How to make Vegan Vanilla Cupcakes with Coconut Cream Frosting recipe

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These vegan vanilla cupcakes are light and fluffy, with a hint of sweetness. The coconut cream frosting is creamy and delicious, and the perfect topping for these cupcakes. They are easy to make and sure to be a hit with vegans and non-vegans alike. Enjoy these vegan cupcakes as a special treat or for any occasion. They are sure to be a hit!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the vanilla extract and mix until combined.
Add the almond milk and mix until combined. Slowly add the dry ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the frosting, beat together the coconut cream, coconut extract, and powdered sugar until light and fluffy. Spread or pipe onto cooled cupcakes.

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