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Vegan Vanilla Cupcakes with Swirled Icing Recipe

★★★★★

4.9 from 131 reviews
  • Author: Ben
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegan

Description

Delight in these light and fluffy vegan vanilla cupcakes made with plant-based ingredients, perfect for any occasion. They feature a moist crumb thanks to a combination of rapeseed oil and oat milk, and are topped with a creamy, smooth vanilla buttercream icing made from vegan plant butter. Easy to prepare and bake, these cupcakes are a delicious dairy-free treat that everyone can enjoy.

Ingredients

Scale

Cupcake Batter

  • 50ml rapeseed oil
  • 1 tsp cider vinegar
  • 200ml plant milk (oat milk recommended)
  • 225g self-raising flour
  • ½ tsp baking powder
  • 150g golden caster sugar
  • 2 tsp vanilla paste

Vanilla Icing

  • 200g vegan plant butter block, softened
  • 2 tsp vanilla paste
  • 400g icing sugar
  • Large pinch of salt

Instructions

  1. Prepare Wet Ingredients: In a jug, combine 50ml rapeseed oil, 1 tsp cider vinegar, and 200ml oat milk. Set this wet mixture aside for use later.
  2. Preheat Oven and Prepare Tray: Heat the oven to 180°C (160°C fan)/gas mark 4. Line a 12-hole cupcake or muffin tray with paper cases to prevent sticking and for easy removal.
  3. Mix Dry Ingredients: In a large bowl, sift together 225g self-raising flour, ½ tsp baking powder, and 150g golden caster sugar. Create a well in the center of these dry ingredients.
  4. Combine Wet and Dry Ingredients: Slowly pour the wet mixture into the well in the dry ingredients, whisking constantly to prevent lumps. Add 2 tsp vanilla paste and stir gently to combine everything into a smooth batter.
  5. Fill Cupcake Cases and Bake: Evenly divide the batter among the paper cases in the tray. Bake in the preheated oven for 15-20 minutes until the cupcakes turn golden and a skewer inserted comes out clean.
  6. Cool Cupcakes: Once baked, transfer cupcakes to a cooling rack and allow them to cool completely before icing to ensure the frosting doesn’t melt.
  7. Prepare Vanilla Icing: In a mixing bowl, beat 200g softened vegan plant butter block with 2 tsp vanilla paste until soft and creamy, approximately 2 minutes.
  8. Add Icing Sugar: Gradually add 400g icing sugar in batches to the creamed butter mixture, beating well after each addition. Stir in a large pinch of salt to enhance flavor and balance sweetness.
  9. Pipe the Icing: Transfer the icing to a piping bag fitted with a star nozzle. Pipe decorative swirls of icing on top of each completely cooled cupcake.
  10. Storage: Store the iced cupcakes in an airtight container; they will keep fresh for up to three days.

Notes

  • Use oat milk or any other plant milk for best results and easy digestion.
  • Ensure cupcakes are completely cool before icing to avoid melting and sliding of the frosting.
  • The cider vinegar reacts with the baking powder to help the cupcakes rise and become fluffy.
  • You can substitute rapeseed oil with another neutral oil such as sunflower or vegetable oil.
  • The vegan buttercream can be colored or flavored with additional extracts if desired.
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Keywords: vegan vanilla cupcakes, dairy-free cupcakes, plant-based cupcakes, vegan baking, easy vegan dessert, vegan vanilla buttercream

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Find it online: https://kitchenwithben.com/vegan-vanilla-cupcakes-with-swirled-icing-recipe/