Cupcakes

Vegan Butterscotch Cupcakes

By Sara Kidd October 21, 2021 Leave a Comment

I partnered with Nature’s Charm to create a recipe using their Vegan Butterscotch Sauce and Vegan Coconut Whipping Cream.

These vegan butterscotch cupcakes are such a treat. This recipe consists of a simple soft, fluffy vanilla cupcake filled with Nature Charm’s Vegan Butterscotch Sauce and topped with their Vegan Coconut Whipping Cream. This was another recipe I developed with Nature Charm to showcase some of their delicious products. And honestly, using their products saves so much time when making these cupcakes. If you already have some of their products on hand, check out this recipe for my coconut swiss roll. I can get their products at my local supermarket or online. They are a well known international vegan brand, so you shouldn’t have any issues locating their products no matter where you are.

This recipe is very simple. It only uses one mixing bowl for the cupcakes and the cupcakes bake in 15 minutes. Once you have baked your cupcakes, allow them to cool before removing the center and filling with butterscotch sauce. This recipe is very versatile. You can also fill them with their caramel sauce or see my recipe for caramel sauce to make your own.

The coconut whipped filling is heaven. Nature’s Charm Whipping Cream is a dream to use and whips into a gorgeous thick cream so quickly. I’ve only added a little bit of icing sugar to sweeten it up and some vanilla bean paste to enhance the flavour. I used a large star piping nozzle for that swirl design you see in the picture, however you can decorate these anyway you want.

Vegan Butterscotch Cupcakes

Skill:	Easy
Method:	Mixing in one bowl
Size:	Standard cupcakes
Serving:	12 cupcakes
Pairing:	Any types of frostings or fillings
Sweetness:	Moderate
Profile:	Light airy sponge
Storage:	Airtight container in the fridge for 3 days & can freeze for 1 month
Bakers Tip:	Try and remove the cupcakes from their trays as soon as you can when you remove from the oven to stop them going soggy on the bottom

Tips For Making These Vegan Butterscotch Cupcakes

Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
Use a vanilla bean past e for the best flavour
Use an ice-cream scoop when measuring the batter so your cupcakes are all the same size
Use high quality cupcake liners

Ingredient Substitutions

swap soy milk with coconut milk for a soy free version
swap coconut whipped cream with your favourite buttercream

Watch How I Make These Butterscotch Cupcakes

Love cupcakes? Check out these vegan cupcake recipes…

Products I used in this recipe

Coconut Butter Scotch Sauce Product Shot

Vegan Butterscotch Cupcakes

Author: Sara Kidd
Total Time: 40 minutes
Yield: 12 1x
Diet: Vegan

Print Recipe

Description

Easy vegan vanilla cupcakes filled with butterscotch sauce and frosted with coconut whipped cream

Ingredients

Scale

310 g plain all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
175 g melted vegan butter
140 g icing sugar
250 g plain soy milk
1 tablespoon white vinegar
55 g water, at room temperature
1 teaspoon vanilla bean paste

Coconut Cream Frosting
60 g icing sugar
2 cans Nature’s Charm Coconut Whipping Cream
1 teaspoon vanilla bean paste

Filling
1 jar of Nature’s Charm Coconut Butterscotch Sauce

Instructions

Cupcakes

Preheat your oven to 180°C/350°F and line 12 cupcake tins with cupcake papers.
In a large mixing bowl, sift together all your dry ingredients and whisk until combined.
In a separate small bowl, mix together all your wet ingredients and whisk until combined.
Make a well in the middle of your dry ingredients and pour in the liquid ingredients. Mix together gently with a whisk until just combined.
Using an ice cream scoop, divide the batter equally between the cupcake tins, filling each ¾ of the way to the top.
Bake on the top rack of your oven for 12-15 mins, or until a skewer comes out clean with almost no cake crumbs. The tops should bounce back when touched.
Allow to completely cool.

Coconut Cream Frosting

Follow the instructions as stated on the can of your Nature’s Charm Coconut Whipping Cream.
When you’re whipping the cream, add icing sugar and vanilla, and whip until thick. Place your cream in the fridge until ready to use.

