Soft and fluffy, these Vegan Whole Wheat Vanilla Cupcakes are absolutely delicious. Especially, with the simple coconut oil "buttercream".
These Vegan Whole Wheat Vanilla Cupcakes are the best. Tender, soft and fluffy, every bit as delicious as conventional cupcakes made with eggs and dairy. In fact, coming from the non vegans in my life these cupcakes are even better than the non vegan version. The buttercream is made with firm coconut oil instead of the typical butter. And it is so good!
This recipe is adapted from my chocolate cupcakes.
ingredients
These cupcakes are made with simple ingredients you probably have on hand.
- non dairy milk
- apple cider vinegar
- white whole wheat flour
- sugar
- salt
- baking soda
- baking powder
- coconut oil
- applesauce
- vanilla extract
- powdered sugar
- cocoa powder
See recipe card for quantities.
instructions
To make the cupcakes: Preheat oven to 350 degrees and line pan with paper liners. Set aside. In a small bowl stir apple cider vinegar into milk and set aside for 5 minute
Combine sifted flour, sugar, salt, baking soda, and baking powder in another mixing bowl.
Add applesauce, coconut oil, and vanilla to milk mixture and stir to combine. Create a well in the center of the flour and pour in milk mixture. Stir just to combine.
Spoon batter into wells of pan filling two thirds of the way full. Bake for 22- 26 minutes or until toothpick inserted comes out clean. Allow to cool completely before frosting.
To make the frosting: Cream the coconut oil using a stand mixer or hand mixer. Add the powdered sugar a little at a time until add sugar has been added. You may need to add a small bit of the milk to incorporate everything. Add the cocoa powder and continue mixing until thoroughly combined. Check consistency. Add additional milk if too thick. Continue to mix until creamy and fluffy. If the coconut oil melts too much simply refrigerate to firm things back up.
Tip: If you don't like the flavor of coconut use refined oil rather than unrefined.
substitutions
- Flour - you can use all purpose flour instead of white whole wheat
storage
Store in an airtight container at room temperature for 1-2 days. If it is a hot day store in the refrigerator to keep the frosting from melting.
If you like cupcakes (and really who doesn’t), I think you’ll love these. If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Soft and fluffy, these Vegan Whole Wheat Vanilla Cupcakes are absolutely delicious. Especially, with the simple coconut oil "buttercream".
- 1 cup non dairy milk
- 1 tablespoon apple cider vinegar
- 1 ½ cups white whole wheat flour, sifted
- ¾ cup sugar Florida's Crystals is vegan.
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¾ tsp baking powder
- ¼ cup coconut oil, melted
- ¼ cup applesauce
- 1 tablespoon vanilla extract
- ½ cup coconut oil, hardened
- 2 cups powdered sugar
- 2 tablespoon cocoa powder
- 1-2 tbsp non dairy milk
-
Preheat oven to 350 degrees and line pan with paper liners. Set aside. In a small bowl stir apple cider vinegar into milk and set aside for 5 minutes.
-
Combine sifted flour, sugar, salt, baking soda, and baking powder in another mixing bowl.
-
Add applesauce, coconut oil, and vanilla to milk mixture and stir to combine. Create a well in the center of the flour and pour in milk mixture. Stir just to combine.
-
Spoon batter into wells of pan filling two thirds of the way full. Bake for 22- 26 minutes or until toothpick inserted comes out clean. Allow to cool completely before frosting.
-
Cream the coconut oil using a stand mixer or hand mixer. Add the powdered sugar a little at a time until add sugar has been added. You may need to add a small bit of the milk to incorporate everything.
-
Add the cocoa powder and continue mixing until thoroughly combined. Check consistency. Add additional milk if too thick. Continue to mix until creamy and fluffy. If the coconut oil melts too much simply refrigerate to firm things back up.
Be sure milk and applesauce for the cupcakes are room temperature before adding coconut oil to prevent it from hardening. I did try to pipe the frosting, but found it a little to soft and easily melted.
*Adapted from my vegan chocolate cupcakes
Elizabeth Taylor
How many cupcakes does this make?
Melissa
It makes 12 cupcakes. I'll update the recipe to show that:)
Maria m
Best...EVER!!! ❤️❤️❤️❤️
Melissa
Yay! So glad you you like the recipe Maria! Thanks so much for sharing ❤️
Auj
Hi, can I replace the apple cider vinegar with lemon juice? If yes, how much lemon juice would I use?
Melissa
Yes, lemon juice will work too. Use the same amount as the apple cider vinegar, 1 tbsp. Hope this helps!
Mia
Hi, could anything else be used in place of the applesauce?
Melissa
Another fruit purée such as pears, banana, sweet potato, etc. could be used although what you use could change the flavor. You may need a bit more liquid if the batter seems too thick depending on the purée you use. Yogurt, melted butter or additional oil would work as well. I hope this helps and please let me know what you try.