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    Vegan Vanilla Cupcakes

    21/05/2021 by thebakingexplorer 20 Comments

    Jump to Recipe Jump to Video Print Recipe
    Vegan Vanilla Cupcakes

    These Vegan Vanilla Cupcakes are fluffy, light and delicious! I get a lot of requests for egg free recipes, so I thought a simple vanilla cupcake recipe would be a great one to share. Everyone loves a vanilla cupcake, and it's a great recipe to try if you're new to vegan or egg free baking. I do love how simple and easy vegan cupcakes are to make, but they are very different from regular cupcakes so make sure to read all my tips before you start baking!

    Vegan Vanilla Cupcakes

    Ingredient Tips & Equipment Information

    • I used almond milk for the cupcakes, but you can use any plant milk that you prefer.
    • I've found that the best dairy free butter for vegan buttercream is Flora Plant. Stork Baking Block is also very good. Using a block dairy free butter is much better for the buttercream. A margarine or spread style dairy free butter will make the buttercream too loose. I also like to add some vegan shortening, but this is optional.
    • You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
    • For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste. I like to use the brand Nielsen Massey.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Vegan Vanilla Cupcakes

    In a mixing bowl, whisk together vegetable oil, dairy free milk, vanilla extract and cider vinegar. In a second mixing bowl, stir together self raising flour, caster sugar and baking powder.

    Pour the wet ingredients into the dry ingredients and whisk them together until combined and smooth. It's best to do this by hand with a whisk to avoid over mixing. Then divide the mixture between cupcake cases.

    Bake for 20-25 minutes, or until risen and golden, and a skewer inserted in the centre comes out clean. To make the buttercream, mix the dairy free butter, icing sugar and vanilla extract together until smooth.

    Vegan Vanilla Cupcakes

    What is the best dairy free butter to use for the buttercream?

    My favourite dairy free butter to use for vegan buttercream is Flora Plant. The Stork baking block is great too (the one wrapped in foil is vegan, not the tub as that contains milk). Block style dairy free butters give the vegan buttercream and better texture. Using a spread or margarine style dairy free butter will make the buttercream much looser. If you only have a spread or margarine style dairy free butter, you don't need to add as much or any plant milk to the buttercream.

    How can you decorate the vegan cupcakes?

    Fresh fruit like strawberries or raspberries would be a lovely way to decorate these cupcakes. As would freeze dried fruit. Sprinkles like I have used are a fun and colourful option. If using sprinkles and serving these cupcakes to vegans, make sure to check the sprinkles are vegan. Many sprinkles use animal products for colour, and confectioners glaze is a common ingredient in sprinkles that is not vegan because it comes from insects.

    Who are the cupcakes suitable for?

    These cupcakes are dairy free and egg free, they are also suitable for vegans. They can also be adapted to be gluten free.

    How long do the cupcakes last and can they be frozen?

    The cupcakes will last for 3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

    Vegan Vanilla Cupcakes

    Can you make the cupcakes with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cupcake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. Please note, I have not tested this recipe using plain or all purpose flour.

    Can this recipe be made gluten free?

    Yes, you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour. You may also like to add ¼ tsp Xanthan Gum for better texture.

    More tips for making the Vegan Vanilla Cupcakes:

    • Always pour the wet ingredients into the dry ingredients when making these cupcakes. It is the best way to avoid a lumpy batter
    • To pipe the buttercream onto the cupcakes, I used a Wilton 2D piping nozzle
    • You do not need to use an electric mixer for this recipe, mix by hand with a whisk for the best results
    • You do need to add the vinegar to this recipe to get a good rise - it reacts with the baking powder to create air bubbles. Cider vinegar is the best vinegar to use, but white vinegar would be a suitable replacement. Balsamic or malt vinegar (the kind you put on your chips) will not work. And don't worry - you can't taste the vinegar in the cupcake!
    Vegan Vanilla Cupcakes

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Mixing bowls
    • Cupcake tin
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Wilton 2D Piping nozzle
    • Vanilla extract

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Vegan Vanilla Cupcakes

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    Vegan Vanilla Cupcakes

    Vegan Vanilla Cupcakes

    Light and fluffy cupcakes with vanilla buttercream, dairy free, egg free and vegan
    5 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake, vegan
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the cupcakes

    • 75 ml Vegetable oil
    • 225 ml Dairy free milk I used unsweetened almond milk
    • 1 tsp Cider vinegar
    • 1 ½ tsp Vanilla extract
    • 150 g Caster sugar
    • 250 g Self raising flour
    • 1 tsp Baking powder

