Super Moist Vegan Vanilla Cupcakes with Fluffy Buttercream: Your Ultimate Easy Recipe

Discover the secret to super moist vegan vanilla cupcakes topped with a rich, homemade whipped buttercream frosting and a festive sprinkle of color! These light and fluffy vanilla cupcakes are undeniably perfect for any celebration, from birthdays and bake sales to everyday treats. Master this easy plant-based recipe and delight everyone with its classic, comforting flavor and irresistible texture.

What Makes These the Best Vegan Vanilla Cupcakes?

Do you have that one baking recipe you turn to for literally any occasion? For some, it might be their go-to chocolate cupcake recipe or a notoriously fudgy brownie recipe. But for me, it’s unequivocally these incredibly moist vegan vanilla cupcakes. My passion for this recipe runs deep; I could write an entire essay extolling their virtues! However, I know you’re eager to get into the kitchen, so I’ll spare you the lengthy declaration and instead present a concise list of reasons why these are truly the best vegan vanilla cupcakes:

• Unbelievably Quick: From start to finish, you can have a batch of these delightful vanilla cupcakes baked, cooled, and beautifully frosted in approximately 45 minutes. What’s more, most of the ingredients are common pantry staples, making it easy to whip them up even on short notice for unexpected guests or spontaneous cravings.
• Effortlessly Simple & Universally Loved: There’s no need to fret over picky eaters when you bring these cupcakes to the table. Vanilla is a timeless and classic flavor that appeals to almost everyone. Their simple yet profoundly delicious taste makes them an instant hit, ensuring smiles all around. They are the epitome of comfort food in cupcake form!
• Minimal Cleanup with a 2-Bowl Recipe: Who loves doing dishes after baking? Not me! This recipe is designed with efficiency in mind, requiring only two bowls – one for your light and fluffy cupcake batter and another for the dreamy, whipped buttercream frosting. For the truly dedicated minimalist, you can even wash one bowl in between uses, cutting down on dishes dramatically.
• Infinitely Customizable & Versatile: Vanilla is the perfect canvas for creativity. The options for personalizing these cupcakes are truly endless! Elevate them with colorful sprinkles for a festive look, fold in vegan chocolate chips for a delightful surprise, drizzle with rich vegan caramel sauce, or top with fresh sliced strawberries for a burst of fruitiness. Vanilla complements an astonishing array of flavors, allowing you to get creative and have fun with your decorations and add-ins.
• Dietary Friendly Without Compromise: Being 100% vegan, these cupcakes are suitable for those avoiding dairy and eggs, but they are so delicious that nobody will even guess they’re plant-based! Plus, with a simple swap to gluten-free all-purpose flour, you can easily adapt this recipe to be gluten-free, making it accessible to even more friends and family.

Essential Notes on Ingredients

Understanding the role of each ingredient is key to baking success. Here’s a closer look at what you’ll need and why:

For the Super Moist Vanilla Cupcakes

• Vegan Buttermilk: This homemade marvel is crucial for the incredible texture of these cupcakes. Simply combine apple cider vinegar with room-temperature soy milk (or any other vegan milk of your choice). The acid from the vinegar curdles the milk, mimicking traditional buttermilk, which reacts with the baking soda to create a light, tender crumb. Lemon juice can also be used as an alternative to apple cider vinegar.
• Sugar: Both brown sugar and cane sugar work beautifully in this recipe. Brown sugar lends a slightly deeper, more caramel-like note and additional moisture, while cane sugar provides a classic sweet flavor. Ensure your sugar is certified vegan, as some white sugars are processed with bone char.
• All-Purpose Flour: My preferred choice for consistent results. For those needing a gluten-free option, a high-quality 1:1 gluten-free all-purpose flour blend can be used, though results may vary slightly. Sifting the flour can help prevent lumps and ensure a lighter texture.
• Baking Soda: This leavening agent is activated by the acid in the vegan buttermilk, creating carbon dioxide bubbles that help the cupcakes rise tall and achieve their signature light and airy texture.
• Salt: A pinch of sea salt is vital for balancing the sweetness and enhancing the overall vanilla flavor, making every bite more profound and satisfying.
• Vegan Butter (Melted and Cooled): Using melted and cooled vegan butter distributes the fat evenly throughout the batter, contributing to the cupcakes’ moistness and rich flavor. Be sure it’s cooled to avoid cooking the other ingredients.
• Vanilla Extract: As these are vanilla cupcakes, a generous amount of good quality vanilla extract is essential. It provides the core flavor profile, so don’t skimp on this! Pure vanilla extract will yield the best results.

