Ever since making our vegan chocolate cupcakes I’ve had cupcakes on my mind!
Big time!
I couldn’t wait to make more! So I decided to make these gorgeous vegan vanilla cupcakes with strawberry vanilla frosting!
And they came out so well!
I was especially thrilled with the frosting. I wasn’t sure how it would work out to use strawberry flavoring, but it did the job incredibly well and provided the most beautiful pale pink color, and the flavor was awesome. Reminded Jaye of a strawberry milkshake!
Cupcakes are so easy they’re my new favorite thing. So much easier than full cakes (though I love making cakes!), because they bake in less time and you don’t have to grease cake tins!
The only tricky part for me was in transferring the batter to the cupcake liners, my first batch of cupcakes was very messy, until I figured out that the best method was to transfer the batter to a jug with a pouring nozzle and pour it neatly into each cupcake liner.
Messiness problem solved.
The great thing about these cupcakes is that the flavors are so mild and blend so beautifully together. You’ve got the light flavors of vanilla blending with the sweet scented flavors of strawberries.
The texture of these vanilla cupcakes is also perfectly light and spongey.
You’ll love these cupcakes for their beautiful color, light and spongey texture and blend of flavors.
Decorate them with some fresh chopped strawberries if you’re serving them right away. If you want to keep them (they keep very well in a covered cake container in the fridge for up to a week), then don’t use fresh fruit for decoration as the strawberries will run and the cakes will become soggy.
Alternatively decorate with vegan sprinkles or dried coconut.
So let me know what you think of these gorgeous vegan vanilla cupcakes in the comments and please rate the recipe too!
For more fabulous vegan cupcake recipes, check out these great options:
- Vegan Lemon Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Strawberry Cupcakes
- Vegan Peppermint Cupcakes
- Vegan Banana Cupcakes
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Vegan Vanilla Cupcakes with Strawberry Vanilla Frosting
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12
Print Recipe
Pin RecipeDescription
Gorgeously light and spongey vegan vanilla cupcakes topped with creamy strawberry vanilla frosting. Perfect little packages of yum!
Ingredients
Vegan Vanilla Cupcakes:
- 1 and 3/4 cups (220g) All-Purpose Flour
- 1 cup (200g) Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp (10ml) Vanilla Extract
- 1/3 cup (80ml) Extra Virgin Olive Oil*
- 1 Tbsp (15ml) White Vinegar
Strawberry Vanilla Frosting
- 1/2 cup (112g) Vegan Butter
- 3 cups (375g) Powdered (confectioners) Sugar
- 2 tsp Vanilla Extract
- 2 tsp Strawberry Flavoring
Decoration:
- Fresh Sliced Strawberries (optional)
Instructions
- Preheat the oven to 350 degrees fahrenheit (180 degrees celsius) and line a cupcake tray with 12 cupcake liners.
- Sift the flour into a bowl and add the sugar, baking soda and salt.
- Then add the soy milk, vanilla extract , oil and white vinegar.
- Mix in thoroughly, using a hand whisk to get rid of any lumps.
- Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.
- Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn’t come out clean, then put them back in for a further 5 minutes.
- Move to a cooling rack and allow to cool thoroughly before frosting.
- Prepare the frosting by adding the vegan butter, powdered sugar, vanilla extract and strawberry flavoring to an electric mixer bowl. Begin mixing on low speed, gradually increasing speed until you have perfectly smooth frosting.
- Decorate with fresh strawberry slices before serving (optional).
Notes
*You can switch for a different vegetable oil like canola if you prefer.
*Recipe adapted from my Vegan Vanilla Cake.
- Category: Dessert, Cake, Cupcakes
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Cupcake (of 12)
- Calories: 357
- Sugar: 47.9g
- Sodium: 274mg
- Fat: 10.8g
- Saturated Fat: 1.7g
- Carbohydrates: 62.6g
- Fiber: 0.6g
- Protein: 2.4g
Keywords: vegan vanilla cupcakes
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What brand of vegan butter do you use for the frosting? I was thinking of using Country Crock vegan butter sticks. Should I be using sticks or the spreadable form of vegan butter? Thanks!
Hi Nicole, sticks will work great! You will get a nice thick frosting. You may need to add a little non-dairy milk IF it’s ‘too’ thick, most people only have access to the spreadable versions, but the vegan butter sticks will really work great. 🙂
I love your recipes. Do you recommend unsweetened soy milk or original? Thank you!
Hi Amy, you can really use either/or for this recipe, so whatever is easier or whatever you have on hand. 🙂
Hi Alison….I was looking for an eggless recipe and found yours….am going to try it out tomorrow…. Just want to check with you if I can use dairy milk instead of soya based milk?
Hi Cilla, yes any milk will work here. Hope you enjoy the recipe! 🙂
Tried this recipe and…wow! So scrumptious, soft and fluffy! I personally would slightly reduce the sugar amount.
A small query though…the next day the tops started to get sticky. Do you know why that may be?
★★★★
Glad you enjoyed the recipe! Were they frosted? If they’re not in an airtight container there may have been too much moisture in the air that caused the stickiness.
