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vegan vanilla cupcakes on a plate.

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



  • 1 ¾ cups cake flour (sub all-purpose)
  • 1.5 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon sea salt
  • ¾ cup soy milk or preferred milk
  • 2 teaspoons apple cider vinegar (sub fresh lemon)
  • cup canola oil or any neutral-flavored oil (avocado, sunflower, etc.)
  • ¼ cup applesauce , 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.
  • In a medium mixing bowl, whisk the soy milk and apple cider vinegar together. Set aside about 5-7 minutes to create vegan buttermilk (it will thicken and curdle slightly).
  • Now add the oil, applesauce, vanilla extract, and sugar to the buttermilk. Whisk to combine well.
  • In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk to combine well.
  • Now add the wet ingredients into the large bowl of dry ingredients. Whisk gently until just combined. 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 ½ 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.
  • 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.


  • 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 vinegar 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.
  • If your oven runs too hot/cool, it can yield different results. I highly recommend an oven thermometer to ensure the temp is accurate.
  • Make sure your baking powder and baking soda are 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.
  • Yields 12-14 cupcakes.
  • Nutritional info doesn't include frosting. This will vary depending on which one you choose. The information will be on that recipe card. 


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