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    Home » Recipes » Recipes

    Dairy-Free Vanilla Cupcakes (Vegan)

    Published: Mar 14, 2022 by Bree - 1 Comment - This post may contain affiliate links

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    This article may contain affiliate links. please check out my policy!

    Looking for an easy dessert to make for Mother's Day, or any holiday, party, or gathering? These easy vanilla cupcakes are going to be your go-to.

    full view of basic cupcakes topped with frosting on wood surface.

    Mother's Day just screams cupcakes! Seriously, they are my go-to dessert when I'm finished eating an amazing dinner.

    They're easily held which makes it perfect when you're on-the-go and need to mingle with family or friends. Especially with little ones. These are easier for their tiny hands to hold!

    This recipe also makes use of my perfect vegan buttercream frosting!

    Jump to:
    • 🥘Ingredients
    • 🧾Ingredient Notes
    • 🔪Instructions
    • 👩🏻‍🍳Expert Tips
    • 📖Variations
    • 🍱Storage
    • ❓Frequently Asked Questions
    • 📖 Recipe

    🥘Ingredients

    top down view of ingredients for vegan cupcakes.

    🧾Ingredient Notes

    If you need to use Gluten-free flour, make sure to use an all purpose kind! Things such as plain almond or coconut flour will leave you with unrisen cupcakes!

    You can swap the lemon juice for vinegar if needed.

    Any plant-based milk is fine. I prefer to use oat.

    1 teaspoon of baking soda can be replaced by 2 teaspoons of baking powder or the other way around.

    See recipe card for exact measurements.

    🔪Instructions

    step one in making cupcakes with all ingredients in bowl.
    cupcake batter mixed together.

    Start off by adding lemon juice to the plant-based milk and setting aside for 5-10 minutes. This will be your buttermilk.

    In a large bowl, sift flour and baking powder, once sifted, add sugar and salt and whisk until well mixed. Next, add in your liquid ingredients, oil, vanilla and buttermilk mixture.

    Stir everything together until you end up with a smooth batter.

    cupcake batter in muffin tin inside of cupcake paper.
    freshly baked cupcakes on a cooling rack.

    Once you are done mixing your batter, grab a 12 cup muffin tin and line it with cupcake liners. This is optional, you can simply oil the muffin cups if you wish to skip using cupcake liners. Depending on the liners you use, you may still need to oil them as well.

    Bake your cupcakes to desired doneness, pull them out, let them sit for at least 10 minutes and then place them on a cooling rack.

    Wait at least 2 hours to overnight to frost your cupcakes. Frosting them too soon could result in gooey, melty icing, and a mess.

    👩🏻‍🍳Expert Tips

    Try not to overmix your cupcake batter as this may cause rising and overall texture issues.

    Use cake flour for an even fluffier cupcake. And if you can find it of course.

    close up bite shot of crumb for vegan cupcakes.
    Thanks to my amazing husband for hand modeling for me!

    📖Variations

    This vegan cupcake recipe leaves it open to customization!

    • Add different flavoring like orange extract or almond extract. Cut back on the plant-based milk by a tablespoon per tablespoon swap of other flavoring liquids. Add up to 2 tablespoons of other flavorings.
    • Food coloring would be super fun for a kids birthday party! Be sure to use gel type food coloring to avoid adding too much liquid.

    🍱Storage

    These cupcakes can be stored in an air-tight container for up to 7 days. They can also be frozen without icing for up to 3 months. They can be left out over night but I would not leave them out more than 2 days.

    These vegan cupcakes are perfect for many reasons:

    • Can easily be made Gluten Free.
    • Egg free
    • Dairy free
    • Super kid-friendly and easier to hold for little hands.
    • Incredibly easy to make.
    • The best dessert to take for gatherings.

    Be Sure to Check out some other Desserts!

    • Perfect Vegan Buttercream Frosting
    • Vegan Carrot Cake Cupcakes
    • Vegan Matcha Creme Brûlée

    ❓Frequently Asked Questions

    Are vegan cupcakes healthy?

