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White Vegan Cupcake Recipe - Bakerette

White Vegan Cupcake Recipe

This white vegan cupcake recipe is quick, easy to make, and amazingly delicious. They get rave reviews for a reason!

Can you have enough dessert? I don’t think so.

This is by far thee best white cupcake recipe. They get rave reviews for a reason! Bakerette.com #dessert #vegan

If you are looking to break your new year’s resolution, this white vegan cupcake recipe is the one dessert to break it on.

These white vegan cupcakes get rave reviews! As a cupcake, they rise nicely. As a cake, not so much, so stick with cupcakes! They’re cuter anyways, right?

I mean, look how creative you can get with cupcakes. I found these adorable candles at a hobby store. It was the perfect way to say I love you on Valentine’s Day.

But don’t just stop at Valentine’s day. Get creative for birthdays and other events.

I made these for a birthday party once and several “non vegans” raved it was thee best cupcakes they’ve eaten. When they asked for the recipe, they were surprised to find that it had no eggs and no dairy. They told me they officially have been converted to a vegan cupcake lover.

This is by far thee best white cupcake recipe. They get rave reviews for a reason! Bakerette.com #dessert #vegan

 This white vegan cupcake recipe is:







Low in cholesterol


xoxo Jen

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If you make this recipe, let me know by leaving a comment and rating the recipe. Better yet, take a picture of your creation and tag @bakerettejen on Instagram! I’d love to see what you’ve come up with!

Don’t stop at cupcakes, try this cRaZy cake WaCkY cake for a deliciously moist chocolate cake recipe

This Crazy Cake Wacky Cake has no eggs, milk, butter, or mixing bowls! Mix everything in your baking pan. Rich. Moist. Delicious! Bakerette.com

And frost your cake or cupcakes with this delicious dairy-free chocolate buttercream frosting recipe. It’s quick to make and frosts beautifully!

White Vegan Cupcake Recipe
Prep time
Cook time
Total time
This white vegan cupcake recipe is quick, easy to make, and amazingly delicious. They get rave reviews for a reason!
Recipe type: Dessert
Cuisine: American
Serves: 24 cupcakes
  • 1 1/2 cups almond or soy milk + 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1 1/4 teapoons vanilla extract
  • Frosting of choice
  1. Preheat oven to 350 degrees Fahrenheit. Line 24 muffin cups with paper baking cups.
  2. In a small bowl, mix together almond milk and vinegar and set aside for 5 minutes to curdle.
  3. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt until well combined.
  4. In a medium bowl, beat together almond milk mixture, coconut oil, and vanilla. Add to dry ingredients and stir just until blended. Batter might be a little lumpy. That's okay.
  5. Divide batter evenly between prepared muffin tins (about 2/3 full).
  6. Bake for 15 to 20 minutes or until toothpick entered in the middle of the cupcake comes out clean or springs back when lightly pressed.
  7. Allow to cool 10 minutes before turning out on a wire rack to cool completely.
  8. I used my nondairy chocolate buttercream frosting.
For chocolate cupcakes, reduce flour to 1 1/2 cups and add 1/2 cup unsweetened cocoa powder.
Nutrition Information
Serving size: 1 cupcake Calories: 143 Fat: 8.2g Saturated fat: 7.1g Unsaturated fat: 0.0g Trans fat: 0.0g Carbs: 17.3g Sugar: 9g Sodium: 81mg Fiber: 0.6g Protein: 1.4g Cholesterol: 0mg

 Recipe adapted from AllRecipes.com

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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