Baking without dairy or eggs doesn’t mean giving up on a soft, well-risen cupcake, and this Mary Berry Vegan Cupcakes Recipe proves exactly that. Made with a tender plant-based sponge and a gentle sweetness, these cupcakes are light and satisfying whether you’re vegan or simply looking to try a dairy-free bake. Using pantry staples like plant-based milk, vegetable oil, and a splash of lemon juice or apple cider vinegar in place of eggs, the batter comes together with a simple, beginner-friendly method that doesn’t require any specialist vegan baking experience.
What makes this recipe worth trying is how approachable it is from start to finish, with a straightforward mixing method and an optional vegan buttercream for those who want to decorate. Whether you’re serving them at afternoon tea, bringing them to a family gathering, or just want an easy everyday treat, these cupcakes fit the occasion. Read on for the full ingredient list and equipment needed, step-by-step baking instructions, serving ideas, storage advice, answers to common vegan baking questions, and the nutrition breakdown per cupcake.
If you’re looking for more inspiration, explore our Mary Berry Cupcake Recipes guide for more delicious cupcake bakes from across the collection.
Equipment
Equipments for Mary Berry Vegan Cupcakes Recipe:
You only need a few basic baking tools to make these cupcakes successfully. A muffin tray holds the cakes securely while baking, while paper cupcake cases make them easy to remove and serve. A mixing bowl, whisk, and wooden spoon help combine the mixture, and a cooling rack allows the finished cupcakes to cool evenly.
- Muffin tray – Holds the cupcake cases and keeps the cupcakes in shape while baking.
- Paper cupcake cases – Line the tray and make the baked cupcakes easy to handle.
- Mixing bowl – Provides enough space for combining the ingredients.
- Whisk – Helps mix the wet ingredients smoothly.
- Wooden spoon – Useful for gently combining the batter.
- Cooling rack – Allows air to circulate around the cupcakes as they cool.
- Oven – Bakes the cupcakes until risen and lightly golden.
Table of Contents
Ingredients
Ingredients for Mary Berry Vegan Cupcakes Recipe:
These vegan cupcakes use a simple combination of baking staples to create a soft, light sponge. The recipe provides quantities for 12 cupcakes, with an optional vegan buttercream for decorating. The plant-based milk can be soy, oat, or almond, while lemon juice or apple cider vinegar provides the required acidic element.
| Ingredient | Quantity |
| Plain flour | 200 g |
| Caster sugar | 150 g |
| Baking powder | 1½ teaspoons |
| Bicarbonate of soda | ½ teaspoon |
| Salt | a pinch |
| Vegetable oil | 100 ml |
| Plant-based milk (soy, oat, or almond) | 200 ml |
| Vanilla extract | 1 teaspoon |
| Lemon juice or apple cider vinegar | 1 tablespoon |
| Vegan butter (block style), softened | 100 g |
| Icing sugar | 250 g |
| Plant milk | 1–2 tablespoons |
| Vanilla extract | ½ teaspoon |
How to Make Mary Berry Vegan Cupcakes
- Preheat the oven to 180°C (160°C fan). Line a muffin tray with paper cupcake cases.
- Add the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt to a mixing bowl. Mix the dry ingredients together evenly.
- In a separate bowl, whisk together the vegetable oil, plant-based milk, vanilla extract, and lemon juice or apple cider vinegar. Make sure the wet mixture is well combined.
- Pour the wet mixture into the dry ingredients. Mix gently until the batter is just smooth, taking care not to overmix.
- Spoon the batter evenly into the cupcake cases. Fill each case about two-thirds full to allow room for the cupcakes to rise.
- Bake for 18–20 minutes. The cupcakes should be risen and lightly golden when ready.
- Transfer the baked cupcakes to a cooling rack. Allow them to cool fully before adding the optional vegan buttercream.
- For the buttercream, use softened vegan butter, icing sugar, plant milk, and vanilla extract. Whisk until the mixture is smooth and suitable for icing the cooled cupcakes.
Expert Tips for Mary Berry Vegan Cupcakes
A few small details make a noticeable difference when baking vegan cupcakes. From experience, careful measuring and gentle mixing are especially important because the batter can become dense when overworked. Fresh raising agents and completely cooled cupcakes also help produce a better final result.
