A selection of vegan cupcakes

Vegan cupcakes

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(20 ratings)

Prep: 30 mins Cook: 20 mins


Makes 12

Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegan

Nutrition: Per serving

  • kcal265
  • fat12g
  • saturates3g
  • carbs37g
  • sugars30g
  • fibre0.4g
  • protein1g
  • salt0.28g
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  • 150ml almond or soy milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • ½ tsp cider vinegar
  • 110g vegan butter or sunflower spread



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 110g caster sugar
  • 1 tsp vanilla extract
  • 110g self-raising flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the buttercream

  • 125g vegan butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g icing sugar
  • 1¼ tsp vanilla extract
  • a few drops of vegan food colourings (check the label)


  1. Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins. 

  2. Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don’t worry if it looks a little curdled at this stage. 

  3. Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack

  4. To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes. 

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Comments, questions and tips

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Elizabeth Marshall's picture
Elizabeth Marshall
29th Mar, 2020
wouldn't cook through and remained doughy in the centre, even after 30 minutes baking.
8th Mar, 2020
Terrible recipe. I make a lot of vegan cakes as my partner is allergic to dairy and eggs, these are by far the worst cakes I have made. I followed the recipe and instructions to the letter, but the cakes came out with huge dips in the middle.
Gillian Ford's picture
Gillian Ford
24th Feb, 2020
Rubbish recipe tried twice, second time reduced liquid and a little better, but not great, shall look for another recipe.
22nd Feb, 2020
If I could give this recipe a 0 star rating, I most certainly would! Followed the instructions down to the tee and the result is atrocious! Even after 30 minutes in the oven these things are still doughy. Please, for anyone considering using this recipe, don’t, it is not worth your time and money! Disappointed BBC Good Food as you’re normally on the ball
30th Jan, 2020
Awful recipe! First time in years a vegan recipe has failed. I had suspected it was too wet a batter. Don’t waste your time.
Darway's picture
5th Jul, 2019
Just made a batch of these for the local community centre fair day. Never made vegan anything before. I tried one while still warm and found it to be doughy and looking very pale next to a normal cupcake even after an extra 5min in the oven. Edit: Second batch in for 30min at 180 and just turning golden brown. Taste better to.
12th Jun, 2019
taste great but didn't rise as much as I'd hoped - may have been because I used white vinegar rather than cider vinegar as I can't find it. x
Darway's picture
5th Jul, 2019
I got my Cider Vinegar from Morrisons. https://groceries.morrisons.com/webshop/product/Morrisons-Cider-Vinegar/287290011?from=search¶m=cider%20vinegar
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