These vegan Vanilla Cupcakes are unbelievably delicate and moist. Made with applesauce for an easy and delicious cupcake that everyone will love and NO ONE will believe is vegan. Fail-proof and a total crowd pleaser.
This post was originally published on 4/9/2018. Last updated 6/15/2020
Who’s ready to celebrate with me? What’s the occasion, you ask. Oh, just another beautiful day in April. Spring is here. The sun is out. And I’m making vegan cupcakes for work.
Life is pretty good.
Ever since sharing my vegan chocolate cupcakes, I’ve been getting requests to make vegan vanilla cupcakes. And so, I delivered.
This is one of the most tested recipes I’ve ever shared on the blog. I worked hard to get these cupcakes just perfect before sharing them with you. And I’m so glad I did.
They are tender, moist, perfectly sweet, and so good that you will fool vegans and omnivores alike. In fact, these have been called the BEST vegan cupcakes on the internet! You do not want to miss out on these delicate bites of dairy free delight!
Recipe Video
Ingredients & Substitutions
These easy, fool-proof vanilla cupcakes are made with simple, straight-forward ingredients for a fluffy and delicate cupcake that is lightly sweetened and filled with delicious vanilla flavor.
Here is everything you need.
- All-Purpose Flour – This recipe can be made with a gluten-free 1:1 flour blend.
- Powdered & Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Oil – This recipe calls for canola oil because it creates the best texture without added flavor. If you want to avoid hydrogenated oils, try avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor. If you want to eliminate the oil altogether, swap it out for the same amount of applesauce.
- Non-Dairy Milk – I recommend choosing a thick neutral flavored milk such as soy, almond, or cashew milk but any non-dairy milk will do.
- Applesauce – This is the binder of the recipe. Applesauce works the best but if you don’t have access to it, check out my guide on replacing eggs. I also recommend trying a chickpea egg (equivalent to one egg) or equal amounts of non-dairy yogurt.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
Step-by-Step Instructions
Step One – Mix the Batter
In one bowl, mix together the dry ingredients. That’s the flour, vegan sugar, baking powder, and salt.
Pro Tip: The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
In a separate bowl, combine the non-dairy milk (I use soy milk but any milk should do), oil, water, applesauce, and vanilla extract. Add the wet ingredients to the dry ingredients and mix together until you have a smooth, evenly hydrated batter.
Step Two – Bake the Cupcakes
Disclosure: This post may contain affiliate links.
With a large ice cream scoop or piping bag fill a muffin tin with batter so that each muffin mold is 3/4th the way full. Place it in the oven and bake for 20 minutes.
When the cupcakes are done, you’ll notice that it has begun to pull away from the edges slightly. At that point, you can insert a toothpick into the center. If it comes out clean, then it’s all ready to go!
Step Three – Make the Buttercream
Since buttercream is primarily made up of butter, it is important to use the highest quality vegan butter you can find. I recommend either Earth Balance or Miyoko’s. You can also make your own vegan butter.
Pro Tip: Make sure your butter is at room temperature when you add it to the mixer. If the butter is too cold, it won’t incorporate into the powdered sugar and your buttercream will be lumpy.
In a stand-up mixer, using your paddle attachment, cream the vegan butter on high for 3 minutes, scraping down the sides as necessary. Turn mixer to low and slowly add powdered sugar. Once the powdered sugar is incorporated, turn the mixer back up to high and beat for another 3-5 minutes until thick and creamy.
Turn down mixer, add non-dairy milk and vanilla extract and beat until combined.
Step Four – Decorate the Cupcakes
Once the cupcakes are ready, remove from the oven and let it cool at least 20 minutes in the cake pan before flipping it out onto a wire cooling rack.
This is very important as the structure of the cake is still firming up. If you flip it over too early, it may fall apart or stick to the pan. Let the cupcakes continue cooling on a wire cooling rack until it is completely cool.
Once the cupcakes are COMPLETELY cool, pipe buttercream onto the cupcakes. If the cupcakes aren’t cool, the buttercream will melt off.
Serving and Storing
Serving – Serve the cupcakes immediately or place them in the refrigerator until ready to serve.
Storing – Store the cupcakes for up to 3 days in an airtight container in the refrigerator. These cupcakes can also be store in the freezer for up to 2 months. When ready to serve, simply pull out and let thaw at room temperature.
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix. Overmixing allows the gluten strands to develop making the cake gummy. Mix until just combined to ensure a light, delicate crumb.
- Fill cupcake tins about 3/4″ of the way full. Any fuller than that and they will overflow.
- Do not open the oven door while the cupcakes are baking. This causes the structure to fall leaving you with a dent in the middle of your cakes. You can check for doneness after 20 minutes.
- To prevent the cupcake from sticking, use baking cups and generously spray the cups before filling them with batter.
- Bring your butter to room temperature before making the buttercream. If the butter is too cold, it won’t incorporate into the powdered sugar and your buttercream will be lumpy.
- Let the cupcakes sit for at least 20 minutes in the pan before flipping out. If you try and flip it out too early, the cake structure may not have fully set and will fall apart.