How To Decorate

Using an apple corer, remove the center of each cupcake.
Fill with Nature’s Charm Coconut Butterscotch Sauce.
Fill your piping bag with your frosting and frost your cupcakes.
Drizzle some Nature’s Charm Coconut Butterscotch Sauce over the top and serve!

Equipment

cupcake tin

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Notes

Please see list above for substitutions

Prep Time: 25
Cook Time: 15
Category: Dessert
Method: Mixing
Cuisine: Dessert

Keywords: cupcake, vegan

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Vegan Chocolate Cream Mini Cakes

By Sara Kidd August 26, 2021 Leave a Comment

These vegan chocolate cream mini cakes are delicious and absolutely easy to bake. This recipe includes mini chocolate cakes and my simple vegan chocolate pastry cream recipe. You can use this recipe for cupcakes, however they won’t be as dome like as my other vegan cupcakes. You can use blueberries, or any type of berries to decorate and edible flowers to decorate.

The chocolate cake is very rich, similar to a heavier style chocolate mud cake. It’s not as dense as a mud cake but it’s also not fluffy and light like a usual cupcake. The cinnamon and coffee enhance the chocolate flavour of the cake making it a more memorable experience.

The chocolate pastry cream recipe can be used for filling other types of vegan cakes or pastries. These chocolate cream mini cakes are ideal for high tea or when you’re wanting to bake something that more bite sized. Here are a few tips for mastering this recipe.

Tips for this recipe

Use your favourite high quality vegan coverture chocolate
Make sure to heat your oven to the correct temperature before baking your cakes, I recommend using an oven thermometer
Grease your cupcake pans heavily as you’re not using cupcake lines to release them. I like using a silicone cupcake tray for an easier release
If you don’t have or like soy milk, you can substitute it with oat milk
All cup measurements are in Australian sizes

Looking for other cake recipes

Vegan Chocolate Cream Mini Cakes

★★★★

4 from 1 reviews

Author: Sara Kidd
Total Time: 3 hours 27 minutes
Yield: 12 1x

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Ingredients

Units Scale

Mini Cakes

190 g melted vegan butter or margarine (3/4 cup + 1 teaspoon)
230 g caster sugar (1 cup)
90 ml fresh brewed espresso or strong coffee (1/3 cup + 2 teaspoons)
1 tsp vanilla bean extract
265 ml plain soy milk (1 cup + 1 tablespoon)
3 tsp white vinegar
300 g plain all-purpose flour (2 cups)
60 g cocoa powder (plus additional for dusting)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
2 tsp ground cinnamon
Fresh blueberries to decorate
Gold dust to decorate
Edible flowers to decorate

Chocolate Pastry Cream

185 g coconut cream (3/4 cup)
170 ml plain soy milk (2/3 cup)
170 g vegan dark chocolate (1 heaped cup of chopped chocolate)
1/2 tsp agar agar powder
Pinch of fine sea salt

Instructions

Mini Chocolate Cakes

Preheat the oven 170°C/340°F and lightly grease a jumbo cupcake pan and dust very lightly with cocoa powder. Enough for 12 mini cakes.
In a mixing bowl, mix together melted butter and sugar. Add coffee and vanilla and stir thoroughly.
In another bowl, mix together soy milk and vinegar to create a thick buttermilk substitute. Add to the melted butter mixture and stir until completely incorporated. Set aside.
Sift all the dry ingredients into a large mixing bowl and whisk together.
Make a well in the middle of the flour and slowly pour in the liquid. Gently mix together with a whisk until just combined.
Pour batter into each of your cupcake tins, filling them ¾ of the way to the top. Bake in the oven for around 25-27 minutes or until a skewer inserted into the center of the cakes comes out with a few moist crumbs clinging to it.
Allow to cool for 20 minutes in the cake tins before turning out onto a cooling rack. Let cool completely before frosting.

