Go Back
Print
These Vegan Vanilla Cupcakes taste just as good as traditional vanilla cupcakes! Topped with light and fluffy vegan frosting, these are the perfect sweet treat for all to enjoy!

Vegan Vanilla Cupcakes

These Vegan Vanilla Cupcakes taste just as good as traditional vanilla cupcakes! Topped with light and fluffy vegan frosting, these are the perfect sweet treat for all to enjoy!

Servings 12
Author Annie N

Ingredients

  • FOR THE CUPCAKES:
  • 1 stick (113g) vegan baking spread/butter, I used Vitalite
  • 1 cup (200g) caster sugar, or golden caster sugar. Make sure your caster sugar is vegan, some are not. I used Tate & Lyle
  • 1/2 cup (140g) applesauce
  • 2 tbsp vanilla extract OR 1tbsp of vanilla bean paste
  • 1 1/2 cups (210g) plain/all-purpose flour
  • 1 tbsp baking powder
  • Pinch of salt
  • 1/2 cup (120ml) non dairy milk, I used oat
  • FOR THE FROSTING:
  • 3 cups (360g) icing/powdered sugar, Make sure your brand is vegan, not all are. I used Tate and Lyle.
  • 2 sticks (226g) vegan spread/butter, I used Vitalite
  • 1 tbsp vanilla extract
  • Pinch of salt
  • 1/2-1 tbsp non dairy milk,

Instructions

  1. Preheat the oven to 180C/350F and line a 12 hole cupcake liner.

  2. Place the vegan spread and sugar into a large bowl or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, around 2 minutes.

  3. Scrape down the sides, then add in the vanilla and applesauce. Mix on low-medium speed until everything comes together, around 1 minute.

  4. Measure out your flour, baking powder and salt in a small bowl and then tip into the butter mixture. Mix on low until the mixture starts to come together and then slowly add the non dairy milk. Once all the milk is added, turn the speed up to medium-high for 20-30 seconds until everything is smooth and combined.

  5. Using a 2tbsp cookie scoop, divide the batter between the cupcake liners. I use a level 2tbsp scoop and each liner is filled around 3/4 of the way.

  6. Place in the oven for 20-25 minutes, until risen, golden and an inserted skewer into the centre comes out clean. These took 25 minutes in my oven. My normal egg and dairy cupcakes take 20 minutes, so just beware of the fact it may take a bit longer with these vegan cupcakes.

  7. Leave to cool in the cupcake tray for 10-15 minutes before transferring to a wire rack to cool completely.

  8. Once cooled, make the frosting: Place the vegan spread, icing sugar and vanilla into a large bowl, or the bowl of your stand mixer and beat on medium speed for 2 minutes. See what the mixture is looking like and if it is a consistency which will hold its shape, yet still be pipeable. If it is too thick, add non dairy milk 1/2tbsp at a time, mixing on high speed between each addition until you have a fluffy, light frosting which holds its shape but is soft enough to pipe. I did not need any milk.

  9. Continue to beat the frosting for another 3-4 or so minutes until the colour pales and it's super fluffy and light. Fit a piping bag with an open star nozzle and half fill your piping bag. Pipe a swirl onto each cupcake, refilling the bag as necessary, until you've piped all the cupcakes. You can also sprinkle with some sugar strands or hundreds and thousands.

  10. Vegan Vanilla Cupcakes will keep in an airtight container, in the fridge for 5 days.