Vegan Vanilla Cupcakes
These vegan vanilla cupcakes are the most popular recipe on the site, and it is easy to understand why. Incredibly moist, soft, and full of clean vanilla flavor, made with no eggs, no milk, and no butter. Simple pantry ingredients and an 18–20 minute bake. They come out perfectly every single time and are the base for endless frosting combinations. Also try my Vegan Red Velvet Cupcakes, Vegan Chocolate Cupcakes, or Air Fryer Vanilla Cupcakes.
Super Moist Vanilla Cupcakes | No Egg No Milk No Butter Cake
These Egg-Free Dairy-Free VANILLA CUPCAKES are super moist and so easy to make and they are delicious.Makes 12 cupcakes.
Ingredients
- 1 ½ cup (210 g) All-Purpose Flour
- 3/4 cup (150 g) Granulated Sugar
- 1 tbsp (12 g) Baking Powder
- 1/8 tsp (pinch) Salt
- 1/3 cup (75 ml) Vegetable Oil
- 1 cup (250 ml) warm water 90-110oF (32-43oC)
- 1 tbsp (15 ml) Vanilla Extract
Instructions
- Preheat the oven to 350°F (180°C). Line a cupcake pan with paper liners.
- Sift the all-purpose flour into a bowl. Add the sugar, baking powder, and salt, and mix the dry ingredients together.
- In a separate container, combine the vegetable oil, warm water at 90–110°F (32–43°C), and vanilla extract.
- Add the liquid mixture to the dry ingredients a little at a time, mixing until no lumps remain.
- Spoon the batter into the liners, or use a piping bag, filling each liner halfway.
- Bake for 18–20 minutes, until a toothpick inserted into a cupcake comes out clean.
- Leave the cupcakes in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Video
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