The Best Vegan Vanilla Cupcakes

I will admit, it took a long time to come up with this vanilla cupcake recipe. Most of the vegan vanilla cupcakes i’ve ever had have been disappointing. Sometimes they are flavorful, but too dense for a vanilla cupcake. Sometimes they’re light, but lacking flavor and dry. This gave me a strong desire to develop my idea of the perfect basic vanilla cupcake. I would guess it took me at least 15-20 times of adapting and re-testing over the past year until I got to this point. I am finally happy to say I have THE PERFECT VEGAN VANILLA CUPCAKE!


(For The Cupcakes)

  • 4 “eggs” (Ener-g Egg Replacer)
  • 1 C Unsweetened Soymilk (can use any nondairy milk)
  • 3/4 C Earth Balance Butter Sticks (1 1/2 sticks)
  • 1 T Vanilla Extract
  • 3 C Cake Flour (yes! you must use cake flour)
  • 1 1/4 C Sugar
  • 1 T Plus 1 Tsp Baking Powder
  • 3/4 Tsp Salt

(For The Frosting)

  • 1/2 C Vegetable Shortening
  • 1/2 C Earth Balance Butter Sticks (let soften at room temp 1/2 hr)
  • 3 1/2 – 4C Powdered Sugar (Sifted)
  • 1 T Vanilla Extract
  • 1-2 T Soy milk


(For The Frosting)

  1. Beat shortening and butter sticks together until well combined and fluffy.
  2. On low, add the powdered sugar in 1-2 C increments. Once all mixed in, beat on medium speed for 2-3 more minutes.
  3. Add vanilla and soy milk and beat for another 5-7 minutes, until frosting gets light and fluffy. Refrigerate until ready for use.

(For The Cupcakes)

  1.  Preheat oven to 350℉.
  2. In a small bowl, combine 1/4 C of the soy milk, the ener-g “eggs”, and the vanilla. Whisk with a fork until combined.
  3. In a mixer, on low speed, combine the cake flour, sugar, and baking powder. Add butter, 3/4 cup soy milk, and mix on low speed until combined. Increase speed to medium and beat for 1-2 minutes, until light and fluffy. Scrape down sides of bowl. Add the “egg” mixture in three parts, mixing on medium speed for 30 seconds after each addition. Scrape down the sides of the bowl.
  4. Pour batter into cupcake tins about 2/3 of the way full (this should make about 20 cupcakes)
  5.  Bake for 14-16 mins, or until a toothpick inserted into the center of cakes comes out clean.
  6. Once cakes are completely cooled, pipe with buttercream frosting.
  7. Enjoy!!!


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