Vegan Vanilla Cupcakes

This recipe for vegan vanilla cupcakes is my number one go to recipe. I have used this recipe for many years while I have been professionally baking cakes with great success. I can’t tell you the number of times people have sent me a message after eating the cakes they have ordered to say they were delicious and that their non vegan friends and family could not believe that the cakes were vegan!

You can make many different cupcakes with this recipe. If you want to flavour the cupcakes just swap out the vanilla extract for another flavour. I like to do this with lemon extract to make lemon cupcakes or you could do raspberry or salted caramel too! You can personalise these vegan vanilla cupcakes even further by using my recipe for vegan buttercream. In that recipe you can find instructions on how to flavour the buttercream. So you can make lemon cupcakes with lemon buttercream or how about vanilla cupcakes with salted caramel buttercream?!

You can decorate this cupcakes however you want. I have added some photos of cupcakes I have. made in the past using this recipe and the vegan buttercream recipe so you can use these for inspiration or just do your own thing! Check out my Instagram for more ideas!

Despite their indulgent taste and texture, these cupcakes are wonderfully simple to make. With just one bowl and a few pantry staples like non-dairy milk and vegetable oil, you can whip them up in minutes. They’re light yet moist, making them an ideal treat for vegans and non-vegans alike.

A quick note on the dairy free milk I use – the recipe calls for soya milk which is my go to milk for baking. However I have used almond milk in the past and found that this works well too. I do not recommend using oat milk as I find the protein content too low which results in less of a rise of the cupcakes and a slightly tacky texture.

Vegan Vanilla Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

23

minutes

Total time

53

minutes

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 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.