If you’re looking for the perfect Fourth of July dessert that happens to be vegan, classy, and great for large parties then these easy Vegan Vanilla Berry Cupcakes are it! With berries perfectly in season, there is no reason not to deck out cupcakes with all the red, white, and blue.
How to make fluffy vegan vanilla berry cupcakes
At this point, I have tested my fair share of cupcakes. It all started with these Lemon Olive Oil Cupcakes. That also happens to be the recipe where I perfected my Vegan Frosting recipe. Next, I made these decadent Earl Grey Cupcakes with Blueberry Frosting. Since then I’ve even made Red Velvet Cupcakes and Cardamom Cupcakes with Rose Frosting. All of these cupcake recipes have led me to discover a few secrets to a moist and fluffy vegan cupcake every time.
#1: Always Use Pastry or Cake Flour
I use Bob’s Red Mill Pastry Flour for all my cupcake recipes. Pastry flour is lower in protein than regular all-purpose flour, which ultimately leads to a more tender cupcake with a better crumb. It really is worth it to buy this flour!
#2: Don’t Overmix the Batter
The more you mix the batter, the more gluten will form. While you want lots and lots of gluten in recipes like my Vegan Matcha Black Sesame Sticky Buns, cupcakes need a light and airy batter that is not dense. Also, over-mixing the batter will get rid of some of the air bubbles and lead to a flatter more dense cupcake. Basically, just mix the batter until all the streaks of flour are gone, but not a second more to mix the batter the perfect amount.
#3: Don’t Store Cupcakes in the Fridge!
This might be a more inconvenient tip, but I actually never recommend you store cupcakes in the fridge. Why? Because it completely dries out the cupcakes even after one day! Instead, store unfrosted cupcakes in a closed container up to 3 days at room temperature or freeze frosted cupcakes up to 1 month. Just let the frozen cupcakes defrost on the counter for a few hours before frosting to enjoy!
#4: Good Cupcake Liners Matter!
Make sure to choose a good brand of cupcake liners so that your cupcakes don’t get greasy. I prefer the non-colored all-natural ones in pretty much all of my recipes on the blog!
Vegan Vanilla cupcake frosting
Once you have made perfectly fluffy and moist vanilla cupcakes, the next step in this recipe is to make a delicious vegan buttercream. This buttercream recipe is the base recipe that I use to make all the vegan frosting recipes on this site. It’s so easy, super creamy, & contains five ingredients!
First, you’ll want to cream together the butter and shortening until smooth. If you don’t have shortening on hand, you can replace the shortening 1:1 with butter in this recipe.
Then, mix in the vanilla and coconut cream. I list coconut cream as optional because it leads to a lighter and fluffier frosting, but if you don’t have it on hand this frosting still tastes delicious. Vanilla, however, is definitely not optional.
The last step is to gradually mix in the powdered sugar. I recommend using an electric mixer for all my frosting recipes to get out any lumps in the sugar.
After that, use a piping bag and your favorite piping tip to frost the cupcakes!
These Vegan Vanilla Cupcakes with fresh berries are sure to be a hit at all your summer gatherings!
For me, the 4th of July should always be filled with plenty of desserts, time with friends, and definitely some time out on the water relaxing. Growing up every year was spent at my family’s house on the lake where we’d watch fireworks on the boat. This year, I’ll be hanging with some friends at a local park in Seattle and I truly can’t wait for a day of good food, plenty of cupcakes, and relaxation!
Even if you don’t celebrate the 4th- I still hope you find a good excuse to make these vegan vanilla cupcakes this summer! Enjoy :).
Looking for more 4th of July Recipes? Check out these SGTO summer party favorites:Print
The best Vegan Vanilla Cupcakes topped with vegan vanilla buttercream and delicious fresh blueberries, raspberries, and blackberries.
Vanilla Cupcake Ingredients
- 1 1/4 cup pastry/cake flour (*with all purpose-flour use 1 cup+2 Tbsp flour and 1 Tbsp cornstarch for similar results)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup plant-based milk (*I prefer almond or oat milk)
- 2/3 cup organic sugar
- 3 Tbsp liquid oil (*I prefer olive or avocado oil, but melted coconut oil also works)
- 2 tsp vanilla bean paste/extract (vanilla bean paste preferred)
- 1/2 cup vegan butter
- 1/3 cup shortening
- 1/2 Tbsp coconut cream (optional, leads to a fluffier frosting)
- 1 tsp vanilla bean paste/extract
- 1 1/4 cup organic powdered sugar, sifted
- 1/4 cup fresh raspberries
- 1/4 cup fresh blackberries
- 1/4 cup fresh blueberries
First, make your cupcakes
- Preheat your oven to 350F and place paper baking liners into a muffin pan. Set aside for later.
- Then sift together your pastry flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
- In a separate mixing bowl, whisk together the wet ingredients including the plant-based milk, sugar, oil, and vanilla. Then, add the sifted dry ingredients to the mixing bowl containing the wet ingredients and mix just until a smooth batter forms and no streaks of flour remain.
- Add the batter to the muffin liners so that each is about 3/4 full. Bake the cupcakes for 22-24 muffins until cooked through. Remove from the oven and let cool before frosting.
Make the Vegan Vanilla frosting
- To make the frosting, add the vegan butter and shortening to a mixing bowl and whip until creamed together. Once creamed, add in your coconut cream and vanilla and whip about 30 more seconds to combine.
- Next, slowly whip in the sifted powdered sugar until no lumps remain. As a final step, top each cupcake with a mix of raspberries, blackberries, and blueberries. Serve and enjoy!
- Cupcakes can be stored unfrosted in the freezer up to 1 month or in a closed container at room temperature up to 3 days. Frosted cupcakes can also be stored in the freezer up to 1 month and are best stored without berries on top until ready to eat. They are best stored in a closed container between sheets of parchment paper.
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