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Vegan Cupcakes

5 from 12 votes

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Vegan Cupcakes are perfect as wedding cupcakes, birthday cupcakes or any other sort of cupcake you need! They are just as good too!

Vegan Cupcakes with raspberries

Back in June, I made a truck load of vegan cupcakes for the wedding of a family friend. Clearly I didn’t think this decision through because {1} I don’t have a commercial kitchen {2} I’m a Mom and didn’t realize that I would need time to bake 10+ dozen cupcakes and {3} I’m not a vegan, nor a very good vegan baker and agreed to make THEM ALL VEGAN. Oh and did I mention I agreed to make them all vegan? YEAH.

Enter panic mode.

Umm…what was I smoking when I agreed to this??

Luckily, I did some research and started testing and testing….and testing.

Vegan means no animal products whatsoever. No eggs, no milk, no butter. Seems hard to make a yummy cake without any of those ingredients, right? Well, I’m here to tell you that I’ve found the be-all-end-all of vegan cupcake recipes. One that will please vegans and carnivores alike. {Only took me 17 tries–>literally!} AND, it’s really not that hard to whip out a batch either 🙂

Wedding Cupcakes

Overall, it took me 9 hours to bake, frost and decorate these bad boys, but it was certainly worth it! After I got them all arranged, I sat back, relaxed, basked in the glory and said ‘let them eat cake‘.

The end.

Here are the deets about my vegan cupcakes–

Vegan Cupcakes

Kind numero uno: Vanilla Cupcakes with Vanilla Bean Frosting–I used the vanilla cake recipe below and topped them with a vanilla bean frosting and a fresh raspberry. About the frostings, I made these in such huge quantities that I don’t have exact measurements but here’s what went into the frosting: coconut oil, vegan shortening, butter extract, vanilla extract, vanilla beans and powdered sugar.

Vegan Cupcakes

Kind two: Chocolate Chip Cupcakes with Vanilla Bean Frosting–I used the vanilla cupcake recipe and added vegan chocolate chips. Topped these with the same vanilla bean frosting as mentioned above, but added some mini chocolate chips for garnish.

Wedding Cupcakes

Numero trois: Lemon Cupcakes with Lemon Cream Cheese Frosting–I used the vegan vanilla cupcake recipe and added lemon and vanilla extract. For the frosting, I used vegan cream cheese, vegan shortening {just a little}, coconut oil, vanilla extract, lemon extract, powdered sugar. I topped these with teeny tiny flowers that the lady at Safeway just gave me. Kind of random but so awesome.

Vegan Cupcakes

Kind Four: Chocolate Cupcakes with Chocolate Cream Cheese Frosting- I used the chocolate cake recipe as written below and topped these with chocolate cream cheese frosting and some chocolate syrup. The frosting included vegan cream cheese, coconut oil, vegan shortening {just a little}, tiny splash of butter extract, vanilla extract, powdered sugar, cocoa powder.

So that’s that! And of course here’s a fun picture of some of the Brennan’s who attended the wedding. I sure do love all these people! And the ones not pictured too! Also, isn’t my husband adorable? I think so..

Wedding Cupcakes

PS–here’s a great tip for transporting a zillion cupcakes you just decorated: make a grid with masking tape on a cookie sheet. It will keep the cupcakes separate and still give your hands enough room to take them out. A cheap-o way to get around buying a bunch of cupcake boxes.

Vegan Cupcakes

Vegan Cupcakes with raspberries
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5 from 12 votes

Vegan Vanilla Cupcakes

Adapted from HolyCowVegan these Vegan Cupcakes are perfect as wedding cupcakes, birthday cupcakes or any other sort of cupcake you need! They are just as good too!
servings 12 cupcakes
Prep Time 15 mins
Cook Time 20 mins



  • Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
  • In a large bowl, cream vegan butter with sugar. Stir in vanilla extract.
  • In a measuring cup, stir soy milk together with vinegar. Set aside to curdle.
  • In a separate bowl, measure out dry ingredients and stir to incorporate. Alternate stirring in wet and dry ingredients beginning and ending with dry. Scrape sides of bowl and mix again briefly.
  • Spoon batter into prepared muffin tins to be 2/3-3/4 way full. Bake 15-20 minutes or until very lightly browned and toothpick comes out clean or with a few moist crumbs after being inserted. Cool and frost as desired.
  • Variations: Lemon Cupcakes- stir in 1 teaspoon lemon extract to batter with vanilla.Chocolate Chip Cupcakes- stir in 1/2 cup vegan mini chocolate chips to batter.


Calories: 172kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 114mg | Potassium: 77mg | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 1.5mg | Calcium: 45mg | Iron: 0.8mg
Course: Dessert
Cuisine: American
Keyword: birthday, vegan cupcakes, wedding
Other recipes you might like:

Inside-Out Breakfast Peach Cobbler {almost vegan}

Coconut Curry Sweet Potato Soup {almost Vegan}

Naturally Gluten Free Vegetarian Fajitas

Sweet Potato Cupcakes with Marshmallow Frosting

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Recipe Rating

66 Responses
  1. Brooklyn

    5 stars
    Hello ^_^
    I made them and they are very delicious,
    although they do not have nice high domes. :c
    do you think it would matter what kind of margarine that you use?
    Maybe block margarine would be better than from the tub ?
    And should the milk be room temperature so that the butter does not curdle ?
    Thank you very much.
    I think they are very delicious and I would love to make them again and have higher domes.

  2. The Perfect Chocolate Cake Recipe | Lauren's Latest

    […] 8-inch round cakes are actually from this recipe that is VEGAN! Can you believe that? No dairy products or eggs in this cake and it always comes out perfectly […]

  3. Asha

    Hi Lauren- I discovered your site a number of months back and your double vanilla sour cream cupcakes became my new go-to vanilla. I recently was asked to make vegan cupcakes for a party so was thrilled to see you had a vegan cupcake option. Your pics looked amazing too! I made these last night on a trial run and I baked them for about 20 minutes but the middles sunk in when I removed from the oven. The tops were golden but I’m now wondering if they should’ve cooked a little more? Not sure- did your middles sink in at all? (even a little?) Any help is appreciated. Thanks!