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cupcakes with vanilla frosting, blueberries, blackberries, and raspberries on top.

Vegan Vanilla Cupcakes with Fresh Berries

The best Vegan Vanilla Cupcakes topped with vegan vanilla buttercream and delicious fresh blueberries, raspberries, and blackberries.
4.84 from 6 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 10 cupcakes


Vanilla Cupcake Ingredients

  • ¾ cup almond milk *or oat milk
  • ½ Tablespoon apple cider vinegar
  • cup organic sugar
  • 3 Tablespoons olive oil
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 ¼ cup pastry flour *with all purpose-flour use 1 cup+2 Tbsp flour and 1 Tbsp cornstarch for similar results
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Vanilla Frosting

  • ½ cup vegan butter
  • ¼ cup shortening
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1-1 ½ cups organic powdered sugar measured then sifted

Fresh Berries

  • ¼ cup fresh raspberries
  • ¼ cup fresh blackberries
  • ¼ cup fresh blueberries


First, make your cupcakes

  • Preheat your oven to 350F and place cupcake liners into a muffin pan. Set aside for later.
  • First add the plant-based milk and apple cider vinegar to a large mixing bowl. Whisk together and let sit until the milk curdles, about 2-3 minutes, to create a vegan buttermilk.
  • Add the remaining wet ingredients to the bowl including the sugar, olive oil, and vanilla and whisk together.
  • Next, add the dry ingredients to the bowl including the pastry flour, baking powder, baking soda, and salt. Add the pastry flour first and then pile the remaining ingredients on top. Whisk together until a smooth batter forms.
  • Add the batter to the 9-10 cupcake liners so that each is about ¾ full. Bake the cupcakes for 20-23 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 fluffy. Once creamed, add in your vanilla bean paste and mix together for another 30 seconds.
  • Slowly add in the sifted powdered sugar and whip with the creamed butter/shortening until no lumps remain.
  • Add the frosting to a piping bag and frost the completely cooled cupcakes. 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 for up to 1 month or in a closed container at room temperature for up to 3 days.
  • Frosted cupcakes can also be stored in the freezer for 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.
  • I don't recommend storing cupcakes in the fridge as it tends to dry out the cake. 
  • I highly recommend using If You Care Unbleached Cupcake Liners to make these cupcakes.


Serving: 1cupcake | Calories: 370kcal | Carbohydrates: 48g | Protein: 2g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 263mg | Potassium: 35mg | Fiber: 1g | Sugar: 35g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!