Mary Berry Vegan Cupcakes​ Recipe

Mary Berry Vegan Cupcakes are a simple reminder that you don’t need eggs or dairy to bake something soft, light, and full of flavour. Inspired by the practical baking approach of Mary Berry, these cupcakes focus on balance, structure, and gentle sweetness rather than rich ingredients. The sponge is tender, evenly risen, and easy to work with, making these cupcakes perfect for birthdays, afternoon tea, or everyday treats. The preparation is straightforward, and the baking time is short, which makes this recipe ideal even for beginner bakers.

What Are Mary Berry Vegan Cupcakes?

Mary Berry Vegan Cupcakes are plant-based sponge cupcakes made without eggs, butter, or milk. Instead, they rely on simple substitutes like plant milk and oil to create moisture and structure. The result is a cupcake that feels familiar in texture and taste, not dense or dry as many expect from vegan baking.

Other Popular Mary Berry Recipes

• Mary Berry Magic Lemon Pudding
• Mary Berry Almond Sponge Cake
• Mary Berry Raspberry and Coconut Cake
• Mary Berry Cranberry and Orange Cake

Why This Recipe Is Worth Trying

• Soft, light sponge – No eggs, yet still well-risen and tender.
• Simple ingredients – Easy-to-find plant-based staples.
• Reliable structure – Holds shape well for icing and decorating.
• Quick baking time – Ideal for last-minute treats.
• Inclusive bake – Suitable for dairy-free and egg-free diets.

Essential Ingredients to Make Mary Berry Vegan Cupcakes

• Plain flour – 200 g
• Caster sugar – 150 g
• Baking powder – 1½ teaspoons
• Bicarbonate of soda – ½ teaspoon
• Salt – a pinch
• Vegetable oil – 100 ml
• Plant-based milk (soy, oat, or almond) – 200 ml
• Vanilla extract – 1 teaspoon
• Lemon juice or apple cider vinegar – 1 tablespoon

For the Vegan Buttercream (Optional)

• Vegan butter (block style) – 100 g, softened
• Icing sugar – 250 g
• Plant milk – 1–2 tablespoons
• Vanilla extract – ½ teaspoon

Handy Kitchen Tools for Best Results

• Muffin tray – Keeps cupcakes evenly shaped.
• Paper cupcake cases – Prevent sticking and simplify serving.
• Mixing bowl – Allows smooth blending of ingredients.
• Whisk or wooden spoon – Gentle mixing without overworking.
• Cooling rack – Helps cupcakes cool evenly and stay dry underneath.

Step-by-Step Guide to Making Mary Berry Vegan Cupcakes

• Prepare the oven – Preheat to 180°C (160°C fan) and line a muffin tray with cases.
• Mix dry ingredients – Combine flour, sugar, baking powder, bicarbonate of soda, and salt.
• Combine wet ingredients – Whisk oil, plant milk, vanilla, and lemon juice together.
• Bring the batter together – Pour wet ingredients into dry and mix until just smooth.
• Fill the cases – Spoon batter evenly into cupcake cases, filling about two-thirds full.
• Bake gently – Bake for 18–20 minutes until risen and lightly golden.
• Cool fully – Transfer to a rack and allow to cool before icing.

What I Got Wrong (And How I Fixed It)

• Overmixing the batter – Made cupcakes dense, fixed by gentler mixing.
• Too much liquid – Led to flat tops, corrected by accurate measuring.
• Icing too early – Caused melting, solved by cooling completely.

Healthier Version of Mary Berry Vegan Cupcakes

• Reduced sugar – Use 120 g caster sugar for lighter sweetness.
• Wholegrain swap – Replace 50 g flour with wholemeal flour.
• Lower-fat option – Reduce oil to 80 ml and add extra plant milk if needed.

Ingredient Substitutions for Mary Berry Vegan Cupcakes

• Oil alternative – Use melted coconut oil at 100 ml.
• Sugar option – Light brown sugar works at 150 g for deeper flavour.
• Milk choice – Soy milk gives the best structure, but oat milk also works well.

Pairing Ideas: What to Serve With Mary Berry Vegan Cupcakes

• Classic tea break – Black tea or Earl Grey pairs well.
• Fresh contrast – Serve with berries on the side.
• Simple dessert plate – Add dairy-free whipped topping.
• Celebration spread – Mix with other small vegan bakes.

Expert Tips to Make Perfect Mary Berry Vegan Cupcakes

• Measure liquids carefully – Too much affects rise.
• Mix just until smooth – Overworking weakens the crumb.
• Use fresh raising agents – Ensures proper lift.
• Fill cases evenly – Helps uniform baking.
• Cool completely before icing – Prevents sliding or melting.
• Store correctly – Maintains softness longer.

Creative Ways to Customize Mary Berry Vegan Cupcakes

• Chocolate version – Add 25 g cocoa powder and reduce flour slightly.
• Lemon twist – Add lemon zest and a splash of extra juice.
• Fruit centre – Spoon in raspberry or strawberry jam before baking.
• Spiced note – A pinch of cinnamon adds warmth.

Storing Mary Berry Vegan Cupcakes the Right Way

• Room temperature – Store in an airtight container for up to 2 days.
• Refrigeration – Keeps fresh for up to 4 days if iced.
• Freezing option – Freeze unfrosted cupcakes for up to 1 month.

How to Reheat Mary Berry Vegan Cupcakes (If Needed)

Warm unfrosted cupcakes briefly in the microwave for 10 seconds or allow chilled cupcakes to come to room temperature naturally.

Nutritional Breakdown (Per Serving)

• Calories: ~230 kcal
• Carbohydrates: ~34 g
• Fat: ~10 g
• Protein: ~3 g
• Sugar: ~20 g

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FAQs

Why are my vegan cupcakes flat or dense?

Vegan cupcakes can turn flat if the raising agents are old or the batter is overmixed. Using fresh baking powder and bicarbonate of soda, and mixing just until smooth, helps create a light sponge.

Which plant milk works best for vegan cupcakes?

Soy milk works best because its protein content helps structure the batter. Oat milk also works well, but very thin plant milks can lead to a softer rise.

Can I make vegan cupcake batter ahead of time?

It’s best to bake the batter straight away. Once the wet and dry ingredients are combined, the raising agents activate, and delaying baking can reduce the rise.

How do I know when vegan cupcakes are baked properly?

Vegan cupcakes are ready when they are lightly golden, spring back when pressed gently, and a skewer inserted into the centre comes out clean.

Wrapping It Up

Mary Berry Vegan Cupcakes show that plant-based baking can still feel familiar and dependable. With a soft sponge, clean flavour, and easy method, they fit naturally into everyday baking and special occasions alike. If you want a vegan cupcake recipe that works without fuss, this one earns its place in your regular rotation.