Vegan Vanilla Cupcakes
Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

Prep: 20 mins
Cook: 10 mins
Super Easy
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!

For the cupcakes:

Plain flour or gluten free plain flour 


Baking powder

1 tsp

Bicarbonate of soda

¾ tsp

Caster sugar

1 tbsp

Cold water


Apple cider vinegar or lemon juice


Vanilla extract


Vegan butter, melted


For the buttercream:

Vegan butter


Icing sugar


Vanilla extract


Sugar sprinkles


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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