Vegan 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
Scale
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
