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Vegan Vanilla Cupcakes

1 review
Total Time
Prep: 20 min. Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Taste Recipes Test Kitchen

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Nov. 17, 2023

We love using this simple vegan vanilla cupcake recipe as a base to layer on extra flavor. Stir in grated orange zest and chopped pecans, vegan chocolate chips and cinnamon, or your own favorite mix-ins. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

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Vegan Vanilla Cupcake Tips

How do you make vegan cupcakes?

To make vegan cupcakes, you will need to find dairy substitutes for butter and milk. For this recipe, we used dairy-free margarine in place of butter and coconut milk instead of traditional milk. From there, prepare and bake vegan cupcakes the same as traditional cupcakes. Don't miss our top 10 vegan desserts for more sweet vegan-friendly recipes.

Do vegan cupcakes need to be refrigerated?

No, vegan cupcakes do not need to be refrigerated. You can if you'd like, but you can also store them at room temperature. Both will keep for up to three days in an airtight container.
Test Kitchen Approved

Vegan Vanilla Cupcakes

1 review
Prep Time 20 min
Cook Time 15 min
Yield 2 dozen

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-3/4 cups refrigerated unsweetened coconut milk
  • 1-1/2 cups sugar
  • 1/3 cup canola oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 cup dairy-free margarine, softened
  • 3 cups confectioners' sugar
  • 2 teaspoons vanilla extract
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
  2. Fill 24 paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar and vanilla. Frost cupcakes.

Nutrition Facts

1 cupcake: 255 calories, 11g fat (2g saturated fat), 0 cholesterol, 180mg sodium, 38g carbohydrate (27g sugars, 0 fiber), 1g protein.

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