These Vegan Vanilla Cupcakes are light, fluffy, and full of sweet vanilla flavour—perfect for birthdays, parties, or anytime you want a simple homemade treat. Made in just one bowl, they’re quick, fuss-free, and completely dairy-free and egg-free without sacrificing taste or texture.
If you enjoy these cupcakes, you’ll also love a classic vegan vanilla cake made with the same soft and tender crumb.
Mary Berry Vanilla Vegan Cupcakes Recipe
Course: BakingCuisine: British24
servings15
minutes20
minutes350
kcalIngredients
1½ cups unsweetened soy milk (or other plant milk)
1 teaspoon apple cider vinegar
2¾ cups cake flour
1½ cups granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
½ cup melted vegan butter or neutral oil
1 tablespoon vanilla extract
1 batch vegan buttercream frosting
Directions
- Preheat oven to 180°C (350°F) and line a muffin tin with paper liners. Lightly grease liners if desired.
- Stir together the soy milk and apple cider vinegar, then set aside for a few minutes to curdle.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the milk mixture, melted butter (or oil), and vanilla. Mix until smooth.
- Fill liners halfway and bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Transfer cupcakes to a wire rack and allow them to cool completely.
- Frost as desired and decorate with sprinkles or fruit.
What makes this recipe special
- One-bowl method – Minimal cleanup and simple steps
- No mixer needed – Just a whisk and bowl (except for frosting)
- Super soft texture – Cake flour gives a lighter, more delicate crumb
- Reliable results – Great for beginner bakers
- Perfect for any occasion – Birthdays, celebrations, or everyday treats
How to make vegan cupcakes in one bowl
- In a measuring jug, mix plant-based milk with apple cider vinegar. Let it sit briefly to create a dairy-free buttermilk.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add the milk mixture, melted vegan butter (or oil), and vanilla extract.
- Whisk everything together until smooth and lump-free.
Fill cupcake liners halfway and bake for 18–20 minutes. This recipe yields about 24 cupcakes, so bake in batches if needed.
Allow the cupcakes to cool slightly in the pan before transferring them to a wire rack. Let them cool completely before adding frosting.
Frosting ideas for vegan cupcakes
To keep things simple, reuse the same mixing bowl for your frosting after rinsing it out.
You can frost these cupcakes with:
- Vegan buttercream
- Chocolate frosting
- Cream cheese-style frosting
- Swiss meringue-style vegan frosting
If you’re short on time, store-bought frosting can work too—but homemade will always give better flavour.
Use a piping bag for a decorative swirl or simply spread the frosting with a knife. Add sprinkles or fresh fruit for a fun finish.
Gluten-free option
To make these cupcakes gluten-free, swap the cake flour for a high-quality gluten-free flour blend. The texture may be slightly less airy, but still delicious.
Want more vegan cupcake ideas?
- Vegan Chocolate Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Lemon Cupcakes
- Vegan Strawberry Cupcakes
- Vegan Pumpkin Cupcakes with Maple Pecan Frosting
Storage
- Keep covered at room temperature for up to 4 days
- Freeze for up to 3 months (with or without frosting)
Notes
- Cake flour gives the best soft and fluffy texture, but all-purpose flour can be used if needed
- For gluten-free cupcakes, use a suitable gluten-free flour blend
- Double the frosting if you prefer extra generous piping
- For funfetti cupcakes, fold sprinkles into the batter before baking
Nutrition (per cupcake)
- Calories: 350 kcal
- Carbohydrates: 51g
- Protein: 4g
- Fat: 15g
- Sugar: 36g