For the Dreamy Whipped Buttercream Frosting

• Powdered Sugar: Also known as confectioners’ sugar, this is the base of your frosting. Sifting it beforehand is highly recommended to prevent lumps and ensure a perfectly smooth, creamy consistency. Add it gradually to avoid a sugary dust cloud!
• Vegan Butter (Softened): Achieving perfectly softened vegan butter is key for a truly whipped and fluffy buttercream. It should be pliable but not melted. If it’s too cold, your frosting will be lumpy; too warm, and it might be greasy or too soft.
• Vanilla Extract: Just like in the cupcakes, vanilla extract is crucial for the frosting, imparting that sweet, aromatic vanilla flavor that complements the cake perfectly.
• Vegan Milk: This ingredient allows you to adjust the consistency of your buttercream. Start with the recommended amount and add more sparingly, half a tablespoon at a time, until you reach your desired volume and smooth, pipeable consistency.
• Sea Salt: Only add a tiny pinch of sea salt if you are using unsalted vegan butter. It helps to balance the sweetness of the powdered sugar and enhances the overall flavor profile of the frosting.

How to Make The Best Vegan Vanilla Cupcakes from Scratch

This recipe is an excellent starting point even if you’re new to baking, thanks to its straightforward process. You’ll begin by mixing the cupcake batter, then, while the cupcakes are baking and cooling, you’ll whip up the delicious frosting. Finally, you get to unleash your creativity with decorations before treating yourself to a delightful homemade dessert!

Here’s your comprehensive step-by-step guide to crafting the most irresistible vegan vanilla cupcakes:

For the Cupcakes:

1. Prepare Your Oven and Muffin Pan: Begin by preheating your oven to 350°F (180°C). This ensures the oven is at a consistent temperature when the cupcakes go in, crucial for even baking. Line a 12-cup muffin pan with cupcake liners or foil bake cups. This prevents sticking and makes cleanup a breeze.
2. Craft the Vegan Buttermilk: In a small bowl or jar, combine the apple cider vinegar and soy milk (or your chosen vegan milk). Give it a gentle stir. Within a few minutes, you’ll notice the milk starting to curdle. This reaction creates a homemade vegan buttermilk, which is essential for tenderizing the cupcakes and adding a subtle tang. Set this mixture aside to continue curdling.

3. Combine Dry Ingredients: In a large mixing bowl, whisk together the sugar, all-purpose flour, baking soda, and sea salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, preventing pockets of unmixed leavening agents or salt in your finished cupcakes.
4. Incorporate Wet Ingredients: Pour the prepared vegan buttermilk mixture, melted and cooled vegan butter, and vanilla extract into the bowl with the dry ingredients.
5. Mix the Batter (Carefully!): Using a spatula or a hand whisk, mix the ingredients for about 1 to 2 minutes, just until everything is combined. It’s crucial not to overmix the batter. Overmixing can develop the gluten in the flour too much, leading to tough, dense cupcakes instead of light and airy ones. Scrape down the sides of the bowl once or twice to ensure all ingredients are incorporated without overworking the batter.

6. Fill the Cupcake Pan: Distribute the batter evenly among the 12 lined cupcake cups, filling each approximately halfway. An ice cream scoop or a large spoon can be very helpful for consistent portions. To remove any large air bubbles that could lead to uneven baking, gently tap the cupcake pan on your kitchen counter two or three times before placing it in the oven.

7. Bake the Cupcakes: Carefully place the filled muffin pan on the middle rack in the center of your preheated oven. Bake for 20-22 minutes. You can check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean. Once baked, remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes. This allows them to set slightly before transferring.
8. Cool Completely: After 5 minutes, carefully remove the cupcakes from the muffin pan and transfer them to a wire rack. Allow them to cool completely. This step is critical; frosting warm cupcakes will cause the frosting to melt and slide right off, making a mess.

