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Vegan Vanilla Cupcakes

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Light and fluffy, these Vegan Vanilla cupcakes are deliciously moist and best for parties, birthdays or any celebrations. They are a one-bowl beginner-friendly recipe and can be done in an oven or an air fryer.

3 Vegan Vanilla Cupcakes on a grey board with Santa candle stand seen in the background.
Vegan Vanilla Cupcakes

I have made these cupcakes with basic vanilla flavour, but one can play around and use the flavouring of choice. Lemon and pineapple flavours would go well. One can even add in some cut fruits like berries, or pineapple or some chopped nuts for the crunch. 

These cupcakes are similar to my Eggless Chocolate Cupcakes but without the cocoa powder or chocolate. They are so addictive and with the frosting on the top, it is a perfect treat.

For frosting, I simply whipped the cream along with icing sugar and added some vanilla extract to flavour. Again one can change the flavours in the frosting as per liking. 

A tray of eggless and Vegan Vanilla Cupcakes on a grey board with Santa candle stand seen in the background.

Ingredients and Substitutions Used in Vegan Vanilla Cupcakes

Flour – I have used Whole Wheat flour or the Atta. One can replace it with regular plain flour / All-purpose flour/Maida.

Sweetener – I like to use Dark brown sugar as one of the sweeteners in my cakes and cupcakes. One can replace it with granulated white sugar or any sweetener of choice. Also, these cupcakes are not overly sweet. If you have a sweet tooth, increase the sugar to 1 cup.

Milk – I am using almond milk here. One can use any vegan milk of choice. Normal non-vegan milk can be used too.

Oil – Vegetable oil is used. One can replace it with olive oil or coconut oil. 

Flax Eggs – Flax Eggs are used for binding it all and as the necessary protein. One can replace it with 3 eggs if you eat. Remember once you replace it with egg, it will not be vegan.

Baking Soda, Vinegar, salt, and Vanilla extract are used as the leavening agents and to flavour. 

Cupcake being cut into half to show the texture of Vegan Vanilla Cupcakes
Texture of Vegan Vanilla Cupcakes

Recipe process of Vegan Vanilla Cupcakes

First, we make the flax eggs. This is the only step which is required before starting to make the batter. This is because the flax meal needs to form a gel-like structure.  

Rest we sift the dry ingredients in a bowl. Add the wet ingredients one by one to the bowl and give it a mix until all is incorporated. Once done, fill it in a muffin tin and bake in a preheated oven or air-fryer until done. 

Frosting of Vegan Vanilla Cupcakes

This is an optional step. For frosting, all we do is whip the chill cream along with icing sugar and a little vanilla essence until stiff peaks. Decorate it as required. 

Shelf life of vanilla cupcakes

They stay good at room temperature for 2-3 days in cold climates. If you are in a hot and humid climate, it is best to refrigerate and consume within 3-4 days.

Can the vanilla cupcakes be frozen?

Yes, the cupcakes can be frozen. Let them cool completely and store them in a zip lock or an air-tight container. When required defrost and warm them on a stove-top or warm them directly in a microwave.

A tray of eggless and Vegan Vanilla Cupcakes on a grey board.

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3 Vegan Vanilla Cupcakes on a grey board.
Vegan Vanilla Cupcakes
A tray of eggless and Vegan Vanilla Cupcakes on a grey board.

Vegan Vanilla Cupcakes

Light and fluffy, these Vegan Vanilla cupcakes are deliciously moist and best for parties, birthdays or any celebrations.
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Course: Dessert
Cuisine: American
Keyword: Kids Food, PartyFood, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10 Cupcakes
Calories: 145kcal
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 1 and 1/2 cups 190g Whole Wheat Flour One can use Plain or All-purpose Flour
  • 3/4 cup 150 gm Dark Brown Sugar If you have a sweet tooth, add up to 1 cup
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup 240ml Milk Vegans can use Soy milk
  • 2 tsp Vanilla Extract
  • 1/3 cup 80ml Vegetable Oil or any flavourless oil
  • 1 Tbsp Vinegar

