These delicious vegan cupcakes come together quickly. Although I used my favorites in the recipe, you can experiment and use other types of milk, oils, and extracts; most will work. Although this recipe doesn’t rise well when made into a cake, cupcakes are still more enjoyable! These taste wonderful when topped with a straightforward frosting made from cocoa powder, powdered sugar, and orange juice.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 18 |
| Yield: | 18 cupcakes |
Ingredients
- 1 tablespoon apple cider vinegar
- 1 ½ cups almond milk
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil, warmed until liquid
- 1 ¼ teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.
- Pour apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
- Arrange cooled cupcakes on a serving platter. Frost with desired frosting.
Reviews
This cupcake has a very fluffy texture and a punchy batter that I don’t usually find in other recipes. I use sunflower oil and golden sugar. Also added fresh juice and zest on 1 big lemon but I didn’t feel it neither the vanilla (although my vanilla extract is quite good). That’s why I give 4 stars. Next time I’ll add more. Otherwise, it’s a keep one! Thank you!
Super fluffy cupcakes!!! I brought up temp of coconut milk and oil in warming oven. I will frost with a (V) cream icing. Definitely will make again xo
I made these for my vegan friend, modifying the dry ingredients a bit to make chocolate cupcakes (a little less flour, add cocoa powder). I got a decent rise on my cupcakes and the texture was excellent — moist and not too dense. I thought they were good for being vegan, but I think the coconut oil is too overpowering. It tastes like a coconut cupcake. Next time I would try a neutral oil like canola or vegetable.
The best vegan vanilla cupcakes I’ve tasted so far! I needed to make some for a couple of birthday parties we will be attending since I didn’t want my young food-allergy son to feel left out. Some specifics: I used sweetened soy milk, canola oil, and King Arthur all purpose flour. I read that another baker allowed the measured milk to sit out to reach room temperature—don’t forget this step! I sprayed my cupcake liners with olive oil and filled them 3/4 which made the full 18 cupcakes; if you fill less you could probably get close to 24. I did need to bake them for 20 minutes (the first one I tasted after 17 minutes was a little gooey in the middle top). I will be saving and reusing this recipe probably hundreds of times in the years to come. Thank you for sharing!
I’ve made this recipe twice now for my vegan friend’s kid. The first time I used vanilla, the second time orange zest and juice for flavor. Both times they came out great! If you set out the almond milk and vinegar to curdle first before doing anything else, it has time to come to room temperature and not solidify the coconut oil right away. If you add the liquid ingredients to the dry ingredients as soon as they are combined you shouldn’t have any problems with the oil.
Great recipe! I used lemon instead of vinegar, subbed in about 1/3 of the flour with cocoa powder, used almond extract because I was out of vanilla and added in some chocolate chips. Will definitely make again.
So delicious!!! Made these for a recent family gathering and they were a huge hit among the vegans and non-vegans (myself included)! The only ingredient change I made was to replace the apple cider vinegar with yuzu juice and they ended up baking for closer to 22 minutes at 350 degrees F.
LOVED IT. Used butter olive oil instead of coconut oil and oat mill with 1tsp almond extract instead of alm9nd milk. Yum
I have made this recipe multiple times, and every time it seems to taste better! I totally recommend this recipe to everyone! Try it out! Although, you may want to add a bit less sugar. The rest is AMAZING! ENJOY!
This is truly an amazing recipe. It’s my first time at baking vegan and it was a total success! It’s super easy to prepare and the cupcakes were moist and flavorful. I even enjoyed licking the raw batter from the spatula after I poured it in the cupcake papers. This is an ideal recipe to teach to junior high and high school students; so as to encourage them to bake healthier. A+++ for the author of this recipe!
I made this as is the
10 STARS ********** This was the cupcake BEST recipe ever. Came out perfectly. Thank you so much. I added water instead of almond milk and did not have baking soda, so I just used baking powder and it still came out great. Hubby likes them too. Will make them again.
I have tried many different vegan cupcake/cake recipes over the year. This is a new favorite. I followed the directions exactly, with the exception of using coconut milk instead of almond milk. I added some chocolate chips to the batter and used vegan neopolitan frosting. They were a hit. Will make again.
This recipe was amazing!! My whole family loved it and couldn’t believe it was vegan
I made these exactly as they are, and everyone loved them! Vegan or not! I even made a chocolate version by throwing in cocoa, as one of the reviews stated! Very delicious!
I tried this recipe for the first time and made it for a Halloween party, and the results were amazing! I actually used this recipe for my cake pops instead of cupcakes and they came out perfect!! I totally recommend this to others! Thank You!
These are very good and the recipe is very flexible, I made it with 1 and 3/4 of self rising flour and 1/4 of coconut flour; it could definitely be made with less sugar, especially if you plan on using icing
I’m not vegan but I have a friend who is so I wanted to make something sweet I could share with her. These. Are. AMAZING! They’re not too far off in texture from non-vegan cupcakes. They’re moist, not too dense, and perfectly sweet. Just make sure you heat the milk (I used vanilla soy milk, which also adds a little bit to the vanilla flavor!) before you add the warmed coconut oil, as it would likely re-solidify if you were to add it to room-temperature milk. This probably should have been mentioned in the instructions, since not everyone is used to baking with coconut oil. Other than that, the recipe was easy to follow and didn’t take much time to complete at all, and the result tastes sooo good! With some vegan buttercream these will very well be the best cupcakes I’ve ever made!
Amazing! Turned out like REAL Cupcakes!! Would recommend! Here’s a tip put all dry ingredients then wet!
We made rainbow cupcakes with this recipe for my daughter’s birthday and they turned out great! I was a little worried they wouldn’t rise as much since I had to manipulate the batter so much mixing the different colors, but they rose up perfectly! I used canola oil instead of coconut oil, and coconut milk instead of almond milk. They were delicious! Non-vegans would never know the difference!
Followed the recipe to the T, came out AMAZING! I was so worried since I’ve never made vegan cupcakes before. Already making them again!