Vegan Cupcake Recipe
Soft, fluffy, and easy to make, this vegan cupcake recipe delivers all the indulgence of classic cupcakes—without eggs or dairy. Perfect for birthdays, dessert tables, or a sweet midweek treat, it uses pantry staples and takes just 30 minutes from start to finish.
Ingredients
- 1½ cups all-purpose flour sifted for even texture
- ¾ cup sugar granulated or organic cane sugar
- 1 cup almond milk or oat milk for nut-free option
- ⅓ cup oil canola avocado, or vegetable
- 1 tbsp apple cider vinegar activates baking soda
- 1 tsp vanilla bean pure for best flavor
- 1 tsp baking soda helps with rise
- ½ tsp salt balances sweetness
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, whisk almond milk, oil, vinegar, and vanilla.
- Add wet mixture to dry ingredients and mix until just combined—don’t overmix.
- Pour batter evenly into liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost if desired, and enjoy!
Notes
- To make gluten-free, substitute a 1:1 gluten-free baking flour.
- You can swap oil with unsweetened applesauce for a low-fat version.
- Store unfrosted cupcakes in an airtight container at room temp for 2–3 days or freeze for up to 2 months.
- For flavor variations, try adding cocoa, lemon zest, or pumpkin spice.