Mary Berry Vegan Cupcakes​ Recipe

Mary Berry Vegan Cupcakes are a plant-based afternoon tea treat made with dairy-free milk, sunflower oil, and vanilla. These light sponges use a quick homemade vegan buttermilk to ensure the crumb stays moist and airy.

The first time I made these, I overmixed the batter because I wanted it perfectly smooth. Now I always stop as soon as the flour disappears to keep them from turning out heavy or rubbery. This is one of those recipes that looks harder than it is, but the whole thing comes down to that reaction between the vinegar and the milk.

The bicarbonate of soda is doing more work than you’d think here. Without it, the cupcakes won’t get that classic lift since there are no eggs to help the structure. This Mary Berry version is the one I keep going back to because it uses basic bits from the cupboard and never fails to rise.

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Mary Berry Vegan Cupcakes Ingredients

• 100g (3.5oz) plain flour
• 100g (3.5oz) caster sugar
• 2 tsp (10g) baking powder
• 1/2 tsp bicarbonate of soda
• 120ml (4fl oz) unsweetened oat or soy milk
• 1 tsp white wine vinegar or apple cider vinegar
• 4 tbsp sunflower oil
• 1 tsp vanilla extract

How To Make Mary Berry Vegan Cupcakes

1. Prepare the oven and tin: Preheat your oven to 180°C (350°F/Gas Mark 4) and line a 12-hole cupcake tin with paper cases. Make sure the oven is fully up to temperature before you start mixing the batter.
2. Make the vegan buttermilk: In a small jug, combine the non-dairy milk and vinegar then stir and set it aside for 5 minutes. Watch for the liquid to thicken and curdle slightly.
3. Combine dry ingredients: Sift the plain flour, caster sugar, baking powder, and bicarbonate of soda into a large mixing bowl. Whisk them until the raising agents are spread evenly through the flour.
4. Add wet ingredients: Pour the sunflower oil and vanilla extract into the jug with the milk mixture. Whisk briefly to combine the liquids.
5. Mix the batter: Pour the wet ingredients into the dry bowl and whisk gently until the batter is smooth. Stop as soon as you see no more dry lumps of flour.
6. Bake the cupcakes: Divide the batter evenly among the 12 cupcake cases then bake for 18-20 minutes. Check they are ready by inserting a skewer into the centre of one to see if it comes out clean.
7. Cool completely: Take the cupcakes out of the tin and move them to a wire rack. Leave them until they are cold to the touch before you try to add any icing.

Recipe Tips

• Check your raising agents. Make sure your baking powder and bicarbonate of soda are in date so the cakes rise properly without eggs. If they are old, the sponges will stay flat and dense.
• Use unsweetened milk. Stick to unsweetened soy or oat milk to avoid making the cakes cloyingly sweet. Vanilla-flavoured milk can be used but you should reduce the added vanilla extract by half.
• Measure the oil carefully. Too much oil makes the liners peel away from the cakes once they cool. Use a proper measuring spoon rather than a standard kitchen spoon for accuracy.
• Avoid the fridge. Storing these in the fridge will dry out the sponge and make the texture feel crumbly. Keep them in a sealed container on the counter to maintain the best crumb.
• Don’t overfill the cases. Aim for two-thirds full so the batter has room to climb without spilling over the edges. If you fill them to the top, they will merge together and lose their shape.

What To Serve With Vegan Cupcakes

These little sponges are great with a big pot of Earl Grey or a cold glass of oat milk. You can top them with a simple dairy-free buttercream or just a dusting of icing sugar.

If you want something more indulgent, serve them alongside fresh raspberries or a spoonful of strawberry jam. They also work well as a light dessert with a dollop of vegan vanilla ice cream.

How To Store Vegan Cupcakes

Fridge

Keep the cupcakes in an airtight container at room temperature for up to three days. Do not put them in the fridge as the cold air alters the fat structure and makes the sponge go hard.

Reheat

Warm a single cupcake in the microwave for 10 seconds if you want that fresh-out-of-the-oven feel. Be careful not to go longer or the sugar in the sponge will burn and the cake will toughen.

Freeze

Wrap the uniced cupcakes individually in clingfilm and place them in a freezer bag for up to two months. Thaw them on a wire rack at room temperature for two hours before eating or icing.

Mary Berry Vegan Cupcakes Nutrition Facts

Per serving (1 of 12):

• Calories: 115kcal
• Protein: 1.2g
• Fat: 4.8g
• Carbohydrates: 17g
• Sugar: 8.5g
• Sodium: 95mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why didn’t my Mary Berry Vegan Cupcakes rise?

The bicarbonate of soda needs the acid from the vinegar to create bubbles, so make sure you don’t skip the milk-curdling step. Also, check that your baking powder hasn’t expired.

Can I use olive oil instead of sunflower oil?

No, olive oil has too strong a flavour for these light sponges. Use a neutral oil like sunflower, vegetable, or rapeseed so the vanilla flavour comes through.

Why are the cupcake liners peeling off?

This usually happens if the cupcakes are still slightly damp when you put them in a container. Let them cool completely on a wire rack so the steam can escape before you tuck them away.

Can I use gluten-free flour for this recipe?

Yes, a gluten-free plain flour blend works well, but you may need to add half a teaspoon of xanthan gum if the blend doesn’t include it. The texture will be slightly more fragile than the wheat version.

Try More Recipes:

• Mary Berry Coconut Cupcakes​ Recipe
• Mary Berry Buttercream Icing For Cupcakes​ Recipe
• Mary Berry​ Ginger Cupcakes Recipe