There’s something absolutely magical about a perfectly fluffy vegan cupcake! I absolutely love making these for friends and family, and honestly, no one ever guesses they’re vegan. The secret is using the right combination of plant-based ingredients that create that tender crumb and moist texture we all crave.
These cupcakes are incredibly versatile too. You can dress them up with fancy frosting for a special occasion, or keep them simple with a dusting of powdered sugar for a casual treat. I’ve been perfecting this recipe for years, and I’m so excited to share it with you today!
What makes these cupcakes stand out is the balance of moisture and structure. We’re using a combination of aquafaba (the liquid from canned chickpeas – see our Best Chickpea Salad Recipe for more chickpea inspiration), applesauce, and plant-based milk to create that perfect tender crumb. The vanilla extract and a touch of almond extract add wonderful depth of flavor that makes people ask “what’s your secret?” every single time.
I love pairing these with a silky vegan buttercream frosting made from dairy-free butter and powdered sugar. It pipes beautifully and tastes absolutely divine. If you want something lighter, you could also try a simple vegan cream cheese frosting or even a fluffy coconut whipped cream topping.
The beauty of baking vegan is that you learn so much about how ingredients work together. This recipe uses techniques similar to traditional baking, just with plant-based swaps that work beautifully. I promise you won’t miss anything!
These cupcakes stay fresh for up to three days in an airtight container, making them perfect for meal prep or bringing to potlucks. They also freeze wonderfully for up to two months, so you can always have a treat on hand. I actually love making a double batch and freezing half for those moments when I need a quick dessert.
For more vegan inspiration and plant-based cooking tips, check out Bon Appétit’s vegan section and Serious Eats for incredible baking science. I also love following New York Times Cooking for seasonal recipe inspiration!
Whether you’re vegan, cooking for vegan friends, or just looking to add more plant-based treats to your rotation, this recipe is an absolute winner. These cupcakes prove that vegan baking doesn’t mean sacrificing flavor or texture – it just means getting creative with ingredients. Let’s get baking!
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/3 cup aquafaba (liquid from one 15-ounce can of chickpeas)
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons apple cider vinegar
- 1/2 cup vegan buttercream frosting (or frosting of choice)
- Sprinkles or edible decorations (optional)
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. I always use the slightly thicker liners because they hold up better and peel away more easily.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, combine the unsweetened applesauce, aquafaba, granulated sugar, and vegetable oil. Whisk these together until well combined and slightly frothy.
- Pour in the unsweetened almond milk, vanilla extract, and almond extract into the wet mixture. Whisk until smooth and fully incorporated.
- Add the apple cider vinegar to the wet mixture and whisk gently – you’ll see it start to curdle slightly, which is exactly what we want for structure and leavening.
- Pour the dry ingredients into the wet ingredients and fold together with a spatula until just combined. Do not overmix – some small lumps are perfectly fine and will result in a more tender crumb.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. I like using an ice cream scoop for even portions.
- Bake for 18-22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Do not overbake, as this will dry them out.
- Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. This cooling time in the pan is crucial for stability.
- Turn the cupcakes out onto a wire cooling rack and let them cool completely for at least 30 minutes before frosting. You can also refrigerate them for a faster cool-down.
- Once cooled, frost each cupcake with your favorite vegan frosting using a piping bag fitted with your preferred tip, or simply spread frosting on top with a spatula.
- Add sprinkles or edible decorations if desired. These cupcakes are best enjoyed within 2-3 days of baking, stored in an airtight container at room temperature.
Pro Tips
The apple cider vinegar reacts with the baking soda to create lift and structure, similar to how buttermilk works in traditional baking. This reaction is what gives these cupcakes their wonderfully tender crumb.
Don’t skip the cooling time in the pan – this allows the cupcakes to set properly and prevents them from falling apart when you remove them from the liners.
For the frosting, you can make a simple vegan buttercream by beating together dairy-free butter and powdered sugar with a splash of plant-based milk and vanilla extract. Alternatively, try a vegan cream cheese frosting for a tangier flavor, or even a coconut whipped cream topping for something lighter.
These cupcakes freeze beautifully for up to two months. I recommend freezing them unfrosted in an airtight container, then frosting them after they’ve thawed. This keeps the frosting fresh and prevents it from absorbing any freezer flavors.
If you don’t have almond milk, any unsweetened plant-based milk works great – oat milk, soy milk, or coconut milk are all excellent choices. The type of milk won’t dramatically affect the final result.
Make sure all your ingredients are at room temperature for best results. Cold ingredients can make it harder for the batter to emulsify properly.
If you prefer a denser, more cake-like cupcake, reduce the baking powder to 1 teaspoon. If you like them extra fluffy, increase it to 1 3/4 teaspoons.
The almond extract is optional but highly recommended – it adds a subtle depth of flavor that makes people ask what’s different about your cupcakes.
These cupcakes are naturally dairy-free and egg-free, making them perfect for those with allergies or dietary restrictions. They’re also completely plant-based, so everyone can enjoy them!