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Vegan Vanilla Cupcakes | URBAN BAKES

Vanilla Vegan Cupcakes

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  • Author: Connie
  • Total Time: 1 hour
  • Yield: 1 dozen 1x


Units Scale


  • 1 cup soy milk
  • 1 tablespoon distilled white vinegar
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons pure vanilla extract


  • 2 cups powdered sugar
  • 1/4 cup vegan butter (Earth Balance)
  • 1 tablespoon soy milk
  • 1 teaspoon clear vanilla extract


  1. Preheat oven to 350°F (175°C). Line 24 cupcake liners into pan
  2. In large bowl, mix soy milk and vinegar; set aside.
  3. In medium bowl, whisk flour, sugar, baking soda, baking powder and salt; set aside.
  4. Combine and whisk oil, water, lemon juice and vanilla into the soy milk-mixture.
  5. Gradually add the dry ingredients to the soy milk-mixture and mix on medium speed using an electric mixer until batter is lump-free.
  6. Pour batter into prepared cupcake liners about 1/2 – 3/4 full.
  7. Bake for 15 – 20 minutes until a toothpick inserted in the center comes out clean.
  8. Meanwhile, in large bowl, combine and mix all ingredients together on medium speed using an electric mixer for 2 minutes or until buttercream becomes light and fluffy.
  9. Frost cupcakes.  Note: quantities in this recipe generously covers 6 cupcakes.


  • Recipe can be doubled to frost 24 cupcakes.
  • If  buttercream is too thick, add soy milk 1/2 T at a time.
  • Regular vanilla extract can be used instead of clear vanilla extract.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Cuisine: American

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