Author: Light, fluffy, and piled high with the dreamiest vegan buttercream, these Easy Vegan Vanilla Cupcakes are made for birthdays, bake sales, and "just because" cravings. No eggs or dairy needed, and no one will guess they're vegan. Classic vanilla flavor, tender crumb, simple ingredients. Win-win-win!
These Vegan Vanilla Cupcakes are pure bakery magic made right at home. They're light, fluffy, and sweetly vanilla-infused with that nostalgic, classic cupcake flavor everyone loves. A hint of almond extract adds that irresistible "birthday cake" aroma, and the swirl of vegan buttercream on top makes them feel extra special. You'll love how easy they are to make. No hard-to-find ingredients or fancy steps, just simple pantry staples and a few minutes of mixing. Plus, they're completely dairy-free and egg-free, so everyone at the table can enjoy them. Whether you're baking for birthdays, holidays, or just because, these cupcakes are guaranteed crowd-pleasers that disappear fast.
Why These Vegan Vanilla Cupcakes Will Be Your New Favorite
- No complicated egg replacers: Instead of buying an egg substitute or using a flax egg, these vegan vanilla cupcakes get their light, fluffy texture and lift from combining baking soda and lemon juice. So easy.
- Soft, moist, and never dry: The perfect fluffy, moist, tender crumb every time.
- Easy to make: One bowl for dry, one for wet, stir and bake. Beginner-friendly!
- Big vanilla energy: Pure vanilla shines; a splash of almond extract is optional but delightful.
- Allergy-friendly option: Naturally dairy-free and egg-free; easy gluten-free swap (see Notes) so everyone can enjoy.
Ingredients for Vegan Vanilla Cupcakes
Cupcakes
- All-purpose flour use a 1:1 gluten-free blend with xanthan gum for GF.
- White sugar for classic cupcake sweetness.
- Baking soda + lemon juice (or apple cider vinegar) for lift.
- Salt to balance.
- Plant-based milk such as oat or soy. Make sure it's unflavored.
- Light oil a neutral oil like canola or vegetable to keep them moist and tender.
- Vanilla extract + almond extract for the perfect birthday cake vibes.
For the Frosting:
- Firm vegan butter made for baking (it will say on the package). My go-to is Earth Balance.
- Powdered sugar, vanilla, and a splash of plant milk as needed.
- Optional: vegan food coloring, sprinkles, nuts, or shaved chocolate.
How to Make Vegan Vanilla Cupcakes
- Mix the dry ingredients: Whisk the flour, sugar, baking soda, and salt in a large bowl.
- Add the wet ingredients: Whisk the wet ingredients in another bowl or measuring glass, then add this to the dry ingredients. Stir just until combined.
- Fill the pan: Divide the batter into a muffin pan lined with nonstick cupcake liners.
- Bake: Set the pan in a 350ºF oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan, then transfer to a wire rack to finish cooling.
- Make the frosting: Use a hand mixer or stand mixer to beat the butter until it's fluffy, then beat in the powdered sugar, vanilla, and food coloring (if using). Adjust the consistency by adding plant milk, if needed.
- Frost and decorate: Transfer the frosting to a piping bag and pipe it onto the cooled cupcakes, or spread it on with an offset spatula. Add the optional toppings, if you're using them.
Tips for Perfect Cupcakes
- Don't overmix: It's absolutely fine to have some lumps and streaks of flour in the batter. If you mix too much, the batter will deflate and your cupcakes won't have that nice rise and fluffy texture!
- Let the cupcakes cool before adding frosting: If the cupcakes are even a tiny bit warm, the frosting will melt.
- No-fuss frosting: I used a star tip to create the frosting swirls on these cupcakes, which looks impressive, but it's really very easy! Another simple option is to use a spatula to dollop and swirl the frosting on top.
- Looking for the full cake version? Here it is.
How to Store Vegan Cupcakes
- Store these vegan vanilla cupcakes, frosted or unfrosted, in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- For longer storage, freeze the cupcakes (frosted or unfrosted) for up to 1 month, then thaw at room temperature until soft and fluffy again.
- You can also refrigerate or freeze the frosting separately. Let it thaw in the fridge, then give it a quick re-whip before using to bring back that perfectly light, fluffy texture.
More Vegan Cakes and Cupcakes
If you try this vegan vanilla cupcake recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Vanilla Cupcakes
Fluffy, sweet, and topped with the perfect swirl of frosting, these easy vegan vanilla cupcakes are made for birthdays, celebrations, or anytime you're craving a classic treat. No eggs or dairy needed, and no one will know the difference.Want to make a full cake instead of cupcakes? Try my Vegan Vanilla Cake recipe here.
Servings: cupcakes
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Ingredients
Cupcake Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup plant-based milk, (such as oat or soy)
- ⅓ cup light oil, (such as canola or vegetable)
- 2 tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract, (optional for birthday cake flavor)
Frosting Ingredients
- ½ cup firm vegan butter, (see notes)
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 1 - 6 teaspoons plant-based milk, as needed
- Vegan food coloring, optional
- Vegan sprinkles, chopped nuts, shaved chocolate, or vegan candies, optional, for decorating
Instructions
- Preheat and prep: Preheat your oven to 350℉ (180℃). Line a 12-cup muffin pan with nonstick cupcake liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- Mix wet ingredients: In a small bowl or measuring glass, whisk together the plant-based milk, oil, lemon juice, vanilla, and almond extract (if using).
