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Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

Serves 20

5 from 2 votes
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American



  • 2 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup rainbow sprinkles


  • 1 batch chocolate-flavoured vegan buttercream frosting



  • Preheat a fan-forced oven to 140°C /280°F or 160°C / 320°F for a conventional oven. Line a cupcake tin with white cupcake liners.
  • Add the milk and vinegar into a mixing bowl and whisk to combine. Allow to sit for 5 minutes. The milk will curdle. That’s completely normal. It will make the cupcakes moist and no you won’t taste the vinegar at all!
  • Add the flour, sugar, baking powder and bicarb soda into a large mixing bowl. Use an electric hand mixer to mix on low speed until well combined.
  • Next, add the milk mixture, oil and vanilla extract to the dry ingredients. Mix on low speed until well combined. Scrape down the bowl and mix for a final 20 seconds.
  • Add the sprinkles to the batter and gently fold through using a spatula. Depending on the brand of sprinkles you used, the colours may bleed. You’ll need to work quickly to stop the batter from turning grey.
  • Fill each liner ½ way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.
  • These cupcakes are perfectly paired with my vanilla or chocolate flavoured vegan buttercream frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top. Sprinkle with sprinkles!


Cupcakes can be stored in an airtight container for up three days.


Serving: 20g
Calories : 166kcal
Carbonhydrates: 26g
Protein: 2g
Fat: 6g
Saturated Fat: 5g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 0.1mg
Sodium: 103mg
Potassium : 33mg
Fiber: 1g
Sugar : 14g
Vitamin A: 46IU
Vitamin C: 1mg
Calcium: 39mg
Iron: 1mg
Nutrition Disclosure