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Wife Mama Foodie

Making Healthy Taste Good

March 10, 2018

Vegan Vanilla Cupcakes with Fresh Berries

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These vegan friendly vanilla cupcakes have a delicious whipped buttercream and are topped with fresh berries. Gluten-free option included.

Vegan Vanilla Cupcakes with Fresh Berries | Gluten-Free Version Included | Wife Mama Foodie
As much as I love wearing chunky sweaters and sipping hot cocoa, I look forward to springtime. Spring and summer produce is my favorite, especially berry season, as you can probably tell by the plethora of berries I use in my recipes. #sorrynotsorry

Berries not only complement the flavor of these simple vanilla cupcakes, they are such a beautiful and all-natural decoration on top too! These are a spin off of this Vegan Vanilla Cake with Strawberry Buttercream, a popular recipe here on the blog. 

Vegan Vanilla Cupcakes with Fresh Berries | Gluten-Free Version Included | Wife Mama Foodie
Everyone needs to have a good go-to cake/cupcake recipe for special occasions and this one definitely fits the bill. It’s also delicious, whether you’re vegan friendly or not. Because it doesn’t contain eggs, the cake is even more tender and moist than traditional cakes, which can sometimes be dry or spongy. If you consume dairy, just substitute regular milk and butter in place of the dairy-free ingredients.

Vegan Vanilla Cupcakes with Fresh Berries | Gluten-Free Version Included | Wife Mama Foodie
These cupcakes are pretty with a light dusting of powdered sugar, but if you’re wanting to cut back on sugar, crushed freeze-dried berries are also make beautiful natural sprinkles!

I hope you enjoy these! Click here to check out the other cake/cupcake recipes on the blog!

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Vegan Vanilla Cupcakes with Fresh Berries


  • Author: Joscelyn Abreu
  • Yield: 14 cupcakes 1x
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Description

These vegan friendly vanilla cupcakes have a delicious whipped buttercream and are topped with fresh berries. Gluten-free option included.


Ingredients

Scale

Vegan Vanilla Cupcakes with Fresh Berries:

  • 1 recipe vegan vanilla cupcakes, below
  • 1 or 1 1/2 recipe vanilla buttercream, below (naturally sweetened version here)
  • 3–4 cups fresh berries of choice
  • powdered sugar or crumbled freeze-dried raspberries, for sprinkling (optional)

Vegan Vanilla Cupcakes: (gf option below)

  • 1 1/3 cups (317g) almond milk or other milk of choice
  • 2 teaspoons white vinegar or lemon juice
  • 2 cups unbleached all-purpose flour
  • 2/3 cup organic cane sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup avocado oil or other oil of choice
  • 1 tablespoon vanilla extract

Gluten-Free Vegan Vanilla Cake:

  • 1 1/4 cup milk of choice
  • 2 teaspoons white vinegar or lemon juice
  • 1 1/3 cup (190g) gluten-free all-purpose flour (Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in the blue bag)
  • 2/3 cup (68g) super fine almond flour
  • 2/3 cup (145g) organic cane sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 tsp salt
  • 1/3 cup avocado oil or oil of choice
  • 1 tablespoon vanilla extract

Vanilla Buttercream:

  • 1 cup softened dairy-free butter sticks, vegetable shortening, or a combo of both
  • 3–4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–3 teaspoons milk of choice or water, if needed

Instructions

  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 1/4 cupful or 3/4 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.

Vanilla Buttercream:

  1. In a medium bowl, beat softened butter until creamy. Add powdered sugar 1/2 cup at a time, blending until well combined. Add enough powdered sugar until you reach your desired consistency/sweetness. Beat in vanilla extract, and 1-3 teaspoons milk/water, if buttercream gets too stiff. Once everything is added, beat buttercream 2-3 minutes to make extra fluffy.
  2. Cover well and store at a cool room temperature for 2–3 days or in the fridge for up to 1 week.
  3. I used Wilton tip 1M to pipe the buttercream on these cupcakes. Depending on how high you like your frosting, you may need an extra batch of buttercream.
  • Category: dessert, vegan, gluten free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Vegan Vanilla Cake with Strawberry Buttercream

