Best Vegan Vanilla Cupcakes Recipe (Light & Fluffy)

Best Vegan Vanilla Cupcakes Recipe (Light & Fluffy)

These vegan vanilla cupcakes are tender, moist, and incredibly fluffy—completely egg-free and dairy-free! Sweetened with classic vanilla flavor and finished with your favorite plant-based frosting, they’re perfect for birthdays or any celebration.

Ingredients

• 1 1/2 cups (355ml) unsweetened soy or almond milk
• 1 tsp apple cider vinegar
• 2 3/4 cups (343g) cake flour* (or all-purpose)
• 1 1/2 cups (300g) sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 1/2 cup (120ml) melted vegan butter or neutral oil
• 1 tbsp pure vanilla extract
• *To make your own cake flour: replace 2 tbsp of each cup with cornstarch

Directions

1. Preheat oven to 350°F (175°C). Line 12-cup muffin tin with liners.
2. In a measuring cup, whisk non-dairy milk and vinegar; set aside to curdle (forms vegan “buttermilk”).
3. In a large bowl, sift flour, sugar, baking powder, and salt.
4. Pour buttermilk mixture, melted vegan butter/oil, and vanilla into the dry mix.
5. Whisk until smooth but don’t overmix.
6. Divide batter evenly among liners, filling each about 2/3 full.
7. Bake 18–20 minutes, or until a toothpick in the center comes out clean.