These moist vegan vanilla cupcakes are light, fluffy, and irresistible. They come together with 9 simple dairy free and egg free ingredients! Perfect for birthday parties, holiday events, or any occasion.
Looking for the very best frosted vegan vanilla cupcake recipe? Look no further!
Here's how to make dairy free cupcakes with an easy homemade vegan buttercream frosting. With just the right amount of sweet, you'll never be able to tell they're vegan!
You'll also love my vegan chocolate cupcakes and vegan salted caramel cupcakes.
Vegan Vanilla Cupcakes with Oil
Baking without eggs doesn't have to be stressful! There are several egg alternatives these days but let's keep it simple and use common pantry ingredients.
Ingredient Notes
- All purpose flour: Use gluten-free, if needed!
- Baking powder
- Baking soda
- Salt
- Canned coconut milk: I like to pop mine in the fridge the night before baking.
- Sugar
- Canola oil
- Apple cider vinegar
- Vanilla extract
How to make vegan vanilla buttercream frosting
You'll need 3 ingredients to veganize this classic cupcake topping!
- Vegan butter
- Powdered sugar
- Vanilla extract
Simply beat softened non dairy butter using a stand mixer or hand mixer. Add powdered sugar and vanilla, and continue to beat until silky smooth frosting comes together!
Why You'll Love This Dairy Free Cupcake Recipe
- Requires 2 mixing bowls: Making cleanup a breeze!
- Easy eggless swaps: No eggs, no problem.
- Customizable: You can add sprinkles, turn them into vegan funfetti cupcakes, decorate with frosting anyway you'd like, or adapt the recipe to make vegan depression cake instead.
Tips to Make the Best Vegan Cupcakes
- Properly measure the flour by spooning flour into a measuring cup then scraping a knife across the top of the measuring cup to level the flour.
- Don't over-mix the ingredients or batter.
- Only fill the cupcake batter ⅔ of the way full.
- Wait until the cooked cupcakes have cooled completely before decorating with frosting.
Recipe FAQ
Use what you have on hand. Just make sure it's plain in flavor and unsweetened. I prefer coconut milk but I also can recommend oat milk, almond milk, soy milk, and flax milk.
Canola oil is the cheapest and most readily available. You can also use olive oil, refined coconut oil, avocado oil, or a different vegetable oil.
If you don't have ACV, you can use white vinegar instead.
Store at room temperature covered for a few days or covered in the fridge for up to a week.
Related Recipes
Want more delicious dairy free dessert recipes? Try these next:
- Vegan Mocha Bundt Cake
- Dairy Free & Egg Free Blueberry Muffins
- Easy No-Bake Key Lime Pie
- Vegan Sugar Cookies
- Dairy Free & Eggless Brownies
Moist Vegan Vanilla Cupcakes Recipe (With Buttercream Frosting)
Ingredients
Dry Ingredients
- 2 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 ¾ cups canned coconut milk
- 1 ½ cups sugar
- ⅓ cup canola oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
For the vegan vanilla buttercream
- 1 cup vegan butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk together coconut milk, sugar, oil, apple cider vinegar, and vanilla.
- Transfer the wet ingredients to the large bowl with dry ingredients, and stir until just combined. Pour the batter into a prepared cupcake/muffin pan.
- Bake at 350F for 15-20 minutes. Once cooked, remove from the oven and transfer to a cooling rack to cool completely.
- To make frosting, beat softened plant-based butter using a stand mixer or hand mixer. Add powdered sugar and vanilla and continue to beat until frosting comes together. Decorate and enjoy!
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