Vegan Vanilla Cupcakes

Name: Vegan Vanilla Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 dozen
Ingredients: 2-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1-3/4 cups refrigerated unsweetened coconut milk; 1-1/2 cups sugar; 1/3 cup canola oil; 2 tablespoons cider vinegar; 1 teaspoon vanilla extract; FROSTING:; 1 cup dairy-free margarine, softened; 3 cups confectioners' sugar; 2 teaspoons vanilla extract

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 17, 2023

We love using this simple vegan vanilla cupcake recipe as a base to layer on extra flavor. Stir in grated orange zest and chopped pecans, vegan chocolate chips and cinnamon, or your own favorite mix-ins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Vegan Vanilla Cupcake Tips

How do you make vegan cupcakes?

To make vegan cupcakes, you will need to find dairy substitutes for butter and milk. For this recipe, we used dairy-free margarine in place of butter and coconut milk instead of traditional milk. From there, prepare and bake vegan cupcakes the same as traditional cupcakes. Don't miss our top 10 vegan desserts for more sweet vegan-friendly recipes.

Do vegan cupcakes need to be refrigerated?

No, vegan cupcakes do not need to be refrigerated. You can if you'd like, but you can also store them at room temperature. Both will keep for up to three days in an airtight container.

TEST KITCHEN APPROVED

Vegan Vanilla Cupcakes

1 Reviews Add your review

Yield:2 dozen

Prep:20 min

Cook:15 min

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Ingredients

2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cups refrigerated unsweetened coconut milk
1-1/2 cups sugar
1/3 cup canola oil
2 tablespoons cider vinegar
1 teaspoon vanilla extract
frosting:

1 cup dairy-free margarine, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract

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Directions

1
Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.

2
Fill 24 paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
3
For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar and vanilla. Frost cupcakes.