Allergen Cooking · baking · cooking · Dessert

Vanilla Cupcakes (Vegan Friendly!)

I came across the recipe for these cupcakes over on but it didn’t list a source for who developed the recipe. If anyone knows please let me know, would prefer to give credit. They were a neat take on the basic vanilla cupcake, using warmed coconut oil for the fat. It leaves the lightest essence of coconut in the cakes. Do use virgin unrefined coconut oil though! ( Spectrum Naturals – Coconut Oil Unrefined, 14 oz liquid is what I used)  To warm up the oil so you can pour it take the lid off the jar and fill a small saucepan 1/2 full with water. Put the jar and turn to low, it will warm up slowly and melt. Keep an eye on it though and take off the heat as soon as melted. I frosted the cupcakes with my go-to vegan “butter”cream frosting.

Vanilla Cupcakes


  • 1½ cups unsweetened nondairy milk
  • 1 Tbsp apple cider vinegar
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ cup warmed unrefined virgin coconut oil
  • 1¼ tsp pure vanilla extract


Preheat the oven to 350° and line 2 muffin tins with 18 liners.

Pour the almond milk and vinegar into a medium bowl, whisk together, let sit for 5 minutes to curdle. Whisk in the coconut oil and vanilla.

Sift the dry ingredients together in a large mixing bowl, pour the wet over and whisk until just mixed.

Divide evenly between the liners. Bake for 15 to 25 minutes, checking at 15. The cupcakes should be set on top, a little golden and have a clean toothpick. Keep an eye on them, mine took 23 minutes.

Let cool for a few, then pop out to cool on a rack. When cool frost. Vegan cupcakes should be stored tightly covered in the refrigerator for best results.

Makes 18.

Walker enjoying a warm cupcake:

Vanilla “Butter”cream Frosting


  • 1 stick Earth Balance buttery stick
  • 4½ cups powdered sugar
  • 1½ tsp pure vanilla extract
  • 4-6 Tbsp nondairy unsweetened milk


In a stand mixer add the buttery stick and whip until light. Add in the powdered sugar slowly, beating in. Drizzle in the vanilla and half the milk, scraping the bowl as needed to get the frosting to come together. Beat on high until mixed, then add more milk a Tablespoon at a time as needed to produce a smooth frosting.

Frosts about 2 dozen cupcakes normally or 18 piled high (or 12 if piped on).

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