Vegan Vanilla Cupcakes with Creamy Vanilla Icing Recipe

Introduction

These vegan vanilla cupcakes are light, fluffy, and bursting with classic vanilla flavor. Perfect for any occasion, they’re easy to make and topped with a creamy, smooth vegan 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 (divided)
• 200g vegan plant butter block, softened
• 400g icing sugar
• A large pinch of salt

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan)/gas mark 4 and line a 12-hole cupcake or muffin tray with paper cases.
2. Step 2: In a jug, combine the rapeseed oil, cider vinegar, and plant milk. Set aside.
3. Step 3: In a large bowl, mix 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 while whisking constantly to avoid lumps. Add 1 teaspoon of vanilla paste and stir to combine.
5. Step 5: Divide the batter evenly among the paper cases and bake for 15–20 minutes until golden and a skewer inserted into the center comes out clean.
6. Step 6: Transfer the cupcakes to a cooling rack and let them cool completely before icing.
7. Step 7: To make the icing, beat the softened vegan plant butter and remaining vanilla paste until soft and creamy, about 2 minutes.
8. Step 8: Gradually add the icing sugar in batches, beating well after each addition. Add a large pinch of salt to balance the sweetness.
9. Step 9: Transfer the icing to a piping bag fitted with a star nozzle and pipe swirls onto each cooled cupcake.

Tips & Variations

• For a citrus twist, add a teaspoon of lemon or orange zest to the batter or icing.
• If you don’t have vanilla paste, pure vanilla extract works perfectly as a substitute.
• Use a dairy-free yogurt instead of plant milk for a tangier flavor and extra moisture.

Storage

Store iced cupcakes in an airtight container at room temperature for up to three days. If you prefer, keep them in the fridge for longer freshness, but bring to room temperature before serving for best texture. Uniced cupcakes freeze well for up to 2 months; thaw completely before icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the self-raising flour with a gluten-free self-raising flour blend. Just ensure it includes xanthan gum or another binder for best results.

Is cider vinegar necessary in the recipe?

The cider vinegar reacts with the baking powder to help the cupcakes rise and become fluffy. You can substitute it with white vinegar or lemon juice if needed.

Vegan Vanilla Cupcakes with Creamy Vanilla Icing Recipe

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★★★★★

4.5 from 146 reviews

These vegan vanilla cupcakes are a delightful plant-based treat perfect for any occasion. Moist and fluffy, they’re made with rapeseed oil, oat milk, and a vanilla-infused batter, topped with a creamy vegan vanilla buttercream icing. Easy to bake and irresistibly delicious, these cupcakes are great for anyone seeking a dairy-free, egg-free dessert option.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Baking
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Wet Ingredients

• 50ml rapeseed oil
• 1 tsp cider vinegar
• 200ml plant milk (oat milk recommended)
• 2 tsp vanilla paste (divided use)

Dry Ingredients

• 225g self-raising flour
• ½ tsp baking powder
• 150g golden caster sugar

For the Icing

• 200g vegan plant butter block, softened
• 400g icing sugar
• 2 tsp vanilla paste
• A large pinch of salt

Instructions

1. Prepare the Wet Mixture: In a jug, combine the rapeseed oil, cider vinegar, and oat milk. Stir well to blend the ingredients evenly.
2. Preheat Oven and Prepare Tray: Heat your oven to 180°C (160°C fan)/gas mark 4. Line a 12-hole cupcake or muffin tray with paper cases to prevent sticking.
3. Mix Dry Ingredients: In a large bowl, tip in the self-raising flour, baking powder, and golden caster sugar. Stir together to combine thoroughly.
4. Create the Batter: Make a well in the center of the dry ingredients and slowly pour in the wet mixture, whisking constantly to avoid lumps. Add 2 teaspoons of vanilla paste and stir until the batter is smooth and well combined.
5. Fill Cupcake Cases and Bake: Divide the batter evenly among the cupcake cases. Bake in the preheated oven for 15-20 minutes until the cupcakes are golden and an inserted skewer comes out clean.
6. Cool the Cupcakes: Remove the cupcakes from the oven and transfer them onto a cooling rack. Allow them to cool completely before icing.
7. Prepare the Icing: Beat the softened vegan plant butter block with 2 teaspoons of vanilla paste until soft and creamy, approximately 2 minutes using an electric mixer or by hand.
8. Add Icing Sugar: Gradually add the icing sugar in batches, beating well after each addition to achieve a fluffy consistency. Add a large pinch of salt to balance the sweetness.
9. Decorate the Cupcakes: Transfer the icing into a piping bag fitted with a star nozzle. Pipe swirls onto the cooled cupcakes to decorate them beautifully.
10. Storage: Keep the iced cupcakes in an airtight container for up to three days to maintain freshness.

Notes

• For best results, ensure the vegan butter block is softened before beating to achieve a smooth icing texture.
• You can substitute the oat milk with any other plant-based milk like almond or soy milk.
• If you prefer a sweeter cupcake, you may increase the golden caster sugar by 25g.
• To make gluten-free cupcakes, replace self-raising flour with a gluten-free self-raising flour blend.
• Decorate with fresh fruit, sprinkles, or edible flowers for extra flair.
• Store cupcakes in a cool, dry place to prevent the icing from melting.

Keywords: Vegan vanilla cupcakes, plant-based cupcakes, dairy-free cupcakes, egg-free cupcakes, vegan desserts, vanilla buttercream, easy vegan baking