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!
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.
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.
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.
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.
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.
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)
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!
Best Vegan Vanilla Cupcakes EVER!
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
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.
They look beautiful!! That mountain of swirled icing with the sprinkles on top… A joy to behold!
That’s so sweet, thank you so much!!
Is it possible to use spelt or ww pastry flour in this recipe?
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.
Hi. I noticed the directions mention salt, but salt is not in the ingredient list. What is the amount of salt to add?
Oops, sorry about that, added now!
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!
Yay! So happy you loved these Jennifer, thank you for making them!
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 😊
Thank you so much Maria for making them and the lovely review!!
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!
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.
Thank you Brandi!
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.
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!
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?
Wonderful, really glad you all enjoyed these Christine! I’m working on a chocolate version, stay tuned!
My cupcakes came out chewy! I did double the ingredients. Am I doing something wrong? Should they bake longer than 15 mins?
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.
I want to bake these for Memorial Day! Can I use coconut sugar or date sugar in place of cane sugar?
Thank you!
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/
Do you think I could make and ice these the night before? Or might they be too dry?
Hi Summer, yes, these stay moist for the next day! Just seal them well at room temperature.
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!
Oh that sounds seriously amazing, so glad you loved the recipe Julie!
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!
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!
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.
Wonderful Joanna, so happy to hear that they were a hit!
Is there a substitute that I can use for ACV without compromising on the awesomeness of these cupcakes?
Yes, you can use lemon juice.
So excited for these! Can gluten-free flour be used instead?
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/
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?
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
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?
You could use vegetable oil or canola oil, I think those would work the same!
Can coconut milk be replaced by water?
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.
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?
Hi Tracy! Nope, it’s just for flavor, not for curdling. I’ll always list in the directions what is needed, if so!
Hi-
How long to bake for mini cupcakes?
I’m not sure, 15 minutes?? I’ve never baked these as minis so that’s my guess, just look for a clean toothpick.
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???
That’s all listed in the directions. 🙂
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.
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
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!
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😊
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!
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 🙂
So wonderful to hear this Margie, thank you for making them!
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!!!
Woohoo, lovely to hear that Matilda!
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.
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!
Just fabulous ! thank you for this one!
So glad to hear it!
Hi can this recipe be changed into a protein cupcake if so how many grams of protein powder should i put in
Thanks
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.