Vegan Cupcakes Recipe -
Vegan Cupcakes Recipe
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Vegan Cupcakes
Dairy-free cupcakes flavored with vanilla extract and coconut oil. See more
  • READY IN 25 mins

Vegan Cupcakes

Recipe by  

"These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice."

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Ingredients Edit and Save

Original recipe makes 18 cupcakes Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2009

YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but since my boyfriend's daughter is now a vegan, I needed to find something to bake for her birthday. All I can say is WOW! The texture was great, moist, dense enough (but not too dense), with a faint coconut aroma (due to the coconut oil). My boyfriend actually said these were the best cupcakes I'd ever made and has now been officially converted to a cupcake lover. I served these with a confectioner's sugar "quick frosting": a 1 lb. box of confectioner's sugar, 1/4 c. orange juice (or an orange reduction using vegan butter & agave syrup for a little more flavor), about a 1/2 tbsp. of orange zest, and 1 tsp of bourbon vanilla. I've already made this recipe twice (in two weeks) and will continue to use it, even for my non-vegan friends and family.

Most Helpful Critical Review
Jul 19, 2011

I'm not sure what happened - but this recipe did not work. The finished product was gummy and all the cupcakes sunk when I took them out of the oven. They were very oily.

Jan 14, 2009

These were great! I didn't have almond milk but is subsituted soy milk and added 1/4 teaspoon of almond extract. I just used vegetable oil. I made icing with vegan butter, powder milk, and vanilla extract.

Jun 02, 2008

I was very impressed with this recipe. I was having a guest to dinner who is lactose intolerant, so I needed a milk-free dessert. These were very easy to make and taste very similar to regular cupcakes. I used rice milk and canola oil because that is what I had on hand, and I curdled the milk with lemon juice b/c my guest couldn't eat vinegar, and the cupcakes were great! This is a keeper!

Sep 21, 2009

These were DELICIOUS! Some of the best cupcakes I've ever had. Loved the coconut flavor. I made a coconut frosting to go on it as well. 1 cup powdered sugar, 1 cup coconut, 1 Tbsp coconut oil, and 1/4 cup almond milk. Combine in a saucepan, bring it to a boil, boil 5 min. Spread it while it's lukewarm. It complemented it nicely.

Mar 09, 2009

I made vegan chai cupcakes! I swapped about 2 tbsp of the sugar for a sweetened powdered chai mix and these came out spicy-sweet and delicious (even without frosting)!

Oct 15, 2011

Update 10/15/11-I made this batter into processed-sugar free biscotti by using my modified recipe below, pouring the batter into a 9 x 13 pan, baking it (check at 20 minutes), cooling it, cutting it into biscotti shapes, laying them cut side up on a cookie sheet, and baking them for 10 to 15 minutes on each side. See for complete instructions. Update 12-05-09 made again today Instead of sugar I used 1/2 cup granulated splenda, 1/4 cup Agave syrup, and reduced the Rice milk to 1 1/4 cups. Also subsituted whole wheat pastry flour for 1 cup of the flour. Sprinkled sliced almonds on top. Baked 13 min and they were done. Finished with a mix of cinnamon and splenda sprinkled on top right out of the oven. Diabetics can eat this. READ ORIGINAL REVIEW FOR CHANGES: I just made these they are delish!!! As the recipe and reviewers say, easy to modify to your tastes. I made 12 cupcakes and put the rest of the batter in an 8x8 pan for a little cake. YUMMY! I used Rice milk instead of almond milk, canola oil instead of coconut oil, 1 tablespoon lemon juice instead of vinegar, 3/4 teaspoon almond extract instead of vanilla, and I added 1 teaspoon cinnamon. They are wonderful!!!

Oct 21, 2008

Great recipe! I've found that vegan recipes work well for my family, as my oldest son is allergic to milk and corn, and even though I needed to substitute the baking powder for 1/2 t baking soda and 1 t cream of tartar, (baking powder contains cornstarch), these are great cupcakes! We use jam for frosting, as powdered sugar also contains cornstarch, and my youngest son is allergic to citrus. But, we will make these frequently!


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  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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