Vegan Vanilla Cupcakes with Vanilla Frosting Recipe
Introduction
These vegan vanilla cupcakes are light, fluffy, and bursting with classic vanilla flavor. Perfect for any occasion, they’re easy to make and decorated with a creamy vegan vanilla buttercream. Enjoy a delightful treat that everyone can savor.
Ingredients
- 50ml rapeseed oil
- 1 tsp cider vinegar
- 200ml plant milk (we used oat)
- 225g self-raising flour
- ½ tsp baking powder
- 150g golden caster sugar
- 2 tsp vanilla paste
- 200g vegan plant butter block, softened
- 400g icing sugar
- A large pinch of salt
Instructions
- Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4, and line a 12-hole cupcake or muffin tray with paper cases.
- Step 2: In a jug, combine the rapeseed oil, cider vinegar, and oat milk.
- Step 3: In a large bowl, sift together the self-raising flour, baking powder, and golden caster sugar. Make a well in the center.
- Step 4: Slowly pour the wet mixture into the well, whisking constantly to combine evenly.
- Step 5: Stir in 2 teaspoons of vanilla paste until the batter is smooth and well mixed.
- Step 6: Divide the batter evenly between the prepared paper cases and bake for 15-20 minutes, or until golden and a skewer inserted into the middle comes out clean.
- Step 7: Transfer the cupcakes to a cooling rack and allow to cool completely before icing.
- Step 8: For the icing, beat the softened vegan butter block with 2 teaspoons of vanilla paste until soft and creamy, about 2 minutes.
- Step 9: Gradually add the icing sugar in batches, beating well after each addition, then add a large pinch of salt and continue beating until smooth.
- Step 10: Transfer the icing to a piping bag fitted with a star nozzle and pipe swirls onto each cooled cupcake.
Tips & Variations
- Use different plant milks like almond or soy if you prefer.
- Add a teaspoon of lemon zest to the batter for a fresh twist.
- Decorate with vegan sprinkles or fresh berries for extra flair.
Storage
Store iced cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate for up to five days, allowing them to warm to room temperature before serving. Avoid freezing once iced for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all-purpose flour instead of self-raising flour?
Yes, but you will need to add 1½ teaspoons of baking powder to every 225g of all-purpose flour to mimic self-raising flour.
Is it possible to make these cupcakes nut-free?
Absolutely. Make sure to use a plant milk that is free of nuts, such as oat or rice milk, and check all ingredients are free from nut contamination.
PrintVegan Vanilla Cupcakes with Vanilla Frosting Recipe
Delight in these moist and fluffy vegan vanilla cupcakes, perfect for any occasion. Made with simple plant-based ingredients like oat milk and vegan butter, these cupcakes are topped with a creamy vanilla icing that’s both rich and dairy-free. Baking at a moderate temperature ensures a light and golden finish with a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegan
Ingredients
Cupcakes
- 50ml rapeseed oil
- 1 tsp cider vinegar
- 200ml plant milk (oat milk recommended)
- 225g self-raising flour
- ½ tsp baking powder
- 150g golden caster sugar
- 2 tsp vanilla paste
Vanilla Icing
- 200g vegan plant butter block, softened
- 2 tsp vanilla paste
- 400g icing sugar
- Pinch of salt
Instructions
- Prepare wet ingredients: In a jug, combine the rapeseed oil, cider vinegar, and oat milk. This mixture will help activate the baking powder and create a tender cupcake texture.
- Preheat oven and prepare tray: Heat the oven to 180°C (160°C fan) or gas mark 4. Line a 12-hole cupcake or muffin tray with paper cases for easy removal and baking.
- Mix dry ingredients: In a large bowl, tip in the self-raising flour, baking powder, and golden caster sugar. Stir them together to evenly distribute the leavening and sugar.
- Combine wet and dry ingredients: Make a well in the center of the dry mixture, then slowly pour in the wet mixture, whisking constantly to avoid lumps.
- Add vanilla flavor: Stir in 2 teaspoons of vanilla paste until the batter is smooth and well combined.
- Fill cupcake cases: Divide the batter evenly between the 12 paper cases, filling about two-thirds full to allow room for rising.
- Bake: Place the tray into the preheated oven and bake for 15-20 minutes, or until the cupcakes are golden and a skewer inserted into the center comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack. Allow them to cool completely before icing.
- Prepare the icing: Using a handheld or stand mixer, beat the softened vegan butter and 2 teaspoons of vanilla paste together until soft and creamy, which takes about 2 minutes.
- Add icing sugar: Gradually add the icing sugar in batches while continuing to beat the mixture until smooth and fluffy. Add a large pinch of salt to balance sweetness.
- Pipe the icing: Transfer the vanilla icing to a piping bag fitted with a star nozzle. Pipe elegant swirls over each cooled cupcake for a decorative finish.
- Storage: Store the iced cupcakes in an airtight container at room temperature. They will keep fresh for up to three days.
Notes
- Ensure cupcakes are completely cool before icing to prevent melting or sliding icing.
- Oat milk can be substituted with other plant-based milks like almond or soy if preferred.
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Use a fan oven setting if available for more even baking.
- These cupcakes are naturally vegan and free from dairy and eggs.
Keywords: vegan vanilla cupcakes, plant-based cupcakes, dairy-free baking, vegan dessert, vanilla cupcakes recipe
