Vegan Bubblegum Sweetie Cupcake Recipe

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This Vegan Bubblegum Sweetie Cupcake Recipe is the ultimate nostalgic bake for anyone with a sweet tooth. These fluffy vanilla cupcakes are topped with a colourful bubblegum buttercream and decorated with your favourite vegan sweets for a fun party treat. They’re perfect for birthdays, baby showers, bake sales or whenever you want to add a splash of colour to the dessert table.

TL;DR

• Soft vegan vanilla cupcakes with bubblegum buttercream.

• Completely vegan and dairy-free.

• Decorated with colourful vegan sweets.

• Perfect for birthdays, parties and celebrations.

• Makes 12 cupcakes.

• Ready in around 1 hour 10 minutes.

Vegan Bubblegum Sweetie Cupcake Recipe

Ingredients

For the Cupcakes

• 200g self-raising flour
• 125g caster sugar
• ½ teaspoon bicarbonate of soda
• 1 teaspoon vanilla extract
• 200ml soya milk
• 60ml vegetable oil
• 35g golden syrup

For the Bubblegum Buttercream

• 200g vegan butter block, softened
• 500g icing sugar
• 1 teaspoon bubblegum flavouring
• Pink or purple gel food colouring

For the Decoration

• Vegan sweets (such as vegan Fruit Pastels, Love Hearts or other favourites)

How to Make Vegan Bubblegum Sweetie Cupcake Recipe

Step 1: Bake the Cupcakes

Preheat your oven to 160°C (320°F) and line a 12-hole cupcake tin with 12 large cupcake cases.

In a large mixing bowl, combine the self-raising flour, caster sugar and bicarbonate of soda.

In a jug, whisk together the soya milk, vegetable oil, golden syrup and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients while mixing until you have a smooth batter.

Divide the mixture evenly between the cupcake cases.

Bake for 20–25 minutes, or until the cupcakes are lightly golden and spring back when gently pressed.

Allow the cupcakes to cool completely before decorating.

Step 2: Make the Bubblegum Buttercream

Beat the vegan butter block together with the bubblegum flavouring until smooth and creamy.

Gradually sift in the icing sugar, mixing until you have a light, fluffy buttercream.

Add a little gel food colouring at a time until you reach your chosen shade of pink or purple.

Step 3: Decorate

Transfer the buttercream to a piping bag fitted with either a large round or star nozzle.

Pipe generous swirls of icing onto each cooled cupcake.

Finish by decorating each cupcake with your favourite vegan sweets.

Top Tips

• Use gel food colouring rather than liquid colouring for vibrant colours without thinning the buttercream.
• Add the bubblegum flavouring gradually and taste as you go, as different brands vary in strength.
• Make sure the cupcakes are completely cool before piping the icing.
• Choose colourful vegan sweets to really make these cupcakes stand out.

Variations

• Create a pastel rainbow by dividing the buttercream into different colours.
• Add vegan sprinkles alongside the sweets for extra texture.
• Use blue bubblegum flavouring and matching decorations for a fun themed party.
• Fill the cupcakes with vegan jam or buttercream for an extra surprise.

Serving Suggestions

These cupcakes are perfect for birthday parties, baby showers, children’s celebrations, bake sales or colourful dessert tables. Serve alongside other fun bakes and sweets for a nostalgic party spread.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Bring to room temperature before serving for the softest buttercream.

FAQs

• Which Food Colourings Are Vegan?

Recipes Similar to Vegan Bubblegum Sweetie Cupcake Recipe

• Jammie Dodger Cupcakes
• Gluten Free Chocolate Cupcakes
• Vanilla Cupcakes

Vegan Bubblegum Sweetie Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

45

minutes

Cooking time

25

minutes

Total time

1

hour 

10

minutes

A nostalgic cupcake with a bubblegum icing and vegan sweets.

Ingredients

• For the Sponge

• 200g Self Raising Flour

• 125g Caster Sugar

• 1/2 tsp Bicarbonate of Soda

• 1 tsp Vanilla Extract

• 200ml Soya Milk

• 60ml Vegetable Oil

• 35g Golden Syrup

• For the Icing and Decoration

• 200g Vegan Butter Block

• 500g Icing Sugar

• 1 tsp Bubblegum Flavouring

• Pink or Purple Gel Food Colouring

• Vegan Sweets (e.g. fruit pastels, love hearts)

Directions

• For the Sponge
• Preheat the oven to 160ºc/320ºf and line a 12 hole cupcake tin with 12 large cupcake cases.
• In a large bowl mix the self raising flour, caster sugar and bicarbonate of soda.
• In a large jug mix the soya milk, vegetable oil, golden syrup and vanilla extract.
• Slowly pour the wet mix into the dry while mixing.
• Divide between the 12 cupcake cases and bake in the oven for 20-25 minutes, removing when they are golden on top. Leave to cool completely.
• For the Icing
• Beat the vegan butter block and bubblegum flavouring with a hand or stand mixer until smooth.
• Sift in the icing sugar and mix in until well incorporated.
• Add in the food colouring a little at a time until you get your desired colour. Remember you can always add more colour but you cannot take it out.
• Use a piping bag with a large round or star tip to pipe on a swirl of icing to each cupcake.
• Decorate with the Vegan Sweets.

Comments

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