These vanilla vegan cupcakes are so incredible and taste exactly like their non-vegan counterparts! The cake is moist and light while the frosting is fluffy and so perfectly sweet. Give these bites of goodness a try and let us know how you like them!
Baking is one of our favorite things to do. We love the science of it, making sure to get the measurements of the ingredients exact. We love the way it makes our homes smell. And, we love to see the delight of our family and friends when they’re enjoying something that we made for them with love.
HOW TO MAKE VANILLA VEGAN CUPCAKES
When we first started baking after we went vegan we thought it was going to be so difficult. Lucky for us, and for you, the same rules really translate from non-vegan to vegan baking! Plus, there are so many amazing plant-based replacements for ingredients like butter and milk it’s extremely easy to make those classic baked goods you’ve always loved!
Steps for making vanilla vegan cupcakes
- Preheat the oven to 350°F (176°C) and line a muffin pan with cupcake liners.
- In a medium bowl add the flour (1.25 cups), baking powder (1.25 tsp), baking soda (.5 tsp), and salt (.5 tsp). Whisk until blended.
- In a large mixing bowl blend the butter (1.5 sticks) and sugar (.5 cups) for two minutes.
- Next, add the egg replacer (2 egg equivalent) and mix on medium for one minute.
- Now you can add half of the flour mixture and beat on a low speed until combined. Add the almond milk (3/4 cup) and beat until combined.
- Add the remainder of the flour, the vanilla (2 tsp), and the lemon juice (2 tsp) and beat until just combined. Batter should be thin. Add more almond milk if needed.
- Fill ¾ of the cupcake liners and bake for approximately 20 minutes. Tops should be slightly golden. Test for doneness with a toothpick.
HOW DO I MAKE VEGAN BUTTERCREAM FROSTING?
We all know that signature taste of buttercream frosting. For all our lives it’s adorned cakes, cupcakes, and even sugar cookies! It’s delicious and the texture is pretty incredible. That’s why when we switched over to plant-based baking we knew we had to recreate this classic frosting with all vegan ingredients! And we did it!
The same principles apply to vegan buttercream frosting as regular buttercream frosting.
The rules for making the perfect buttercream frosting:
- Use room temperature butter – this is so key to getting the soft and fluffy texture of buttercream frosting. When you use room temperature butter, the butter is able to keep a solid consistency while allowing the sugars, soy cream, and vanilla extract to become completely incorporated with one another.
- What happens when you use cold butter: Instead of blending in with the other ingredients, you’ll get a bunch of chunks of butter throughout your frosting. Aka: people eating your cupcakes will taste blobs of pure butter when they bite into your frosting. Please don’t do this. Learn from our previous mistakes and don’t serve your guests blobby butter frosting.
- Start slow, move the speed up quickly and up to high – To get that gorgeous fluffy consistency in your buttercream you need to whip that frosting on high speed! However, don’t just throw all your ingredients into your mixer and immediately put it on high. You’ll wind up with powdered sugar everywhere! While funny, it’s definitely not fun to clean up. So, start your stand mixer on a low speed until the ingredients are somewhat combined, then turn that speed up!
These vegan vanilla cupcakes with vanilla frosting are everything you want out of a cupcake. They're moist, sweet, and perfectly decadent!
- 1 ¼ cup all-purpose flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ sticks of vegan butter melted
- ½ cup sugar
- 2 tbsp Vegan egg replacer Or 2 egg equivalent according to packaging
- 2 tsp pure vanilla extract
- ¾ cup vanilla almond milk
- 2 tsp fresh squeezed lemon juice
- 2 ½ cups vegan confectioners’ sugar
- ¾ cups vegan butter - softened
- 2 tsp pure vanilla extract
- 2 tsp soy whipping cream
Preheat the oven to 350° and line a muffin pan with cupcake liners. Pro Tip: If you're using a fun design and really want them to stand out, double up your liners!
In a medium bowl add the flour, baking powder, baking soda, and salt. Whisk these dry ingredients until blended.
In a large mixing bowl blend the butter and sugar for two minutes. The butter and sugar should look light and fluffy when you're done.
Add the egg replacer to the butter and sugar mixture and mix on medium for one minute.
To the stand-mixer, add half of the flour mixture and beat on a low speed until combined.
Now add the almond milk and beat until combined.
Add the remainder of the flour, the vanilla, and the lemon juice and beat until just combined. Batter should be thin. Add more almond milk if needed.
Fill ¾ of the cupcake liners and bake for approximately 20 minutes. Tops should be slightly golden.
Use the toothpick test! Insert a toothpick into the center cupcake and pull it out. If the toothpick comes out clean (without any wet batter) the cupcakes are done!
Beat all of the ingredients on high speed until light and fluffy.