So I’m looking at a number of your recipes to try for my Vegan Cousins Thanksgiving This is on the top of my list to try. I’m going to BOOKMARK your blog though for not just my cousins but my baking nature. Why because reading your reply’s to comments you are more willing to hear out substitutions and suggestions than a few bakers I’ve come across recently. One blogger going as far as to say if you don’t follow her recipe exactly don’t bother for one of her recipes.
★★★★★
Thanks Jen! I appreciate that! We definitely have to be open to substitutions as people have various allergies/sensitivities. Hope these work out great if you make them. 🙂
Can I use Apple Cider Vinegar in place of the white vinegar? It usually works better in baking recipes for me.
Yes you can. 🙂
Hi, I was wondering why you put vinegar in the batter? I was also wondering if I could swap out the olive oil for non-dairy margarine. Thanks – Gaby
Hi Gaby, the vinegar reacts with the baking soda and makes them rise. You could try using dairy free margarine, though I haven’t tested it that way. All the best! 🙂
Hi Alison,
Will the frosting hold in room temperature(70-75f) for 2-3 hrs?
Should be fine! Just make sure it is as thick as possible. 🙂
I made these with your chocolate buttercream frosting for my son’s daycare class (he’s allergic to eggs and milk) and they were amazing!!! I love how delicious and uncomplicated your recipes are! I was wondering if you have any ideas on how to incorporate some sparkling wine into this or any of your other cake recipes? I’m looking for a good one to make for a shower and your page was my first stop. Thank you for what you do! ❤️
★★★★★
Hi Leah! So happy to hear they worked out great! Thanks for the awesome review. To add sparkling wine to these, I would probably just replace the non-dairy milk with an equal amount of sparkling wine. I haven’t tested it but I think that would be the way to do it! 🙂 All the best!
Hi! Should I cut the recipe by half if I only plan to bake 6 cupcakes?
Hi Chev, yes you would halve the recipe for only 6 cupcakes. All the best! 🙂
Hi this looks great! How can I make it gluten free? Can I easily substitute the all purpose flour for the same amount of gluten free flour? Thanks!
Hi Rita, check out our gluten free vanilla cupcakes based on this recipe. 🙂
Thanks!!
This recipe is so perfect! Especially the buttercream. I use Flora ‘Buttery’ and it works so well. This is gonna be my new base for cupcakes 😋
★★★★★
So happy to hear that! Thanks for sharing and the awesome review. 🙂
For the frosting can I use vegtable shortening instead of vegan butter?
Hi Marion, I don’t really have experience with shortening so I’m not sure. I would rather look for a frosting recipe that uses shortening to pair with the cupcakes. All the best! 🙂
Can I freeze them?
I made them.. they raised beautifully, but some domed badly! Could that be the oven temperature?
They are very soft indeed especially that I used the reverse creaming method.
Yes, you can freeze them. They do dome at the top, I didn’t have an issue with this. 🙂
Hi Alison, I hope you can help me, my Granddaughter is vegan and I bake cakes for all the occasions in the family. Do you have a recipe for a Whipping Cream topping that will hold up well when I decorate a cake? Thank You Claudia
Hi Claudia, I do have a recipe for vegan whipped cream, but whether or not it will hold up well in cake decorating is another story! Have a look and see what you think. You do also get coconut whipping cream which is very consistent with its results.
Would coconut oil work also ?
Hi Laura, I assume you mean in the cupcake recipe (not the frosting) then sure, if you melt it first, it will be fine to use.
Thank you, that’s exactly what I meant.
I’m new to baking vegan, and am doing this recipe for a friends birthday. I’ve bought egg replacement powder should I add this or follow the recipe as is ?
Follow the recipe as is, no need for egg replacement powder. all the best! 🙂
Amazing turn out! This was the first time I have attempted to make vegan food.
My vegan and non vegan friends love them. I think I have also converted my husband to eating healthy snacks! He said the frosting was better than the normal cupcakes.
Somehow my cake is still dry.
May I ask how to make them light and spongy?
Thank you for the recipe xx
★★★★★
Hi Wendy! So glad they came out great! Thanks for the awesome review! In terms of getting them light and spongey, I would highly recommend weighing out the flour, they are definitely supposed to be light and spongey and a common reason for them not to be would be accidentally using too much flour. All the best! 🙂
I am 14 years old and I made these for my family today! We love cooking and eating vegan, and we have tried a lot of vegan vanilla cupcake recipes and this one is by far the best! The recipe was so easy to follow and didn’t take a lot of time. My family and I thought they were delicious! I definitely recommend them!
★★★★★
Thanks so much Hannah! So glad to hear they were easy and a success! xo
Hello,
If you don’t have the total amount of all purpose flour for the vegan vanilla cupcakes, can you use a little whole wheat flour with the all purpose flour?
Thanks,
Kelly
Hi Kelly, a little whole wheat mixed in should work out just fine! All the best! 🙂
Thanks! I’ll let you know how it turns out when I make them.
Amazing! Tastes better than non-vegan cupcakes. I’m not vegan but made these for a vegan friend. Just found my new go-to cupcake recipe!!! ❤️
★★★★★
So wonderful to hear that Mary! Thanks so much for the awesome review and rating. xo