Chocolate Pastry Cream

In a small saucepan, heat soy milk over medium heat until small bubbles start to form around the edge. Before it comes to a full boil, remove from the heat.
Mix agar agar and a small amount of warmed soy milk in another bowl until dissolved. Pour this mixture back into the saucepan, whisking to combine.
Place the saucepan back on medium heat. Continuously stir for at least 2 minutes, until the liquid comes back to the brink of a boil.
Chop your chocolate into small pieces and add to a large mixing bowl that is microwave safe. Pour the hot soy milk mixture over chocolate and allow to sit for 10 mins.
Using a wooden spoon, stir the chocolate and soy milk until it’s completely smooth. If it’s still lumpy, place in the microwave for 10-20 seconds and stir vigorously. Stir in the coconut cream and salt last.
Cover the bowl with plastic or baking paper, placing it directly onto the surface of the chocolate cream so it doesn’t form a skin.
Chill in the fridge for at least two hours to set.
Once set, whip with a whisk or hand blender until completely smooth. Place back into the fridge until ready to use.

How To Assemble Your Mini Cakes

Level each cake by using a serrated knife to cut off the domes on the top of your cakes. Turn upside-down and make sure your cake sits evenly; the bottom of the cake is now the top.
Fill a piping bag with a large round nozzle with chocolate cream. Pipe cream onto the top and centre of your cakes to form a large dome.
Decorate your blueberries with gold dust using a small paint brush and place them on to the top of your chocolate cream. Add some fresh edible flowers to compliment the blueberries and serve.

Prep Time: 3 hours
Cook Time: 27 minutes
Category: Cake
Cuisine: Dessert

Keywords: cake, chocolate

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Vegan Vanilla Butterfly Cupcakes

By Sara Kidd July 16, 2021 4 Comments

Vegan cupcakes can be tricky. How do we get them so white and with a perfect dome top? I’ve finally mastered this recipe and you can now bake the perfect vegan cupcakes.

These vegan butterfly cupcakes are simply the cutest. This recipe is very easy to bake and you can use the cupcake recipe as a stand alone bake too. These cupcakes are my best recipe yet (I have another 2 my my site but this is the best so far). The cupcake crumb is perfectly white, soft, fluffy and has that great dome effect we are all chasing when we bake cupcakes – especially vegan ones. This recipe is part of my Vegan High Tea Special and I will be releasing very easy vegan recipes that you can bake to create your own High Tea experience.

Here are a few quick tips for making the perfect vegan cupcakes

Make sure your oven is heated to the correct temperature before your cupcakes go into the oven
Bake on the top rack of your oven, this will help create that dome effect
Use high quality vanilla, this will have a big impact on the flavour
Remove cupcakes from pan after 5 mins (it will be hot so be careful) this will stop the bottoms from becoming soggy
Don’t over mix your batter otherwise your cupcakes will be chewy

Vegan Butterfly Cupcakes

★★★★★

5 from 1 reviews

Author: Sara Kidd
Total Time: 45 minutes
Yield: 18 cupcakes 1x

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Description

These cupcakes are light and fluffy with the perfect dome on top to create little butterflies.

Ingredients

Units Scale

CUPCAKES

200 mls neutral vegetable oil (3/4 cup + 2 teaspoons)
200 g caster sugar (3/4 cup + 2 tablespoons)
250 mls plain soy milk (1 cup)
1 tablespoon white vinegar
60 mls water (1/4 cup)
1 1/2 teaspoon vanilla bean paste
310 g plain all purpose flour (2 cups + 2 teaspoons)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt

STRAWBERRY JAM

150 g fresh or frozen strawberries (thawed and drained, chopped, almost 1 cup)
80 g caster sugar (1/3 cup)
1 tablespoon lemon juice

BUTTERCREAM

160 g vegan butter or margarine (2/3 cup)
155 g icing or confectioners sugar (1 1/4 cup)
1 teaspoon vanilla bean paste
1–2 tablespoon boiling water (if needed)
Pinch of sea salt

Instructions

MAKE CUPCAKES

Preheat your convection oven to 180°C/350°F and line 12 holes cupcake tin with cupcake papers.
In a medium sized mixing bowl, mix together oil and sugar.
In a separate small bowl, mix together soy milk and vinegar to make a thick buttermilk substitute. Add water and vanilla, stirring to combine. Pour into oil and sugar mix and mix together well.
In a large mixing bowl, sift together all your dry ingredients. Make a well in the middle and pour in the liquid ingredients. Mix together gently with a whisk until just combined.
Using an ice cream scoop, divide the batter equally between the cupcake tins, filling each ¾ of the way to the top.
Bake on the top rack of your oven for 12-15 mins, or until a skewer comes out clean with almost no cake crumbs.
Allow to cool in pan for 5 mins before turning onto a cooling rack.

