Print

Vegan Vanilla Cupcakes with Creamy Vanilla Icing Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/vegan-vanilla-cupcakes-with-creamy-vanilla-icing-recipe/