Sweets and Truffles

Vegan Vanilla Cupcakes

Enjoy making this delicious Vegan Vanilla Cupcakes with your children as it is all mixed by hand except for the non-dairy buttercream topping and I am sure they will enjoy making them.

What are Vegan Vanilla Cupcakes?

The Vegan Vanilla Cupcakes are quick and easy to make and are made entirely by using non-animal products.they are decorated with non-dairy Vanilla flavoured buttercream and can be decorated with fresh strawberries and jam on the top if you want to be adventurous. 

In addition, you can also try making these delicious non-dairy Vanilla Cupcakes using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.


200ml Soya Milk
20ml Cider Vinegar
200g Self Raising flour
200g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
1/4 Tsp Salt
1/4 Tsp Bicarbonate of soda
1/4 Tsp Baking Powder
80ml Light Rapeseed or other flavourless oil
For the Buttercream
200g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing sugar
100g Vegan non-dairy Spread

1. Preheat the oven to 180c Gas mark 4, 350F, line your cupcake/muffin tray with 12 muffin cases.

2. In a small bowl mix the Soya Milk with the cider vinegar together and set aside for 8- 10 minutes

3. In a large bowl mix all the dry ingredients together with a spatula until they are fully combined.

4. Add the Soya milk mixture and oil and then using a metal spoon quickly mix everything together for about 20 seconds until the ingredients are combined but the batter is still a bit lumpy.

5. Tap the bowl onto your work surface 2 or 3 times to stop the raising agents working too quickly, and you will see some bubbles pop, this is normal.

6. Carefully spoon the mixture equally into the 12 muffin cases and then you will have to tap the muffin tray down on your surface again to release some of the air bubbles.

7. Place in your preheated oven and bake for approximately 15 minutes. the muffins will be firm to touch on the top.

8. Once Baked cool the muffins in the tin for around 15 minutes on a wire rack, then decant the muffins and allow to cool completely.

9. Now let’s make the buttercream.

10. Place the non-dairy spread and the Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar into your mixing bowl, it may be better to now use your electric mixer as you want the buttercream to be light and fluffy.

11. Mix slowly at first until all the ingredients have clumped together, then turn the mixer up to high speed for 30 seconds.

12. Using a Wilton 1M piping tip you can pipe rose Swirls on top of the Muffins and add a fresh strawberry or any fruit of your choice on the frosting swirl.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *