Mary Berry Vanilla Vegan Cupcakes (Fluffy, Easy, 1-Bowl Recipe)

These vanilla vegan cupcakes are soft, fluffy, and perfectly sweet, with a light crumb and rich vanilla flavour. Made in just one bowl with simple ingredients, they’re the perfect egg-free and dairy-free cupcakes for birthdays, parties, or everyday baking.

You won’t miss the eggs or butter—these cupcakes are just as moist, tender, and bakery-quality as traditional versions.

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Why You’ll Love This Recipe

• 1-bowl recipe – minimal cleanup
• No eggs or dairy – completely vegan
• Light and fluffy texture
• Perfect for frosting and decorating
• Beginner-friendly and foolproof

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What Makes These Cupcakes So Fluffy?

The secret is vegan buttermilk, made by combining plant milk with vinegar. This reacts with the baking powder to create a light, airy texture.

Using cake flour also helps produce a softer crumb compared to all-purpose flour.

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Ingredients

• 1½ cups unsweetened soy milk (or any plant milk)
• 1 tsp apple cider vinegar
• 2¾ cups cake flour
• 1½ cups granulated sugar
• 1 tbsp baking powder
• ¾ tsp salt
• ½ cup melted vegan butter or neutral oil
• 1 tbsp vanilla extract
• Vegan buttercream frosting (optional)

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How to Make Vegan Vanilla Cupcakes

1. Make Vegan Buttermilk

Combine plant milk and vinegar. Let sit for a few minutes to curdle.

2. Mix Dry Ingredients

In a large bowl, whisk flour, sugar, baking powder, and salt.

3. Combine Wet Ingredients

Add vegan buttermilk, melted butter (or oil), and vanilla. Mix until smooth.

4. Fill and Bake

Fill cupcake liners halfway and bake at 350°F (175°C) for 18–20 minutes.

5. Cool and Frost

Let cupcakes cool completely before adding frosting.

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Frosting Ideas

• Vegan buttercream
• Chocolate frosting
• Cream cheese frosting
• Swiss meringue (vegan)

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Variations

• Funfetti cupcakes – add sprinkles to batter
• Gluten-free – use a GF flour blend
• Chocolate version – add cocoa powder
• Fruit topping – add strawberries or berries

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Storage Tips

• Store covered at room temperature for up to 4 days
• Freeze for up to 3 months
• Frost after thawing for best texture

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FAQ

Are vegan cupcakes as good as regular cupcakes?

Yes, vegan cupcakes can be just as soft, fluffy, and delicious as regular cupcakes. Proper ingredients and technique create the same texture and flavour.

What makes vegan cupcakes rise?

Baking powder and the reaction with vegan buttermilk help vegan cupcakes rise. This creates a light and airy texture.

Can I use all-purpose flour instead of cake flour?

Yes, but cake flour gives a softer and fluffier texture. All-purpose flour may result in slightly denser cupcakes.

How do you keep vegan cupcakes moist?

Using plant milk, oil, and proper baking time helps keep vegan cupcakes moist. Avoid overbaking.

Can I make vegan cupcakes gluten-free?

Yes, you can use a gluten-free flour blend. The texture may be slightly different but still delicious.

How long do vegan cupcakes last?

Vegan cupcakes last up to 4 days at room temperature or 3 months in the freezer.

Why did my vegan cupcakes turn out dense?

Dense cupcakes are usually caused by overmixing or incorrect measurements. Make sure to mix gently and measure accurately.

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Similar Recipes

• Mary Berry Buttercream Icing for Cupcakes Recipe
• Mary Berry Vegan White Layer Cake Recipe
• Mary Berry Vegan Banana Bread Recipe

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