The BEST vanilla cupcakes – dairy-free and refined sugar free!!

Call me crazy, but I made these on a whim for my friend’s daughter’s birthday party—having never made them before. I know, risky!!

I don’t usually make vegan cakes or cupcakes. I’m more of a dairy-free girlie who still uses eggs. But when my friend requested vegan vanilla cupcakes, I didn’t hesitate to say yes.

And let me tell you—the reviews were glowing! Everyone loved them, even the non-vegans. But the best part? The birthday girl licked her plate clean. That’s a win-win in my book!

Vegan Vanilla Cupcakes:

• 1 cup vegan buttermilk room temperature (1 cup plant-based milk + 1 tbsp ACV OR lemon juice, whisk and let sit 5 mins before using)
• 2/3 cup vegan butter, melted and cooled to room temperature OR one of the following; avocado oil / plant-based shortening / coconut oil
• 1 cup classic monkfruit sweetener
• 1 tablespoon pure vanilla extract
• 1/2 tsp vanilla bean paste
• 2 cups all purpose flour or gluten free 1:1 baking flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1-2 cartons vegan frosting / or homemade 

Instructions:

• Preheat oven to 350°F and line a 12-cup cupcake tin. Make vegan buttermilk and set aside for 5 minutes.

• In a large bowl, whisk oil/ vegan butter, sweetener, vanilla, and paste. Add flour, baking powder, baking soda, and salt. Gradually mix in buttermilk until just combined—don’t overmix.

• Fill liners 3/4 full and bake for 20–22 minutes, until golden and a toothpick comes out clean.

• Let cupcakes cool completely before frosting – enjoy!