MAKE STRAWBERRY JAM

Place the strawberries in a large saucepan along with the sugar and lemon juice. Cook gently over a low heat, stirring occasionally until the sugar is dissolved.
Bring to a vigorous boil and cook for about 3-4 minutes. Mash the fruit with the back of your spatula if you want the texture a bit smoother and less chunky. Watch carefully, stirring often,to make sure it doesn’t burn or overcook. The bubbling will start to slow as it thickens.
To check it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (be careful; it’s hot!) and if the jam doesn’t flood to fill the hole, it’s ready. Remove from heat and set aside.

MAKE BUTTERCREAM FILLING

Warm butter in the microwave until softened but not melted. Place in a large mixing bowl and using a hand mixer, beat on a low speed until completely smooth and lump free.
If there are still lumps, add 1-2 tablespoons of boiling water and beat. If there are still lumps after that, remove 2 tbsp of the mixture and melt completely before adding back into the bowl. Beating vigorously until smooth.
Sift icing sugar and add a cup at a time into the bowl whilst beating on low speed. Add vanilla, flavours and salt and beat until combined.
Place the bowl in the fridge for about 30 minutes to set. It should be firm enough to spread without running or dripping.

HOW TO ASSEMBLE YOUR CUPCAKES

Once your cupcakes and jam have completely cooled, use a sharp paring knife and cut a 2cm-deep x 3cm-wide piece from top of each cupcake.
Cut each of the cupcake tops in half.
Pipe your buttercream into each hole and then swirl over the top to make a small dome.
Spoon your jam down the middle of your buttercream.
Arrange the cut cake tops on each side of the jam to form wings.

Notes

Cup measures are in Australian / New Zealand sizing.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Cupcakes
Cuisine: Dessert

Keywords: cupcake

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See my other recipe for one bowl vegan vanilla cupcakes

This recipe was published in Nourish Magazine

Vegan Gluten-free Halloween Cupcakes

By Sara Kidd October 20, 2020 6 Comments

Let’s bake Vegan Gluten-free Halloween Cupcakes!

This Halloween make it bloody, bloody delicious! These super fun vegan gluten-free cupcakes are so easy to bake and the recipe is divided into easy to follow sections. The flavour profile of these vegan cupcakes is divine. What’s not to love?

These cupcakes are lemon flavoured with a raspberry filling and a cream cheese buttercream.

This gluten-free vegan cupcake recipe consists of:

Gluten-free Lemon Cupcake
Raspberry Filling and Blood Drip
Cream Cheese Vanilla Buttercream
Fondant Knife

And it’s all vegan! What’s not to love?

Vegan Gluten-free Halloween Cupcakes Breakdown

Skill:	Easy
Method:	Mixing in one bowl
Size:	Cupcake size
Serving:	12
Pairing:	Spooky decorations
Sweetness:	Moderate
Profile:	Gluten-free, vegan, light fluffy cupcake, sweet filling with a creamy frosting
Storage:	Stored in an airtight container outside of fridge one to two days
Bakers Tip:	Best eaten on the day you make as gluten-free dries out quickly

Watch this live video recording to see how I make these cupcakes

Watch this live recorded bake along with myself and Zacchary Bird as I bake these cupcakes and Zacchary bakes Mac and Cheese Balls.

Vegan Gluten-free Halloween Cupcakes

★★★★★

5 from 1 reviews

Author: Sara Kidd
Total Time: 24 hours
Yield: 12 1x
Diet: Gluten Free

Print Recipe

Description

Gluten Free Lemon Cupcakes, Raspberry Filling & Cream Cheese Frosting

Ingredients

Units Scale

Bloody Knife – it’s recommended to make these 1st or the night before

Small amount of vegan grey fondant
Small amount of vegan black fondant
Small flat vegan candy circles (I get these from Fancy Sprinkles – optional)
CMC powder
Corn flour for dusting

