Dessert

Vegan Vanilla Cupcakes with Swirled Icing Recipe

ByBen Miller January 30, 2026January 30, 2026

Introduction

These vegan vanilla cupcakes are light, fluffy, and bursting with classic vanilla flavor. Perfect for any occasion, they’re topped with a creamy vegan buttercream that’s smooth and sweet. Whether you’re new to vegan baking or a seasoned pro, this recipe is easy and rewarding.

The image shows several cupcakes, each with a golden-brown cake base in white paper liners. Some cupcakes have a thick swirl of creamy white frosting on top, while others have no frosting at all, exposing the smooth, slightly domed cake surface. The cupcakes are arranged on white plates and directly on a worn wooden table. In the background, there is a piping bag filled with the same white frosting, resting on a gray cutting board beside more cupcakes. The overall scene is set against a warm, textured brown background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

50ml rapeseed oil
1 tsp cider vinegar
200ml plant milk (we used oat)
225g self-raising flour
½ tsp baking powder
150g golden caster sugar
2 tsp vanilla paste (divided)
200g vegan plant butter block, softened
400g icing sugar
A large pinch of salt

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Line a 12-hole cupcake or muffin tray with paper cases.
Step 2: In a jug, combine the rapeseed oil, cider vinegar, and plant milk. Set aside.
Step 3: In a large bowl, sift together the self-raising flour, baking powder, and golden caster sugar. Make a well in the center.
Step 4: Gradually pour the wet mixture into the dry ingredients while whisking continuously to avoid lumps. Stir in 1 teaspoon of the vanilla paste until just combined.
Step 5: Divide the batter evenly among the paper cases. Bake for 15–20 minutes, or until golden and a skewer inserted into the center comes out clean.
Step 6: Transfer the cupcakes to a cooling rack and let them cool completely before icing.
Step 7: To make the icing, beat the softened vegan butter and remaining 1 teaspoon of vanilla paste for about 2 minutes until soft and creamy.
Step 8: Gradually add the icing sugar in batches, beating well after each addition. Add a large pinch of salt to balance the sweetness.
Step 9: Spoon the icing into a piping bag fitted with a star nozzle and pipe swirls onto the cooled cupcakes.

Tips & Variations

For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
Use almond or soy milk if oat milk isn’t available.
If you prefer a less sweet icing, reduce the icing sugar by 50g.
Ensure cupcakes are completely cool before icing to prevent the buttercream from melting.

Storage

Store the iced cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, refrigerate for up to one week but bring them to room temperature before serving. Reheat gently if desired, but avoid microwaving with icing to keep the texture intact.

How to Serve

A group of eight golden brown cupcakes placed on a rustic wooden surface with a white marbled texture in the background. Five cupcakes are topped with a swirl of white creamy frosting with soft peaks and smooth texture, while three cupcakes show the plain golden cake top without frosting. Two cupcakes with frosting sit on simple white plates, one in the foreground next to a silver fork, and the other slightly blurred behind it. The remaining cupcakes are arranged in the background on a grey stone slab, next to a white piping bag with frosting visible at the tip. The warm yellow light highlights the soft texture of the frosting and the moist crumb of the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the self-raising flour with a gluten-free self-raising blend, but check the baking powder in the blend is gluten-free as well.

How do I store leftover cupcakes without icing?

Without icing, store the cupcakes in an airtight container at room temperature for up to three days or freeze for up to three months. Thaw overnight before serving.