Mary Berry Vegan Cupcakes Recipe

Light, fluffy, and beautifully moist, these Mary Berry vegan cupcakes are a true delight for any occasion. They have a tender crumb, gentle sweetness, and a smooth dairy-free buttercream that pipes perfectly. This is an easy, beginner-friendly bake that comes together in under an hour, making it ideal for afternoon tea or birthday celebrations. Simple ingredients, reliable results, and classic flavour in every bite.

Ingredients

For the Vegan Cupcakes

• 225g self-raising flour
• 150g caster sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 200ml unsweetened almond milk (or any plant-based milk)
• 80ml sunflower oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• Zest of 1 lemon (optional for freshness)

For the Vegan Buttercream

• 150g dairy-free butter, softened
• 300g icing sugar, sifted
• 2–3 tbsp plant-based milk
• 1 tsp vanilla extract

How to Make Mary Berry Vegan Cupcakes

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper cupcake cases so they hold their shape and bake evenly.
• Mix the dry ingredients: In a large mixing bowl, sift together the self-raising flour, baking powder, bicarbonate of soda and caster sugar. Stir to combine.
• Combine the wet ingredients: In a jug, whisk together the almond milk, sunflower oil, apple cider vinegar and vanilla extract. Let it sit for a minute to slightly thicken.
• Make the batter: Pour the wet mixture into the dry ingredients and gently fold together until smooth. Do not overmix. If using lemon zest, fold it in now.
• Fill the cases: Divide the mixture evenly between the cupcake cases, filling each about two-thirds full for a neat rise.
• Bake the cupcakes: Bake for 18 to 22 minutes until risen, lightly golden and a skewer inserted into the centre comes out clean.
• Cool completely: Leave the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool fully before decorating.
• Prepare the buttercream: Beat the dairy-free butter until smooth. Gradually add the icing sugar, beating well. Add vanilla and enough plant-based milk to achieve a soft, pipeable consistency.
• Decorate: Pipe or spread the buttercream onto the cooled cupcakes and finish with sprinkles, fresh berries or a little lemon zest.

Tips for the Best Vegan Cupcakes

Why did my cupcakes sink in the middle?

This usually happens if the oven door is opened too early or the batter is overmixed. Bake fully before checking and mix just until combined.

How do I make them extra fluffy?

Make sure your raising agents are fresh and avoid overworking the batter. A light hand makes all the difference.

Can I make them chocolate?

Replace 25g of the flour with 25g cocoa powder for a rich chocolate variation. You may need an extra tablespoon of plant milk.

Why is my buttercream too soft?

If the buttercream becomes loose, chill it for 15 to 20 minutes, then beat again until firm and smooth.

Serving Suggestions

• Serve with fresh raspberries or strawberries
• Add a drizzle of melted dairy-free chocolate
• Top with toasted coconut flakes
• Pair with a pot of afternoon tea

Storage

At Room Temperature

Store in an airtight container for up to 2 days. Keep in a cool, dry place away from direct sunlight.

In the Refrigerator

Refrigerate for up to 5 days. Allow cupcakes to come back to room temperature before serving for the best texture.

Freezing

Freeze undecorated cupcakes for up to 3 months. Wrap well and thaw at room temperature before icing.

Nutrition

Per cupcake (approximate):

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 3g
• Fat: 15g
• Saturated Fat: 4g
• Sodium: 180mg

Nutritional values are estimates and may vary depending on specific ingredients used.

FAQs

Mary Berry Vegan Cupcakes Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, fluffy vegan cupcakes with a tender crumb and smooth dairy-free buttercream. A simple and reliable bake perfect for any occasion.

Ingredients

• 225g self-raising flour

• 150g caster sugar

• 1 tsp baking powder

• ½ tsp bicarbonate of soda

• 200ml unsweetened almond milk

• 80ml sunflower oil

• 1 tbsp apple cider vinegar

• 1 tsp vanilla extract

• Zest of 1 lemon (optional)

• 150g dairy-free butter, softened

• 300g icing sugar, sifted

• 2–3 tbsp plant-based milk

• Cupcake cases

Directions

• Preheat oven to 180°C (160°C Fan) and line a 12-hole muffin tin with cupcake cases.
• Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in caster sugar.
• Whisk almond milk, sunflower oil, vinegar and vanilla together.
• Fold wet ingredients into dry ingredients until smooth.
• Divide mixture evenly between cases.
• Bake for 18–22 minutes until risen and cooked through.
• Cool completely on a wire rack.
• Beat dairy-free butter and icing sugar together, adding plant milk to loosen.
• Pipe or spread buttercream onto cooled cupcakes and serve.

Notes

• Do not overmix the batter to keep cupcakes light.
• Ensure cupcakes are fully cool before icing.
• Unfrosted cupcakes freeze well for up to 3 months.