Vegan Vanilla Cupcakes

I’m a sucker for a pretty cupcake. The mountain of icing, fun colours and sparkly sprinkles lure me into a sugar coma black hole. I just can’t say no.

I love this combination of pastel pink and pearl sprinkles – perfect for spring, mother’s day, Easter and birthdays. Or just an ordinary Wednesday – I won’t stop you.




These vanilla cupcakes check all the boxes – pretty, fluffy, delicious and vegan. Plus you can swap out the AP flour for a gluten free version. Make them today and bring yourself back to being a kid, eyes bulging at the sight of a cupcake in the bakery window. “Mommy, can I have one?”



These cupcakes pair perfectly with my homemade icing recipe.


Vegan Vanilla Cupcakes
Serves: 12
  • 2 cups flour
  • 2 Tbsp cornstarch
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cup almond milk (other plant milk)
  • 1 Tbsp apple cider vinegar
  • 1/3 cup avocado oil
  • 1 Tbsp vanilla
  1. Preheat oven to 350 degrees and prepare muffin pan with cupcake liners.
  2. Whisk dry ingredients in a large bowl.
  3. Combine wet ingredients and whisk into dry until well combined.
  4. Fill cupcake liners 3/4 full and bake for 20 minutes.
  5. Let cool and decorate with pastel icing and sprinkles.


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