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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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/vegan-vanilla-cupcakes-with-fluffy-vanilla-icing-recipe/