- Measure liquids carefully because too much liquid can affect the rise and create flat cupcakes.
- Use fresh baking powder and bicarbonate of soda for reliable lift.
- Mix the batter only until smooth; overmixing can make the sponge dense.
- Fill the cupcake cases evenly so all the cupcakes bake at a similar rate.
- Soy milk is a good choice because its protein content helps provide structure.
- Avoid very thin plant milks if possible, as they may produce a softer rise.
- Bake the batter straight away after combining the wet and dry ingredients because the raising agents activate at this stage.
- Check that the cupcakes are lightly golden and spring back gently when pressed.
- Use a skewer in the centre to check doneness; it should come out clean.
- Cool the cupcakes completely before icing to prevent the buttercream from melting or sliding.
Serving Suggestions
How to serve Mary Berry Vegan Cupcakes:
These vegan cupcakes are lovely served fresh with a warm drink and a simple garnish. Their soft texture and sweet flavour make them suitable for afternoon tea, family gatherings, birthdays, or everyday treats. Add fresh berries or a little dairy-free topping for an attractive finish.
- Serve with black tea or Earl Grey.
- Garnish with fresh berries for a colourful finish.
- Add dairy-free whipped topping for extra richness.
- Serve alongside other vegan bakes at afternoon tea.
- Arrange on a platter for birthdays and special occasions.
- Include them in a celebration spread with fruit and light desserts.
- Enjoy them as simple everyday treats with coffee or tea.
Storage
How to store Mary Berry Vegan Cupcakes:
Room Temperature
- Keep cupcakes in an airtight container for up to 2 days.
- Store them away from direct sunlight and heat.
- Bring chilled cupcakes back to room temperature naturally before serving.
Refrigerator
- Store iced cupcakes in an airtight container for up to 4 days.
- Allow them to sit at room temperature before serving for a softer texture.
- Avoid leaving them uncovered, as refrigeration can dry the sponge.
Freezer
- Freeze unfrosted cupcakes for up to 1 month in a well-sealed freezer-safe container.
- Thaw overnight in the refrigerator or at room temperature.
- If desired, warm an unfrosted cupcake in the microwave for about 10 seconds before serving.
FAQs
Q: Can I use oat milk instead of soy milk?
Yes, oat milk can be used as a plant milk alternative. Choose a plain, unsweetened version where possible.
Q: Why are my vegan cupcakes flat?
Old baking powder or bicarbonate of soda can reduce the rise. Also, bake the batter straight away because the raising agents activate once the wet and dry ingredients are combined.
Q: Why are my vegan cupcakes dense?
An overmixed batter can make the cupcakes dense rather than light. Mix only until the ingredients are just combined and smooth.
Q: Can I prepare the batter ahead of time?
It is better to bake the batter straight away rather than leave it standing. Delaying baking can reduce the effect of the raising agents and affect the rise.
Q: How do I know when the cupcakes are fully baked?
The cupcakes should be lightly golden and spring back gently when pressed. You can also insert a skewer into the centre; it should come out clean.
Q: Can I freeze these vegan cupcakes?
Yes, unfrosted cupcakes can be frozen for up to 1 month. Thaw them fully before decorating or serving.
Q: Can I serve the cupcakes straight from the refrigerator?
You can, but they usually have a softer and more pleasant texture when allowed to return to room temperature naturally. This is especially useful for iced cupcakes.
Q: Can I make these cupcakes ahead of time?
Yes, you can bake them ahead and store them properly in an airtight container. For longer storage, freeze the unfrosted cupcakes and decorate them after thawing.
Nutrition
The following nutritional breakdown is an estimate based on the recipe ingredients and an assumed serving size of one cupcake. Actual values can vary depending on the plant milk, vegan butter, icing, and exact quantities used. These figures are approximate and provided for general recipe information.
| Nutrient | Amount Per Serving |
| Calories | 230 kcal |
| Protein | 3 g |
| Carbohydrates | 34 g |
| Sugars | 20 g |
| Fat | 10 g |
| Saturated Fat | 3 g |
| Fibre | 1 g |
| Sodium/Salt | 0.2 g |
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