- Let the cake completely before decorating to prevent the buttercream from melting.
Frequently Asked Questions
Yes! This recipe will fill one 8 or 9″ cake pan. When making a cake, generously spray the pan with cooking oil. Place a piece of parchment paper on the bottom of the cake pan before adding the batter.
Follow these instructions and bake this vegan cake for about 45-50 minutes until a toothpick inserted in the middle comes out clean.
Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour (<<affiliate link). That is the only gluten-free flour I’ve tried for these cupcakes but I’m sure other 1:1 ratio flours would work as well.
There are a few reasons your cupcakes might have fallen. (1) You opened the oven door before the cake was set. (2) You over mixed the batter allowing too much air to get in. (3) Your baking powder was expired. (4) Your oven was set too high causing it to rise too rapidly before baking in the middle.
Yes! If you are short on time and want to make vegan cupcakes from a boxed cake mix, simply substitute each egg with 1/4 cup of applesauce. Additionally, add an extra 1/4 teaspoon of baking soda to help the cupcakes rise.
If you want to make this recipe in advance, make the cupcakes and buttercream separately. Store the cupcakes according to the instructions above. Buttercream should be stored in an airtight container in the refrigerator for up to 7 days. When ready to use, pull it out of the fridge and let it come back to room temperature. Whip it for 2-3 minutes before piping it onto the cupcakes.
More Vegan Cake Recipes
- Vegan Chocolate Cupcakes
- Gluten-free Carrot Cake
- Lemon Pound Cake
- Vegan Lemon Cake w/ Cream Cheese Frosting
- Vegan Chocolate Cake
- Flourless Chocolate Cake
Check out all my vegan cakes and cupcake recipes for more inspiration!
Vegan Vanilla Cupcakes with Vanilla Buttercream
Ingredients
Vanilla Cupcakes
- 1 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup non-dairy milk, I use almond
- 1/4 cup + 1 tbsp vegetable oil
- 1/4 cup apple sauce
- 1/4 cup water
- 2 tsp vanilla extract
Vanilla Buttercream
- 6 tbsp. vegan butter, at room temperature
- 2 1/4 cups powdered sugar
- 2 tsp. non-dairy milk
- 1 tsp vanilla extract
Instructions
To make the vanilla cupcakes
- Preheat the oven to 350º F. Line a muffin tin with 12 baking cups and spray with cooking oil. Set aside.
- In a medium bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl combine the non-dairy milk, oil, apple sauce, water, and vanilla extract. Add the wet ingredients to the dry and gently whisk together until the batter is evenly hydrated and fairly smooth.
- Scoop the batter into the prepared muffin tin so that they are 2/3rds of the way full, filling all 12 muffin molds evenly. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
To make vanilla buttercream
- In a stand-up mixer, using your paddle attachment, cream the vegan butter on high for 3 minutes, scraping down the sides as necessary. Turn mixer to low and slowly add powdered sugar with motor running, again scraping down the sides as necessary. Once the powdered sugar is incorporated, turn the mixer back up to high and beat for another 3-5 minutes until thick and creamy. Turn down mixer, add non-dairy milk and vanilla extract and beat until combined.
- Once the cupcakes are COMPLETELY cool, pipe buttercream onto the cupcakes. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Video
Notes
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix. Overmixing allows the gluten strands to develop making the cake gummy. Mix until just combined to ensure a light, delicate crumb.
- Do not open the oven door while the cupcakes are baking. This causes the structure to fall leaving you with a dent in the middle of your cakes. You can check for doneness after 20 minutes.
- Bring your butter to room temperature before making the buttercream. If the butter is too cold, it won’t incorporate into the powdered sugar and your buttercream will be lumpy.
- Let the cupcakes sit for at least 20 minutes in the pan before flipping out. If you try and flip it out too early, the cake structure may not have fully set and will fall apart.
- Let the cake completely before decorating to prevent the buttercream from melting.
- Can this recipe be made into a cake? Yes! This recipe will fill one 8 or 9″ cake pan. When making a cake, generously spray the pan with cooking oil. Place a piece of parchment paper on the bottom of the cake pan before adding the batter. Bake this vegan cake for about 45-50 minutes until a toothpick inserted in the middle comes out clean.
- Can I make this recipe gluten-free? Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. That is the only gluten-free flour I’ve tried for these cupcakes but I’m sure other 1:1 ratio flours would work as well.
- You opened the oven door before the cake was set.
- You over mixed the batter allowing too much air to get in.
- Your baking powder was expired.
- Your oven was set too high causing it to rise too rapidly before baking in the middle.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Erin Ashley says
Literally every other vegan cupcake recipe I’ve attempted tasted like straight up garbage!!! This is an amazing recipe, and it’s actually perfect!! Thank you so much ???
Lauren says
Amazing recipe, just wondered what I could use instead of applesauce?? Thanks xxx
Sarah McMinn says
I would recommend mashed bananas or another fruit puree. Otherwise, you could make 1 chickpea flour egg. Here is a guide to my complete list of egg replacers.
