Hello, Vegan deliciousness! These Vegan Vanilla Cupcakes are egg and dairy-free. They are moist, light and super delicious. I used dairy-free spread in the buttercream with vanilla extract and I decorated them with freeze-dried strawberries.
I, myself, am not vegan but a few of my friends, family and colleagues are and of course, I don’t want them missong out on all the cakey goodness.
To start, preheat your oven. This is such an important step and ensures your cupcakes bake properly and evenly.
In a large bowl, mix together the sugar and flour until it is evenly distributed. Add in the milk, I used almond milk but you could use any dairy-free milk. If you do use a milk such as coconut milk, just remember your cupcakes will have a slight coconutty taste.
Add in the vanilla extract (I use Neilson Massey), vegetable oil and white wine vinegar. The vinegar is a substitute for eggs, please don’t leave it out. Don’t worry it doesn’t make the cupcakes taste bitter.
Mix the ingredients together until they are combined and smooth. Spoon the mixture into your cupcakes cases. I use these ones from Iced Jems and look at how pretty they are! They come in so many differen colours and designs and because they are flat bottomed you can bake them on a flat baking tray.
Fill the cupcake cases 3/4 full and pop them in the oven until they spring back when touched or a cake skewer inserted into the thickest part of the cake comes out clean. If there is still cupcake batter on the skewer pop them back into the oven for 2-3 mintes and check again with the skewer. Repeat again until they are ready and the skewer comes out clean.
The cupcakes will be quite pale in colour so don’t worry if they aren’t golden brown.
While your cupcakes are cooling make the buttercream. I mixed together the dairy free spread, icing sugar and vanilla extract until it is smooth and combined.
In this recipe, I have used slightly more icing sugar because the dairy-free spread is quite soft so the extra icing sugar ensures it is thicker and easier to pipe.
To pipe the buttercream I start in the centre of the cupcake and pipe outwards and then upwards. I decorated with freeze-dried strawberries because I have a slight obsession with them just now. You can use any sprinkles or decorations you want. I use these freeze-dried strawberries but you can also buy smaller packs in Sainsbury’s and Waitrose.
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.
To make these chocolate cupcakes instead of vanilla all you need to do is remove 50g of self-raising flour and replace it with cocoa powder. For chocolate buttercream remove 25g of icing sugar and replace with cocoa powder.
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Vegan Vanilla Cupcakes
For the Cupcakes
- 200 g Self-Raising Flour
- 200 g Caster Sugar
- 200 ml Almond Milk
- 50 ml Vegetable Oil
- 2-3 tsp Vanilla Extract
- 1 tbsp White Wine Vinegar
For the Buttercream
- 450 g Icing Sugar
- 200 g Dairy-Free Spread
- 1 tsp Vanilla Extract
- Freeze Dried Strawberries.
To Make the Cupcakes
- Preheatthe oven to 180C (160C Fan) and line your muffin tin with 12 cupcake cases.
- In a bowl mix together theflour and sugar.
- Pour in your milk, vanilla,vegetable oil and vinegar and mix until all combined.
- Split the mixture into the 12 cupcake cases.
- Bake in the oven for around 22-25 minutes. Until they spring back when touched. Leave to cool.
To Make the Buttercream
- While the cupcakes are coolingmake the buttercream.
- Addyour dairy free spread, icing sugar and vanilla and mix until completelycombined.
- Pipe onto your cuocakes and decorate
If you do have any questions about these Vegan Vanilla Cupcakes or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.