Gluten-Free Lemon Cupcakes

135 g white rice flour
45 g almond flour
45 g potato starch
105 g white sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp xanthan gum (just under 1/2 tsp)
200 g soy milk
40 g lemon juice
100 g vegetable oil
1 tsp vanilla bean paste
1–2 tsp lemon essence

Raspberry Bloody Filling

200 g raspberries (fresh or frozen)
120 g caster sugar
2 tbsp lemon juice
2 tbsp cornflour or cornstarch
2 drops vegan red food colouring

Cream Cheese Frosting

105 g vegan butter or margarine at room temp
120 g Angel Food Cream Cheese at room temp
125 g icing sugar
1/2 tsp vanilla bean paste or extract or essence
1/4 tsp lemon essence
1/8 tsp sea salt

Bloody Drip

3 tbsp of the bloody raspberry filling
1 1/2 tsp glucose syrup
2 drops vegan red food colouring

Instructions

Method for the Bloody Knives

Flour a clean surface with a small amount of cornflour.
Add a sprinkle of CMC powder to your fondants and massage thoroughly.
Using a rolling pin, roll out your grey and black fondants to around 1 mm thickness.
Using a paring knife, cut out 12 small rectangles that look like the blade of a butcher’s knife.
Using a paring knife, cut out 12 long strips that look like the handle of a butcher’s Knife.
Join the handles to the blades. You can glue them by wetting the join with the tiniest amount of water or mix together some CMC powder with water to make some glue.
Push the white circles into the top left corner of the knives. This step is optional.
Allow these to harden for at least a few hours or overnight.

Method for Cupcakes

Preheat your conventional oven to 200C/392F and line 2 cupcake trays with cupcake liners
In a large mixing bowl sieve all dry ingredients together and mix with a whisk to combine. Make a well in the middle of your flour.
In a large jug, mix all wet ingredients together.
Pour liquid into a flour bowl and beat together with a hand mixer until just combined on a low speed.
Use an ice cream scooper to evenly distribute batter into your cupcake trays. You should only fill them ¾ of the way up. This is around one large ice-cream scoop.
Turn your oven down to 185C/365F and bake on the top rack of your oven for 15 – 17 minutes. The tops should bounce back when you touch them, this is when you should take them out of the oven.
Allow to completely cool down before decorating.

Method for Bloody Filling

Add all ingredients except for cornflour to a large pot and bring to a simmer. Mix cornflour with a few tbsp of cold water in a separate bowl.
Gently simmer on a lower heat for 5-10 mins until it’s lost about 1/3 of its original liquid, then vigorously stir through cornflour paste until it thickens.
Once the filling has thickened, remove from heat and pour into a strainer over a large bowl. Push it through so the seeds are all that’s left in the strainer.
Place the bowl into the fridge or freezer to cool down the filling. It needs to be cold before you can use it otherwise it’s going to melt your buttercream.

Method for Cream Cheese Frosting

Sieve your icing sugar into a bowl and set aside.
Using a standard mixer with a paddle attachment beat butter for 5 minutes or until it’s super smooth with no lumps.
Place the cream cheese in a heatproof bowl and warm in the microwave until it is soft to touch – try 10 seconds.
Beat cream cheese separately for a few minutes to soften and break up. Add to butter mixture and beat on low for 10 minutes until completely smooth.
Slowly add icing sugar on lowest speed to begin to incorporate. Once completely mixed, add vanilla, lemon and salt.
You can now use it to decorate cakes or cupcakes. If you would like a firmer mixture leave in the fridge to firm up.

Method for Bloody Drip

Place glucose syrup in the microwave for 15-20 seconds to make it really runny.
In a small bowl mix all ingredients together. Allow to cool down a little as you don’t want it to melt the buttercream. Once it starts to kinda clot that’s when you can use it.

Method for Assembling Cupcakes

Using an apple corer, remove the centre of the cupcake ¾ of the way down.
Fill with bloody filling.
Using a piping bag with a 2D star nozzle, pipe buttercream onto the top of each cupcake.
Using a small spoon, spoon some of the blood onto the very top of the cupcake and let it drizzle down.
Push a knife into the centre of the blood.

