Recipe love: Plant-based vanilla cupcakes

For the perfect sweet treat, on-the-go snack or summer party favourite, I love these Plant-based vanilla cupcakes.

Willow Swim plant based vanilla cupcakes girls in cubby house

From left: Model 1 wears Sophia swimsuit in Sweet Peonies, $69. Model 2 wears Gracie swimsuit (Coming soon). Model 3 wears Sophia swimsuit in Sweet Peonies, $69.

Ingredients for plant-based vanilla cupcakes

  • 1 cup sugar
  • 1/2 cup plant-based unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups self-rising spelt flour
  • 1 cup plant-based milk (I use almond milk)
  • 1 tablespoon apple cider vinegar
  • 100gms plant-based butter
  • 1 cup icing sugar
  • A variety of toppings, sprinkles, dried fruit, choc buttons, to decorate

Girl wearing Willow Swim Sophia Swimsuit in Peonies


How to make plant-based vanilla cupcakes

  1. Preheat oven to 180°C and line the cupcake pans with liners.
  2. Beat the sugar and 1/2 cup of unsalted butter until creamy and pale. Add the vanilla extract and mix to combine.
  3. In a small bowl, combine milk and vinegar. 
  4. Slowly add the flour to the sugar and butter mixture, while alternately adding the milk and vinegar mixture, beginning and ending with the flour mixture; beat until smooth.
  5. Divide batter evenly among liners, you want each to be about three-quarters full. 
  6. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Note: These cupcakes will not brown on the top so make sure you check them after 18 minutes with a toothpick.
  7. Set aside to cool completely.
  8. For the icing, mix the icing sugar and 100 grams of butter until creamy. Add some plant-based milk (1-2 tbsp) if you prefer the icing softer.
  9. Decorate with chosen toppings.

Here's a video of our little ones enjoying decorating (and eating) their cupcakes.

You might also like: Recipe love: Plant-based vanilla Ice-cream

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