Posted in Recipes on 02.04.2019
Easy Vegan Vanilla Cupcakes
prep: 15 mins / cook: 25 mins / inactive: 0 mins / total: 40 mins / quantity: 10 large cupcakes Print recipe?
Just a few basic ingredients needed for these delicate vegan vanilla cupcakes topped with a sweet and creamy vegan frosting!
Ever since making these vegan chocolate cupcakes I’ve been getting requests for an equally easy vegan vanilla cupcakes recipe. And of course I’m not complaining because, well, lets face it what day isn’t made better by having cupcakes of any flavour in it?!
The first batch went a bit awry – having worried that I’d under-filled the cases they actually ended up spilling over and were all kinds of odd shapes. I shared that outcome on our Instagram stories. Complete with a dodgy reflection of me and Meg sitting looking into the oven wondering what the heck had caused my lovingly crafted vegan cupcakes recipe to become mini Vezuviuses.
What was most perplexing was that they were an adaptation of the said vegan chocolate cupcakes, with a few minor tweaks and of course less chocolate. And those chocolate cupcakes worked just about perfectly first time. So after some harumphing I made the vanilla cupcakes again. Though they’re such a simple cupcakes recipe I’m making it sound more dramatic than it actually was. This time I changed the cupcake cases and put a smidge less mixture in them and hurrah. Perfect little vanilla cupcakes.
It did of course mean we had extra cupcakes to eat, mini Vesuviuses or otherwise.
How to make vegan vanilla cupcakes
Just two bowls, a sieve and a spatula are all that’s needed for this easy recipe. One bowl of wet. One bowl of dry, mix the two together and bake. Simple as. The magic happens in the oven with the ingredients that you’ve carefully blended together to form soft little spongy cupcakes.
I’ve also been asked a few times recently about using baking powder and vinegar. I use them in baking for a couple of reasons. Firstly I find them a good egg substitute. Together they make a chemical reaction giving vegan baking that lovely lift and airy crumb texture. And secondly because they’re fairly accessible ingredients. I’ve used flax and chia ‘eggs’ in baking before but they don’t seem to give the same rise. And maybe people might have a little more difficulty getting hold of ground flax seeds or grinding their own.
Also, the best vanilla cupcakes require the best vanilla. So buy the best you can afford. Vanilla essence or the very liquid stuff is more than adequate if that’s your budget. I use either this Nielsen Massey vanilla extract – it’s a little pricier but it’s got the best flavour. Or this natural vanilla essence from Foodie Flavours – as with all their essences and flavourings, a little goes a LONG way!
I’m not going to pretend these are in any way healthy.
And I’ve noticed myself steering away from healthy baking recently in favour of outright decadence. I’m not entirely sure why as healthy baking can be blimming fantastic. Maybe I’m just trying to show as many people as possible that vegan anything doesn’t have to be difficult. With weird, hard to find ingredients. It can be delicious and easy and just as downright arse-fatteningly bad for you as its non-vegan counterpart.
Sure we (vegans) eat a good amount of salad. But if I can follow that up with a rich vegan vanilla cupcake (or 3) I feel like I’m winning at life 😉
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Easy Vegan Vanilla Cupcakes
prep: 15 mins / cook: 25 mins / inactive: 0 mins / total: 40 mins / quantity: 10 large cupcakes
1/2 cup (120ml) unsweetened almond milk
1/2 cup (120ml) coconut yoghurt
1 tsp apple cider vinegar
1 tsp vanilla extract
1 + 1/4 cups (180g) plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup (100g) golden caster sugar
1/2 cup (125g) dairy free margarine or vegan butter (see note)
1 cup (120g) icing (powdered) sugar
1 tsp vanilla extract
vegan sugar sprinkles (see note)
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 10 muffin holes with cases. If you use muffin cases as I did then you'll get 10 good sized cupcakes, if you use cupcake cases you'll get a lot more but smaller cupcakes out of this mix!
- In a bowl or jug put the almond milk, yoghurt, vinegar and vanilla, give a quick whisk and leave to 'curdle' slightly while you prepare everything else
- Into a large bowl sieve together the flour, baking powder and bicarbonate of soda
- Stir in the sugar
- Add the milk and vinegar mixture to the large bowl and stir everything together until well mixed, stirring up from the bottom of the bowl so you don't miss any flour 'pockets'
- Evenly divide between your cases - filling each one roughly 2/3 full then bake for 22-25 minutes. Use a skewer or cocktail stick inserted in the middle of one of the cupcakes - if it comes out clean with no raw dough clinging to it the cupcakes are cooked. If not, just return to the oven for a few more minutes
- While they're cooking and cooling make the icing - particularly if you're using a softer spread as you'll need to give it some time to chill (see note)
- Once the cupcakes are cooked, leave them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely
- Once they're cooled, spoon the icing into a piping bag fitted with a your nozzle of choice - I used a large star nozzle
- Pipe swirls of icing on top of each cupcake then add your sprinkles
- Store in an airtight container
- Which margarine you use is up to you - if you use a block margarine it will be similar to using butter and have a thicker consistency. Spread type vegan butter in a tub will be much softer and will possibly need to be chilled after beating in the icing sugar and before piping or spreading onto your cupcakes.
- Did you know a lot of sprinkles aren't vegan? Check the labels as colourings used often contain animal derivatives including cochineal and shellac.
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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