Vegan Vanilla Cupcakes

Everyone loves a classic sweet treat and these Vegan Vanilla Cupcakes fit the bill! They're tender, fluffy and simply irresistible! Make them for parties, potlucks or when you just want something sweet and simple. They are so easy to whip up and they bake in just 20 minutes!
Course Dessert
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 people
Calories 192kcal
Author Melissa Huggins



  • 1 3/4 cups all-purpose flour (see notes)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup soy milk or preferred milk
  • 1 tablespoon lemon juice , fresh-squeezed (sub apple cider vinegar)
  • 1/3 cup grapeseed oil or any neutral-flavored oil (avocado, sunflower, etc.)
  • 1/3 cup non-dairy yogurt , plain or unsweetened
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract



  • Preheat oven to 350 ° F (177 ° C). Place 12 muffin liners in a standard muffin pan, or you can lightly grease each slot. (*see note)
  • In a medium mixing bowl, whisk the soy milk, yogurt, and lemon juice together. Set aside about 5 minutes.
  • In a separate large mixing bowl, add the flour, baking soda, and salt. Whisk to combine well.
  • To the medium bowl, add the oil, vanilla extract, and sugar. Whisk to combine well.
  • Now add the wet ingredients into the large bowl of dry ingredients. Whisk gently until just combined (some small lumps are fine). Don't overwork the batter or it can cause dense and chewy cupcakes that won't rise well.
  • Pour mixture into each liner evenly about 2/3 the way full (an ice cream scoop works great for this). Don't overfill.
  • Place in the oven on the middle rack for 18-22 minutes until lightly golden. To check for doneness, lightly press the surface - It should spring back. Don't over bake or they will be dry.
  • Remove the pan from the oven and let them cool for 5-10 minutes before touching. Now gently remove the cupcakes and transfer them to a cooling rack. Let completely cool before decorating with frosting. Enjoy!


* You may have batter leftover for 1-2 more cupcakes. I usually toss the remaining because you can't let it sit for too long due to the lemon juice activating in the batter. If you want to bake the leftover, you can use a 6-slot muffin tin and bake at the same time as the larger one (on middle rack). 
* For uniform results, make sure to fill the liners evenly with batter. 
* If your oven runs too hot/cool, it can yield different results. I highly recommend an oven thermometer to ensure the temp is accurate. 
* If you can't find vegan yogurt, you can replace it with 1/3 cup full-fat coconut milk OR you can use 1/4 cup of applesauce. It does leave an apple flavor behind, but it's very subtle.
* Make sure your baking soda is not expired. Fresh baking agents are important for a successful baking experience
MEASURING FLOUR: For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. 
STORING: The best way to store them if you'll be eating them within 2-3 days is in an airtight container at room temperature. Place a paper towel on the bottom of the container and on top of the cupcakes before closing. This will absorb moisture and prevent soggy cupcakes. You can also store them in the fridge the same way for 3-5 days. 
FREEZING: You can freeze them without frosting in an airtight container or Ziploc for 2-3 months. To thaw, leave them out at room temp for 20-30 minutes. You can also wrap them in a moist paper towel and microwave them for 20-30 seconds. 
* Yields 12-14 cupcakes.
* Nutritional info doesn't include frosting. 


Serving: 1cupcake | Calories: 192kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 238mg | Sugar: 17g