The Best Vegan Vanilla Cupcakes

Processed with VSCO with c2 preset

The Best Vegan Vanilla Cupcakes

The Best Vegan Vanilla Cupcakes

Prep Time 8 minutes
Cook Time 15 minutes
Servings 12 cupcakes


  • 1 cup soy milk
  • 1 tbsp lemon apple cider vinegar
  • 150g sugar
  • 1/2 cup sunflower oil
  • 2 tsp vanilla bean paste
  • 180g all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt


  • 400g icing sugar
  • 200g vegan butter (I use nuttelex original)
  • 6 tbsp freeze dried strawberry powder
  • 1/2 tbsp vanilla bean paste
  • Pinch of salt
  • 1-2 tbsp soy milk


  • Preheat oven to 180ºC.
  • Put soy milk and apple cider vinegar into a large mixing bowl and set aside to let curdle a bit while you mix your flour.
  • In a separate bowl, weigh out your flour and add baking powder and salt (and cocoa powder, if using) and give it a little mix – set aside.
  • Return to your soymilk bowl and add sugar, sunflower oil and vanilla and whisk for a few minutes!
  • Sift in your flour mix and use a spatula to fold in the flour until just incorporated and there are no scraps of flour left.
  • Line a cupcake tray with 12 patty pans and divide the batter equally (it’s about 1/4 cup of batter per hole).
  • Bake for 12-15minutes. To make the icing, whisk all buttercream ingredients together using an electric mixer. 
  • When cupcakes are completely cool, if you want filled cupcakes, you can use an apple corer to take out a chunk of centre and fill with jam.
  • Pipe butter cream on top and enjoy!!
Keyword Vegan
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.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

Recipe Rating

Hi, I'm Liz!

Welcome to my blog! We do vegan and plant-based food here. Delicious recipes that are tasty, easy and nourishing for the soul. Recipes that hit the spot, you know? I’ve been plant-based for over 8 years now and love sharing my recipes with you all. Follow along on instagram for more.

check out
more recipes
on Youtube!