These vegan vanilla cupcakes with whipped cream frosting are soft, sweet little vanilla cakes topped with a fluffy cloud of whipped cream! 8 healthy ingredients, gluten free, and naturally sweet.
So if you’re a regular around here, you may have picked up on my obsession with cake recently. I shared a simple, healthy chocolate cake a few weeks back, so naturally I had to make a vanilla version. Then from there, I made chocolate cupcakes cause they’re so fun and cute and perfect for any gathering EVER. Sooo again for you weird (love you), chocolate-hating babes, today we’re making vegan vanilla cupcakes with whipped cream frosting!
I’m an equal opportunity cupcake baker…you’re welcome.
This cupcake batter is basically the same as the single layer cake version. It starts with a mix of oat flour and almond flour. This mix gives the cupcakes a dense, rich texture, but they’re also suuuper moist. Add a bit of baking powder for a little lift, and you’re ready for the wet ingredients.
Date paste gives the cupcakes a rich, caramel-like sweetness, and applesauce adds lots of moisture and softness to the cupcakes. Nondairy milk brings the batter together, and of course, we need vanilla extract for powerful vanilla flavor.
Portion the batter into the cups, bake for 20 minutes, and while the cupcakes are cooling, make the whipped cream frosting!
The frosting is a really simple coconut whipped cream. Refrigerate the coconut cream overnight, scrape off the solidified portion on top, then whip with a hand mixer until it’s nice and thick and fluffy. Depending on the brand you use, you’ll probably need 2 cans of coconut cream to frost the entire batch. Swirl, spread, or pipe on the frosting however you like and you’re done!
These vegan vanilla cupcakes with whipped cream frosting are rich, sweet, and full of lovely vanilla flavor. The dense, rich cakes and light, fluffy frosting is such a tasty combination, and I cannot wait to make fun flavor variations with this recipe in the future.
Hope you love these as much as I did!