Cook Time: 24 hours
Category: Cupcakes
Method: 1 bowl mixing
Cuisine: Dessert

Keywords: cupcake, vegan, gluten-free, halloween

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The Only Vegan Vanilla Cupcake Recipe You Will Ever Need

By Sara Kidd September 23, 2020 6 Comments

Along with four easy and delicious variations so you can have cupcakes for days…

Cupcakes are like a mini-vacation that doesn’t break the bank or require a passport. Baking a vegan cupcake is relatively easy, but a few simple hacks will ensure that you have success with every bake. The recipe I’m sharing is both the easiest and the best cupcake recipe that I’ve developed, and I’ve included variations for sugar-free, chocolate, strawberry, and jam-filled flavors if you’re after something a little different. This recipe is featured in my new vegan cookbook, “ Bake Vegan Stuff, Easy Recipes for Kids (and Adults).”

Let’s break this down into three sections: your oven, your ingredients, and your method.

Your Oven

Every recipe asks that you preheat your oven, but surprisingly, a lot of people skip this step, even though it will affect how well your cupcakes rise and how evenly they bake. You should allow at least 20 minutes for your oven to heat up, and check that it’s at the correct temperature before you mix your wet ingredients into your dry ingredients. Investing in an oven thermometer will help with this step because your oven temperature dial is never correct. Placing a heatproof bowl filled with water at the bottom of your oven will help distribute heat evenly, improving your bake. Cupcakes generally bake best on the top rack of your oven. Be sure there are no other baking trays in the oven during the baking process, and if you have a convection oven, turn off the fan function when baking cupcakes.

2. Your Ingredients

All the ingredients in my cupcake recipe can be purchased from your local supermarket. My motto is to make it easy and quick. I’m not going to make you go to three different health food stores for ingredients that didn’t exist in the ’90s. But there is one ingredient in this recipe that is the most important and that is your vanilla bean extract. Vegan baking tends to require extra vanilla to enhance flavors and balance out nut- or seed-based ingredients that you might add, and the type of vanilla you buy is important. The imitation vanilla may be the most cost-effective option, but it doesn’t enhance your baking as a true vanilla bean paste will. I highly recommend buying a vanilla bean paste or extract.

Your baking powder and baking soda are also crucial to your cupcake’s success. Baking powder stays active for approximately 3 months from when it was first opened. Baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. In this recipe, the baking powder and soda are one of the main reasons these cupcakes become light and fluffy. These agents can go off and become “inactive” without warning. Here are 2 simple ways to test.

For Baking Powder: Test your baking powder by adding half a teaspoon to warm water. If it fizzes, then it’s all good! If it’s dead in the water you need new baking powder.

For Baking Soda: Put a few teaspoons of white distilled vinegar in a cup and add ½ teaspoon of baking soda. If it fizzes, then it’s all good! If it’s dead in the water you need new baking soda.

3. Your Method

This cupcake recipe has a very simple method called a “one bowl method.” The most important step in this method is when you combine your wet ingredients into your dry ingredients. The trick here is to never over-stir your batter, otherwise you will overdevelop your gluten, which will make your cupcakes dense.

To ensure that your cupcakes rise well, you want to put them in the oven as soon as you have spooned your batter into the cases. Line your cupcake trays with the cases at the very beginning so that your batter isn’t deflating while you do this step.

Only fill your cupcake cases ¾ full. Otherwise, they will spill over the case and you won’t achieve that classic dome top. Once your cupcakes are out of the oven, place them on a cooling rack as soon as possible so that the cases don’t brown and harden.

Now that you know all my secret vegan baking hacks for cupcakes, let’s get baking!

