The Best Vegan Vanilla Cupcakes

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The Best Vegan Vanilla Cupcakes

The Best Vegan Vanilla Cupcakes

Prep Time 10 mins
Cook Time 8 mins
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
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Hi, I'm Liz!

Welcome to my blog! We do vegan food here. Delicious vegan recipes that are taste, 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. Folllow along on instagram for more.

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