Vanilla Cupcakes

These Vanilla Cupcakes are so easy to whip up!

A delicious easy vegan treat.



1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup cane sugar

1 teaspoon vanilla extract

1/4 cup canola oil

1 tablespoon Apple Cider Vinegar

1 cup of almond milk

For the frosting:

3 cups organic confectioner’s sugar (sifted)

6 tablespoons vegan butter (I used Earth’s Balance)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1 tablespoon almond milk (if needed)


Pre heat the oven to 350F

Line a 12 cup cupcake tray with paper or silicone liners

In a large bowl place add the sifted flour, baking powder, baking soda and salt. Stir to combine.

In a medium bowl whisk together the sugar, vanilla extract, canola oil, apple cider vinegar and almond milk.

Pour the wet ingredients into the dry. Stir to combine taking care you don’t over mix.

Fill the cupcake liners 3/4 full with the batter. Place in the oven and bake for approximately 20-25 minutes or until a toothpick inserted into the cakes come out clean.

Remove from the oven, allow to cool for 5 minutes or so in the trays then remove the cupcakes to a cooling rack.

To make the frosting:

Mix all the ingredients together in the bowl of an electric mixer.

Beat until you have smooth consistency. If the mixture is too thin add a little more confectioner’s sugar, if it’s too thick add a tablespoon of almond milk.

When the cupcakes are thoroughly cool, frost and enjoy.

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