Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

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Light and Fluffy Vegan Cupcakes

I’ve been trying to perfect this vegan vanilla cupcake recipe for awhile now.

 

I was trying to figure out how to use natural ingredients but still retain the normal yellow cake color a vanilla cupcake is supposed to have.

 

This meant avoiding white processed sugar, as well as oil – a bit tricky in baking!

 

However, after many tries I finally succeeded! Here are my simple vanilla cupcakes made with…maple syrup and tahini (I know it sounds weird, but trust me it works)!

vegan-vanilla-cupcake-sprinkles

Most yellow cake recipes need the white processed sugar and oil as it doesn’t change the color, and the egg helps with this too. To make these vegan, it was a tricky balance of wet and dry ingredient experimenting.

 

To keep everything together without sticking to the cupcake wrappers, a simple chia egg did just the trick (blended chia seeds and water that gelatinize and work great as an egg replacement).

 

These cupcakes are perfect if you’re trying to make a sweet treat but want to make things a bit healthier, without sacrificing on the popular vanilla cake taste!

vegan-vanilla-cupcake-layout

Making Vegan Vanilla Cupcakes

These cupcakes are made pretty much the same way as normal ones, just with a bit more natural ingredients.

 

Combine the wet and dry ingredients in separate bowls, then gently mix together just until there are no more flour chunks, no need to overmix!

 

Let it rest for a few minutes to let the ingredients react, and then scoop into your cupcake wrappers, about 3/4 full!

 

These were leftover from my Healthy Gingerbread Muffins, so I decided to use them up (also they’re my favorite color)!

 

Bake them at 350 degrees for 20-25 minutes, or until a toothpick comes out clean when poked in the middle. I baked mine for 25 minutes and think they came out perfect!

vegan-vanilla-cupcake-overhead

Making Coconut Cream Frosting

This is my second time using this kind of ingredient as the base for my frosting: smooth and light coconut cream!

 

To make this frosting extra thick and pipe-able, leave your coconut cream can in the fridge for a day or two before using if possible. This makes all the cream rise to the top, leaving all the water on the bottom.

 

If you skip this step, you’ll likely have pretty runny frosting, and you won’t be able to pipe it and make them all pretty!

 

Simply scoop out the cream, throw in the maple syrup, vanilla extract and lemon juice, and use a hand mixer to whip it up.

 

This only takes a few minutes, and lets you pipe SUPER clean lines when  using a piping bag and tip.

 

If you’re in a pinch for time, you can also scoop it into a Ziploc bag, cut a slit 1/2 inch thick in one corner, and use that to pipe with. It will still look great!

vegan-vanilla-cupcake-side

The frosting does have a slight coconut flavor, but I found that adding lemon juice not only reduces this, but enhances the sweet vanilla taste.

 

If you don’t like the taste of coconut, you can also try my cashew frosting I used for my Easy Vegan Carrot Cake, but keep in mind this version does not pipe like the coconut cream.

vegan-vanilla-cupcake-handvegan-vanilla-cupcake-bite

These cupcakes are:

  • Moist
  • Fluffy
  • Unprocessed
  • Vegan
  • Sweet
  • Healthy
  • Oil Free
  • Yummy
  • Pretty

Happy baking!

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vegan-vanilla-cupcakes

Yield: 12 Cupcakes

Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

This easy vegan vanilla cupcake recipe is light, moist and not overly sweet! Made with maple syrup and topped with homemade coconut whipped cream frosting!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

For the Cake:

  • 2 1/4 Cup Unbleached All-Purpose Flour
  • 1 Cup Maple Syrup
  • 1/2 Cup Tahini
  • 4 Tsp Baking Powder
  • Juice from 1 Lemon
  • 2 Tsp Vanilla Extract
  • 1 1/3 Cup Plant Milk
  • 1 Chia Egg
  • Dash Salt

For the Frosting:

  • 2 15 oz Cans Coconut Cream
  • 6 Tbsp Maple Syrup
  • 2 Tsp Lemon Juice
  • 1 Tsp Vanilla Extract

Instructions

  1. Preheat oven to 350°F
  2. In a medium sized bowl, combine maple syrup, tahini, lemon juice, plant milk and chia egg, mix well.
  3. In a large bowl, combine flour, baking powder and salt and mix well. Pour wet ingredients into dry and mix just until combined, making sure not to over-work the batter.
  4. Allow to rest for 5 minutes, then scoop batter into cupcake wrappers, about 3/4 full.
  5. Bake for 20-25 minutes, then allow to cool.
  6. Scoop out the thick cream on top of your coconut cream cans, leaving the liquid in the can*. Add syrup, lemon juice and vanilla and mix with a hand mixer until light and fluffy. Scoop into a piping bag* and pipe onto cooled cupcakes.
  7. Top with vegan sprinkles and you're all set! Keep them refrigerated for 3-5 days.

Notes

*In order for the coconut cream and liquid to separate, place the can in the fridge for at least a day, then you will be able to easily scoop it out.

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