Vegan Cupcake Recipe

This vegan cupcake recipe creates soft texture, fluffy crumbs, and rich homemade flavor without dairy or eggs. The cupcakes stay moist, bake evenly, and work perfectly for birthdays, family desserts, bake sales, and weekend baking.

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Course: Dessert

Cuisine: American

Keyword: Vegan Cupcake Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 240kcal

Author: Lila benett

Cost: 2

Equipment

mixing bowls
whisk
cupcake tray
paper cupcake liners
measuring cups and spoons

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1 cup plant-based milk
1/2 cup vegetable oil
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F and line a cupcake tray with paper liners.
In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, combine the plant-based milk, oil, sugar, and vanilla extract. Stir until smooth.
Slowly combine the dry ingredients with the wet ingredients and mix gently until the batter looks smooth.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18 to 22 minutes or until the tops look lightly golden and a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool for several minutes before frosting or serving.

Notes

Do not overmix the batter or the cupcakes may become dense. Unsweetened oat milk or almond milk works best for soft texture. For extra flavor, top with vegan buttercream, chocolate frosting, berries, or coconut flakes.

Nutrition