Andy says
I just made these but however they did not work well with coconut oil. My coconut oil was melted prior to going in the wet ingredients bowl and then it started to chunk up!! I immediately had to throw those ingredients out and start fresh with vegetable oil. But overall, they rose a lot and were fluffy.
Raisa says
Hi! I’ve made these for the second time and they are definitely my favorite cupcake recipe. I do have one question though, can you also make it one normal cake? I’m assuming yes. Do I need to alter anything? Thinking of baking a two layer vanilla cake. Perhaps with a coconut cream and raspberry filling. The texture of this cake is another level. Better than any non-vegan cupcake I’ve ever had.
Sarah McMinn says
Yes, that would work. For a double layer cake, I would double the batter.
v says
Hi
I’ve just made these and they look gorgeous ! Thank you so much for this recipe 🙂
However, my buttercream seems really soft and runny. I have kept it in the fridge to harden for a while before i cream the cupcakes. Any reason why this could have happened and what I could do to fix it in future ?
Also, would this recipe work for a double layer 8″ cake ? with the same buttercream ?
Any changes to the recipe in that case ?
Sarah McMinn says
It made have been due to the non-dairy butter you were using. Some are just much softer than others. You can add more powdered sugar next time to stiffen it up but I also recommend looking for high-quality vegan butter like Earth Balance. Yes, it would work with an 8″ layer cake. I would double the recipe if you want to make a layered cake.
Hannah says
These are AMAZING! I would definitely recommend. I am the only vegan in my family but everyone couldn’t get enough of them. Thank you for this!
Raisa says
Yesterday I decided to look for a vanilla cupcake recipe and stumbled on this one. I love it! So fluffy and just delicious! I added a raspberry to the center of each and it’s a game changer. The combination of sweet and tangy is just wow! Next time I’ll add one or two extra raspberries for even more flavor. Or perhaps a cupcake corer ans then add some (homemade) jam in the middle after it baked. But seriously, I love this recipe. Thank you so much for sharing it.
Christina W says
Wow! Just absolutely WOW!
Made these today for my girls for birthday celebrations.
Perfect density, the airy-ness was delightful, moist as a perfect cupcake should be, flavor is perfect: right amount of sweetness. EVEN MY non vegan eating husband was wowed and he’s not a sweets guy.
I think newbie vegan bakers can completely nail this one. Easy and simple.
Make sure to read all before starting!
*note* I sifted my flour; that was the only difference I did. But I followed the notes and recipe to a T.
Thank you so much for sharing your recipe!! The bday cupcakes were a hit and really made this quarantine bday one to remember!!!!
Anna says
Just made and tasted – A triumph! Thank you for sharing x
Dara and Honi West says
We made the cupcakes and the frosting but the frosting didn’t come out as shown in the video. It was not thick.We think that maybe the powdered sugar was not enough. We added 1 cup more of the powdered sugar. To be fair though, we added an extra half teaspoon of extract. Would it have affected it so much to that it is watery?
Sarah says
Seriously heavenly vanilla cupcakes! These are definitely some of the best (if not THE best) cupcakes I’ve ever had, vegan or otherwise.
I threw some fresh raspberries in with the frosting in place of the milk and now my addiction to these cupcakes has no limit.
Thank you!!
Kayla Dawn says
Just popped my cupcakes in the oven and am dying for them to be done! I tasted the batter and it’s already SO GOOD! The apple sauce I had on hand had cinnamon in it and I think it will work just fine. I also used grapeseed oil in place of the vegetable oil. I’m curious if you could bake this as a cake? Or if you would need to tweak the ingredients a bit. Thanks for the amazing recipe!
katya kanakayeva says
This recipe did not disappoint! Family couldn’t believe that that they weren’t store-bought.
I made the recipe using with soy milk. The only difference that I noticed is that they took about 30-35 minutes to prepare in my oven. I also substituted vanilla extract in the frosting for strawberry puree.
Thank you!
Breanna says
I’ve found a keeper. This is by far the best vegan cupcake recipe I’ve tried. Followed the cupcake recipe exactly as written and baked for the full 20 minutes. They turned out so moist! I did not make the frosting but plan to try the recipe for that next time.
Stacy Lewis says
The all-purpose flour didn’t work so well for us! Next time we will use cake/baking flour. I bet they will be more fluffy and perfect next time. My baking powder is a bit old, so I will ditch it and use new baking powder too. Thanks for the vegan recipe!
Stacy says
I tried using just cake flour and it was runny, so I did a batch with 1 cup cake flour and 3/4 cup all-purpose flour, I think that is the perfect mixture for me! ?
Alicia Capps says
Question- thinking about making these “wedding cake” flavor. Do you think 1 tsp almond and 1 tsp vanilla extract would work?
Lindsay says
What’s the servings size? And should they be stored in the fridge or at room temp.
I actually have made these before and they are absolutely delicious! A huge, huge hit at my daughter’s birthday party and really hard to stop eating 🙂
Sarah McMinn says
The fridge is best for storing. One cupcake is a serving size.
Momentaralee says
Awesome! We loved these. I didn’t use the recipe for the frosting as we don’t have vegan butter where I am but the cake part was perfect. Totally recommend.