    While vegan cupcakes may not contain as much fats or saturated fast and definitely has no cholesterol, they are still considered a dessert and aren't really meant to be a health food. You can certainly make healthy vegan cupcakes, but why would you want to?

    Why are my vegan cupcakes dense?

    There could be a number of reasons for this. Did you make sure your oven was preheated before putting them in? Did you sift the flour when you added it? Is your baking powder out of date? What kind of flour did you use? Different things can cause disasters in baking.

    📖 Recipe

    four cupcakes in view topped with icing.
    Print Recipe
    5 from 2 votes

    Dairy Free Vanilla Cupcakes [Vegan]

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    Looking for an easy dessert to make for Easter, or any holiday, party, or gathering? These easy vanilla cupcakes are going to be your go-to.
    Total55 mins
    Servings - 12
    Prevent your screen from going dark

    Equipment

    • 1 large bowl
    • 1 12 cup muffin tin 6 cups work fine, too.
    • 1 scoop optional
    • 1 Whisk
    • 1 Spatula or Spoon
    • 1 wire cooling rack

    Ingredients

    • 2 cups all purpose flour - see notes for substitutions
    • 1 cup sugar
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup oil
    • 1 teaspoon vanilla
    • 1 tablespoon lemon juice
    • 1 ½ cups plant milk

    Instructions

    • Preheat oven to 350°F / 180°C.
    • In a measuring cup or small bow, add plant-based milk and lemon juice, give it a stir, and let set for 5-10 minutes to curdle into a buttermilk substitute.
      1 ½ cups plant milk,1 tablespoon lemon juice
    • In a large bowl, sift dry ingredients, then whisk until mixed.
      2 cups all purpose flour,1 teaspoon baking powder
    • Next, add in the rest of the ingredients and using a spoon or spatula, mix together until you have a smooth batter. Careful not to overmix.
      1 cup sugar,½ teaspoon salt,½ cup oil,1 teaspoon vanilla,1 tablespoon lemon juice,1 ½ cups plant milk
    • Using a scoop, fill each muffin cup ¾ of the way. Then place the cupcakes in the oven and bake for 40 minutes.

    Notes

    • For Gluten-Free be sure to use an all purpose GF flour. Do not use simple flours like almond or coconut.
    • For Oil-free simply replace the oil with any plain dairy-free yogurt, a smashed banana, applesauce, etc. Be sure to adjust sugar if needed.
    • 1 teaspoon of baking soda can be replaced by 2 teaspoons of baking powder or the other way around.
    Nutrition Facts are a rough estimate without considering extras and is a general baseline. Please make your own conscious decisions about the food you consume.
     
    This recipe belongs to Planty Of Eats
     

    Nutrition

    Serving: 1cupcake | Calories: 237kcal | Carbohydrates: 35.8g | Protein: 2.7g | Fat: 9.6g | Saturated Fat: 1.8g | Sodium: 111mg | Potassium: 67mg | Fiber: 0.8g | Sugar: 19.2g | Calcium: 65mg | Iron: 1mg
    Tried this recipe? Share it with me! I'd love to see it!Mention @plantyofeats

    Comment Policy

    Need an idea of what to share in a comment? Share any substitutions you made that worked well so that anyone else reading can gain some knowledge in case they run into issues. Comment just to say you've tried it and if you liked it, or If you did not enjoy, or had an issue. Other readers can benefit from you! You can also leave a comment just to tell me you plan on trying it, I don't mind! Be sure to also leave a rating with your comment. Every little bit helps me bring you more delicious vegan recipes! Any rude, non-constructive comments will not be accepted. Thank you.

    Check out more delicious vegan recipes!

    • Gluten Free Zucchini Fritters
    • Vegan Crockpot Potpie
    • Vegan BBQ "Pulled Pork" with Soy Curls
    • Plant-Based Sausage Crumbles

    Reader Interactions

    Comments

    1. Asher

      March 16, 2022 at 2:05 pm

      5 stars
      10/10

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