For the Whipped Buttercream Frosting:

9. Cream the Butter and Vanilla: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened vegan butter and vanilla extract together for about 2-3 minutes. Beat until the mixture is light, fluffy, and visibly paler in color. This aerates the butter, which is key for a truly whipped frosting.

10. Gradually Add Powdered Sugar: Add 1 cup of powdered sugar to the butter mixture. To prevent a cloud of sugar, fold it in with a spatula first, then beat for about 1 minute until well combined. Continue adding the remaining powdered sugar in small increments (about ½ cup at a time), beating well after each addition until fully incorporated and smooth. Sifting the powdered sugar beforehand will ensure a lump-free frosting.
11. Adjust Consistency with Vegan Milk: With the mixer on low speed, add vegan milk, half a tablespoon at a time, until the frosting reaches your desired volume and creamy consistency. If you desire a stiffer frosting, you might opt to add that last ½ cup of powdered sugar mentioned in the ingredients. For a softer, spreadable frosting, you might need a touch more milk.
12. Whip to Perfection: Once all ingredients are incorporated, increase the mixer speed to medium-high and beat for a full 5 minutes. Periodically stop and scrape down the sides and bottom of the bowl with a spatula to ensure everything is thoroughly mixed. This extended beating time is what transforms the frosting into a fluffy, smooth, creamy, and wonderfully light texture.
13. Decorate and Serve: Once your cupcakes are completely cool and your frosting is perfectly whipped, it’s time to decorate! Pipe or spread the frosting generously onto each cupcake. Add sprinkles, chocolate chips, or any other toppings you desire. The frosting will set beautifully at room temperature. Now, enjoy your magnificent homemade vegan vanilla cupcakes!

Expert Tips for Vegan Vanilla Cupcake Success

While the recipe is wonderfully simple, a few extra tips can ensure your vegan vanilla cupcakes turn out absolutely perfect every single time. Here are some invaluable pointers to elevate your baking:

• The Secret to Ultra-Moist Cupcakes: For an additional boost of moisture and an even more luxurious texture, lightly brush the cooled cupcakes with a simple syrup (equal parts sugar and water, simmered until dissolved and then cooled) just before applying the frosting. This adds an extra layer of tenderness.
• Avoid Over-Mixing the Batter: This is a golden rule in baking, especially for cupcakes. Once the wet and dry ingredients are combined, mix only until no streaks of flour remain. Over-mixing develops gluten, which can result in tough, rubbery cupcakes rather than the desired light, tender, and airy crumb.
• Ensure Cupcakes Are Completely Cooled Before Frosting: Patience is a virtue here! If your cupcakes are still warm from the oven, even slightly, the buttercream frosting will melt and slide right off, creating a messy situation. For the best results, let them cool completely on a wire rack. To speed up the process, you can even pop them in the refrigerator for about 15-20 minutes after they’ve cooled to room temperature.
• Use Room Temperature Vegan Butter for Frosting: This tip is crucial for achieving smooth, lump-free, and perfectly whipped buttercream. If your vegan butter is too cold, it won’t cream properly with the powdered sugar, resulting in a grainy or lumpy frosting. If it’s too warm, the frosting might be too soft or greasy. Aim for butter that gives slightly when pressed but isn’t melted.
• Measure Ingredients Accurately: Baking is a science, and precision matters! Especially for flour and sugar, use a kitchen scale for the most accurate measurements. If using measuring cups, spoon the flour into the cup and level it off with a straight edge rather than scooping directly from the bag, which can compact the flour and lead to too much being added.
• Don’t Peek Too Early: Resist the urge to open the oven door frequently while your cupcakes are baking. Sudden temperature changes can cause them to sink in the middle. Wait until at least two-thirds of the baking time has passed before checking.

How to Store Your Delicious Vegan Vanilla Cupcakes

To keep your homemade vegan vanilla cupcakes fresh and moist, my preferred method is to store them in an airtight container in the refrigerator. They will remain wonderfully fresh for 5-6 days. While they rarely last that long in my house, rest assured they can hypothetically keep their deliciousness for nearly a week!

Can I Freeze These Vegan Vanilla Cupcakes?