Vegan Cupcakes

★★★★★

5 from 2 reviews

Author: Sara Kidd
Total Time: 31 minutes
Yield: 12 1x

Print Recipe

Description

Along with four easy and delicious variations so you can have cupcakes for days

Ingredients

Units Scale

Egg Replacer

1 tbsp flaxseed meal (ground raw flaxseed)
2 1/2 tbsp boiling hot water

Dry

1 1/2 cup plain all-purpose flour
1/4 cup cornflour or corn starch
1 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp sea salt

Wet

1 1/3 cups soy milk
1 tbsp white vinegar
1/3 cup vegetable oil
2 tsp vanilla extract

Instructions

Preheat your oven to 356°F/180°C.
Fill your cupcake trays with cupcake liners for 12-15 cupcakes.
Make your flaxseed egg by mixing flaxseed and water together and set aside to thicken.
In a large mixing bowl, sieve flours, baking powder, baking soda, salt, and sugar together and give it a quick whisk to combine ingredients.
In a large jug, mix vinegar with soy milk until it becomes thick; then add oil and vanilla and mix. Add thickened flax egg and stir.
Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined.
Spoon the cupcake batter into each cupcake hole, filling it ¾ full.
Place cupcakes in the oven on the top rack and bake cupcakes for 14-16 minutes.
The tops should bounce back once baked so ask your helper to check and remove from oven.
Let cupcakes completely cool down and ice with your favourite vegan buttercream.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Cupcakes
Cuisine: Dessert

Keywords: cupcake

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4 Simple Vegan Cupcake Variations

Sugar-Free
For a simple sugar-free version, replace sugar with ⅓ cup of date paste and 4 tbsp of powdered baking stevia. Mix these ingredients into your wet ingredients before you mix them into your dry ingredients.

Mud Chocolate
Add ¾ cup of dark dutch cocoa powder and 1 tsp of cinnamon to your dry ingredients and add ½ cup of water to your wet ingredients. Bake for an extra 4-5 mins.

Strawberry
Add ⅓ cup of crushed freeze-dried strawberry pieces to your flour mix and ½ tsp of rosewater to your wet ingredients.

Jam-Filled
Add 1 tsp of your favourite jam to the center of each cupcake before you put them into the oven.

Watch Professional Race Car Driver Jono Lester smash out this recipe for SPCA Cupcake Day on November 2nd in New Zealand.

Vegan Strawberry Jam Cupcakes

By Sara Kidd July 31, 2019 2 Comments

This vegan vanilla jam cupcakes are divine and super dooper easy to bake. It takes about 10 mins to mix up the batter and get into the oven, you will be baking like a vegan professional in no time. The strawberry Jam can be replaced with any of your favourite jams or sauces. Check out the YouTube video below on how to bake these cupcakes and then watch my tips video for all my vegan cupcake hacks.

You can find the recipe in my free eBook HERE

Cupcakes

I partnered with Nature’s Charm to create a recipe using their Vegan Butterscotch Sauce and Vegan Coconut Whipping Cream.

Vegan Butterscotch Cupcakes

Tips For Making These Vegan Butterscotch Cupcakes

Ingredient Substitutions

Watch How I Make These Butterscotch Cupcakes

Love cupcakes? Check out these vegan cupcake recipes…

Products I used in this recipe

Description

Ingredients

Coconut Cream Frosting

Filling

Instructions

Equipment

Notes

Tips for this recipe

Looking for other cake recipes

Ingredients

Mini Cakes

Chocolate Pastry Cream

Instructions

Mini Chocolate Cakes

Chocolate Pastry Cream

How To Assemble Your Mini Cakes

Here are a few quick tips for making the perfect vegan cupcakes

Description

Ingredients

CUPCAKES

STRAWBERRY JAM

BUTTERCREAM

Instructions

MAKE CUPCAKES

MAKE STRAWBERRY JAM

MAKE BUTTERCREAM FILLING

HOW TO ASSEMBLE YOUR CUPCAKES

Notes

Let’s bake Vegan Gluten-free Halloween Cupcakes!

Vegan Gluten-free Halloween Cupcakes Breakdown

Watch this live video recording to see how I make these cupcakes

Description

Ingredients

Bloody Knife – it’s recommended to make these 1st or the night before

Gluten-Free Lemon Cupcakes

Raspberry Bloody Filling

Cream Cheese Frosting

Bloody Drip

Instructions

Method for the Bloody Knives

Method for Cupcakes

Method for Bloody Filling

Method for Cream Cheese Frosting

Method for Bloody Drip

Method for Assembling Cupcakes

Description

Ingredients

Egg Replacer

Dry

Wet

Instructions

4 Simple Vegan Cupcake Variations

Join Our Vegan Baking Facebook Group

Copyright © 2021 Sara Kidd