A selection of vegan cupcakes

Vegan cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 30 mins Cook: 20 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 150ml non-dairy milk (such as almond or soy)

    Milk

    mill-k

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

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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

Method

  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 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. 

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Saimahhassanxo
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
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?