These Vegan Vanilla Cupcakes are really quick and easy. Whenever you are in the mood for a sweet treat, this delicious recipe will curb those sweet tooth cravings any time of day!

Makes 12 cupcakes


Dry ingredients:

  • 250g self-raising flour
  • 150g caster sugar
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • Pinch of salt

Wet Ingredients

  • 2 tsp vanilla essence
  • 70ml sunflower oil
  • 200ml plant-based milk (I use oat or soya)
  • 4 tsp cider vinegar

Fresh strawberries for topping (or any fruit or topping you fancy)!


  1. Pre-heat oven to 180C
  2. In a measuring jug, measure out the milk and add in the vinegar and leave to one side so it curdles (raising agent)
  3. In a large bowl, add all the dry ingredients and mix well
  4. Add all the wet ingredients to the dry ingredients and mix well
  5. Using a cupcake baking tray divide the mixture out into 12
  6. Bake in the oven for 20 minutes
  7. Leave to cool before enjoying (patience is a virtue 🙂
  8. These cupcakes will last for up to 3 days (if they last that long) and will make any celebration or afternoon treat a true joy!

Top the vanilla cupcakes with our vegan buttercream recipe

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