Vegan Cupcakes that Are to Kill For (Just Not Sentient Beings)

A couple of weeks back, I shared my favourite cupcake recipe with you. I feel very passionate about said recipe, so I never mustered the courage to try “veganise” it. I’ve done it with other recipes, but that one I hold dear to my heart. Then, like a guardian angel, along comes Minimalist Baker and she absolutely smashes it out of the park.

See, despite the fact I’ve been toying around with vegan recipes like a 13-year-old boy with his whatsit, some vegan recipes still make me cringe. Perhaps it is the bizarre ingredients that, yes, are animal-free, but have names that sound like the leftovers of a Scrabble bag. Furthermore, something that costs more than your average party drug and yet sounds slightly more exotic simply cannot be good for you.

Some recipes that I’ve tried come out really dense, doughy or just out right shit. This one, however, actually sung - thus my above statement re: Minimalist Baker being an angel.

The consistency of the cake is perfect. Not “I’ve been vegan for a while and it’ll do” perfect, but actually legit perfect.


*recipe adapted from

Makes 12 cupcakes




  • 1 cup non-dairy milk & 1 tsp apple cider vinegar
  • 115 grams of non-dairy butter (Olivani works), softened
  • 1 cup of sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • A pinch of turmeric (for colour)
  • 1/3 cup sprinkles (optional)


  • 115 grams of non-dairy butter
  • 2 1/2 cups of icing sugar
  • 1/4 tsp of vanilla
  • A splash of milk



  1. Preheat oven to 176 °C and line a standard muffin holder with 12 paper liners.
  2. Combine vinegar and milk in a mug and leave to curdle.
  3. Add softened butter to a large mixing bowl and cream. Add sugar and vanilla and beat until combined and fluffy – about 2 minutes.
  4. Add sifted dry ingredients bit by bit with the milk and fold until smooth.
  5. Add sprinkles and gently stir (if you’re using them).
  6. Fill cupcake liners evenly until about ¾ full with batter.
  7. Bake for 20-24 minutes (until a knife comes out clean).
  8. Let them cool.


For icing:

  1. Beat butter until fluffy.
  2. Add vanilla and sugar (1/2 cup at a time), whipping together until thick and delicious (thin it out slightly with milk if needed).
  3. Decorate once cooled and destroy immediately. Yum.
This article first appeared in Issue 20, 2017.
Posted 12:40pm Sunday 20th August 2017 by Liani Baylis.