Vegan Vanilla Cupcakes (decorated with vegan buttercream, fresh fruit, and mint leaves)

Vegan Vanilla Cupcakes

Over the months to years I've been baking....

I've received a wider and wider variety of requests from friends, family, blog readers, and even co-workers!

But I got a new one not long ago, when I received my first request for Vegan cupcakes. 

Gulp. Because I'd never done ‘Vegan-anything’ before! 

But fortunately, google was on my side, and I pinged a couple of vegan friends that helped me out. (Cue text: “where the heck do I find vegan butter??”)

I was intimidated just by the word ‘Vegan.' You don't have to be! 

These are just as easy as "normal" cupcakes. There are no 'weird' or impossible-to-find ingredients. They're great for everyone – whether you’re vegan, dealing with a dairy intolerance or egg allergy, or just want an AMAZING vanilla cupcake! The recipe produces a classic vanilla cupcake base with vanilla frosting. Each cupcake is topped with fruit and a mint leaf sprig – beautiful, classic flavors and colors! 

They were a HUGE hit, and the feedback was amazing! I’ve lost a good deal of the intimidation factor that’s always accompanied Vegan baking in my mind! DEFINITELY give these a try!

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

“Do I have to make the frosting from scratch?”
  • Not if you don't want to! I just recently learned that Duncan Hines pre-made frosting is made with vegan ingredients. 

  • That said - store-bought pre-made frosting is usually a little thinner than scratch recipes. Add a 1/4 cup of extra powdered sugar at a time until you reach a consistency that spreads and stays in place on the cake well.


Don't forget to pin for later!

Vegan Vanilla Cupcakes pinterest pin

Vegan Vanilla Cupcakes

Need a Vegan cupcake that's as delicious as it is beautiful? These Vegan Vanilla Cupcakes - with vegan buttercream - have it all!
Prep Time30 minutes
Cook Time20 minutes
Decorating time40 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cupcakes with Vegan Frosting, Vegan Cupcakes, Vegan Cupcakes with buttercream, Vegan Cupcakes with fruit, Vegan Vanilla Cupcakes
Servings: 24 cupcakes
Calories: 270kcal



Vegan Vanilla Cupcakes

  • 2 cups flour I used all-purpose
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ⅛ cup sugar
  • ½ cup flavorless liquid oil (such as grapeseed, safflower, or I used avocado)
  • 1 ½ cups non-dairy milk (I used almond milk; coconut or soy would also work)
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar

Vegan Vanilla Buttercream frosting


  • ½ cup Pomegranate aerils
  • About 1 cup raspberries
  • About 1 cup blackberries
  • 2 cups strawberries I bought a 2-pound package
  • 20-24 fresh mint sprigs/leaves I found a toothpick helpful for pressing these into the frosting


Vegan Vanilla Cupcakes

  • Preheat oven to 350 degrees. Line a pan with 24 cupcake liners (or just 20 if you want larger cupcakes). In a mixer bowl combine flour, baking powder, salt and sugar. Mix on low for a few seconds to combine. Combine remaining ingredients and mix into dry ingredients. Beat on medium until well blended and no lumps remain.
  • Fill the cupcake liners evenly with the batter (I find a large cookie scoop helpful for this part) and bake for 18-20 minutes, or till a toothpick tests clean or with just a couple of crumbs attached. Remove cupcakes from pan; cool to room temperature before frosting. Place in the fridge to accelerate the cooling process, if desired.

Vegan Vanilla Buttercream frosting

  • Combine all ingredients in a mixer bowl. Beat on low till well combined, then increase speed to medium-high. Beat till light and fluffy. If frosting is too thick to pipe or spread, add more melted butter, a tablespoon at a time, till it reaches the right consistency. If it is too wet, add a little more powdered sugar.


  • Transfer frosting to piping bag, and piping in large swirls onto your cupcakes. Decorate each one with a combination of 2 or 3 berries and a few scattered Pomegranate aerils. Serve immediately, or cover and keep in the fridge for one to two days (they’ll keep for probably up to 3, but the juices/colors from the fruit may start to run).



(Recipe adapted from Babble/Sheri Silver, previously adapted from Veggieful. Please note nutrition information is an estimate, and may not be exactly accurate.) 


Serving: 1cupcake | Calories: 270kcal | Carbohydrates: 42g | Protein: 2g | Fat: 11g

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