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Vegan Vanilla Cupcakes!

Updated: Aug 9, 2018

Simple, timeless vanilla cupcakes for you today!

Vanilla cupcakes paired with vanilla icing..

Sure- its a plain Jane style recipe, but a timeless one!! Where can you really go wrong? Dress it up anyway you like! Throw some berries on top, some sprinkles, compote even! Or, simply have them as they are. You can also bake a cake with this recipe, the measurements are suitable for both!

Vegan icing is alway a tricky one, but with enough trial and error- you get there! I've made my fair share of poor icings.. it happens still! More often than you might think..

The best tip I can suggest is always to add any additional oil or creamy ingredient in VERY very small amounts. (i.e veggie shortening, vegan butter, coconut oil etc.) If, for example, your icing is too dry and not creamy enough, so you think; "why don't I throw in another tbsp or two of veggie shortening to add some oomph!.." NOO.. you might actually be adding too much.. It may all go horribly wrong! Been there, done that.. Start with just a tsp- or -less! It may seem painful, but even the smallest amount can throw it off entirely (whyyy, right?) I don't know why it's so finicky, but I know that if that tbsp just so happens to be too much, its going to take a whooooole cup of icing sugar to get rid of the shortening flavour and filmy texture that seems to linger in your mouth! Now, even if you do add to much oil, all hope is not lost. Keep adding your dry ingredient(s) until you can even it out again.. you'll just end up with a lot more icing than expected!

Anyways, let's get to the recipe!

Vegan Vanilla Cupcakes

Yields: 8-10 cupcakes



  • 2 cups flour

  • 1 cup sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 3 tbsp tapioca flour

  • 2 tsp fresh lemon juice (if you don't have a lemon handy, you can use 1tsp of white vinegar mixed with 1tsp of water)

  • 1/4 cup vegetable oil

  • 1tbsp + 1 tsp vegan Becel or Earth Balance

  • 2 tsp vanilla

  • 1 1/4 cup oat or nut milk (if batter looks too dry, add more in tbsp increments)


  • 2 1/4 cups powdered/icing sugar (add additional if icing is too runny or has oily taste)

  • 1/4 cup vegan becel

  • 1/4 cup veggie shortening

  • 1tsp vanilla

  • 3 tbsp oat or nut milk


1. Preheat the oven to 350 degrees and grease a cupcake pan!

2. Start by mixing all wet ingredients in a large bowl; Lemon juice, vanilla, oat milk, vegetable oil. Combine with a hand mixer or fork.

3. Next, still holding your mixer, add your flour in increments- dust over the bowl and mix in thoroughly until all the flour is added. Add the rest of your dry ingredients; sugar, salt, baking soda, baking powder, and tapioca flour!

4. Pour your batter into the pan, filling the cups about 3/4 the way full. Place pan in the oven and bake for about 20-25 minutes. Check your cupcakes in 20 by inserting a toothpick to see if any batter remains on it, if it does, keep baking and keep and checking until the toothpick comes out clean!

5. While those are baking, start on your icing! Begin by rinsing you hand mixer or whisk!

6. In a medium sized bowl, add your vegan becel, veggie shortening, vanilla and oat milk. Combine those. Once combined, use the same method for adding your icing sugar as previously done with your flour in the batter. Start dusting it in with one hand while mixing it with the other until is all thoroughly mixed and creamy!

7. Place frosting in the fridge until your cupcakes are finished and cooled. When they have cooled, pull out the frosting from the fridge and whip it with your hand mixer or whisk once more before decorating!

8. Decorate and enjoy!

Thanks for reading and #happy baking!! #vegan #veganrecipes #vegancupcakes #baking #veganbaking #veganblog #cupcakes #cupcakerecipe #cupcakerecip #cupcakereci #cupcakerec #cupcakere #cupcaker #cupcake #cupcak #cupca #cupc #cup #cu #c # cupcakerecipe

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