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Today I’m sharing our favorite vegan vanilla cupcakes recipe. These homemade vanilla cupcakes are simply perfect. By far the fluffiest cupcakes I’ve ever made, not to mention soft, cakey, butter, and sweet. Perfection in a cupcake wrapper. And these are also perfect for valentins day.
How to make vegan butter cream
Here’s how to make it:
- Beat butter until creamy. Make sure your butter is softened to room temperature before beginning. Use a hand or stand mixer to beat until smooth and creamy.
- Add sugar, cream, and vanilla extract. Beat on low speed until these ingredients are incorporated, then bump up the mixer to medium-high speed. At this point, you can add more confectioners’ sugar if the frosting is too thin or a splash of heavy cream if it’s too thick.
- Add a pinch of salt to offset the sweetness. You can put always a inch of salt when you using sugar.
Vanilla buttercream is deliciously soft, creamy, and sweet. My favorite vanilla buttercream recipe is simple to make and is easily piped onto cakes and cupcakes for a delicious dessert.
Vanilla Cupcakes and butter cream frosting
180 ml almond milk
1 tsp apple cider vinegar
80 g coconut oil, melted and cooled
1 tsp vanilla extract
120 g spelt flour
70 g organic sugar
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extrakt
frosting
115 g vegan butter, softened to room temperature
240 g confectioners’ sugar
30ml vegan heavy cream
1 tsp pure vanilla extract
1 drop of rosa food color, vegan
Cupcakes
Preheat the oven to 180 °C and line a cupcake pan with cupcake liners.
Mix the almond milk and apple cider vinegar and set aside for 5 minutes.
Next, add the coconut oil and vanilla extract.
Mix all the dry ingredients together in a bowl.
Pour the wet ingredients into the dry ingredients and mix together until smooth. Spoon the batter into your pan, filling 3/4 of the way full.
Bake for 18 minutes, or until a toothpick comes out clean. Let the cupcakes cool an a fire rack.
frostig
With a handheld fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.
Use immediately or cover tightly and store for up to 1 week in the refrigerator.
If you try Vanilla cupcakes or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFE on Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Vanilla Cupcakes and butter cream frosting
Ingredients
- 180 ml almond milk
- 1 tsp apple cider vinegar
- 80 g coconut oil melted and cooled
- 1 tsp vanilla extract
- 120 g spelt flour
- 70 g organic sugar
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extrakt
frosting
- 115 g vegan butter softened to room temperature
- 240 g confectioners’ sugar
- 30 ml vegan heavy cream
- 1 tsp pure vanilla extract
- 1 drop of rosa food color vegan
Instructions
Cupcakes
- Preheat the oven to 180 °C and line a cupcake pan with cupcake liners.
- Mix the almond milk and apple cider vinegar and set aside for 5 minutes.
- Next, add the coconut oil and vanilla extract.
- Mix all the dry ingredients together in a bowl.
- Pour the wet ingredients into the dry ingredients and mix together until smooth. Spoon the batter into your pan, filling 3/4 of the way full.
- Bake for 18 minutes, or until a toothpick comes out clean. Let the cupcakes cool an a fire rack.
frostig
- With a handheld fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator.
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