closeup front angle of vanilla cupcake

Vegan Vanilla Cupcakes

The ultimate fluffy, moist and soft Vegan Vanilla Cupcakes with Vanilla Buttercream! Only 8 ingredients, oil-free, light tender and gorgeous!
Course Dessert
Cuisine American
Keyword oil-free vanilla cupcakes, oil-free vegan vanilla cupcakes, vegan vanilla cupcakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 dozen cupcakes
Author Brandi Doming


  • 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


  • 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. 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.


  • 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.


  1. Preheat the oven to 350°F (177°C) and line a muffin pan with 12 parchment paper muffin liners. These help prevent sticking.

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

  3. 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.

  4. 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.

  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 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.

  6. 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.

Recipe Notes

Recipe adapted from my Best Vegan Vanilla Cupcakes to make these oil-free.