Fluffy Vegan Vanilla Cupcakes with Creamy Buttercream
Light, airy vegan vanilla cupcakes topped with a luscious dairy-free buttercream – perfect for any celebration.
- Prep30 min
- Cook20 min
- Total50 min
- DifficultyEasy
- Servings12
These vegan vanilla cupcakes are wonderfully light and fluffy, thanks to a clever combination of plant-based milk and vinegar that mimics buttermilk. The dairy-free buttercream is rich and creamy, making every bite a delightful treat.
Whether you're vegan or simply looking for a delicious egg-free dessert, these cupcakes are sure to impress. They're easy to make and perfect for birthdays, parties, or a sweet afternoon snack.
Ingredients
Servings
For the cupcakes
For the buttercream
Converted amounts are rounded.
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Method
- Preheat the oven to 325°F fan / 350°F conventional / 350°F / Gas Mark 4. Line a 12-hole muffin tin with paper cases.
- In a large jug or bowl, whisk together the vegetable oil, dairy-free milk, vanilla extract, and cider vinegar.
- In a separate bowl, stir together the caster sugar, self-raising flour, and baking powder.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk gently with a hand whisk until the batter is smooth.
- Divide the batter evenly among the 12 cases. Since the batter is quite runny, pouring it from a jug or using a piping bag makes this easier.
- Bake for 20–25 minutes, until the cupcakes have risen and a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool completely.
- For the buttercream, beat the dairy-free spread and vegan shortening together until smooth and well combined. Add the icing sugar, plant milk, and vanilla extract, and mix until creamy. You can do this by hand, but an electric mixer gives the best results. If the buttercream is too stiff, add a little more plant milk.
- Spread or pipe the buttercream onto the cooled cupcakes. Decorate with sprinkles if desired.
- Store in an airtight container in a cool place and enjoy within 3 days.
💡 Tips
- For best results, ensure all ingredients are at room temperature before starting.
- If you don't have self-raising flour, you can substitute with 250g all-purpose flour plus 2 teaspoons of baking powder.
- The cupcakes can be stored unfrosted in an airtight container for up to 3 days; frost just before serving.
Inspired by a recipe from The Baking Explorer