Vegan Vanilla Cupcakes with Fluffy Vanilla Icing Recipe

Introduction

These vegan vanilla cupcakes are light, fluffy, and packed with rich vanilla flavor. Perfect for any occasion, they’re easy to make and topped with a smooth, creamy vanilla frosting that everyone will love.

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 cake batter)
• 200g vegan plant butter block, softened
• 2 tsp vanilla paste (for icing)
• 400g icing sugar

Instructions

1. Step 1: Preheat the 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 oat milk. Set aside.
3. Step 3: In a large bowl, tip in the self-raising flour, baking powder, and golden caster sugar. Make a well in the center.
4. Step 4: Slowly pour the wet mixture into the well, whisking constantly to combine smoothly. Stir in 2 tsp of vanilla paste.
5. Step 5: Divide the batter evenly between the paper cases and bake for 15-20 minutes until golden and a skewer comes out clean when inserted into the center.
6. Step 6: Transfer the cupcakes to a cooling rack and allow them to cool completely before icing.
7. Step 7: For the icing, beat the softened vegan butter and 2 tsp vanilla paste together until soft and creamy, about 2 minutes.
8. Step 8: Gradually add the icing sugar in batches, beating well after each addition, and add a large pinch of salt to balance the sweetness.
9. Step 9: Transfer the frosting to a piping bag fitted with a star nozzle and pipe swirls on top of each cooled cupcake.

Tips & Variations

• Use any plant-based milk you prefer, such as almond or soy milk, for subtle flavor changes.
• For extra moist cupcakes, add a tablespoon of applesauce or mashed banana to the batter.
• Try adding a pinch of cinnamon or nutmeg to the flour mixture for a warm twist.
• If you don’t have vanilla paste, pure vanilla extract works just as well.

Storage

Store the iced cupcakes in an airtight container at room temperature for up to three days. For longer storage, keep them uniced in an airtight container in the fridge for up to one week. Allow chilled cupcakes to come to room temperature before icing or serving. Reheat uniced cupcakes briefly in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these vegan vanilla cupcakes?

Yes, you can freeze the uniced cupcakes in an airtight container or freezer bag for up to 2 months. Thaw completely before icing and serving.

Is it necessary to use cider vinegar in the recipe?

Cider vinegar helps the cupcakes rise by reacting with the baking powder and keeps them tender. You can substitute with white vinegar or lemon juice if needed.

Vegan Vanilla Cupcakes with Fluffy Vanilla Icing Recipe

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★★★★★

4.6 from 136 reviews

Delight in these moist and fluffy vegan vanilla cupcakes made with plant-based ingredients and topped with creamy vanilla vegan buttercream. Perfect for any occasion, these cupcakes are dairy-free and easy to prepare with simple pantry staples.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 30 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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: In a jug, combine rapeseed oil, cider vinegar, and oat milk. This mixture helps the cupcakes rise and stay moist while keeping the recipe vegan.
2. Preheat Oven and Prepare Tray: Heat the oven to 180°C (160°C fan) or gas mark 4. Line a 12-hole cupcake or muffin tray with paper cases to prevent sticking and make cleanup easier.
3. Mix Dry Ingredients: In a large bowl, tip in the self-raising flour, baking powder, and golden caster sugar. Mix well to evenly distribute the leavening agents and sugar.
4. Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredients and gradually pour in the wet mixture while whisking constantly to avoid lumps and ensure a smooth batter.
5. Add Vanilla Flavor: Stir in 2 teaspoons of vanilla paste to infuse the batter with rich vanilla flavor.
6. Fill Cupcake Cases and Bake: Divide the batter evenly among the paper cases. Bake in the preheated oven for 15-20 minutes until the cupcakes are golden and a skewer inserted into the center comes out clean.
7. Cool the Cupcakes: Transfer the cupcakes to a wire rack and allow them to cool completely before icing.
8. Make the Vanilla Icing: Beat the softened vegan plant butter block and 2 teaspoons of vanilla paste together for about 2 minutes until soft and creamy.
9. Add Icing Sugar and Salt: Gradually add the icing sugar in batches, beating well after each addition. Add a large pinch of salt to balance the sweetness and enhance flavor.
10. Pipe the Icing: Transfer the icing to a piping bag fitted with a star nozzle and pipe swirls onto the cooled cupcakes for a decorative finish.
11. Storage: Store iced cupcakes in an airtight container for up to three days to keep them fresh.

Notes

• Use any plant-based milk for this recipe if oat milk is unavailable.
• Ensure the vegan butter block is softened to make icing easier to beat.
• The cider vinegar reacts with baking powder to help the cupcakes rise and creates a tender crumb.
• The cupcakes should be fully cooled before icing to prevent the frosting from melting.
• For a natural green tint, add a pinch of matcha powder to the icing or batter.
• These cupcakes are best enjoyed within three days when stored properly.

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