The Best (Vegan) Cupcakes – Ever!

When my daughter became a vegan, just about a year ago, my first thoughts were: Cookies. Cupcakes. Frosting.

vegan vanilla cupcakes with vegan vanilla frosting

As in, how was she going to get her “sugar fix”? Especially one that I often was in charge of providing?

Overall, her diet is a good one – moderate portions and well-rounded. And since becoming a vegan her eating habits have improved even more. I must say I’m very impressed with, and proud of, her commitment to what can often be a very challenging diet.

But the girl does love her dessert. And the limitations imposed by a vegan lifestyle – especially when it comes to baked goods – are pretty severe. Think about it – no butter. No milk. No eggs.

So she’s done her homework and scoured the market – both on-line and at local grocery stores – to find enough prepared goodies to satisfy her sweet tooth. There are even a few bakeries that are “vegan only” – and quite good (I’m the official “sampler”).

However, I was determined to re-create some of her very favorite treats, as one of my pleasures as “Mom” is baking and cooking for my kids. And I set the bar high. That is, to make vegan versions of her beloved desserts that were as good as the original.

Hence, the word “vegan” in parentheses above. I didn’t want the review to be, “It’s good…for a vegan cupcake”. No. I wanted “Wow. This cupcake is seriously delicious”. Preferably said as she was reaching for another.

vegan vanilla cupcakes with vegan vanilla frosting

This recipe is “Wow”.

A classic vanilla-vanilla (her favorite) – with a healthy shot of rainbow sprinkles.

So give these a try! They are super easy, with no “weird” ingredients, and you don’t have to be a vegan to make them. Maybe you’re eliminating dairy from your diet. Or a loved one has an egg allergy. Or you simply want to taste the best cupcake. Ever.

Vegan Vanilla Cupcakes and Frosting
adapted from Veggieful

Cupcakes
1 c. flour
2 t. baking powder
pinch salt
1/2 c. sugar
1/4 c. flavorless oil (such as grapeseed or safflower)
3/4 c. non-dairy milk of choice (I used almond milk; soy would work just fine too)
1 t. vanilla
1/2 T. apple cider vinegar

Pre-heat oven to 365 degrees. Line a pan with 10 cupcake liners. In a mixer bowl combine flour, baking powder, salt and sugar. Mix on low for a few seconds to combine. Add remaining ingredients and beat on medium till well blended and no lumps remain.

Fill the cupcake liners with the batter and bake for 20 minutes, or till a toothpick tests clean and cupcakes bounce back when lightly pressed.

Remove cupcakes from pan and cool completely before frosting.

Frosting
2 c. powdered sugar
1/2 c. melted and cooled vegan butter
2 t. vanilla

Combine all ingredients in a mixer bowl. Beat on low till well combined, then increase speed to medium-high. Beat till light and fluffy. If frosting is too thick to pipe or spread, add more melted butter – a tablespoon at a time – till it reaches the right consistency. If it is too wet, add a little more powdered sugar.

Pipe or frost as desired; serve immediately or keep covered – in the fridge – for up to three days.

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