Vegan Vanilla Cupcakes

Cupcakes on a cake stand

5 from 1 review

Cupcakes are among the most beautiful treats on the planet. This vegan cupcake recipe is one of my favorites. You can’t get much better than soft, fluffy vanilla cupcakes topped with the most deliciously light frosting. I am using Russian piping tips to create the pretty flower decorations on top.




  • 2 1/3 cups flour
  • 1/2 cup all-natural cane sugar
  • 4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cardamom


  • 2/3 cup oil 
  • 1 1/3 cups plant-based milk (organic almond or soy milk)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons applesauce 
  • 1 teaspoon vanilla extract or vanilla bean paste


  • Preheat oven to 350F. Line a cupcake tin with cupcake liners. 
  • In a medium-size bowl, mix the plant-based milk and fresh lemon juice. Let sit for a couple of minutes until the milk is curdled. Add the oil, applesauce, and vanilla. Gently stir to combine.  
  • In a large bowl, mix the flour, sugar, baking powder, salt, and cardamom.  
  • When the oven is ready, pour the wet mixture into the dry mixture, and stir to combine. Be careful not to overmix, as this will create a denser cupcake. 
  • Transfer the batter to the cupcake tins. An ice cream scoop makes this easy. Bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and let cool on a cooling rack. 


  • 1/2 cup vegan margarine, Earth Balance 
  • 1/2 cup vegetable shortening, Spectrum
  • 1/2 teaspoon lemon extract
  • 2 cups powdered sugar
  • 1 teaspoon vanilla powder

With an electric mixer, whip the margarine and shortening until light and fluffy. This usually takes about 10 minutes. This is a crucial step.

Add the lemon extract and mix again until incorporated. 

Sift the powdered sugar and vanilla powder with a sieve.  

Add the sifted sugar to the electric mixer a little at a time and continue to whip for another couple of minutes.

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