Vegan Cupcakes

There’s something about a tray of vegan cupcakes cooling on the counter that makes the whole kitchen feel softer. Imagine tender little cakes rising in the oven, domes turning golden, the air filling with warm vanilla and cocoa.

This is a cozy dessert through and through—ready in under an hour from mixing bowl to first bite—perfect for sweet-tooth fans, beginner bakers, and anyone craving an easy treat without dairy or eggs.

I still remember a last-minute birthday when a friend announced, “Oh, by the way, I’m vegan now.” These cupcakes saved the day: quick batter, simple frosting, and suddenly everyone—vegans and non-vegans—was going back for seconds.

They shine at casual gatherings, Sunday suppers, and those late-night cravings when you need something homemade but not fussy.

If you’re ready for a dessert that feels special yet totally doable, let’s bake. Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic, tender cupcakes without any dairy or eggs required
• Uses simple pantry staples you probably already have on hand
• Whips up quickly for last-minute treats or weeknight desserts
• Adapts easily to vanilla or chocolate with one simple tweak
• Bakes into light, fluffy cupcakes that even non-vegans will love

Ingredients

• 240 ml unsweetened plant-based milk — soy or almond for neutral flavor
• 10 ml apple cider vinegar — key for curdling the milk
• 150 g granulated sugar — standard white sugar works well
• 80 ml neutral vegetable oil — canola or sunflower for light texture
• 10 ml vanilla extract — real vanilla deepens flavor
• 160 g all-purpose flour — spoon and level or weigh for accuracy
• 15 g cornstarch — helps keep crumbs soft and tender
• 8 g baking powder — guarantees a good rise
• 2 g baking soda — reacts with vinegar for lift
• 2 g fine sea salt — balances sweetness and flavor
• 25 g cocoa powder, optional — use for chocolate cupcakes (reduce flour to 135 g)

Step-by-Step Method

Preheat the Oven & Prepare the Pan

Preheat the oven to 175°C. Line a standard 12-cup muffin tin with paper cupcake liners. Position an oven rack in the center of the oven for even baking. Set the pan aside while you prepare the batter.

Gather all your equipment and ingredients so everything is ready and within reach.

Curdle the Plant Milk

Combine the unsweetened plant-based milk and apple cider vinegar in a medium mixing bowl. Stir briefly to blend. Let the mixture sit for about 5 minutes.

Allow it to curdle and thicken slightly; this creates a vegan “buttermilk” that helps tenderize the cupcakes and improves their rise.

Whisk the Dry Ingredients

Measure the flour, cornstarch, baking powder, baking soda, and fine sea salt into a separate medium bowl. If making chocolate cupcakes, add the cocoa powder and reduce flour accordingly.

Whisk everything together until the mixture looks uniform. Break up any lumps so the leavening agents are evenly dispersed throughout the flour.

Combine the Wet Ingredients

Add the granulated sugar, neutral vegetable oil, and vanilla extract to the curdled milk mixture. Whisk until the sugar begins to dissolve and the mixture looks slightly thicker and smooth.

Make certain the oil is fully incorporated. This creates a well-emulsified liquid base that blends more easily with the dry ingredients.

Mix the Batter Gently

Pour the wet mixture into the bowl with the dry ingredients. Whisk gently just until no visible dry flour streaks remain. Switch to a spatula to scrape around the bowl, checking the bottom and sides.

Avoid overmixing the batter. Excess mixing can develop gluten and make the cupcakes dense instead of light.

Fill the Cupcake Liners

Use a spoon or small cookie scoop to divide the batter evenly among the 12 liners. Fill each liner about two-thirds full to allow room for rising. Smooth the tops lightly if needed.

Check that all cups have similar amounts of batter for even baking. Tap the pan gently to release any large air bubbles.

Bake the Cupcakes

Place the filled muffin tin on the center oven rack. Bake for 16–18 minutes. Begin checking a bit early if using a dark-colored pan.

Insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. Avoid overbaking to keep the texture soft and moist.

Cool in the Pan Briefly

Remove the muffin tin from the oven and set it on a heat-safe surface. Let the cupcakes cool in the pan for about 5 minutes. Allow them to firm up slightly so they release more easily.

Don’t leave them in the hot pan too long, or the residual heat can dry out the edges.

Transfer & Cool Completely

Carefully lift each cupcake from the tin and place it on a wire cooling rack. Space them slightly apart so steam can escape.

Let the cupcakes cool completely for about 15 minutes before frosting or serving. Cooling fully helps the crumb set and prevents frosting from melting or sliding off.

