How to Make Vegan Cupcakes Easy and 10 Steps recipe

Vegan cupcakes contain full fluffy and moist texture, and it is loaded with vegan buttercream and sprinkles. In this article, we learn complete recipe of vegan cupcakes and ingredients.

Vegan Cupcakes Ingredients:

Here in below, we discuss all ingredients which are required for making easy vegan cupcakes;


  • One  cup of non-dairy milk 
  • One  tablespoon of apple cider vinegar
  • Half  cup of neutral oil 
  • one tablespoon of pure vanilla extract
  • One  cup organic cane sugar
  • One and half cups unbleached all-purpose flour
  • One and half tablespoon baking powder
  • half tablespoon baking soda
  • One pinch tsp salt

For Vegan Frosting:

  • half cup vegan butter 
  • one tablespoon vanilla extract
  • two or three cups powdered sugar 
  • one splash non-dairy milk

Making of Vegan Cupcake:

  1. Preheat stove to 325 degrees F (180 C) and line a standard biscuit holder with 12 paper liners (as unique formula is composed//change on the off chance that modifying cluster size).
  2. Add non-dairy milk and vinegar or lemon juice to an enormous blending bowl and let set a couple of moments to sour/initiate. Then, at that point, add oil and vanilla and whisk or utilize a hand blender to beat overwhelmingly to join. Then, at that point, add sugar and whisk or utilize a hand blender to beat to consolidate/break up. It might sprinkle, so watch out!
  3. Add dry fixings (discarding sprinkles) to a sifter in a specific order: 66% of the flour, baking powder, baking pop, salt, and afterward the excess third of the flour.
  4. Filter over wet fixings and utilize a whisk or hand blender to mix until very much joined and no enormous knots remain. The surface ought to be somewhere close to good and bad. Not liquidy, but rather not scoopable (rather, pourable). Some places close to a buttermilk flapjack hitter consistency. We needed to add another 1-2 Tbsp flour to thicken somewhat.
  5. Add sprinkles and delicately overlap/mix with an elastic spatula or blending spoon. Then, at that point, partition hitter uniformly among cupcake holders trying NOT to pack. These really do best at 3/4 of the way up.
  6. Prepare on a middle rack for 20-24 minutes, or until a toothpick embedded into the middle tells the truth. They will just have an extremely, slight brilliant earthy colored tone.
  7. Let cool totally on a cooling rack. Meanwhile, plan icing (discretionary). Clean off your blending bowl and add relaxed margarine. Beat until light and fleecy. Then, at that point, add vanilla and blend again.
  8. Add SIFTED powdered sugar 1/2 cup at a time and continue blending until thick and velvety. Scratch disadvantages on a case by case basis. In the event that it gets excessively thick or brittle, add a sprinkle of non-dairy milk to thin (discretionary). You need this icing to be extremely thick, so it will hold its shape once on the cupcakes. Assuming it gets excessively flimsy, thicken with more powdered sugar.
  9. Once cooled, ice cupcakes and top with sprinkles. Serve right away. Store extras covered at room temperature or refrigerated as long as 3 days.


After baking and putting frosting on vegan cupcakes put sprinkles and your cupcakes are ready to eat.


Keep in your mind, some brands of sprinkles are not vegan friendly so always check before putting them on vegan cupcakes


We can get the following nutrition substance in per serving of vegan cupcake;

Calories390 KCal
Carbohydrates60 g
Proteins1.7 g
Fats18 g
Saturated Fats9 g
Chlostrols0 mg
sodium270 mg
potassium229 mg
fiber1 g
sugar32 g
vitamin A600 IU
Calcium40 mg
Iron2.7 mg