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Vegan vanilla cupcakes topped with frosting and sliced strawberries.
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4.94 from 230 votes

Vegan Vanilla Cupcakes

Gorgeously light and fluffy vegan vanilla cupcakes topped with creamy strawberry vanilla frosting. Perfect little packages of yum!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Cake, Cupcakes, Dessert
Cuisine: Vegan
Diet: Vegan
Servings: 12
Calories: 357kcal
Author: Alison Andrews

Ingredients

Vegan Vanilla Cupcakes:

  • 1 ¾ cups All Purpose Flour (220g)
  • 1 cup White Granulated Sugar (200g)
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Soy Milk (240ml) or other non-dairy milk
  • ⅓ cup Canola Oil (80ml) or Vegetable Oil*
  • 2 tsp Vanilla Extract
  • 1 Tbsp Distilled White Vinegar

Strawberry Vanilla Frosting

Decoration:

  • Fresh Sliced Strawberries optional

Instructions

  • Preheat the oven to 350°F (180°C) 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 until just mixed, using a hand whisk to get rid of any big lumps. Don't overmix, tiny lumps are fine.
  • 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).

Video

Notes

  1. We have also made these with a light olive oil (as in the video) and they worked great! But for more consistent results across brands canola oil or vegetable oil is a better option.
  2. These cupcakes keep very well in a covered container at room temperature for 2-3 days or in the fridge for up to a week.
  3. They can also be frozen (frosted or unfrosted, but don't add any fresh strawberry decoration if you're freezing them) for up to 3 months.

Nutrition

Serving: 1Cupcake | Calories: 357kcal | Carbohydrates: 62.6g | Protein: 2.4g | Fat: 10.8g | Saturated Fat: 1.7g | Sodium: 274mg | Fiber: 0.6g | Sugar: 47.9g