Vegan Vanilla Cupcake Recipe

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This easy Vegan Vanilla Cupcake recipe makes soft, fluffy and full of classic vanilla flavour. Made with simple cupboard ingredients, they’re perfect for birthdays, parties or everyday baking. Whether you decorate them with buttercream, sprinkles or fresh fruit, this Vegan Vanilla Cupcakes recipe is a reliable base you’ll come back to time and time again.

TL;DR

• Soft, light and fluffy vanilla cupcakes
• Easy one-bowl vegan recipe
• Perfect base for any frosting or decoration
• Made with simple pantry ingredients
• Great for birthdays, parties and celebrations

Vegan Vanilla Cupcake Recipe

Ingredients

For the Cupcakes

• 220g Self Raising Flour
• 130g Caster Sugar
• 2/3 tsp Bicarbonate of Soda
• 40g Golden Syrup
• 60g Vegetable Oil
• 220ml Soya Milk
• 1 tsp Vanilla Extract

How to Make This Vegan Vanilla Cupcake Recipe

For the Cupcakes

1. Preheat the oven to 160°C/320°F and line a 12-hole cupcake tin with cupcake cases.
2. In a large bowl, mix together the self raising flour, caster sugar and bicarbonate of soda using a hand mixer, stand mixer or whisk.
3. In a separate bowl or jug, combine the golden syrup, vegetable oil, soya milk and vanilla extract.
4. Slowly pour the wet ingredients into the dry ingredients while mixing until you have a smooth batter.
5. Divide the batter evenly between the 12 cupcake cases.
6. Bake for around 23 minutes, checking during the last few minutes. The cupcakes are ready when they spring back lightly when pressed in the centre.
7. Leave the cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Top Tips

• Fill the cupcake cases around two-thirds full for evenly sized cupcakes.
• Avoid overmixing the batter to keep the cupcakes light and fluffy.
• Allow the cupcakes to cool completely before decorating.
• Use good-quality vanilla extract for the best flavour.

Serving Suggestions

These Vegan Vanilla Cupcakes are delicious topped with:

• Classic vegan vanilla buttercream
• Chocolate buttercream
• Fresh berries
• Rainbow sprinkles
• Lemon, raspberry or strawberry frosting for a fruity twist

Storage

Store the undecorated cupcakes in an airtight container at room temperature for up to 4 days.

Once decorated with buttercream, they can still be stored at room temperature for up to 3 days or in the fridge for up to 5 days.

The undecorated cupcakes freeze well for up to 3 months. Defrost at room temperature before decorating and serving.

FAQs

Recipes Similar to Vegan Vanilla Cupcake Recipe

• Chocolate Cupcakes
• Gluten Free Chocolate Cupcakes
• Gluten Free Raspberry Ripple Cupcakes

Vegan Vanilla Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

23

minutes

Total time

53

minutes

Simple and easy vegan vanilla cupcakes and frosting.

Ingredients

• 220g Self Raising Flour

• 130g Caster Sugar

• 2/3 tsp Bicarbonate of Soda

• 40g Golden Syrup

• 60g Vegetable Oil

• 220ml Soya Milk

• 1 tsp Vanilla Extract

Directions

• Preheat the oven to 160ºc/320ºf and line a cupcake tin with 12 cupcake cases.
• In a large bowl mix the flour, sugar and bicarb using a hand or stand mixer.
• In a separate bowl mix together the golden syrup, vegetable oil, soya milk, and vanilla extract.
• Slowly pour the wet ingredients into the dry ingredients while mixing.
• Divide the cake batter between the 12 cupcakes cases and bake for around 23 minutes, checking regularly in the last few minutes. They are done when you lightly press on the top and it springs back.
• Remove from the oven and cool for 5 minutes before moving to a cooling rack to cool completely.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.