Vegan Vanilla Cupcakes

So, yesterday we had a potluck at work because one of the employees is leaving us. I’m very sad, because said employee also happens to be my boo. Don’t worry too much – he’s finishing his thesis, and it’s going to be amaze-balls (he’s studying creative writing), but I’ll still miss having a lunch buddy at work. Anyways… back on track.

What do you bring when you’re the only vegan amidst an office full of omnivores? Duh. Cupcakes.


I don’t have very good pictures because most of them got eaten, and it’s that awful time of year when it’s dark by the time I get home, but you get the idea. This is a recipe from The Cake Merchant’s blog that I found here. It’s a vanilla cake that is seriously so delicious. I have made this as a layered cake before, but for ease of sharing at work, I thought I’d give cupcakes a try. They turned out perfectly – soft, fluffy, and moist. I didn’t use the icing from that recipe, though, mostly because I didn’t have shortening.

Instead, I modified this icing recipe from

I used:

  • 1 cup of Earth Balance
  • 2 cups of icing sugar
  • 3/4 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • A pinch of salt.

Basically, just whip it all together and you’re done. I nixed the non-dairy milk because I wanted a thicker frosting, and the almond extract because I was doing a vanilla cake and it already tasted buttery enough. I upped the vanilla extract to give it a little extra vanilla oomph, since these are vanilla cupcakes. Be warned – this icing is crazy sweet. So, so sweet. You only need a little, but when you want a treat that’s in no way healthy but still vegan, it’s perfect.

These are super-easy to make, and since they’re sweet and rich and yummy, they’ll be a hit pretty much anywhere. I chose them because I felt like treating myself (see above re: sadness at boo’s departure), and because I like to ease people into the idea of eating some vegan food. First I sucker them in with these bad boys, and later I bust out the raw cruciferous vegetable salad. Tee hee.


Everyone at work loved these, and would never have guessed that they were vegan (Unlike me, who snacks endlessly on fruit and veggies and nuts at my desk). Because it’s the holiday season I added a few sprinkles, but you could dress this cake up instead of half-assing it like I did, and it would make a gorgeous dessert for pretty much any occasion, as long as you’re not looking to cut calories. Which I’m not.



Yup. Still delicious.

Vanilla Icing
Prep time
Total time
Be warned, this icing is crazy sweet. So, so sweet. But it's also crazy delicious. This decadent icing is perfect for when you want a treat that's easy to make and still vegan. You could put it on all kinds of things, but I love it on vanilla cupcakes.
Serves: About 2 cups of icing
  • 1 cup of Earth balance
  • 2 cups of icing sugar
  • ¾ tsp apple cider vinegar
  • 1 tsp vanilla extract
  • A pinch of salt
  1. Basically, just whip it all together and you're done.
  2. Now, try not to eat it all before you finish icing your cupcakes.


COME AND GET IT! Subscribe to get the scoop on all the latest juicy bits.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: