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Frosted Vegan Vanilla Cupcakes with and without sprinkles on a plate.
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5 from 2 votes

Classic Vegan Vanilla Cupcakes

My vegan vanilla cupcakes are moist, with a tender crumb and lots of sweet vanilla flavor! They’re easy to make with a handful of pantry staples, and perfect for everything from birthdays and holidays to just treating yourself.
Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 248kcal
Author: Alissa Saenz

Equipment

Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 cup organic granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unflavored and unsweetened non-dairy milk
  • ⅔ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 teaspoons white vinegar
US Customary - Metric

Instructions

  • Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
  • Place the flour, cornstarch, sugar, baking powder, baking soda, and salt into a large mixing bowl. Whisk the mixture well using a wire whisk.
  • In a separate bowl or large liquid measuring cup, stir together the milk, oil, vanilla, and vinegar.
  • Pour the milk mixture into the bowl with the flour mixture, then use an electric mixer at high speed to beat the ingredients together, just until the batter is smooth and there are no lumps, about 30 to 45 seconds. Scrape down the sides of the bowl as needed.
  • Spoon the batter into the muffin tins. Each cavity should be about ⅔ full. If you have too much batter, use a second muffin tin or bake the excess batter in a second batch.
  • Bake the cupcakes for about 22 to 24 minutes, or until they're domed on top and feel set. You can test them for doneness by inserting a toothpick into the center of one. If it comes out clean, the cupcakes are done.
  • Remove the cupcakes from the oven, transfer the tin to a cooling rack and let the cupcakes cool completely in the tin.
  • Once they're cool, remove the cupcakes from the tin and frost or top them with toppings of choice.

Notes

Nutrition information does not include frosting.

Nutrition

Serving: 1cupcake | Calories: 248kcal | Carbohydrates: 32g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 176mg | Potassium: 22mg | Fiber: 1g | Sugar: 17g | Calcium: 41mg | Iron: 1mg