The *only* vegan vanilla cupcake recipe you need | no eggs, no dairy, SO easy!

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Start by whisking together 130 grams of avocado oil in a bowl.

Add 200 grams of Florida Crystals sugar to the bowl and mix.

Incorporate 1 tablespoon of vanilla extract and 1 teaspoon of vanilla bean paste into the mixture, whisking until combined.

Add 230 grams of all-purpose flour, baking powder, baking soda, and a pinch of sea salt to the bowl, mixing gently.

Pour in 1 cup of homemade vegan buttermilk (almond milk or soy milk mixed with apple cider vinegar) and whisk until just combined, avoiding overmixing.

Use an ice cream scoop to fill cupcake liners three-quarters full with the batter.

Preheat the oven to 350°F (175°C) and bake the cupcakes for 18 to 22 minutes, checking for doneness with a toothpick or bounce back test.

Let the cupcakes cool completely before frosting them with vegan buttercream made from room temperature vegan butter, powdered sugar, vanilla extract, and vanilla bean paste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens