These moist, tender vanilla cupcakes are made without dairy or eggs, and they’re a reliable option whether you need an allergy-friendly dessert or a simple vegan treat. I usually stick to classic baking methods, but because my daughter is dairy-free I adapted this recipe so she can enjoy cupcakes alongside everyone else. They’re soft, flavorful and a consistent hit at family gatherings and school events.
This recipe also makes a versatile base for other flavors. Try adding citrus zest, cocoa powder, or folded-in fruit for different variations. I often use a flavored soy yogurt—berry is my favorite—to add a subtle fruity note. The texture stays light and the crumb remains delicate, even without eggs or dairy.
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180
g
Plain Flour -
½
Teaspoon
Baking Soda -
¾
Teaspoon
Baking Powder -
150
g
Caster Sugar -
75
ml
Oil -
½
Teaspoon
Vanilla Extract -
250
g
Soy Yoghurt -
1
Teaspoon
Cider Vinegar
-
330
g
Icing Sugar -
100
g
Soy Spread -
½
Teaspoon
Vanilla Extract
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Preheat the oven to 180°C (170°C fan). Line a 12-cup muffin or cupcake tray with paper cases.
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In a free-standing mixer or using an electric hand whisk, combine the caster sugar, oil and vanilla extract. Beat for about 3 minutes until the mixture is slightly thickened and well blended.
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Add the soy yoghurt and cider vinegar to the sugar mixture. Continue to beat for another 2 minutes so the wet ingredients are fully incorporated.
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Sift the plain flour, baking soda and baking powder together, then add a pinch of salt. Gently fold or beat the dry ingredients into the wet mix until just combined—avoid over-mixing to keep the cupcakes light.
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Spoon the batter into the paper cases, filling each about two-thirds full. Bake in the preheated oven for 16–20 minutes, or until a cake springs back when lightly pressed and a toothpick inserted in the centre comes out clean.
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Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before icing. Cooling fully prevents the buttercream from melting when applied.
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To make the buttercream, beat the soy spread in a mixer for 2–3 minutes, scraping the bowl occasionally. Sift in the icing sugar and continue to beat for another 2–3 minutes until smooth.
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Add the vanilla extract and then increase the mixer speed, beating on high for about 5 minutes to achieve a light, fluffy consistency.
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Once the cupcakes are completely cool, pipe or spread a swirl of buttercream on each one. Decorate as you like—fresh berries complement a berry-flavoured soy yoghurt beautifully.
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Serve within a day or two for the best texture. Store any leftovers in an airtight container in a cool place or refrigerate briefly; bring to room temperature before serving for the best flavour and texture.
Flashback!
Below is the original photo taken when this recipe was first shared in August 2015, around the launch of the Baker Gatherer website. I decided to reshoot the cupcakes to give the recipe the updated presentation it deserves. The recipe itself remains a dependable favourite—simple to make, adaptable and consistently well received. Happy baking!
