Vegan Vanilla Cupcakes with Vanilla Buttercream Icing Recipe

Introduction

These vegan vanilla cupcakes are delightfully moist and full of classic flavor, perfect for any occasion. Easy to make with simple ingredients, they offer a delicious dairy-free treat topped with creamy vanilla icing.

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 (for the batter)
• 200g vegan plant butter block, softened
• 2 tsp vanilla paste (for the icing)
• 400g icing sugar
• A large pinch of salt

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a 12-hole cupcake or muffin tray with paper cases.
2. Step 2: In a jug, combine the rapeseed oil, cider vinegar, and plant milk. In a large bowl, mix the self-raising flour, baking powder, and golden caster sugar. Make a well in the center.
3. Step 3: Slowly pour the wet mixture into the well, whisking constantly to combine into a smooth batter. Stir in 2 teaspoons of vanilla paste.
4. Step 4: Divide the batter evenly between the paper cases and bake for 15-20 minutes, until the cupcakes are golden and a skewer inserted into the center comes out clean.
5. Step 5: Remove the cupcakes from the oven and transfer to a cooling rack. Allow them to cool completely before icing.
6. Step 6: To make the icing, beat the softened vegan plant butter and 2 teaspoons of vanilla paste together until soft and creamy, about 2 minutes.
7. Step 7: Gradually add the icing sugar in batches, beating well after each addition along with a large pinch of salt, until smooth and pipeable.
8. Step 8: Transfer the icing to a piping bag fitted with a star nozzle. Pipe swirls onto each cooled cupcake for a beautiful finish.

Tips & Variations

• For extra moist cupcakes, use oat milk or another creamy plant-based milk like almond or soy.
• Swap vanilla paste with vanilla extract if unavailable, using the same quantity.
• Add a teaspoon of lemon zest to the batter for a subtle citrus twist.
• If you don’t have a piping bag, spread the icing with a knife for a rustic look.

Storage

Store iced cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, refrigerate for up to five days but bring to room temperature before serving. Avoid freezing once iced, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Self-raising flour is best for light, fluffy cupcakes. If using plain flour, add 2 teaspoons of baking powder to help the cupcakes rise properly.

Is there a substitute for rapeseed oil?

Yes, you can use any neutral-tasting oil like vegetable, sunflower, or light olive oil. Avoid strong-flavored oils to keep the vanilla taste prominent.

Vegan Vanilla Cupcakes with Vanilla Buttercream Icing Recipe

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★★★★★

4.9 from 137 reviews

Delicious and fluffy vegan vanilla cupcakes made with plant-based ingredients, perfect for any occasion. These cupcakes are soft, moist, and topped with a creamy vanilla vegan buttercream frosting.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cupcakes

• 50ml rapeseed oil
• 1 tsp cider vinegar
• 200ml oat milk (or any plant milk)
• 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 the wet ingredients: Combine the rapeseed oil, cider vinegar, and oat milk in a jug, mixing well to combine.
2. Preheat oven and prepare tray: Heat the oven to 180°C (160°C fan)/gas mark 4. Line a 12-hole cupcake or muffin tray with paper cases.
3. Mix dry ingredients: In a large bowl, tip in the self-raising flour, baking powder, and golden caster sugar. Make a well in the center.
4. Combine wet and dry ingredients: Slowly pour the wet mixture into the well while whisking constantly to avoid lumps, then add the 2 tsp vanilla paste and stir everything together until smooth.
5. Fill cupcake cases: Divide the batter evenly between the 12 paper cases, filling each about 2/3 full.
6. Bake: Bake the cupcakes in the preheated oven for 15-20 minutes, or until golden and a skewer inserted into the center comes out clean.
7. Cool: Transfer the cupcakes onto a cooling rack and let them cool completely before icing.
8. Make the icing: Beat the softened vegan butter and 2 tsp vanilla paste together until soft and creamy, about 2 minutes. Gradually add the icing sugar in batches, beating well after each addition. Add a large pinch of salt and beat until smooth and fluffy.
9. Decorate: Transfer the icing to a piping bag fitted with a star nozzle and pipe swirls onto the cooled cupcakes.
10. Store: Keep iced cupcakes in an airtight container for up to three days.

Notes

• Ensure the plant butter is softened enough for smooth icing.
• Use a skewer to check for doneness; it should come out clean when inserted in the cupcakes.
• The cider vinegar reacts with baking powder to help the cupcakes rise and stay light.
• You can use any plant milk such as almond or soy if preferred.
• Store cupcakes at room temperature in an airtight container to maintain freshness.

Keywords: vegan vanilla cupcakes, plant-based cupcakes, vegan dessert, dairy-free cupcakes, egg-free cupcakes