Vegan Vanilla Cupcakes with 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. Whether you’re vegan or just looking for a delicious plant-based treat, these cupcakes are sure to impress.
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
- 200g vegan plant butter block, softened
- 400g icing sugar
- A large pinch of salt
Instructions
- 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.
- Step 2: In a jug, combine the rapeseed oil, cider vinegar, and plant milk.
- Step 3: In a large bowl, sift together the self-raising flour, baking powder, and golden caster sugar. Make a well in the center.
- Step 4: Slowly pour the wet mixture into the well, whisking constantly to combine into a smooth batter. Stir in 2 teaspoons of vanilla paste.
- Step 5: Evenly divide the batter between the paper cases. Bake for 15-20 minutes, or until golden and a skewer inserted into the center comes out clean.
- Step 6: Transfer the cupcakes to a cooling rack and allow them to cool completely before icing.
- Step 7: To make the icing, beat the softened vegan plant butter and 2 teaspoons of vanilla paste together for about 2 minutes until soft and creamy.
- Step 8: Gradually add the icing sugar in batches, beating well after each addition. Add a large pinch of salt to balance the sweetness.
- Step 9: Spoon the frosting into a piping bag fitted with a star nozzle and pipe swirls on top of each cooled cupcake.
Tips & Variations
- Use different plant milks such as soy, almond, or coconut for slight flavor variations.
- Add a tablespoon of lemon zest to the batter for a fresh twist on traditional vanilla.
- If you don’t have vanilla paste, use vanilla extract but reduce the amount slightly as extract is more liquid.
- For a chocolate version, replace 25g of the flour with cocoa powder and add vegan chocolate chips to the batter.
Storage
Store the iced cupcakes in an airtight container at room temperature for up to three days. For longer storage, keep them refrigerated and bring to room temperature before serving. The cupcakes can also be frozen without icing for up to one month; thaw fully before adding frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of plant milk?
Yes, you can substitute with regular milk if you are not strictly vegan, but using plant milk ensures the cupcakes remain fully plant-based.
How do I know when the cupcakes are fully baked?
Insert a skewer or toothpick into the center of a cupcake; if it comes out clean without wet batter, the cupcakes are done.
PrintVegan Vanilla Cupcakes with Vanilla Icing Recipe
Delight in these light and fluffy vegan vanilla cupcakes, perfect for any occasion. Made with simple plant-based ingredients like oat milk and rapeseed oil, these cupcakes are topped with a creamy vanilla vegan buttercream icing for a sweet finishing touch. Easy to prepare and bake, they offer a delicious dairy-free treat for everyone to enjoy.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Cupcakes
- 50ml rapeseed oil
- 1 tsp cider vinegar
- 200ml oat milk (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
- Large pinch of salt
Instructions
- Prepare wet mixture: Combine the rapeseed oil, cider vinegar, and oat milk in a jug and mix well to ensure even distribution of ingredients.
- Preheat oven and prepare tray: Heat your 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 for easy removal.
- Mix dry ingredients: In a large bowl, tip in the self-raising flour, baking powder, and golden caster sugar. Stir to blend these together evenly.
- Combine wet and dry: Make a well in the center of the dry ingredients, then slowly pour in the wet mixture while whisking constantly to create a smooth batter.
- Add flavoring: Stir in 2 teaspoons of vanilla paste until fully incorporated into the batter.
- Fill cupcake cases and bake: Divide the batter evenly among the 12 cupcake 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.
- Cool cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack. Allow them to cool completely before icing.
- Prepare vanilla icing: Beat the softened vegan plant butter block and 2 teaspoons of vanilla paste together until soft and creamy, about 2 minutes.
- Add icing sugar: Gradually add the icing sugar in batches to the butter mixture, beating well after each addition. Add a large pinch of salt to balance sweetness.
- Pipe icing on cupcakes: Transfer the icing to a piping bag fitted with a star nozzle. Pipe swirls of icing on top of each fully cooled cupcake for an elegant finish.
- Storage: Keep the iced cupcakes in an airtight container for up to three days to maintain freshness.
Notes
- Ensure cupcakes are completely cooled before icing to prevent melting the buttercream.
- You can substitute oat milk with any other plant milk like almond or soy milk.
- The cider vinegar helps activate the baking powder for a light texture.
- The vegan butter block should be softened but not melted for best icing consistency.
- Use a skewer or toothpick to test cupcake doneness; it should come out clean.
- If you prefer, food coloring can be added to the icing for a festive look.
Keywords: vegan vanilla cupcakes, vegan cupcakes, dairy-free cupcakes, plant-based dessert, easy cupcakes, vegan baking
