Basic Vegan Cupcakes


    Basic Vegan Cupcakes

    Recipe Picture:Basic Vegan Cupcakes

    Basic Vegan Cupcakes


    319 people made this

    These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favourites. These are great with a simple frosting of cocoa powder, icing sugar and orange juice.

    Makes: 18 cupcakes

    • 1 tablespoon apple cider vinegar
    • 1 1/2 cups (330ml) almond milk
    • 2 cups (250g) plain flour
    • 1 cup (200g) white sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 cup (120ml) coconut oil, warmed until liquid
    • 1 1/4 teaspoons vanilla essence

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C. Line two muffin tins with 18 paper cases.
    2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled for about 5 minutes.
    3. In a large bowl whisk together the flour, sugar, baking powder, bicarbonate of soda and salt.
    4. In a separate bowl whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended.
    5. Spoon the batter into the prepared muffin tins dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes.
    6. Cool in the tins over a wire rack. When cool arrange the cupcakes on a serving platter. Cover with desired icing.


    -You may use melted Copha instead of the coconut oil in this recipe. -You may substitute the almond milk for other vegan milks like soy or rice.

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    Reviews in English (291)


    For a first time effort the cupcakes turned out very nice 😁  -  12 Jul 2015


    I just wanted to thank you for adding this recipe. I was in a real bind, not having enough butter for a surprise cupcake treat when I stumbled upon your recipe. It worked so well and it tastes really good. I only had copha and apple cider vinegar with honey but they worked a treat. Thanks again.  -  27 Aug 2012


    YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but since my boyfriend's daughter is now a vegan, I needed to find something to bake for her birthday. All I can say is WOW! The texture was great, moist, dense enough (but not too dense), with a faint coconut aroma (due to the coconut oil). My boyfriend actually said these were the best cupcakes I'd ever made and has now been officially converted to a cupcake lover. I served these with a confectioner's sugar "quick frosting": a 1 lb. box of confectioner's sugar, 1/4 c. orange juice (or an orange reduction using vegan butter & agave syrup for a little more flavor), about a 1/2 tbsp. of orange zest, and 1 tsp of bourbon vanilla. I've already made this recipe twice (in two weeks) and will continue to use it, even for my non-vegan friends and family.  -  12 Feb 2009  (Review from Allrecipes USA and Canada)

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