Mary Berry Vegan Cupcakes Recipe

These Mary Berry vegan cupcakes are my go-to when I want a classic British-style bake with a light, tender crumb and a proper vanilla-butter flavour, just made entirely plant-based. They bake up soft and fluffy, with a gentle sweetness that pairs beautifully with a smooth vegan buttercream. The method is straightforward and beginner-friendly, with no unusual ingredients or complicated steps. From start to finish, you are looking at around 45 minutes.

Ingredients

For the vegan cupcakes

240ml unsweetened soy milk (or oat milk)
1 tbsp lemon juice (or apple cider vinegar)
200g self-raising flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
150g caster sugar
1/4 tsp fine salt
110ml sunflower oil (or rapeseed oil)
2 tsp vanilla extract

For the vegan buttercream

200g vegan block butter, softened (not tub spread)
450g icing sugar, sifted
1 1/2 tsp vanilla extract
2–3 tbsp plant milk, as needed
Pinch of salt

Optional filling and decoration

Strawberry or raspberry jam, about 12 tsp (for filling)
Fresh berries, lemon zest, or vegan sprinkles (to finish)

How to Make Mary Berry Vegan Cupcakes

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 12-hole muffin tin with cupcake cases and set a shelf in the middle so the cupcakes bake evenly.
Make vegan “buttermilk”: In a jug, stir the lemon juice into the soy milk and leave it for 5 minutes. It will thicken slightly and helps the sponge bake up tender.
Mix the dry ingredients: In a large bowl, whisk together the self-raising flour, baking powder, bicarbonate of soda, caster sugar, and salt. This quick whisk helps prevent pockets of raising agents.
Add the wet ingredients: Pour in the oil, vanilla extract, and the soured milk. Whisk until the batter is smooth, then stop. Overmixing can make cupcakes a little tight.
Fill the cases: Divide the batter between the 12 cases, filling each about two-thirds full. This gives room to rise without spilling over the edges.
Bake: Bake for 17 to 19 minutes until the tops are lightly golden and spring back when pressed gently. A skewer inserted into the centre should come out clean.
Cool completely: Leave the cupcakes in the tin for 5 minutes, then move them to a wire rack. Let them cool fully before frosting or the buttercream will melt.
Make the buttercream: Beat the softened vegan block butter for 2 to 3 minutes until smooth. Gradually add the sifted icing sugar, beating well, then add vanilla, a pinch of salt, and enough plant milk to make it light and pipeable.
Fill and decorate: For jam-filled cupcakes, core the centre of each cake and spoon in 1 teaspoon of jam. Pipe or spread the buttercream on top and finish with berries, zest, or sprinkles.

Tips

Why did my vegan cupcakes sink in the middle?

This usually comes from underbaking or opening the oven door too early. Bake until the centre is set and springy, and try not to open the door before the 16-minute mark.

How do I keep vegan buttercream from going runny?

Use vegan block butter, not a soft tub spread, and make sure it is softened but not warm. If your kitchen is hot, chill the bowl for 10 minutes, then beat again to bring it back to a pipeable texture.

How can I make them taste more “buttery” without dairy?

Add a pinch of salt to the batter (already included) and use a good vanilla extract. For an extra bakery-style flavour, replace 20ml of the oil with melted, cooled vegan butter.

Can I make these cupcakes ahead for a party?

Yes. Bake the cupcakes a day ahead, cool fully, and store airtight. Frost on the day for the freshest finish, especially if you are adding berries.

Serving Suggestions

Serve with a pot of strong tea for an easy afternoon-tea treat.
Add a spoon of jam on the side for anyone who wants extra fruitiness.
Pair with fresh strawberries and a dusting of icing sugar for a simple party plate.
Turn them into birthday cupcakes with vegan sprinkles and candles.

Storage

Room temperature

Keep frosted cupcakes in an airtight container for up to 2 days at cool room temperature. If your kitchen is warm, the frosting will hold better in the fridge.

Refrigerator

Store in a sealed container for up to 5 days. Let cupcakes sit at room temperature for 20 to 30 minutes before serving so the sponge softens and the frosting becomes creamy again.

Freezing

Freeze unfrosted cupcakes for up to 2 months. Wrap each one well, then store in a freezer bag or container. Defrost at room temperature, then frost. You can freeze frosted cupcakes too, but the finish is nicest when you frost after defrosting.

Nutrition

Calories: 360 kcal
Carbohydrates: 54 g
Protein: 3 g
Fat: 16 g
Saturated Fat: 6 g
Sodium: 180 mg

Disclaimer: Nutrition values are estimates and can vary depending on the brands of plant milk, vegan butter, and sugar used.

FAQs

Can I use plain flour instead of self-raising flour?

Yes. Replace the self-raising flour with 200g plain flour and increase the baking powder to 2 1/2 teaspoons. Keep the bicarbonate of soda the same.

What plant milk is best for vegan cupcakes?

Unsweetened soy milk gives the best rise and a tender crumb because it curdles well with lemon juice. Oat milk also works, but the sponge can be slightly softer.

Can I make these cupcakes gluten-free?

You can, using a good gluten-free self-raising flour blend. Add 1/4 teaspoon xanthan gum if your flour blend does not already include it, and expect a slightly more delicate crumb.

How do I fill cupcakes with jam without making a mess?

Let the cupcakes cool completely, then use a small knife or cupcake corer to remove the centre. Spoon in about 1 teaspoon of jam, then replace a small piece of cake on top before frosting.

Can I make the frosting less sweet?

Vegan buttercream relies on icing sugar for structure, so you cannot reduce it too much without making it soft. For a less sweet option, add 2 tablespoons vegan cream cheese to the frosting, or switch to a whipped coconut frosting (chilled coconut cream with a little icing sugar).