Vegan Vanilla Cupcakes with Whipped Cream Frosting

These vegan vanilla cupcakes with whipped cream frosting are soft, sweet little vanilla cakes topped with a fluffy cloud of whipped cream! 7 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.

Ingredients for vegan vanilla cupcakes with whipped cream frosting

• Rolled oats: you’ll blend the oats into flour, which gives the cupcakes their dense, satisfying texture.
• Almond flour: a bit of almond flour helps keep the cupcakes from being too dense.
• Medjool dates: you’ll blend the dates with hot water to make a paste, which naturally sweetens the cupcakes.
• Applesauce: unsweetened applesauce adds moisture and softness.
• Vanilla extract: of course, we need vanilla extract to flavor the vanilla cupcakes.
• Nondairy milk: a bit of milk brings the cupcake batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
• Coconut cream: make sure to choose unsweetened coconut cream, which you’ll whip into a fluffy frosting.

Tips for making vegan vanilla cupcakes with whipped cream frosting.

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1 1/2 cups of whole, rolled oats, then put those 1 1/2 cups into your blender to make flour.
• Use silicone liners for easy removal. I use these silicone liners and HIGHLY recommend something similar to avoid the cupcakes sticking to the pan.
• Let the cupcakes cool completely. After baking, let the cupcakes cool in the pan before carefully turning them out to cool completely while you make the frosting.
• Use only the top, solidified part of the coconut cream. Refrigerate the coconut cream the night before, and when you’re ready to make the frosting, 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.

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.

Xo,

Sara