Ingredient Swaps

• Use any neutral plant milk (soy, oat, almond, or rice). For nut-free, choose soy or oat; for richer flavor, use canned light coconut milk thinned with water.
• Swap granulated sugar with coconut sugar or organic cane sugar; for less processed options, expect a slightly deeper color and caramel flavor.
• Replace neutral oil with melted refined coconut oil (for less coconut flavor) or light olive oil; avoid strong-tasting oils.
• Use whole-wheat pastry flour for a slightly heartier, still-tender crumb; if using gluten-free all-purpose blends, pick one with xanthan gum and don’t overmix.
• If apple cider vinegar is unavailable, use white vinegar or lemon juice in the same amount.

You Must Know

• Doneness – If the tops look pale but spring back when lightly tapped, give them 2–3 more minutes; they’re ready when the surface looks matte, feels lightly bouncy, and a toothpick has only a few moist crumbs, not wet batter.
• Troubleshoot – If cupcakes sink in the center as they cool, reduce baking powder to 6 g next time and get the pan into the oven within 5 minutes of combining wet and dry; too much leavening or batter sitting too long weakens structure.
• Avoid – Avoid filling liners more than 2/3 full; higher than that often causes overflow and mushrooms tops that bake unevenly and dry out at the edges.
• Scale – For 24 cupcakes, simply double every ingredient (e.g., flour to 320 g, sugar to 300 g), and rotate the pans after 10 minutes in the oven to keep browning even.
• Flavor Boost – For a brighter flavor, add 5–10 g finely grated citrus zest or 2 g cinnamon to the dry ingredients; you’ll get noticeable aroma without weighing down the batter or changing the texture.

Serving Tips

• Top with vegan buttercream and sprinkles; serve on a tiered stand for parties.
• Pair with fresh berries and a dusting of powdered sugar for a lighter dessert.
• Serve chocolate cupcakes warm with a scoop of dairy-free vanilla ice cream.
• Add a drizzle of vegan caramel or chocolate sauce right before serving.
• Plate assorted flavors together and label each for a fun tasting flight.

Storage & Make-Ahead

Store unfrosted vegan cupcakes in an airtight container in the fridge for up to 4–5 days.

Bring to room temperature before serving.

They’re great for making ahead: bake, cool completely, then freeze (wrapped well) for up to 2 months.

Thaw at room temperature, then frost.

Reheating

Reheat cupcakes gently to avoid drying.

In the microwave, warm 5–10 seconds.

In the oven, 150°C for 5–7 minutes, tented with foil.

Stovetop steam briefly in a covered pan.

Cupcake Wars TV Spotlight

Every time I watch an episode of “Cupcake Wars,” I can almost taste the tension and sugar in the air, and I imagine sliding these tender vegan cupcakes right onto that glittering display table.

I picture the judges breaking one open, steam curling up, crumb soft as a cloud, vanilla and warm sugar drifting through the studio lights.

You and I know there’s no shortcut or gimmick hiding in these. That curdled swirl of plant milk and apple cider vinegar, the whisper of vanilla, the careful mixing until the batter looks like silk—those choices build quiet confidence into every crumb.

On that stage, I’d trust these cupcakes to speak for themselves: simple, fragrant, and fully, proudly vegan.

Final Thoughts

Give these vegan cupcakes a try and see how easy (and delicious) dairy-free baking can be.

Once you’ve made the base recipe, have fun tweaking the flavors with your favorite add-ins and toppings to make them your own.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free Without Compromising Texture?

Yes, you can. I’d swap the flour for a good 1:1 gluten-free blend with xanthan gum. Expect a tender crumb, vanilla scent curling through your kitchen, and a soft bite that doesn’t feel “alternative” at all.

How Do I Adjust Baking Time for Mini or Jumbo Cupcakes?

Bake minis about 10–12 minutes, jumbo about 22–26. I watch for domed tops, edges just golden, centers springing back. Your kitchen will smell sweet and toasty—trust that scent, then toothpick‑test.

What’s the Best Way to Frost Cupcakes Without Piping Bags?

You don’t need piping bags—I simply swirl frosting on with a butter knife or offset spatula, then drag and twist. Feel the soft peaks forming, like little clouds, and finish with a sprinkle or glossy drizzle.

How Can I Convert This Cupcake Recipe Into a Full Cake?

You can, and I’d double the recipe, pour into a greased 9‑inch round pan, bake at 175°C for about 28–34 minutes. Listen: the kitchen fills with vanilla steam, the top domes, golden and tender.

Are These Cupcakes Suitable for Diabetics or Low-Sugar Diets?

They aren’t truly suitable as‑is, since the sugar’s fairly high. If you’re craving something gentle on blood sugar, I’d swap in a vetted low‑glycemic sweetener and ask your healthcare provider before savoring a batch.