These ultimate vegan cupcakes are moist, fluffy, and completely dairy‑free, giving you the perfect plant-based treat that has everyone asking for seconds. If you love vegan desserts, you’ll also enjoy our crowd‑favorite absolute best vegan brownies or our seasonal twist on the classic dairy‑free raspberry almond cake. Curious about the perks of a vegan diet? This Healthline article outlines key benefits like heart health, reduced diabetes risk, and weight management.
Ingredients (Makes 12 cupcakes)
For the cupcakes:
- 1 1/2 cups (190g) all-purpose flour (or gluten-free blend)
- 3/4 cup (150g) sugar (white, brown, or coconut sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120ml) plant-based milk (almond, soy, or oat)
- 1/3 cup (80ml) melted coconut oil (or vegetable oil)
- 1 tbsp apple cider vinegar (helps with fluffiness!)
- 1 tsp vanilla extract
For the vegan buttercream frosting:
- 1/2 cup (115g) vegan butter (softened)
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp plant-based milk (adjust for consistency)
Instructions
1️⃣ Preheat oven to 175°C (350°F) and line a cupcake tray with 12 liners.
2️⃣ Mix the wet ingredients: In a bowl, whisk together plant milk, apple cider vinegar, melted oil, and vanilla. Let sit for 5 minutes (this helps create a fluffier texture!).
3️⃣ Mix the dry ingredients: In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4️⃣ Combine: Gradually add the wet ingredients into the dry, stirring until just combined (don’t overmix!).
5️⃣ Fill & Bake: Divide the batter evenly between the cupcake liners (about 3/4 full). Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
6️⃣ Make the frosting: Beat the vegan butter until fluffy, then gradually add powdered sugar, vanilla, and plant milk. Mix until smooth and creamy.
7️⃣ Decorate: Pipe or spread the frosting onto the cooled cupcakes, and top with sprinkles, fresh fruit, or anything you love!
✨ Pro Tips:
✔️ Want chocolate cupcakes? Add 1/3 cup cocoa powder to the dry ingredients and increase plant milk to 3/4 cup.
✔️ Make them extra fancy by filling them with jam, peanut butter, or chocolate ganache before frosting!
✔️ Storage: Keep in an airtight container for up to 3 days, or freeze for longer freshness.
These cupcakes are fluffy, flavorful, and seriously irresistible! 🧁💖
