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tray of vegan vanilla cupcakes

GF Vegan Vanilla Cupcakes Recipe

Easy sweet allergy friendly vegan vanilla cupcakes recipe with just 8 ingredients.
Course Dessert, Snack
Cuisine American
Keyword Vegan Vanilla Cupcakes Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 Cupcakes
Calories 249 kcal

Ingredients

  • 125 g vegan margarine
  • 125 g golden caster sugar
  • 250 g GF self-raising flour
  • 3 tsp baking powder
  • Pinch salt
  • 250 ml tub vanilla vegan yogurt
  • 3 tbsp non-dairy milk I used vanilla soya
  • 1 tsp vanilla extract optional

Instructions

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a cupcake tray with 10 silicone cases.
  2. In a saucepan, melt the margarine and sugar until both have melted. Leave to cool.
  3. Sieve the flour and baking powder into a bowl and add salt. Pour the margarine/sugar mixture, yoghurt and vanilla extract to the flour mix. Mix well until you get a soft dropping consistency. Add the non-dairy milk a tbsp at a time until you reach the required consistency.
  4. Spoon cake mix into the cases until about 80% full and bake for 25 minutes or until risen and golden. Test by inserting a toothpick into the centre of each cake. If it comes out clean, the cake is cooked. If not, return to the oven for another few minutes.
  5. Place the cakes in their cases on a cooling rack – then allow to cool more before adding filling or icing.

Serve and enjoy!

Recipe Notes

  •    3.5 cups icing sugar
  •    1 cup vegan butter
  •   0.25 tsp salt
  •   1 tsp vanilla extract
  • Add the powdered sugar, vegan butter, salt and vanilla extract to the bowl of a stand mixer and starting at slow speed, gradually increase speed until thick and smooth.
  • If your consistency is too thick, add a little non-dairy milk a drop at a time, and if it’s too thin, add ¼ to ½ cup more powdered sugar.