegan Carrot Cake (Oil-free!)
  • Vegan Snickerdoodle Cookie Protein Bites
  • Vegan Chocolate Protein Pancakes
  • The Best Smoky Tofu
  • Easy Vegan Nutella (5 Minutes!)
  • Homemade Vegan Ramen Seasoning (Bonus Soup Recipe)
  • The Best Vegan Pancakes EVER
  • Vegan Jackfruit Pinto Bean Chili
  • Vegan Thanksgiving Recipes (Gluten-free Options!)

Copyright The Vegan 8 © 2022 · Privacy Policy

  • 1.2K