Vegan Vanilla Cupcakes with Buttercream Frosting

Indulge in the classic flavors of these Vegan Vanilla Cupcakes with Buttercream Frosting, a plant-based twist on a timeless treat that's as delightful to make as it is to eat! Made with simple pantry staples like all-purpose flour, almond milk, and apple cider vinegar, these cupcakes are moist, fluffy, and perfectly sweet. The velvety vegan buttercream frosting, whipped to perfection with plant milk and vanilla extract, adds a luscious, creamy finish. Ready in under 40 minutes, these easy vegan cupcakes are perfect for any occasion—birthdays, celebrations, or just your next dessert craving. Garnish with sprinkles or a dusting of powdered sugar for a beautiful finishing touch. Tested for flavor and texture, this recipe promises deliciousness in every bite, all while being completely dairy-free and egg-free!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Granulated sugar
• 1.5 teaspoons Baking powder
• 0.25 teaspoon Salt
• 1 cup Unsweetened almond milk (or plant milk of choice)
• 0.5 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 1 teaspoon Apple cider vinegar
• 0.5 cup Vegan butter (softened)
• 2.5 cups Powdered sugar
• 2 tablespoons Plant milk (for frosting)
• 1 teaspoon Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Let the mixture sit for 2-3 minutes to activate the vinegar.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 5

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 8

While the cupcakes are cooling, prepare the vegan buttercream frosting. In a large bowl, beat the softened vegan butter with an electric mixer until creamy and smooth.

Step 9

Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition.

Step 10

Add the plant milk and vanilla extract to the frosting mixture and beat on high speed until light, fluffy, and spreadable.

Step 11

Once the cupcakes are completely cool, use a piping bag or spatula to generously frost the cupcakes.

Step 12

Optional: Decorate with sprinkles or a dusting of powdered sugar.

Step 13

Serve and enjoy your delicious vegan vanilla cupcakes with buttercream frosting!

Nutrition Facts

Serving size	(1206.3g)

Amount per serving	% Daily Value*
Calories	4406.9

Total Fat 202.1g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 67.2g
Cholesterol 0mg	0%
Sodium 2217.1mg	0%
Total Carbohydrate 643.5g	0%
Dietary Fiber 5.9g	0%
Total Sugars 496.1g
Protein 19.7g	0%

Vitamin D 112.5IU	0%
Calcium 516.5mg	0%
Iron 9.3mg	0%
Potassium 405.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 1.8%

Carbs: 57.6%