Vegan Vanilla Cupcakes!
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Delicious and tasty vegan vanilla cupcakes!
Veganuary!
So, it’s the new year, and I am starting it out with a VEGAN recipe. That’s right, vegan. Don’t freak out or anything, but January is famous for being ‘Veganuary’ so I thought this would be a better time to post this, and I’ve made so many vegan cupcakes to try and find one I like the best, it took a little time.
This beauty of a recipe is based off of Loving it Vegans recipe, and it’s just so good! I did change a few little bits here and there as I’m in the UK, so our ingredients are different, and just to suit what I preferred basically! Either way, you can do a lot of experimentation if you prefer, but baking without egg is difficult!
Egg replacement
I’ve always managed to do dairy free because you can buy really good dairy free spreads in the supermarket, which work well in cake! Such as with my gluten & dairy free chocolate cake, it can be utterly delicious. The thing I have always struggled with, is getting the egg replacement correct.
It took me a good while to research into it all, which is why it’s taken so long to post. I am not vegan myself, so it’s not something I know a lot about, but after some requests I thought I would post a couple of recipes here and there to help out! A lot of egg replacers consist of apple sauce, or banana etc which I find a bit too faffy, and personally I can’t eat banana anyway.
Try not to over mix!
There are so many different vegan variations of cupcakes out there that you will manage to find what suits you, but this is definitely my favourite so far. It’s the only one I have found, that is actually tasty enough and has a good texture! If you do over mix the mixture however, it can go a little rubbery so be careful about that!
Milk alternative
I often have almond milk hot chocolates at home, because I love them, which is why I used it for these as well. You can easily swap to soya milk for example, or even oat milk, but I would be wary of coconut milk as it often has thickening agents in so is less ‘milk’ like. The taste doesn’t come through that much, but I still use the 2tsp of vanilla extract so you get a lovely flavour.
Buttercream
For the buttercream, I used Vitalite spread, and it’s my favourite one to use! I used it on my gluten & dairy free chocolate cake as well, and it’s been a big hit amongst my readers. There are quite a few others available, so it’s whatever you want to use in reality, but I know people will ask for which I used!
Check your ingredients
For the rest of the ingredients, you have to do the standard thing and check yourself whether and ingredient contains dairy or not if you have an allergy, but I can’t do that for you. Trust me, people have asked, but as I have readers all over the world, I have to say to double check everything first before buying!
I hope you love this recipe, and happy Veganuary! x
Vegan Vanilla Cupcakes!
Ingredients
Cupcakes
- 225 g self raising flour
- 200 g caster sugar
- 250 ml almond/soya/dairy free milk
- 2 tsps vanilla extract
- 75 ml vegetable oil
- 1 tbsp white wine vinegar
Buttercream
- 150 g dairy free spread
- 350 g icing sugar
- 1 tsp vanilla extract
- Sprinkles
Instructions
For the Cupcakes
- Preheat your oven to 180C/160C Fan, and get 12 cupcake cases ready!
- In a large bowl, whisk together your flour and sugar.
- Pour in your milk, vanilla, oil and vinegar, and mix until smooth.
- Try not to over mix, but make sure the lumps are gone.
- Split between the 12 cases (it will be quite runny), but stick with the 12 cases!
- Bake in the oven for about 20-22 minutes, or until baked through.
- Leave to cool fully!
For the Buttercream
- Beat your dairy free butter until smooth (it won't take long at all due to it being dairy free)
- Add in your icing sugar and vanilla and beat again until fluffy and buttercream like!
- Pipe onto your cupcakes how you please, and sprinkle with your favourite sprinkles!
Notes
- This recipe is based on Loving It Vegans recipe with a few changes!
- The cupcakes don't brown much at all, so don't worry if they look a little anaemic!
- You can substitute the oil for extra virgin olive oil!
- The buttercream will still be quite slack due to it being dairy free, so it doesn't hold perfectly - don't add any extra liquid!
- These will last 2-3 days once made, at room temperature.
ENJOY!
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J x
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Hi, I would like to make these and make them funfetti, do I just add the sprinkles to the cake mix as it is or does the mixture quantities need amending, what quantity of sprinkles do you recommend adding?? Thanks
Hiya! Take a look at my Funfetti cupcake recipe. Hope this helps! x
Hi Jane, Is white wine vinegar and Apple cider vinegar OK for young children?
Hiya! Yes, as it’s baked. Also, the quantity is so tiny! Hope this helps! x
Hi Jane. Is it possible to downsize this recipe to make 6 cakes? I’m struggling to find a small batch vegan cupcake recipe for a baby shower at the weekend. Thank you x
Just half each of the ingredients 🙂
Can i freeze these??
Hiya! Absolutely you can, for up to 3 months! Hope this helps! x
I’ve used this recipe to make the cupcakes – really delicious and the icing turned out surprisingly good. I love the decorations of the top of the cupcakes and the Polka-dots liner – very suitable for birthday celebration. Thank you so much. I made the cupcakes for a birthday celebration and the cupcakes made the celebration a success.
If I keep the cupcakes in the refrigerator, how long can the cupcakes last?
So glad you love them! They will last for 3-4 days at room temp. Hope this helps! x
I really rate this Vegan cupcake recipe. Made them with gluten free flour and they were lovely and moist, without that gluten free ‘tang’. Best ones I’ve made/tasted.
Is is better to use sweetened soya milk or unsweetened please?
Hiya! I tend to use unsweetened personally! Hope this helps! x
If I wanted to make these strawberry with some added jam to the sponge and/or buttercream, how much would you add in?
Hiya! I would core out the middle after baking and add a heaped teaspoon of jam! Hope this helps! x
Which vegan icing sugar do you use?
Tate & Lyle.
Do these cupcake freeze if I want to make them in advance??
Yes absolutely you can freeze them for up to 3 months! Enjoy! x
Hi! I made these for my vegan friends and they loved them! I found them, as you said, that they were quite anaemic, and noticed that in your vegan Victoria sponge you use half caster sugar and half light brown to make it not so, can you do that with these cupcakes?
Hiya! Im so glad to hear they loved them, and yes you absolutely can. Hope this helps! x
Tried with Doves Farm GF SelfRaising flour and it worked! This is awesome!
Turned out well with a nice light texture but a bit too sweet for my taste. Could I reduce the sugar in the sponge mix without it turning into a disaster? I was thinking of reducing the sugar by a third. What do you think. Would I need to add more flour?
Making these for my little ones 1st birthday as she has FPIES to egg! Need them as fluffy as poss would you recommend using the actual whisk attachment of my Kenwood mixer? Or the paddle type one I would usually use?? Thank you!
You do NOT need a mixer for the sponge, it is best done by hand. Mixers can easily overmix and aren’t always the best decision!
Hi Jane,
Traditionally cupcakes contain butter, sugar, flour and eggs. I’ve noted your comments about the egg substitute and the replacements you’ve used for this.
Why is there no butter/baking spread in the sponge recipe? Just curious as to why it is left out and not replaced with a vegan substitute.
I’m going to have a go at making them tomorrow ☺️
The recipe is as it is because you don’t need the eggs/butter for this recipe. It works perfectly as it is!
Hi, I made these a few days ago and after a couple of days in a cake tin, loads of oil has started leaking out of the icing and the cakes have ended up sitting in a puddle of oil which isn’t very appetising. Is there a reason why this may have happened? I used the violite butter as recommended in the recipe. Thanks 😀
Hey! Looking to do this recipe for my friends wedding cupcakes. Do these freeze well? Planning on baking more than 3 days ahead of the wedding (got a 3 tier to make and 100 cupcakes!!)
Thanks!
Yes they do! x