Vegan baking has truly revolutionised the way we enjoy sweet treats, especially for those following plant-based diets or looking to reduce their dairy and egg consumption. Whether you’re a seasoned vegan or a curious baker, mastering a basic vegan cupcake recipe is a fantastic starting point.
These cupcakes are delightfully moist, fluffy, and packed with flavour — all without any animal products. Plus, they’re incredibly adaptable, making them perfect for birthdays, tea time, or just a cosy weekend baking session.
In this post, I’ll share a straightforward, foolproof recipe using ingredients readily available across the UK, ensuring you can whip up a batch no matter where you live or shop.
Ready to impress your friends, family, or just treat yourself? Let’s dive into this delicious journey and create some cupcakes that everyone will love, vegan or not!
Why You’ll Love This Recipe
This basic vegan cupcake recipe ticks all the boxes for a perfect bake. It’s:
- Simple and quick — no complicated or hard-to-find ingredients needed.
- Deliciously moist and fluffy, thanks to the clever use of plant-based milk and a subtle oil blend.
- Customisable — easily add your favourite flavours, toppings, or fillings.
- Allergy-friendly — free from eggs, dairy, and can be made gluten-free if desired.
- Great for beginners — perfect for those new to vegan baking.
If you’ve enjoyed recipes like our Kodiak Banana Muffins Recipe or the Kikkoman Stir Fry Sauce Recipe, you’ll love the ease and flavour of these cupcakes too!
Ingredients
- 225g self-raising flour (or plain flour with 2 tsp baking powder)
- 150g caster sugar (superfine sugar works well too)
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 240ml unsweetened plant-based milk (soy, oat, or almond milk)
- 80ml vegetable oil (rapeseed or sunflower oil are perfect)
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tsp vanilla extract
- Optional: zest of 1 lemon or 1 tsp ground cinnamon for extra flavour
Equipment
- Mixing bowls (at least two)
- Measuring spoons and cups or kitchen scales
- Whisk or electric hand mixer
- Muffin tin (12-cup standard size)
- Cupcake liners
- Cooling rack
- Spatula
Instructions
- Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line your muffin tin with cupcake liners.
- Mix the dry ingredients: In a large bowl, sift together the self-raising flour, caster sugar, bicarbonate of soda, and salt. Give them a good whisk to combine evenly.
- Combine the wet ingredients: In a separate bowl, whisk the plant-based milk with the vegetable oil, apple cider vinegar, and vanilla extract until fully blended. If using lemon zest or cinnamon, add it here.
- Make the batter: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing — a few lumps are okay and will help keep the cupcakes tender.
- Fill the cupcake liners: Spoon the batter evenly into the 12 cupcake cases, filling each about two-thirds full to allow room for rising.
- Bake: Place the tin in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the centre of a cupcake — it should come out clean or with a few moist crumbs.
- Cool: Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
Pro Tip: Vinegar reacts with the bicarbonate of soda to create a light, airy texture, so don’t skip it!
- Chocolate cupcakes: Replace 2 tbsp of flour with cocoa powder for a rich chocolate version.
- Fruit additions: Fold in fresh blueberries, raspberries, or chopped strawberries for bursts of fruity sweetness.
- Frosting ideas: Try a simple vegan buttercream, chocolate ganache, or even a tangy lemon glaze.
- Gluten-free option: Use a 1:1 gluten-free flour blend and check your baking powder is gluten-free.
- Storage: Keep cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
| Nutrient | Per Cupcake (approx.) |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 30 g |
| Fat | 7 g |
| Protein | 2 g |
| Sugar | 18 g |
| Fibre | 1 g |
| Sodium | 150 mg |
Serving Suggestions
These vegan cupcakes are versatile and pair beautifully with a variety of accompaniments. Serve them as an afternoon treat with a hot cup of tea or coffee.
For a party, decorate with vibrant vegan buttercream and fresh fruit for a stunning display. They also make a wonderful dessert when paired with vegan vanilla ice cream or a drizzle of warm chocolate sauce.
Looking for more vegan baking inspiration? Check out our Lazy Cookie Cake Recipe or the Lavender Frappe Recipe for delightful plant-based treats.
Conclusion
Mastering the basic vegan cupcake is a rewarding experience that opens the door to endless creative possibilities in baking. This recipe’s simplicity and accessibility make it ideal for anyone wanting to explore vegan desserts without fuss.
Not only are these cupcakes deliciously soft and satisfyingly sweet, but they also align with a compassionate and eco-friendly lifestyle. Whether you’re baking for yourself, friends, or family, these cupcakes will undoubtedly be a hit.
Give this recipe a go, experiment with your favourite flavours, and enjoy the delightful results. And if you want to explore more comfort food classics with a twist, don’t miss our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the indulgent Glazed Twist Donut Recipe.
📖 Recipe Card: Basic Vegan Cupcake Recipe UK
Description: A simple and delicious vegan cupcake recipe perfect for any occasion. Easy to make with common UK ingredients.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 12 cupcakes
Ingredients
- 225g self-raising flour
- 200g caster sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 240ml unsweetened plant-based milk (e.g. oat or soy)
- 80ml vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 180°C (160°C fan).
- Line a 12-hole cupcake tray with paper cases.
- In a bowl, sift together flour, baking powder, bicarbonate of soda, and salt.
- In another bowl, whisk sugar, plant-based milk, oil, vinegar, and vanilla.
- Pour wet ingredients into dry and mix until smooth.
- Divide batter evenly into cases.
- Bake for 18-20 minutes until a skewer comes out clean.
- Allow to cool before frosting or serving.
Nutrition: Calories: 210 kcal | Protein: 2 g | Fat: 9 g | Carbs: 30 g
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