Vegan Vanilla Cupcakes Recipe

5 from 7 votes

These scrumptious vegan vanilla cupcakes are soft as a cloud and topped with gobs of ultra-creamy vegan vanilla buttercream.

Prep Time20

Cook Time25

Total Time45

Course: Cake/Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: cupcakes

Calories: 322kcal

2 sticks vegan butter (16 tablespoons or 1 cup)
2 teaspoon pure vanilla extract
3 cups powdered sugar
2-4 tablespoons vegan cream (or nondairy milk. Cream will yield a creamier frosting)

Whisk together the flour, baking powder, baking soda, salt and cornstarch.
In another bowl whisk the vegan yogurt with the non-dairy milk, oil, sugar, pure vanilla extract and apple cider vinegar, if using.
Pour the wet ingredient mixture into the dry ingredients.
Mix with a spatula just until you have a smooth batter.
Divide the batter equally among 12 cupcake tins.
Bake in a preheated 350 degree Fahrenheit/175 degree Celsius oven for 22 minutes or until a toothpick in the center of a cupcake comes out clean. Set aside on a wire rack to cool thoroughly before frosting.

Place the vegan butter sticks, vanilla and a cup of powdered sugar in a bowl.
Beat with an electric beater until all the sugar has incorporated and the buttercream is fluffy. Continue adding sugar, half a cup at a time, and beating it in for a few seconds each time until incorporated. Scrape the sides and bottom of the bowl with a spatula frequently.
Once you've added all the sugar, mix in the vegan cream or milk. Beat once more until very smooth and creamy.
Use a wooden ladle to mix the buttercream and get any air bubbles out.
Frost the cupcakes and serve!