easy vegan cupcake recipe

Written ByJenny Smyth Posted on
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The Best easy vegan cupcake recipe

I’ve been making this easy vegan cupcake recipe for my family for years, and it’s always a hit. The best part is that it’s incredibly simple to make, even my kids can help with the mixing. The recipe originated from a friend who is a talented baker, and I’ve tweaked it to make it even more delicious.

The combination of the moist cake and creamy frosting is absolute perfection. When I’m looking for a dessert to serve at a family gathering or just need a quick treat after dinner, this recipe is always my go-to. Not only is it easy to make, but it’s also packed with nutrients like vitamin E from the applesauce and omega-3s from the flaxseed.

Plus, the kids love helping me decorate the cupcakes with colorful sprinkles and frosting designs. As a busy mom, I appreciate how quickly these cupcakes come together – in just 30 minutes! I can have a dozen cupcakes ready to go in no time, which is perfect for those impromptu playdates or last-minute potlucks.

My family loves when I make these cupcakes for special occasions like birthdays and holidays, but we also enjoy them as an everyday treat. And let’s be real, who doesn’t love a good excuse to indulge in some chocolate? The best part about this recipe is that it’s so versatile – you can customize the flavors and decorations to fit any theme or occasion.

Whether you’re celebrating a milestone birthday or just need a pick-me-up on a tough day, these cupcakes are sure to put a smile on your face.

Easy Vegan Cupcakes

4.8 from 749 votes

These light and fluffy vegan cupcakes are simple to make with pantry staples. They are perfect for birthdays, parties, or a sweet treat any day.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened almond milk
1/3 cup vegetable oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line a 12-cup muffin tin with paper liners to prevent sticking.
3In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
4In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
5Pour the wet ingredients into the dry ingredients and stir gently until just combined.
6Be careful not to overmix; a few lumps are fine.
7Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
9Remove the cupcakes from the oven and let them cool in the tin for 5 minutes.
10Then transfer them to a wire rack to cool completely before frosting.

🔧Equipment

Muffin tin
Paper liners
Mixing bowls
Whisk
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 220mg🌾Total Carbs: 28g🥦Dietary Fiber: 0g🍬Sugars: 17g🥩Protein: 2g

📝Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend. Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.

Watch Video Of How Easy Vegan Cupcakes Works

These easy vegan cupcakes are perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert after dinner.

They’re also great for storing in an airtight container at room temperature for up to 3 days or freezing them for up to 2 months.

When reheating them, simply place them in the microwave for 10-15 seconds or bake at 350°F (175°C) for 5-7 minutes until warmed through.

❓ Frequently Asked Questions About Vegan Cupcakes

What type of milk is best for this vegan cupcake recipe?

For this recipe, I prefer using unsweetened almond milk as it adds moisture and helps keep the cake light and fluffy.

Can I substitute the applesauce with another ingredient?

Yes, you can substitute the applesauce with mashed banana or pumpkin puree for added moisture and flavor.

Do I need to use flaxseed in this recipe?

While flaxseed does provide omega-3 benefits, you can omit it if you don’t have it on hand or prefer not to use it.

How do I store these cupcakes?

You can store these cupcakes in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Can I make these cupcakes gluten-free?

Yes, simply substitute the all-purpose flour with gluten-free flour blend and adjust the liquid content as needed.

Do these cupcakes need to be refrigerated?

Yes, if you plan to consume them within 24 hours, store them in an airtight container in the refrigerator at 40°F (4°C) or below.

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