- Combine: Pour the wet ingredients into the dry and stir until just combined. Don't overmix, some lumps are fine. Overmixing can lead to dense or flat cupcakes. A light hand = fluffy cupcakes!
- Bake: Evenly divide the batter among the cupcake liners. Bake for 18-20 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the frosting: In a large bowl or stand mixer, beat the vegan butter until light and fluffy. Add the powdered sugar, vanilla, and food coloring (if using), and continue mixing until smooth. If the frosting is too thick, beat in plant-based milk 1 teaspoon at a time until it's perfectly fluffy and spreadable.
- Frost and decorate: Once cupcakes are fully cooled, frost using a spatula or piping bag. Top with sprinkles, nuts, shaved chocolate, or anything fun! If the frosting is soft, chill for 10-20 minutes to firm it up.
Notes
Firm Vegan Butter: Some vegan butters or margarines are soft and spreadable, which makes them perfect for toast, but not great for frosting. Use a firm vegan butter made for baking (it should say on the package). Or for extra structure, use ¼ cup regular vegan butter + ¼ cup vegetable shortening.
Frosting note: The frosting recipe makes enough for a classic, nicely frosted cupcake. If you’d like extra-tall, bakery-style frosting peaks (like in the photos), you may want to double the frosting recipe.
Gluten-Free Option:
Use a 1:1 gluten-free flour blend that includes xanthan gum (like Bob’s Red Mill Gluten-free 1 to 1). If your blend doesn’t contain xanthan gum, add ¼ teaspoon for better texture and structure. The cupcakes might be a little denser and crumbly, but they will still be delicious. Storage/ Make Ahead:
Store cupcakes (frosted or unfrosted) in an airtight container at room temp for up to 2 days, or in the fridge for up to 5 days. Freeze (frosted or unfrosted) for up to 1 month and thaw at room temp. Flavor Tip:
The almond extract gives a subtle birthday cake flavor, optional, but recommended if that’s the vibe you’re after. Lemon Juice:
Lemon juice reacts with the baking soda to give the cupcakes their rise, acting as the perfect egg replacer. You can swap it 1:1 with apple cider vinegar if that’s what you have on hand the flavor disappears once baked.
Use a 1:1 gluten-free flour blend that includes xanthan gum (like Bob’s Red Mill Gluten-free 1 to 1). If your blend doesn’t contain xanthan gum, add ¼ teaspoon for better texture and structure. The cupcakes might be a little denser and crumbly, but they will still be delicious. Storage/ Make Ahead:
Store cupcakes (frosted or unfrosted) in an airtight container at room temp for up to 2 days, or in the fridge for up to 5 days. Freeze (frosted or unfrosted) for up to 1 month and thaw at room temp. Flavor Tip:
The almond extract gives a subtle birthday cake flavor, optional, but recommended if that’s the vibe you’re after. Lemon Juice:
Lemon juice reacts with the baking soda to give the cupcakes their rise, acting as the perfect egg replacer. You can swap it 1:1 with apple cider vinegar if that’s what you have on hand the flavor disappears once baked.
Nutrition
Serving: 1 cupcake (recipe makes 12 cupcakes) | Calories: 279kcal | Carbohydrates: 38g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 253mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Bev says
This is my go-to recipe when I need to make vanilla cupcakes. So moist.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love them Bev! Thanks so much for your kind words 😊
Serena says
I made these cupcakes for my sister’s gender reveal party and they were a hit! I made a bit more buttercream, added some food coloring, and filled them. They were so cute 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww I LOVE this, Serena!! 💗 Filling them and coloring the buttercream is such a cute idea for a gender reveal. Thank you so much for making my recipe for such a special day!!
Elle says
Hi Sam,
Love all your cookbooks and spend an inordinate amount of time on your blog. 🙂
I'm planning on making these cupcakes for an upcoming birthday.
Can your vegan butter recipe be used for the frosting? It's our go-to 'butter' and I have tweaked the recipe so that it remains quite firm, even at room temperature, for some time. Hoping to avoid store-bought.
Thanks for being such a positive force!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much for the kind words, Elle! 💛 My vegan butter works beautifully for baking, but for frosting it can be a bit soft since it’s made without stabilizers. If you’ve tweaked it to stay firm, it can work, just keep the frosting cool and avoid warm rooms. Store-bought firm butter are still the most reliable for perfectly fluffy frosting. Let me know if you give it a try!
Sarah says
Would coconut oil work just as well instead of the other oils? I am trying to stay away from the other oils?
Beata says
Coconut oil behaves more like butter, so if you are trying to replace the light oil (canola or vegetable), I would suggest avocado oil, or light/refined/smooth or light taste olive oil.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sarah, yes, melted (and cooled) coconut oil will work, just make sure it’s fully liquid when measuring and don’t overmix the batter. It can make the cupcakes slightly denser since it firms up when cooled, still delicious though 😊
M says
Can this recipe be used to make a cake? If so, what size pan do you recommend? What oven temperature and how many minutes to bake?
Thanks!
Sarah says
I am wondering the same thing. Also chocolate cupcakes…
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sarah, you can find the vanilla cake recipe here, and the chocolate cake recipe here. Chocolate cupcakes are coming soon!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi M! Yes it can, I have the full-sized vegan vanilla cake recipe here 🙂
Bev says
I made cupcakes with your chocolate cake recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! I have a chocolate cupcake recipe too. 😊