Say hello to the ultimate throwback treat: vegan bubblegum sweetie cupcakes! These playful, sweetie topped cupcakes are pure nostalgia in cupcake form. With a soft vanilla sponge base, a swirl of sweet, bubblegum flavoured frosting, and a generous topping of your favourite vegan sweets, they are guaranteed to bring out your inner kid – and maybe spark a few sugar fuelled smiles too.
The base is a light and fluffy vanilla sponge, simple and classic, acting as the perfect canvas for that bold, bubblegum flavoured buttercream. You can’t help but smile when you see that swirl of frosting – especially when it’s tinted in vibrant pinks or purples. I love using a star or round piping tip to create the frosting swirls.
Now let’s talk toppings. Think fizzy rainbow strips, fruit pastilles, love hearts, and anything else that brings back sweet shop memories. There are so many great vegan sweets out there now, so get creative! The final cupcakes end up looking like a candy explosion in the best possible way. They are bright, fun, and totally irresistible.
Do not worry if you can’t find bubblegum flavouring. Raspberry makes a fantastic substitute and adds that same nostalgic, sweet shop taste with a fruity twist. Plus, it pairs beautifully with the vanilla sponge and still gives off those bubblegum vibes we are after.
Whether you are baking for a birthday party, a retro themed event, or just want to brighten up your week, these cupcakes are as fun to make as they are to eat. They are sweet, colourful, and completely vegan. Proving once again that plant based baking doesn’t mean compromising on flavour, fun, or flair.
If you liked these vegan bubblegum sweetie cupcakes you might like to try some of my other vegan cupcake recipes –
- Jammie Dodger Cupcakes
- Gluten Free Chocolate Cupcakes
- Vanilla Cupcakes
Vegan Bubblegum Sweetie Cupcakes
Difficulty: Easy12
servings45
minutes25
minutes1
hour10
minutesA 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.