While I generally consider myself to be a well-established member of team chocolate, every once in a while I crave vanilla. Here’s the thing though: my vanilla desserts need to be really tasty. So many sweets flavored with just a touch of vanilla and have the nerve to go around calling themselves vanilla-flavored. Sugar flavored is not the same thing as vanilla flavored! These vegan vanilla cupcakes, my friends, are the real deal when it comes to vanilla treats. They’re bursting with flavor. Totally satisfied my vanilla cravings! Serve these cupcakes at birthday parties, special gatherings, or just whip up a batch for yourself when you’re craving something sweet. They’re pretty versatile and can be served up plain, topped with powdered sugar, sprinkles, or your choice of vegan frosting, so they work for all occasions!
Ingredient Notes
Let’s talk about what you’ll need to make the most amazing vegan vanilla cupcakes. Seven ingredients are all that’s required! All-purpose flour. Trusty old wheat flour is my go-to for all of my cupcake recipes. I haven’t tested the recipe with any other varieties, so try them at your own risk. Sugar. We’re using white sugar here. Make sure it’s organic to keep the cupcakes vegan. Baking powder. Not to be confused with baking soda. This is our leavening agent, to get those cakes light and fluffy. Salt. This is essential to achieving maximum vanilla flavor, so don’t skimp on it! Non-dairy milk. Soy milk, almond milk, rice milk , or whatever your favorite non-dairy milk happens to be is fine! The only variety I recommend avoiding is canned coconut milk. Otherwise, just be sure to use something unflavored and unsweetened. Oil. This adds moisture to our cupcakes. Without it they’d be super dry. The recipe calls for canola oil, but just about any neutral baking oil would work fine. You can use corn oil, vegetable oil, or coconut oil with no problems. Vanilla extract. Obviously we need something for vanilla flavor! Use good quality pure vanilla extract, and not the imitation stuff, which is much lower quality and may not even be vegan.
How They’re Made
Mix the Batter
Start by making up the batter. You’ll need to mix your dry and wet ingredients separately to start with.Your dry ingredients (flour, sugar, baking powder, and salt) will need to be mixed in a large mixing bowl. Stir everything together and then use a spoon to form a well in the center.Your liquid ingredients (milk, oil, and vanilla) can be mixed in a small bowl or large liquid measuring cup. The oil and milk will start to separate — don’t worry too much about it!Now pour the wet mixture into the dry ingredients and beat everything together with an electric mixer (feel free to use a hand-held or stand mixer) for about a minute — just until the batter is fully mixed. Make sure to scrape down the sides of the bowl to get all of the ingredients incorporated into the batter.
Bake the Cupcakes
Line a muffin tin with papers and spoon the batter into the cavities. You’ll want each one to be about two-thirds full. If you find that you have more batter than you need, save the extra for a second small batch.
Pop the tin into the oven and bake your cupcakes. They should take about 25 to 28 minutes. To test the cupcakes for doneness, gently press your finger into the top of one, then remove it — the indentation should spring back.
Top the Cupcakes
You can go super simple and serve your cupcakes plain or with a sprinkle of powdered sugar, but let’s face it, frosting is the bomb! I love these with my vegan buttercream frosting. They’d also be wonderful with my vegan chocolate buttercream frosting.
Leftovers & Storage
Vegan vanilla cupcakes (frosted or unfrosted) will keep in a sealed container at room temperature for 3 to 4 days, or in the freezer for about 3 months.
More Vegan Cupcakes
Vegan Chocolate CupcakesVegan Pink Velvet CupcakesVegan Peanut Butter Chocolate CupcakesVegan Mulled Wine Cupcakes
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