Vegan Vanilla Cupcakes with Vanilla Buttercream Icing Recipe
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.
- 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
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
- Prepare the wet ingredients: Combine the rapeseed oil, cider vinegar, and oat milk in a jug, mixing well to combine.
- 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.
- 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.
- 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.
- Fill cupcake cases: Divide the batter evenly between the 12 paper cases, filling each about 2/3 full.
- 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.
- Cool: Transfer the cupcakes onto a cooling rack and let them cool completely before icing.
- 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.
- Decorate: Transfer the icing to a piping bag fitted with a star nozzle and pipe swirls onto the cooled cupcakes.
- 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
