Classic Vegan Vanilla Cupcakes with Vegan Butter Frosting Recipe
These Classic Vegan Vanilla Cupcakes are a deliciously fluffy treat made without any animal products, perfect for vegans and those seeking a dairy-free dessert. This recipe offers a gluten-free option, ensuring everyone can enjoy these moist cupcakes topped with creamy vegan vanilla frosting.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Cupcake Batter
- 1¾ cups gluten free flour
- ¾ cup + 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup non-dairy milk
- ¼ cup + 3 tbsp neutral oil
- 1 tbsp vanilla extract
Vanilla Frosting
- 1 cup vegan butter (cold, straight from the fridge)
- 3½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and perfect shape for baking.
- Mix Dry Ingredients: In a large bowl, combine the gluten free flour, granulated sugar, baking powder, and salt. Stir these dry ingredients together to evenly distribute the leavening and seasoning.
- Add Wet Ingredients: Pour in the non-dairy milk, neutral oil, and vanilla extract into the dry mix. Mix gently until just combined to keep the batter light and airy.
- Fill Cupcake Liners: Transfer the batter into a measuring cup for easier pouring and fill each cupcake liner about two-thirds full to allow room for rising.
- Bake Cupcakes: Place the muffin tin in the oven and bake at 350°F for 20-24 minutes. The ideal baking time is approximately 22.5 minutes. Check doneness with a toothpick inserted in the center, which should come out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
- Prepare Frosting: Using a hand mixer, beat the cold vegan butter until creamy. Gradually add the powdered sugar one cup at a time, mixing until smooth after each addition. Stir in the vanilla extract until fully incorporated.
- Frost Cupcakes: Once the cupcakes have cooled completely, frost them by spreading or piping the vanilla buttercream on top as desired.
- Serve and Enjoy: Serve these vegan vanilla cupcakes to delight guests or enjoy as a sweet treat anytime.
Notes
- For best results, use cold vegan butter straight from the fridge for the frosting to achieve a creamy texture.
- Filling the cupcake liners about two-thirds full prevents overflow during baking.
- You can substitute the gluten free flour for regular all-purpose flour if gluten is not a concern.
- Ensure cupcakes are completely cool before frosting to avoid melting the buttercream.
- The neutral oil can be any mild flavor like vegetable, canola, or avocado oil.
Keywords: vegan vanilla cupcakes, gluten free cupcakes, dairy free cupcakes, vegan dessert, plant based cupcakes