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!
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.
What is the best dairy free spread to use for the buttercream?
I tend to use Vitalite dairy free spread as I usually have some in my fridge, but the Stork baking block is great too (the one wrapped in foil is vegan, not the tub as that contains milk). I've also heard really good things about Flora plant butter!
How can you decorate these 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. I haven't made them with gluten free flour, but I am confident they will work well with a gluten free flour blend. Check the pack of the GF flour blend you use as some suggest adding a little additional liquid (like milk) to recipes.
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. The buttercream is a lot looser than regular buttercream so if it's a warm day it may be best to keep them in the fridge. 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.
More tips for making the Vegan Vanilla Cupcakes:
- I recommend using a good quality vanilla extract (not an essence) to get the best vanilla flavour in these cupcakes. I like to use the brand Nielsen Massey
- 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!
Recommended equipment & ingredients*
- Mixing bowls
- Cupcake tin
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Wilton 2D Piping nozzle
- Vanilla extract
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More vegan recipes...
Vegan Vanilla Cupcakes
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
- 200 g Dairy free butter
- 400 g Icing sugar
- 1 ½ tsp Vanilla extract
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- In a mixing bowl 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
- Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
- Make the buttercream by mixing together the dairy free spread, icing sugar and vanilla extract, and mix until smooth. You can do this by hand or with an electric mixer
- 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
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.