Dairy and Egg Free Vanilla Cupcakes
Looking for a great allergy-friendly vegan cupcake recipe? These dairy-free and egg-free vanilla cupcakes use just 7 ingredients and take 25 minutes to make. Paired with silky vanilla buttercream, these cupcakes are perfect for any occasion such as kids' parties, weddings, or even just to enjoy with an afternoon cup of tea.
Equipment
Ingredients
Vanilla Cupcakes
- 125 grams Self Raising Flour (1 US Cup plus 1 tbsp)
- 125 grams Plant Based Butter (unsalted) (1/2 US Cup plus 1 tbsp)
- 125 grams White Sugar (1/2 US Cup plus 2 tbsp)
- 120 ml Plant Based Milk (1/2 US Cup - see note re Buttermilk)
- 2 tsp White Vinegar (for the buttermilk)
- 1 tsp Baking Powder
- 1 tsp Vanilla Bean Paste (5 ml)
Vanilla Buttercream
- 100 grams Plant Based Butter (unsalted) (7 tbsp)
- 227 grams Icing Sugar (1 3/4 US Cup)
- 1 tsp Vanilla Bean Paste
- 10 mililitres Plant Based Milk (2 tsp)
- Pinch Salt
Instructions
Cupcake Method
- Preheat oven to 350°F / 180°C and line your cupcake pan. Make the vegan buttermilk by adding 2 tsp white vinegar to 120ml plant based milk. Stir and allow to sit for 10 minutes while you get all of the remaining ingredients ready.2 tsp White Vinegar, 120 ml Plant Based Milk
- Using the all in one method, mix all of the ingredients in a mixing bowl until just combined, including the buttermilk.125 grams Self Raising Flour, 125 grams Plant Based Butter (unsalted), 125 grams White Sugar, 1 tsp Baking Powder, 1 tsp Vanilla Bean Paste
- Fill the cupcake cases 3/4 full. I highly recommend using an ice cream scoop to fill them evenly.
- Bake in the preheated oven for 15-20 minutes until lightly golden.
- Allow to cool for 5 minutes then place cupcakes on a cooling rack.
- Top tip: let the cupcakes cool completly before icing them.
Buttercream Method
- Cream the butter in your stand mixer.100 grams Plant Based Butter (unsalted)
- Add icing sugar in stages and mix on a low speed until fully combined.227 grams Icing Sugar
- Add the milk, vanilla bean paste and salt then stir until fully combined.1 tsp Vanilla Bean Paste, 10 mililitres Plant Based Milk, Pinch Salt
- Scrape down the bowl to double check that everything is incorporated.
- Add to a piping bag and then you're ready to decorate. Pipe a swirl of buttercream on the cupcake and add sprinkles if desired.
Video
Notes
- These cupcakes are best enjoyed on the day of baking but will store well in an airtight container at room temperature for up to 3 days.
- To make vegan buttermilk, add 2 tsp white vinegar to 120ml plant based milk, stir and allow to sit for 10 minutes. It will curdle slightly. Add to the recipe as per instructions.
- Gluten Free option: sub the self raising flour with gluten free self raising flour. I always make my own with a 1-to-1 GF baking flour, salt and baking powder. Here’s my post on GF SR flour which has more info. Happy baking!
- To freeze, seal in an airtight container. To defrost, remove from the freezer and leave on the counter to come to room temperature before opening the container. This will reduce condensation forming on the cupcakes.
- To change the flavour, swap out the vanilla bean paste with your preferred flavouring. You can even add chocolate chips. sprinkles, dried fruit or nuts. The possibilities are endless with this family-favourite recipe.
- I always recommend using a kitchen scales to weigh your ingredients when baking. This will ensure a more accurate result every time. US Cup measurements have been included as a guide.
- For more vegan recipes, check out this collection of delightful treats.
Tried this recipe? Let us know!Leave a 5-star rating below. Mention us @itsbakeangel and tag #makeitwithbakeangel!