Vegan Vanilla Cupcakes (No Egg, No Milk, No Butter)

vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes (No Egg, No Milk, No Butter)

These egg-free, dairy-free cupcake is supper moist and easy to make.

vegan cupcakes
Vegan Cupcakes with vegan vanilla frosting and fruit

Everyone should be able to enjoy a cupcake, no matter if they have allergies or there are ethical reasons behind their choices.

These vegan vanilla cupcakes are the answer. 

I have created a simple, 8 ingredient recipe into cupcakes and then topped with a delicious vegan frosting – we are using vanilla frosting in the photos.

Whether you need this recipe for a birthday party or just because, it will be enjoyed by everyone!


In order to make this vegan vanilla cupcake recipe you need just 8 ingredients! You’ll need a few more, depending on the frosting that you choose. 

Full amounts of each ingredient are listed in the printable recipe card below.

The ingredients that you need for these vegan vanilla cupcakes are: 

  • Flour – The star of the show, we only used all-purpose flour here because we wanted this recipe to be as accessible as possible for everyone.
  • Sugar – we will be using cane sugar, but you can use coconut sugar.
  • Baking powder – added to cake for leavening purposes.
  • Salt – this helps enhance the flavor and while you may be tempted to reduce or omit, we encourage you not too.
  • Oil –  You want to use a neutral oil – canola or vegetable. Oil helps the moisture in your cake but also helps by slowing down the formation of gluten that yields a very tender and fluffy cake.
  • Water– This will help in the moisture but pull all the ingredients together especially when you are not using milk or eggs in this recipe.
  • Vanilla Extract – we are keeping it simple with extract for this recipe since it’s an ingredient that most people already have in their pantry.


You can see how to make the VEGAN FROSTING HERE

This vegan vanilla frosting is an easy vegan frosting for cakes or cupcakes.

A creamy vegan buttercream frosting with only 4 ingredients, 100% dairy-free.


First, gather all your ingredients. All you need are 4 ingredients:

  • Soft vegan butter – bring the vegan butter to room temperature before starting this easy vegan vanilla frosting recipe. You can’t use coconut oil for this recipe.
  • Powdered sugar – also called icing sugar in some countries. You can’t make buttercream with crystal sugar. It must be powder sugar.
  • Vanilla extract – or fresh vanilla seeds if preferred, but much more expensive.
  • Unsweetened soy milk – or other non-dairy milk like almond milk or oat milk.

Troubleshooting Tips

  1. Do not overbeat the butter or the ingredients. It will cause the frosting to be grainy.
  2. Let the butter rest but not too long or it won’t be fluffy.
  3. Try not to add too much soy milk or any dairy milk it will curdle the frosting.
  4. Sift the powder sugar and check the dates because badly stored powdered sugar forms lumps and it will have crystals that you can feel in your buttercream.
  5. If it’s too sweet, add 1/4 teaspoon of salt, to balance it out.
  6. Frosting is too thin. Add 1 to 2 teaspoons of cornstarch.
  7. If the Frosting is to think. Add more liquid, add drops like 1/4 teaspoon at a time to avoid the frosting turning runny too quickly.
  8. Frosting not fluffy? Place bowl in the fridge for 10 minutes and restart the beating steps.
  9. You can color the frosting but only use food coloring paste or gel. The liquid one will curdle the frosting.
  10. Keep the frosting in a container until it’s time to decorate the cupcakes especially if it’s too warm in the kitchen.

You can see how to make the VEGAN FROSTING HERE

vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

These Egg-Free Dairy-Free VANILLA CUPCAKES are super moist and easy to make
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 75 kcal


  • 3/4 cup Superfine (granulated) sugar
  • 1 3/4 cup All-Purpose Flour
  • 1 tbsp Baking Powder (Aluminum–Free Baking Powder)
  • 1/4 tsp Salt
  • 1/2 cup 125 ml Vegetable Oil
  • 1 cup Water (room temperature)
  • 1 tbsp Vanilla Extract


  • Preheat oven to 350oF (180oC).
  • Line cupcake pan with cupcake liners.
  • In a bowl, add sugar. Then, sift in flour, baking powder and salt. Mix to combine.
  • To the same bowl, add oil, water and vanilla extract. Whisk until dry flour no longer visible. Do not over mix.
  • Add batter to each cupcake liner.
  • Use a toothpick to lightly swirl the vanilla and chocolate batter together on the top of the cupcakes.
  • Bake in preheated oven 350F for 20 minutes, or until toothpick comes out clean.
  • Let cupcakes cool down in pan for about 10 minutes. Then, transfer on wire rack to cool completely.
Keyword cupcakes, no butter, no egg, no milk, vanilla, vegan

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