Vegan Vanilla Cupcakes
Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

Time
Prep: 20 mins
Cook: 10 mins
Difficulty
Super Easy
serves
Serves: 12

There's a fair amount of vanilla in these cupcakes - look out for a vanilla bean paste for an extra boost of flavour. Or add lemon or orange zest or vegan chocolate chips for a twist on our classic recipe. 

These light spongy cupcakes are so easy, quick and zero fuss. Top with the icing and sprinkles or toasted nuts, vegan caramel (see our salted caramel sauce here) whatever you like!

Vegan Vanilla Cupcakes
I was craving something quick and tasty to bake and I was absolutely amazed with these cupcakes!
ilona

For the cupcakes:

Plain flour or gluten free plain flour 

200g

Baking powder

1 tsp

Bicarbonate of soda

¾ tsp

Caster sugar

1 tbsp

Cold water

5tbsp

Apple cider vinegar or lemon juice

1tbsp

Vanilla extract

1tbsp

Vegan butter, melted

75g

For the buttercream:

Vegan butter

125g

Icing sugar

250g

Vanilla extract

1tsp

Sugar sprinkles

10g

You will also need:

12 hole cupcake tin and cupcake cases

Piping bag and nozzle

Step 1 of 6

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

Step 2 of 6

cupcake ingredients in bowls

Put the dry cake ingredients into a large bowl, mix together thoroughly.

Step 3 of 6

Beat the wet ingredients in a separate bowl or jug with a balloon whisk, then pour into the dry ingredients and mix together

Step 4 of 6

vegan cupcake batter in a bowl being spooned into cupcake cases

Place the cupcake cases into the tin and spoon the mixture into the cake cases.

Step 5 of 6

Bake in the oven for 15-17 minutes until golden brown and a skewer comes out clean when inserted in the middle of a cake.  Cool on a wire cake rack.

Step 6 of 6

vegan cupcakes being iced

To make the buttercream, beat the vegan butter, icing sugar and vanilla with an electric whisk until pale and creamy. Spoon or pipe onto the cooled cupcakes and top with the sprinkles.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Vegan Vanilla Cupcakes is rated 4.7 out of 5 by 6.
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Rated 3 out of 5 by from Slightly disappointing I had the task of trying to bake some vegan cupcakes for a group and decided to use this recipe for half of them. I usually swear by carnation as it is a staple always in my cupboard but I was slightly disappointed as they came out rather dry and 'heavy'. They weren't the worst but it is not a recipe that I would be running back to use.
Date published: 2023-08-18
Rated 5 out of 5 by from Vegan cupcakes Delicious for my vegan friends coming for a bbq tomorrow!!
Date published: 2022-07-29
Rated 5 out of 5 by from Fit for a wedding! Doubles the mixture to make two 9ish (inch) cakes with good rise! Amazing response at the wedding!
Date published: 2022-07-03
Rated 5 out of 5 by from Super easy Quick and super easy recipe to follow!Cupcakes yummi and delicious! I was craving something quick tasty to bake and I was absolutely amazed with those cupcakes!
Date published: 2022-06-30
Rated 5 out of 5 by from Really tasty and so easy to make! Such a simple recipe. I didn't have vegan butter, so used melted coconut oil and it worked brilliantly. I was a little concerned about using a whole tbsp of vanilla, but it wasn't overpowering at all. The cupcakes were light and fluffy. Will be making them again as the whole family loved them.
Date published: 2022-02-09
Rated 5 out of 5 by from So tasty! I bought the vegan carnation milk for the first time to try in baking and I'm so happy I did. I checked online to see if they did vegan recipes and was pleasantly surprised to see they do. I followed the recipe for these cupcakes and they were delicious. I'm really pleased they've made this vegan alternative.
Date published: 2021-02-03
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