Go Back

Vegan Vanilla Cupcakes

These classic vanilla cupcakes are deliciously moist and no one will believe they're made without any eggs or cow's milk!
5 from 3 votes


For the cupcakes

  • 1 cup (240 ml) nondairy milk we prefer soy
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 1/2 cups (187 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup (80 ml) canola oil
  • 1/2 tbsp (7 ml) pure vanilla extract
  • 2 tbsp (30 ml) warm water

For the buttercream frosting

  • 1/2 cup (113 g) vegan buttery sticks room temp
  • 2 cups (250 g) powdered sugar
  • 1+ tbsp (15+ ml) nondairy milk


  • Preheat the oven to 350°F. Line two cupcake pans with ~18 cupcake liners.
  • Whisk the milk and vinegar together and let sit for about 10-15 minutes until the mixture curdles.
  • In the meantime, in a large mixing bowl, whisk the flour, sugar, baking soda & powder, and salt.
  • Once the milk has curdled, add the milk mixture, oil, and vanilla to the dry mixture. Mix just until combined.
  • Add in the warm water and mix until the batter is smooth and silky.
  • Pour the batter into the cupcake liners, filling each up ~3/4 of the way.
  • Bake for 16-20 minutes, until a toothpick comes out clean or with just crumbs on it (don’t overcook or they may be dry).
  • For the buttercream, add the butter to a mixing bowl. Beat for a couple minutes, until fluffy.
  • Add the powdered sugar and beat until combined.
  • Begin to add milk and continue to beat. Add milk until you reach the desired consistency.
  • Once the cupcakes are cooled, pipe the frosting (we prefer a Wilton 2D tip). Keep plain or add any toppings you’d like!