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Vegan Vanilla Cupcakes with Vanilla Frosting Recipe

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★★★★★

4.9 from 64 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add vanilla flavor: Stir in 2 teaspoons of vanilla paste until the batter is smooth and well combined.
  6. Fill cupcake cases: Divide the batter evenly between the 12 paper cases, filling about two-thirds full to allow room for rising.
  7. 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.
  8. Cool cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack. Allow them to cool completely before icing.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://familyfavplates.com/vegan-vanilla-cupcakes-with-vanilla-frosting-recipe/