Vegan Vanilla Cupcakes
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!
For the cupcakes:
Plain flour or gluten free plain flour
Baking powder
Bicarbonate of soda
Caster sugar
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
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
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
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.
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Vegan Vanilla Cupcakes
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Prep: 20 mins
Cook: 10 mins
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Super Easy
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SERVES: 12
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Ingredients
For the cupcakes:
Plain flour or gluten free plain flour
200gBaking powder
1 tspBicarbonate of soda
¾ tspCaster sugar
1 tbspCold water
5tbspApple cider vinegar or lemon juice
1tbspVanilla extract
1tbspVegan butter, melted
75gFor the buttercream:
Vegan butter
125gIcing sugar
250gVanilla extract
1tspSugar sprinkles
10gYou will also need:
12 hole cupcake tin and cupcake cases
Piping bag and nozzle
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Method
Step 1 of 6
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 6
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
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
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.