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The Joy Of Vegan Baking's Vanilla Cupcakes

Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes



  • 1 ½ tsp Ener-G egg replacer powder
  • 2 TBSP lukewarm water
  • 1 ¼ cups non-dairy milk I used unsweetened vanilla almond
  • ½ cup water divided
  • ½ vegan butter softened (I use Earth Balance)
  • 1 ¼ cups granulated sugar (original recipe calls for 1 ½)
  • 1 ½ tsp vanilla extract
  • 2 ½ cups all purpose flour sifted
  • 2 ½ tsp baking powder I use extra strength
  • ½ tsp salt

Buttercream Frosting:

  • ½ cup non-dairy butter at room temperature
  • 2 cups powdered sugar sifted
  • 1 ½ tsp vanilla extract
  • 2 TBSP non-dairy milk or more as needed
  • ¼ cup cocoa optional for chocolate frosting



  • Preheat the oven at 375℉/190℃. Grease the muffin tins lightly or line it with paper liners. I greased the paper liners lightly.
  • Whip the egg replacer powder and 2 tablespoons of water, preferably in a blender or with an electric mixer. The mixture should be frothy.
  • Add the non-dairy milk and ¼ cup of water to the egg replacer mixture and stir it well. Set aside.
  • In a separate bowl, cream the butter and sugar until light and fluffy. Add the vanilla extract and remaining ¼ cup of water to the butter and sugar mixture, and beat well.
  • Combine the egg replacer mixture and butter + sugar mixture together and mix just until combined. Set aside.
  • In a large bowl, stir together the flour, baking powder, and salt.
  • Slowly add the flour mixture little by little to the wet mixture as you mix with an electric beater until combined.
  • Fill the cupcake cups with the batter and bake for 20-30 minutes (mine took about 25 minutes) or until a toothpick or thin knife comes out clean.
  • Remove from the oven and place them on a wire rack to cool. Frost after cupcakes have completely cooled.

Buttercream or Chocolate Frosting

  • Cream the butter with an electric hand mixer until smooth. Add the powdered sugar slowly with the mixer on low speed. 
  • Add the vanilla, milk and cocoa (if using) and beat well. Continue beating until the frosting is light and fluffy.


*The frosting can be stored in the fridge until you need it. Just re-whip before using.