Vegan Vanilla Cupcakes with Fresh Berries
These vegan friendly vanilla cupcakes have a delicious whipped buttercream and are topped with fresh berries. Gluten-free option included.
Recipe type: dessert, vegan, gluten free
Serves: 14 cupcakes
Vegan Vanilla Cupcakes with Fresh Berries:
Vegan Vanilla Cupcakes: (gf option below)
Gluten-Free Vegan Vanilla Cake:
  1. Preheat oven to 350ºF. Line 12-cup muffin pan with paper liners.
  2. Combine milk and vinegar in a small glass dish and set aside to sour.
  3. In a large mixing bowl, combine flour(s), sugar, baking powder, baking soda, and salt. Stir until thoroughly mixed.
  4. Mix in oil, vanilla, and sour milk, beating just until smooth.
  5. Fill muffin cups, about ¼ cupful or ¾ full. Place into the preheated oven and bake 16–20 minutes, just until cupcakes have domed and a toothpick inserted in the center comes out with a few moist crumbs.
  6. Place the pan on a cooling rack for a few minutes then remove the cupcakes to cool completely before frosting. Makes 14–16 cupcakes.
  7. I used Wilton tip 1M to pipe the buttercream on these cupcakes.
Recipe by Wife Mama Foodie at