Vegan Vanilla Cupcakes with Icing

Indulge in the perfect blend of light, fluffy texture and sweet, creamy decadence with these Vegan Vanilla Cupcakes with Icing. This plant-based recipe combines pantry staples like almond milk, apple cider vinegar, and vegan butter to create moist, tender cupcakes that are completely dairy-free and egg-free. The vanilla-infused icing adds a luscious finishing touch, making these cupcakes an ideal treat for birthdays, celebrations, or any occasion. Easy to prepare in under 40 minutes, this recipe is a must-try for vegans and non-vegans alike, delivering classic vanilla flavor in every bite. Whether you're an experienced baker or a beginner, these irresistible vegan cupcakes will become a go-to dessert in your kitchen.

Nutriscore Rating: 43/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 1 cup Unsweetened almond milk (or any plant-based milk)
• 0.25 cup Vegetable oil (or melted coconut oil)
• 2 teaspoons Pure vanilla extract
• 1 teaspoon Apple cider vinegar
• 2 cups Powdered sugar
• 0.5 cup Vegan butter (softened)
• 1 teaspoon Pure vanilla extract (for icing)
• 1 tablespoon Unsweetened almond milk (for icing)

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 flour, sugar, baking powder, and salt.

Step 3

In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.

Step 4

Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over-mixing as this can affect the texture.

Step 5

Evenly divide the batter among the prepared cupcake liners, filling each about 2/3 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

Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 8

To make the icing, beat the softened vegan butter in a mixing bowl until smooth and creamy.

Step 9

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

Step 10

Mix in the vanilla extract and almond milk, beating until the icing is smooth and fluffy. Add additional almond milk (1 teaspoon at a time) if needed to achieve the desired consistency.

Step 11

Once the cupcakes are completely cooled, spread or pipe the icing onto the cupcakes.

Step 12

Serve and enjoy your Vegan Vanilla Cupcakes with Icing!

Nutrition Facts

Serving size	(1031.1g)

Amount per serving	% Daily Value*
Calories	3589.7

Total Fat 156.6g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2439.0mg	0%
Total Carbohydrate 533.7g	0%
Dietary Fiber 5.9g	0%
Total Sugars 385.6g
Protein 19.7g	0%

Vitamin D 106.3IU	0%
Calcium 505.4mg	0%
Iron 9.2mg	0%
Potassium 375.8mg	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: 38.9%

Protein: 2.2%

Carbs: 58.9%