Rating: 4.5 stars 4.6
467 Ratings
  • 5 star values: 361
  • 4 star values: 65
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 17

These vegan cupcakes taste amazing and are quick to make! You can play around and substitute different kinds of milk, oils, and extracts; I've used my favorites in the recipe, but just about any will work. 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.

Recipe Summary

10 mins
15 mins
25 mins
18 cupcakes


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.

  • Pour 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.

  • Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.

  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.

  • Arrange cooled cupcakes on a serving platter. Frost with desired frosting.

Nutrition Facts

152 calories; protein 1.5g; carbohydrates 22.6g; fat 6.4g; sodium 167.4mg. Full Nutrition