3 Flax Eggs

  • 3 tbsp Flax Meal – 70 grams – Flax Powder (One can powder flax seeds)
  • 9 tbsp Lukewarm Water

Instructions

Making of Flax Eggs

  • Add flax meal/powder in a bowl.
    3 tbsp Flax Meal – 70 grams, 9 tbsp Lukewarm Water
  • Add lukewarm water and give it a nice mix.
  • Set aside for 8-10 minutes until it forms a Jelly like structure.

Making the batter and Baking in an oven

  • Preheat the oven to 350°F (180°C) and line a muffin or a cupcake tray with cupcake liners. Set aside.
  • Sift the flour in a mixing bowl.
    1 and 1/2 cups 190g Whole Wheat Flour
  • Sift baking soda, salt and mix together.
    1 tsp Baking Soda, 1/2 tsp Salt
  • Add the brown sugar,
    3/4 cup 150 gm Dark Brown Sugar
    Flour and Sugar added in a bowl.
  • Add the milk, vanilla, oil, Flax eggs and vinegar and mix in.
    1 cup 240ml Milk, 2 tsp Vanilla Extract, 1/3 cup 80ml Vegetable Oil or any flavourless oil, 1 Tbsp Vinegar
    Wet Ingredients Added in a bowl
  • You can use a hand whisk or a hand blender.
    Vanilla Cup Cake Batter in a bowl.
  • Divide the batter evenly into the cupcake moulds.
    Eggless Vanilla Cupcakes ready to be baked in muffin trays.
  • Place into the oven and bake for 20-25 minutes or until a toothpick inserted into the centre of one of the cupcakes comes out clean.
    Eggless Vanilla Cupcakes just out of oven and seen in muffin trays.
  • Let them cool for a few minutes in the cupcake tray itself.
  • After that remove them on a wire rack.
  • You can decorate them with frosting or just enjoy as is.

Making the batter and Baking in an Air Fryer

  • Preheat the air fryer to 160 degrees C / 320 degrees F Keep in mind that air fryer preheating takes just 2-3 minutes. So, one can even do that at the last steps of making the batter.
  • Sift the flour in a mixing bowl.
  • Sift baking soda, salt and mix together.
  • Add the brown sugar,
  • Add the milk, vanilla, oil, Flax eggs and vinegar and mix in.
  • You can use a hand whisk or a hand blender.
  • Divide the batter evenly into the cupcake moulds.
  • Arrange the muffins in the Air Fryer tray.
  • Bake in a preheated air fryer at 160 degrees C / 320 degrees F for 5 minutes.
  • Lower the temperature to 150 degrees C / 302 degrees Fand continue baking for 10 minutes.
  • Muffins are done when a toothpick or a knife inserted comes out clean.
  • Remove and let them cool for a few minutes.
  • After that remove them on a wire rack.
  • You can decorate them with frosting or just enjoy as is.

Notes

  • Standard US-size cups and spoons are used.
  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • If your oven is very hot, reduce the temperature by 5-10 Deg.
  • Oven time varies for baking, do keep an eye after 15-20 minutes.
  • Air fryer temperature and baking time vary depending on the size of your tray. So, check your manual too, and adjust accordingly.
  • Flax Eggs is a substitution for Eggs. It is made using Flax seeds powder. When soaked in lukewarm water it creates a jelly-like structure.
  • If you find your batter too thick, add 1 tablespoon of milk at a time.
  • Read above for flavors and substitutions.
 
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Nutrition Facts
Vegan Vanilla Cupcakes
Amount Per Serving
Calories 145 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.05g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Sodium 264mg11%
Potassium 41mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 16g18%
Protein 1g2%
Vitamin A 0.01IU0%
Vitamin C 0.01mg0%
Calcium 50mg5%
Iron 0.2mg1%
* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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