This Mary Berry Vegan Cupcakes recipe is a moist and fluffy plant-based recipe, which is an adaptation of her classic style using simple vegan ingredients. It’s a foolproof recipe for delicious vanilla cupcakes, ready in about 35 minutes.
Mary Berry Vegan Cupcakes Ingredients
A simple, all-in-one method for classic vegan treats.
For the Vegan Cupcakes:
- 150ml (⅔ cup) unsweetened plant-based milk (like soya or almond)
- 1 teaspoon apple cider vinegar
- 175g (¾ cup) vegan butter or margarine, softened
- 175g (¾ cup + 2 tbsp) caster sugar
- 1 teaspoon vanilla extract
- 200g (1 ½ cups + 1 tbsp) self-raising flour
- ½ teaspoon baking soda
For the Vegan Vanilla Buttercream:
- 150g (⅔ cup) vegan butter or margarine, softened
- 300g (2 ½ cups) icing sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons plant-based milk
How To Make Mary Berry Vegan Cupcakes
A step-by-step guide to these wonderfully easy and delicious vegan cupcakes.
- Prep the Oven and “Buttermilk”: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases. In a small bowl or jug, stir together the plant-based milk and apple cider vinegar. Set it aside for about 5 minutes to curdle slightly; this creates a vegan “buttermilk.”
- Mix the Batter: Using the all-in-one method, place the softened vegan butter, caster sugar, vanilla extract, self-raising flour, and baking soda into a large mixing bowl.
- Combine and Bake: Pour the prepared vegan “buttermilk” into the bowl with the other ingredients. Beat everything together with an electric hand whisk for about 1-2 minutes until the batter is smooth and creamy. Divide the mixture evenly between the 12 paper cases, filling them about two-thirds full.
- Bake and Cool: Bake for 15-20 minutes, or until the cupcakes are well-risen, golden, and a skewer inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the Vegan Buttercream: While the cupcakes cool, make the frosting. In a large bowl, beat the softened vegan butter until smooth and creamy. Gradually beat in the sifted icing sugar until well combined. Add the vanilla extract and 1 tablespoon of plant-based milk, then beat on high speed until the buttercream is light and fluffy. Add more milk if needed to achieve a smooth, pipeable consistency.
- Decorate: Once the cupcakes are completely cool, pipe or spread the vegan buttercream on top. Add sprinkles or your favorite decorations if desired.
Recipe Tips
For perfect, fluffy vegan cupcakes every time.
- How to make vegan “buttermilk”? The simple combination of plant-based milk and an acid like apple cider vinegar or lemon juice is a fantastic vegan baking trick. It helps to tenderize the crumb and reacts with the baking soda to give the cupcakes a better rise.
- Which vegan butter is best? For both the cake and the frosting, a firm, block-style vegan butter or margarine will give the best results, behaving most similarly to dairy butter. Soft, tub-style spreads have a higher water content and can affect the final texture.
- Can I use all-purpose flour? Yes. If you don’t have self-raising flour, you can substitute it with an equal amount of all-purpose (plain) flour. Just be sure to add 2 ½ teaspoons of baking powder to the dry ingredients as well.
- Why wait until the cupcakes are completely cool to frost? This is a crucial step for any cupcake! If the cakes are even slightly warm, the vegan butter in the frosting will melt, resulting in a runny, soupy mess instead of beautiful, fluffy swirls.
What To Serve With Vegan Cupcakes
The perfect accompaniments for this classic sweet treat.
These classic vanilla cupcakes are a delight on their own and are perfect for any celebration or afternoon tea, served with:
- A pot of tea or a fresh coffee with your favorite plant-based milk
- A side of fresh berries like strawberries or raspberries
- A scoop of dairy-free vanilla or fruit sorbet
How To Store Mary Berry Vegan Cupcakes
Keeping your vegan cupcakes fresh and delicious.
- Room Temperature: Store the frosted cupcakes in an airtight container for up to 3 days. They have the best texture when stored at room temperature.
- Freeze: Unfrosted cupcakes freeze beautifully for up to 3 months. Let them cool completely, then wrap them well in plastic wrap and place them in a freezer bag. Thaw at room temperature before frosting.
Mary Berry Vegan Cupcakes Nutrition Facts
An estimated guide per frosted cupcake.
- Calories: 390 kcal
- Carbohydrates: 55 g
- Protein: 3 g
- Fat: 18 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, easily. To adapt this recipe, reduce the self-raising flour to 175g (about 1 1/3 cups) and sift in 3 tablespoons of unsweetened cocoa powder with the dry ingredients. You can make a vegan chocolate buttercream by adding 4-5 tablespoons of sifted cocoa powder to the frosting.
This can sometimes happen with vegan butters depending on the brand. If it splits, try chilling the bowl in the refrigerator for about 15 minutes, then beating it again on high speed. This usually helps it come back together.
This is a classic Mary Berry technique where all the cake ingredients are added to the bowl at the same time and mixed together. It’s a very simple, quick, and foolproof way to make a cake batter, which works wonderfully for this vegan version.
Try More Recipes:
- Mary Berry Coconut Cupcakes Recipe
- Mary Berry Buttercream Icing for Cupcakes Recipe
- Mary Berry Ginger Cupcakes Recipe
Mary Berry Vegan Cupcakes Recipe
Description
A wonderfully simple and foolproof vegan adaptation of a classic Mary Berry cupcake, using her famous “all-in-one” method for a light, fluffy, and delicious result.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin. Mix plant-based milk and vinegar and set aside.
- Place all other cupcake ingredients into a large bowl. Pour in the milk mixture.
- Beat with an electric mixer for 1-2 minutes until smooth and creamy.
- Divide the batter evenly between the paper cases, filling each about two-thirds full.
- Bake for 15-20 minutes until a skewer inserted comes out clean. Cool completely.
- For the buttercream, beat the vegan butter until soft. Gradually beat in the icing sugar, then add the vanilla and milk and beat until light and fluffy.
- Pipe or spread the buttercream onto the completely cooled cupcakes.
Notes
- Using a firm, block-style vegan butter will give you the best texture for both the cake and the frosting.
- Don’t overfill the cupcake cases, as this will cause them to spill over the sides.
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- For a perfectly smooth buttercream, make sure to sift your icing sugar before adding it to the butter.