    For the buttercream

    • 150 g Dairy free butter block softened, I prefer Flora Plant
    • 50 g Vegan shortening I used Crisp n Dry. This is optional, replace with the same amount of dairy free butter if you don't want to use it
    • 400 g Icing sugar
    • 1 ½ tsp Vanilla extract
    • 1-2 tbsp Dairy free milk
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 12 hole cupcake tin with cupcake cases
    • In a mixing bowl, or a large jug, whisk together the vegetable oil, milk, vanilla extract and vinegar
    • In another mixing bowl, stir together the caster sugar, self raising flour and baking powder
    • Make a well in the centre of the flour mixture, and pour in the oil and milk mixture, whisk them together gently with a hand whisk until smooth
    • Divide the mixture between the 12 cupcake cases. I find it easier to put the mixture into a jug or piping bag to do this as it's quite a wet batter
    • Bake them for 20-25 minutes or until they are risen and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely on a cooling rack
    • Make the buttercream by first mixing together the dairy free spread and vegan shortening until combined and smooth. Then add the icing sugar, plant milk and vanilla extract, and mix until smooth. You can do this by hand or for best results use an electric mixer. If the buttercream is too stift, you can add more plant milk
    • Spread or pipe the buttercream on top of the cupcakes, and decorate with sprinkles if you like
    • Store in an airtight container in a cool place and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • I used almond milk for the cupcakes, but you can use any plant milk that you prefer.
    • I've found that the best dairy free butter for vegan buttercream is Flora Plant. Stork Baking Block is also very good. Using a block dairy free butter is much better for the buttercream. A margarine or spread style dairy free butter will make the buttercream too loose. I also like to add some vegan shortening, but this is optional.
    • You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
    • For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste. I like to use the brand Nielsen Massey.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 438kcal | Carbohydrates: 62g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 2g | Sodium: 156mg | Potassium: 53mg | Fiber: 1g | Sugar: 46g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!
    Or, you might like my Vegan recipes!

    I'm linking this recipe up with Cook Blog Share.

    « Oreo Cheesecake (No Bake)
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    Reader Interactions

    Comments

    1. Cat | Curly's Cooking

      May 21, 2021 at 10:24 pm

      5 stars
      These look so fluffy and perfect!

      Reply
    2. Melissa Altman-Traub

      May 23, 2021 at 12:09 am

      5 stars
      Your frosting looks so fluffy! I will have to try this. I made a similar recipe recently but used a spread instead of a stick and the consistency wasn't quite right.

      Reply
    3. Hollie

      May 23, 2021 at 1:43 pm

      5 stars
      A great recipe! Super easy, fluffy and tasty! I can’t wait to make more 😍

      Reply
    4. Cal

      June 23, 2021 at 8:48 pm

      5 stars
      Thank you for the recipe- they turned out amazing. Used a block of vegan butter as opposed to a spread and it made the buttercream perfect consistency! Love to see more vegan recipes 😊

      Reply
    5. Ruby

      October 19, 2021 at 5:52 am

      5 stars
      Can't believe how soft and fluffy these turned out. specially from an amateur like me. super tasty..kids loved it !! Thank you !

      Reply
      • thebakingexplorer

        October 19, 2021 at 12:44 pm

        Thank you so much for the lovely feedback Ruby!

        Reply
    6. Jayne

      February 09, 2022 at 4:27 pm

      Hi!
      Would it be ok to add lemon zest to the sponge?

      Reply
      • thebakingexplorer

        February 09, 2022 at 9:29 pm

        Yes absolutely!

        Reply
        • Stella

          May 23, 2022 at 3:57 pm

          250g flour or 150g? 250g seems like too much 🙂 Thanks

          Reply
          • thebakingexplorer

            May 23, 2022 at 5:12 pm

            Hi Stella, yes it's 250g as per the recipe 🙂

            Reply
    7. Grace

      July 16, 2022 at 10:58 pm

      Hiya

      Do you have this recipe for a cake please? Xxx

      Reply
      • thebakingexplorer

        July 17, 2022 at 7:02 pm

        Not yet sorry! It's on my to do list. In the mean time I'd recommend doubling this cupcake recipe for a two layer 8" cake 🙂

        Reply
    8. Ana

      September 17, 2022 at 12:22 pm

      5 stars
      I made these for a party and they were a big hit! Soft, fluffy and delicious.
      Looking for an excuse to make them again. Thank you for sharing!

      Reply
      • thebakingexplorer

        September 18, 2022 at 4:29 pm

        I'm so happy to hear this Ana! Thanks so much for such a lovely review 😀

        Reply
    9. Lucy

      October 27, 2022 at 12:16 pm

      5 stars
      Could I add apple or jam to these?

      Reply
      • thebakingexplorer

        October 27, 2022 at 1:21 pm

        Hi Lucy, you can customise them however you wish with fillings or toppings, but if you mean mixing apple or jam into the sponge I can't say what the results would be as I've never tried it.

        Reply
        • Lucy

          October 27, 2022 at 5:25 pm

          5 stars
          Hi thanks so much for your reply!

          I made these earlier and they taste incredible but they started to peel away from their cases after a few hours, do you know why this might be?

          Reply
    10. JoFi’s Bakes

      November 05, 2022 at 8:50 pm

      5 stars
      My go to recipe for vegan cupcakes!

      They taste amazing!

      Reply
      • thebakingexplorer

        November 05, 2022 at 9:21 pm

        Yay I'm so happy to hear this!!

        Reply
    11. p

      March 17, 2023 at 9:45 am

      5 stars
      made these for the first time, very yummy.

      Reply

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