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
- Preheat oven to 350ºF. Line 12-cup muffin pan
with paper liners.
- Combine milk and vinegar in a small glass dish and set aside to sour.
- In a large mixing bowl, combine flour(s), sugar, baking powder, baking soda, and salt. Stir until thoroughly mixed.
- Mix in oil, vanilla, and sour milk, beating just until smooth.
- 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.
- 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:
- 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.
- Cover well and store at a cool room temperature for 2–3 days or in the fridge for up to 1 week.
- 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