Vegan Cupcakes

This is a vegan adaptation of my mother’s basic cupcake recipe (‘Mum’s Buns’ known as in our house). It is (dare I say it?) pretty much fool proof and doesn’t require any complex ingredients. This is a great recipe to make with the kids as it is quick and easy to do.

The egg substitute can be either vegan yoghurt or a ‘flax egg’. I use this recipe  from the Minimalist Baker for flax egg. The flax egg given the buns a ‘seedy’ like appearance. The baking powder gives it lift, the trick is to add that right at the last minute, just before you get the cakes ready to go in the oven as the raising agent starts to work as soon as it is mixed with the wet ingredients.

You can play around with flavours – adding cocoa powder for chocolate ones, or vegan choc chips instead of dried fruit. We find they are delicious on their own (most of them go in the first few minutes, right out of the oven while still warm!), but you can ice them with traditional buttercream icing as well (just replace the butter with vegan margarine).

They take a little longer to cook than traditional cupcakes, and cooking times may vary slightly depending on your oven. Check them after 20 mins or so by gently pressing the top (it should spring back if cooked) or inserting a clean skewer (it will come out clean if they are cooked through).

Vegan Cupcakes

Delicous, simple fruit buns for all the family.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Snacks
Cuisine: English, Vegan
Servings: 12 cakes


  • 226 grams (8oz) self raising flour
  • 113 grams (4oz) caster sugar
  • 113 grams (4oz) vegan margarine
  • 113 grams (4oz) sultanas
  • 1/2 tsp vanilla extract
  • 125 ml soya yoghurt Or 2 tbsp ground flaxseed mixed with 5 tbsps water, left to thicken for 5 mins
  • 185 ml dairy free milk
  • 2 tsp baking powder
  • 1 tbsp marmalade


  • Pre-heat the oven to 180°c (160°c for fan assisted)
  • Line a muffin tin with cake cases
  • Cream the margarine and sugar together for 2-3 mins
  • Sieve the flour and gently fold into the butter and sugar mix, a little at a time.
  • Add the milk and yogurt (or flax egg), the marmalade, vanilla extract and the fruit and stir to combine.
  • Add a little more milk if the mixture is too thick - it should be wet but not runny and drop easily off a spoon when tapped.
  • Stir in the baking powder, then spoon the mixture into the cases, filling them about 2/3 full.
  • Bake in the centre of the oven for 25 mins until risen and golden brown. Allow to cool then decorate if you wish. If they last that long....!

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