Absolutely! Freezing is a fantastic way to preserve these delightful treats for later enjoyment. Once your cupcakes are completely cooled, place them in an airtight container or freezer-safe bag and freeze for up to 2-3 months. For optimal results and to maintain the freshest taste and texture, I highly recommend freezing the unfrosted cupcakes and the frosting separately. When you’re ready for a treat, thaw both components in the refrigerator, then frost and decorate as usual. This method allows you to enjoy freshly decorated cupcakes anytime you desire!

Vegan Vanilla Cupcakes

Servings: 12

Prep Time: 25 mins

Cook Time: 20 mins

Total Time: 45 mins

Super Moist Vegan Vanilla Cupcakes are topped with a delicious homemade whipped buttercream frosting and colorful sprinkles! These light and fluffy vanilla cupcakes are perfect for birthdays, bake sales, and more.

Ingredients

For the Cupcakes

• 1 tablespoon apple cider vinegar
• 1 cup soy milk, or other vegan milk (240mL), room temperature
• 1 cup brown sugar, or cane sugar (200g)
• 1 ½ cups all-purpose flour (180g)
• 1 teaspoon baking soda (5g)
• ½ teaspoon sea salt (1.4g)
• ⅓ cup vegan butter, melted and cooled (75g)
• ½ tablespoon vanilla extract

For the Whipped Buttercream Frosting

• 3 to 3 ½ cups powdered sugar
• 1 cup vegan butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon vegan milk, add more if needed
• ¼ teaspoon sea salt, but only if using unsalted butter

Instructions

For the Cupcakes

1. Preheat the oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
2. In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
3. Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Mix with a spatula or hand whisk for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
4. Divide the batter evenly between 12 cupcake liners (about ½ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
5. Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20-22 minutes until fully cooked. Remove from the oven and let cool in pan for 5 minutes. Remove from the baking pan, and move the cupcakes to a wire rack to cool completely.
6. After cooled, frost with buttercream frosting and sprinkles (if you want). Enjoy!

For the Buttercream Frosting

1. Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
2. Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar in small increments too, until fully incorporated.
3. Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup powdered sugar if you desire.
4. Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.
5. Frost cupcakes and decorate. The frosting will set at room temperature. Enjoy!

Notes

• How to Get Ultra-Moist Cupcakes: For an even more moist cake, brush with simple syrup before putting on the frosting!
• Don’t Over-Mix the Batter: Just mix until all of the ingredients are combined. Over-mixing the batter can lead to a tough, dense texture in the cupcakes instead of a light and airy one.
• Let the Cupcakes Cool Before Frosting Them: If they’re still warm from the oven, odds are they will begin to fall apart the moment you start frosting them. Let them cool completely to avoid that – you can even pop them in the fridge for a bit if you want to speed up the process.
• Use Room Temperature Vegan Butter: When it’s too cold it doesn’t combine well with the powdered sugar, which results in lumpy frosting.

Nutrition Facts (per serving)

Calories: 421kcal, Carbohydrates: 66g, Protein: 2g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 1g, Sodium: 417mg, Potassium: 79mg, Fiber: 1g, Sugar: 53g, Vitamin A: 1037IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American

Course: Dessert

Author: Jessica Hylton

Enjoy, friends! If you create these incredible Vegan Vanilla Cupcakes, please snap a photo and tag #jessicainthekitchen on Instagram! We would also deeply appreciate it if you could leave a comment below and give the recipe a rating. Your feedback means the world to us!

More Irresistible Vegan Desserts to Try

If you’ve loved making these easy vegan vanilla cupcakes, you’re undoubtedly ready to explore more delightful plant-based dessert recipes. Here are some of my personal favorites that are sure to satisfy your sweet tooth:

• Vegan Chocolate Cupcakes: For the chocolate lovers, these are just as moist and fluffy!
• Red Velvet Brownies with Cream Cheese Frosting: A vibrant and decadent treat with a tangy vegan cream cheese frosting.
• Vegan Mug Brownie: The perfect single-serving dessert for those instant chocolate cravings.
• Vegan Pumpkin Pie: A holiday staple, made vegan and gluten-free for everyone to enjoy.
• Homemade Vanilla Ice Cream: The ultimate classic, creamy and refreshing, perfect on its own or with a warm cupcake!