simple vegan cupcake recipe

Written ByJenny Smyth Posted on
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The Best simple vegan cupcake recipe

I’ve been experimenting with vegan recipes for a while now, and I’m excited to share one of my favorite discoveries with you: a simple vegan cupcake recipe that’s perfect for any occasion. I first tried this recipe at a friend’s birthday party, and it was a huge hit with everyone – kids and adults alike.

The combination of flavors and textures is just right, and the best part is that it’s incredibly easy to make. I’ve since made it for family gatherings, potlucks, and even as a quick dessert for our weekly dinner nights.

My kids love helping me in the kitchen, and they’re always eager to taste-test new recipes. This one’s been a particular favorite of theirs, and I’m sure it will be for yours too.

One of the things I appreciate most about this recipe is its versatility – you can customize it with different flavor combinations and toppings to suit any taste or theme. Whether you’re looking for a classic vanilla flavor or something more adventurous like lemon or chocolate, this recipe has got you covered.

Plus, it’s surprisingly healthy considering how delicious it is! The use of plant-based milk and egg replacers means we can all enjoy the treats without worrying about animal products or additives.

My family’s definitely noticed the difference in our energy levels and overall health since switching to vegan options like this one.

Simple Vegan Cupcakes

4.6 from 1568 votes

Moist and delicious vegan cupcakes perfect for any occasion. Easy to make with basic ingredients.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup water

For the Vegan Buttercream Frosting

1/2 cup vegan butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp plant-based milk

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Line a muffin tin with 12 cupcake liners.
3In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
4Make three wells in the dry ingredients and pour oil into one, vanilla extract into another, and vinegar into the last well.
5Pour water over everything.
6Mix until the batter is smooth and no lumps remain.
7The batter will be quite runny.
8Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
9Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are lightly golden.
10Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
11While the cupcakes are cooling, prepare the frosting by beating the vegan butter in a large bowl until creamy.
12Gradually add the powdered sugar, mixing well after each addition.
13Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches your desired consistency.
14Beat on high speed until light and fluffy.
15Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.
16Serve immediately or store in an airtight container at room temperature for up to 3 days.

🔧Equipment

Mixing bowl
Muffin tin
Oven
Whisk
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 150mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 2g

📝Notes

Tips: For a fun twist, add a few drops of food coloring to the frosting or mix in some vegan sprinkles.

Watch Video Of How Simple Vegan Cupcakes Works

This simple vegan cupcake recipe has become a staple in our household – we love serving it at family gatherings and special occasions because everyone loves it so much!

One of my favorite things about this recipe is how well it stores – we can keep them in an airtight container in the fridge for up to 5 days or freeze them for later use.

❓ Frequently Asked Questions About Vegan Cupcakes

Q: What kind of milk should I use in this recipe?

For this recipe, I recommend using a plant-based milk such as almond, soy, or coconut milk. You can also experiment with different types of milk to see what works best for you.

Q: Can I substitute the egg replacers with something else?

Yes, you can try substituting the egg replacers with other ingredients like flaxseed or chia seeds mixed with water. Just be sure to adjust the liquid content accordingly.

Q: How do I store these cupcakes?

You can store these cupcakes at room temperature for up to 2 days or in an airtight container in the fridge for up to 5 days.

Q: Can I freeze these cupcakes?

Yes, you can freeze these cupcakes for up to 3 months. Simply thaw them at room temperature when you’re ready to serve.

Q: What if I don’t have any lemon extract?

You can omit the lemon extract altogether if you don’t have it on hand. The cupcakes will still turn out delicious!

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