How to make Vegan Non-Dairy Vanilla Cupcakes recipe

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These vegan non-dairy vanilla cupcakes are the perfect treat for any special occasion. Made with almond milk, coconut oil, and pure vanilla extract, these cupcakes are moist and fluffy, with a light and airy texture. The subtle sweetness of the vanilla pairs perfectly with the rich almond flavor, making these cupcakes a delicious and unique treat. They’re also dairy-free, so everyone can enjoy them! Serve them with a dollop of vegan whipped cream and a sprinkle of vegan sprinkles for a truly special dessert.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together almond milk, coconut oil, and vanilla extract.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Add wet ingredients to dry ingredients and mix until just combined.
Divide batter evenly among cupcake liners, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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