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Vegan Vanilla Blueberry Cupcakes

VEGAN VANILLA BLUEBERRY CUPCAKES: Delicious, simple, and easy-to-make vegan cupcakes. I bet you will make these for your vegan friends whenever you meet them. 

  • Total Time: 42 to 50 minutes
  • Yield: 6 portions 1x



For Cupcakes:

  • 90g All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/8 tsp Baking Soda
  • 1/4 tsp Salt
  • 50g Castor Sugar
  • 20g Brown Sugar
  • 30g Vegetable Oil
  • 117ml Soy Milk
  • 1 tsp Vanilla Essence

For Frosting:

  • 150g Non-Dairy Whipping Cream
  • 50g Blueberry Puree


Method For Cupcakes:

  1. Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a cupcake tray with cupcake liners. 
  2. Sieve all dry ingredients, i.e., flour, baking powder, baking soda, castor sugar, brown sugar, and salt, in a bowl. Stir them well. 
  3. Mix all the liquid ingredients in another bowl, i.e., oil, soy milk, and vanilla essence. 
  4. Pour liquid ingredients into the dry ingredients and mix to make a smooth batter.
  5. Pour the batter into six cupcake liners. Fill until the 3/4th level of the liners. 
  6. Bake the cupcakes at 180c (OTG mode: lower rod only) for 22-25 minutes. 

Method For Frosting:

  1. Beat whipping cream and blueberry puree together till soft peaks are achieved. 
  2. Transfer the frosting to a piping bag fitted with a 1M nozzle.


Once the cupcakes are baked and cooled, frost them with the blueberry whipped cream frosting by making swirls. 

  • Author: Chef Mansi Jain
  • Prep Time: 15 minutes
  • Assembly Time: 5 to 10 minutes
  • Cook Time: 22 to 25 minutes