Vegan Vanilla Sprinkle Cupcakes

Since becoming a yoga instructor, I’ve learnt an awful lot about how important it is to keep your body healthy. Even though it’s always nice to enjoy a piece of cake now and again, what if there was a recipe for a cake that you could eat whenever you want (within reason) and without the guilt?

Vanilla Vegan Cupcakes

Here is my recipe for deliciously light and fluffy vegan vanilla cupcakes with a creamy vanilla vegan butter cream icing with sprinkles….


Ingredients for the Cake


  • 200g Self Raising Flour
  • 200g Granulated Sugar
  • 115g Vegan Butter (at room temperature)
  • 240ml Dairy Free Milk
  • 1 ½tsp Baking Powder
  • ½tsp Bicarbonate of Soda
  • Pinch of Salt
  • 1 ½tsp Pure Vanilla Extract (not essence)
  • Multi-coloured sprinkles – as many as you want


Ingredients for the Butter Cream


  • 115g Vegan Butter (at room temperature)
  • 350g Icing Sugar
  • 1 ½ tsp Pure Vanilla Extract
  • 2 Tbsp Non-Dairy Milk
  • 3 or 4 drops Natural Blue Food Colouring
  • Touch Of Sprinkles


Method for the Cake


  • Set the oven to 180 degrees C and line a cupcake-baking tray with paper cupcake liners.
  • In a clean, dry bowl add the vegan butter and beat for 5 mins.
  • Add the sugar to the butter and mix until texture becomes light and fluffy.
  • Add the vanilla extract (make sure not to use essence) and stir.
  • In a separate bowl add the flour, baking powder, salt, bicarbonate of soda and sprinkles (to your taste) and mix with a spoon.
  • Add the dry flour mixture to the butter and beat until smooth.
  • Add in the milk and mix together until all the ingredients are combined.
  • Using a tablespoon, spoon the mixture into the paper cupcake liners until they are ¾ full. This will allow for the cupcakes to rise in the oven.
  • Once all the liners are filled, place them in the oven for 25 minutes, or until they spring back to the touch.
  • Once they are ready, remove the cupcakes from the oven and leave to stand in their baking tray for 5 mins. After 5 minutes, remove the cupcakes from the baking tray and leave to stand on a wire cooling rack until they are completely cold.


Method for the Butter Cream


  • Whilst the cupcakes are cooling, now is the perfect amount of time to whip up some delicious vegan butter cream.
  • In a clean, dry bowl add in the vegan butter and beat for 5 minutes.
  • After 5 minutes, add in the icing sugar a tablespoon at a time – trust me you’ll want to do this part slowly as the icing sugar can end up everywhere, if you go too quickly.
  • Mix well with a spoon and add the blue food colouring, vanilla extract and the milk.
  • Mix well again until all of the ingredients are combined and pipe onto the top of your cold cupcakes.
  • Sprinkle some multi-coloured sprinkles on the top to finish and there you have it, my deliciously fluffy vegan vanilla cupcakes with vanilla vegan buttercream.


Hope you’ve enjoyed this recipe; let us know what you think in the comment box below.


Much love,



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