Vegan Vanilla Cake with Strawberry Buttercream | Wife Mama Foodie

Lemon Layer Cake with Fresh Berries

Lemon Layer Cake with Fresh Berries

Berry Filled Vanilla Cupcakes with Lemon Cream Frosting

Berry Filled Vanilla Cupcakes with Lemon Cream Frosting

Filed Under: All Recipes Tagged With: boiled water, buttercream, cake, cupcakes, Dairy Free, food photography, food styling, Gluten-Free, Vanilla, Vegan

Previous Post: « Lightly Sweetened Vanilla Buttercream
Next Post: Blueberry Pie with Purple Berry Crust »

Reader Interactions

Comments

  1. Carissa Lujan says

    April 18, 2021 at 4:43 pm

    Hello Mamas, have you tried coconut sugar in place of regular sugar? Also in place of oil could you use apple sauce? I’m making cupcakes for a very particular sissy:)

    Reply
  2. Kayla says

    September 29, 2019 at 4:44 pm

    The photos of these cupcakes are beautiful!

    Reply
  3. Mirna says

    March 14, 2019 at 7:25 am

    Hi. Just wanted to ask why the gluten free version of the vegan vanilla cupcakes turned out so soft that if I hold the cupcake it falls apart… I followed the recipe and baked them for 20 mins. Any reason and solution for this?
    Thank u in advance for your help.

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 15, 2019 at 1:36 pm

      Hi Mirna, sorry they fell apart on you. I’d love to try and help you with this, but need a little more information. Were the cupcakes done in the center when you took them out and did you let them cool before handling? It may take more than 20 minutes, depending on your oven. Also, what gluten free flour blend did you use?

      Reply
  4. Cheri Trapp says

    January 8, 2019 at 4:52 pm

    Those are gorgeous! I cant wait to make them. Where did you get the liners? I love them?

    Reply
    • Joscelyn | Wife Mama Foodie says

      January 12, 2019 at 9:39 am

      Thank you Cheri! They are Wilton white wave liners and I got them at Michaels. You can also order them online: https://www.wilton.com/white-wave-cupcake-liners/415-0670.html

      Reply
  5. Karolina Bobek says

    May 10, 2018 at 10:56 am

    You my friend are incredible!!! These are my favorites….Love Love Love making these for my children….my daughter chose strawberries after picking at our local patch and couldn’t stop herself haha Thank you for sharing another perfectly delicious treat

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 10, 2018 at 4:26 pm

      Aw thank you! Your encouragement means a lot to me. I really appreciate it!

      Reply
  6. Laura | Tutti Dolci says

    March 21, 2018 at 11:11 am

    Such stunning cupcakes, I adore these for spring!

    Reply
  7. Indrani says

    March 13, 2018 at 1:54 am

    You are right every one needs a good cupcake recipe for occasions.
    The food photography in this is incredible. Tempting pics.

    Reply
  8. Christie Moeller says

    March 12, 2018 at 10:05 am

    Oh my this looks delish and your photos are stunning!

    xoxo Christie
    http://www.icanstyleu.com/blog/

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 12, 2018 at 4:57 pm

      Thank you Christie!

      Reply
  9. Kristi Ann says

    March 12, 2018 at 7:27 am

    These sound delicious! Thank you for sharing! It’s so hard to find great vegan baked goods!

    Reply
  10. The Single Spouse says

    March 11, 2018 at 10:31 pm

    We have spoken about going vegan for some time. I think cupcakes would be a good start. I will have to try this recipe soon. I love berries.

    Reply
  11. Karla says

    March 11, 2018 at 8:58 pm

    I love berries! I’m not a vegan but this recipe is perfect. I’ll try to recreate this for our movie night this weekend.

    Reply

Trackbacks

  1. Friday Links - The Crafted Life says:
    May 25, 2018 at 2:37 am

    […] Fresh berry cupcakes may just be my summer […]

    Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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