Easy Vegan Vanilla Cupcakes

If you're craving a sweet treat that's simple, delicious, and completely plant-based, these Easy Vegan Vanilla Cupcakes are the perfect solution.

Whether you're a seasoned vegan baker or just starting your vegan journey, this vegan recipe is straightforward and yields scrumptious results every time. Plus, with ingredients you likely already have in your pantry, you can whip up these vegan vanilla cupcakes whenever the craving strikes.

Baking without animal products can seem intimidating at first, but it's surprisingly easy once you get the hang of it. The key is finding the right substitutes that replicate the textures and flavours of traditional ingredients. This vegan vanilla cupcake recipe uses common pantry staples and is incredibly simple to put together.

Ingredients for Vegan Vanilla Cupcakes

For these delightful vegan vanilla cupcakes, you’ll need:

Plain flour
Sugar
Baking powder
Bi-carb soda
Salt
Warm water
Vanilla extract
Vegan butter
Apple cider vinegar

Tips for Perfect Vegan Vanilla Cupcakes

Use High-Quality Ingredients

The quality of your ingredients can make a big difference in the final product. Opt for high-quality vanilla extract and vegan butter to ensure the best flavour.

Don’t Overmix the Batter

Overmixing can lead to dense cupcakes. Mix just until the ingredients are combined to keep your cupcakes light and fluffy.

Fill Cupcake Liners Evenly

To ensure your cupcakes bake evenly, fill each liner about 2/3 full. This allows them to rise properly without overflowing.

Test for Doneness

Cupcakes are done when a toothpick inserted into the centre comes out clean or with just a few crumbs. Avoid overbaking, as this can dry out your cupcakes.

Vegan Chocolate Cupcakes

If you're a chocolate lover, be sure to check out my Vegan Chocolate Cupcake recipe. Just as easy and delicious as these vanilla cupcakes, they're a must-try for any chocolate enthusiast.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free?

Yes, you can! Simply substitute the plain flour with a gluten-free flour blend. Make sure the blend you choose is suitable for baking.

Can I Use Coconut Oil Instead of Vegan Butter?

Yes, melted coconut oil can be used in place of vegan butter. Keep in mind that it might slightly alter the flavour and texture of the cupcakes.

Can I Add Mix-Ins to the Batter?

Absolutely! Feel free to fold in some vegan chocolate chips, sprinkles, or fruit pieces into the batter before baking for added texture and flavour.

Decorating Your Vegan Vanilla Cupcakes

Once your cupcakes are cool, it’s time to decorate! You can top them with your favourite vegan frosting, sprinkles, or fresh fruit. Here are a few ideas:

Classic Vanilla Frosting

Whip up a simple vegan vanilla frosting by creaming together vegan butter, powdered sugar, a splash of plant-based milk, and vanilla extract. Spread or pipe it onto your cupcakes for a traditional look.

Fresh Fruit

For a fresh and light option, top your vegan cupcakes with fresh berries or a slice of fruit. Strawberries, blueberries, and raspberries all pair beautifully with vanilla.

Store bought Vegan Frosting

Thankfully, accessibility to vegan frosting at the supermarkets does make decorating your vegan vanilla cupcakes a lot easier. Be sure to have a read of my handy guide of vegan frostings available.

Storage Tips

These vegan vanilla cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days. If you’re planning to keep them longer, store them in the fridge and bring them to room temperature before serving.

These Easy Vegan Vanilla Cupcakes are a fantastic addition to your vegan baking repertoire. They’re simple to make, delicious, and perfect for any occasion. Whether you’re baking for a birthday, a special event, or just because, these vegan cupcakes are sure to impress. And don’t forget to check out my Vegan Chocolate Cupcake recipe for another delightful treat.

Happy baking, and enjoy your vegan vanilla cupcakes!

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INGREDIENTS

Vegan Vanilla Cupcake Recipe

1 & 1/4 cup plain flour
1 cup sugar
1 tsp baking powder
1/2 tsp bi-carb soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup melted vegan butter
1 tbsp apple cider vinegar

METHOD

Preheat Oven: Preheat your oven to 180°C (350°F) and line a muffin tray with cupcake liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, bi-carb soda, and salt until well combined.
Add Wet Ingredients: Add the warm water, vanilla extract, melted vegan butter, and apple cider vinegar to the dry ingredients. Mix until smooth and all ingredients are well incorporated. Be careful not to overmix.
Fill Muffin Tray: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake: Place the muffin tray in the preheated oven and bake for about 23-25 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
Cool: Allow the cupcakes to cool in the muffin tray for a few minutes before transferring them to a wire rack to cool completely. Once cooled feel free to decorate with your favourite vegan icing.