Vegan Rainbow Dot Cake Cupcakes Recipe

Introduction

These Vegan Dot Cake Cupcakes are colorful, fluffy, and completely plant-based, perfect for any celebration or simply a sweet treat. Made with dairy-free ingredients and rainbow sprinkles, they are both fun and delicious.

Ingredients

• 210ml dairy-free milk (soya works best)
• 1 teaspoon apple cider vinegar
• 2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)
• 240g self-raising flour
• 50g caster sugar
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 60ml sunflower oil
• 50g vegan rainbow sprinkles
• 250g dairy-free butter (block style, room temperature – not spreadable)
• 300g powdered/icing sugar
• 1 teaspoon vanilla extract or vanilla bean paste
• Splash of dairy-free milk (if needed)
• Additional vegan rainbow sprinkles (hundreds and thousands) for decorating

Instructions

1. Step 1: Preheat your oven to 180ºC fan and line a cupcake tin with cupcake cases (this recipe makes approximately 8-10 small/medium cupcakes).
2. Step 2: In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined to create vegan buttermilk. Add the vanilla and mix well.
3. Step 3: In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix to combine.
4. Step 4: Add the sunflower oil to the vegan buttermilk and whisk to combine.
5. Step 5: Pour the wet ingredients into the dry ingredients and gently fold together until you have a smooth batter.
6. Step 6: Carefully fold in the 50g vegan rainbow sprinkles, mixing just enough to distribute them without causing the colors to bleed.
7. Step 7: Fill each cupcake case about 3/4 full with batter. Tap the tin gently on the work surface to release any air bubbles.
8. Step 8: Bake in the centre of the preheated oven for 18-20 minutes. The cupcakes are done when a skewer inserted in the center comes out clean and the tops spring back when touched.
9. Step 9: Remove from oven and place the cupcakes on a cooling rack to cool completely before decorating. For best texture, store in an airtight container overnight before piping buttercream.
10. Step 10: To make the buttercream, beat the dairy-free butter on medium speed for 2-3 minutes until light and fluffy.
11. Step 11: Add the vanilla extract and gradually sift in the icing sugar. Beat on low speed at first, then increase to medium until smooth and fluffy. Adjust consistency with a splash of dairy-free milk if too thick or add more icing sugar if too soft.
12. Step 12: Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe a tall swirl on each cupcake.
13. Step 13: Line a tray with greaseproof paper and place the cupcakes upside down on the tray so the buttercream is at the bottom. Freeze until the cupcakes can be easily lifted off with the buttercream intact.
14. Step 14: Fill a bowl with additional rainbow sprinkles. Dip the buttercream-topped side of each cupcake into the sprinkles to coat thoroughly.
15. Step 15: Serve and enjoy your colorful, vegan-friendly cupcakes!

Tips & Variations

• Use soy milk for the best vegan buttermilk substitute as it reacts well with apple cider vinegar.
• Fold in sprinkles gently to prevent the colors from bleeding into the batter, which keeps the dots vibrant.
• For extra flavor, add a teaspoon of lemon zest to the batter.
• You can swap sunflower oil for another neutral oil like vegetable or canola oil.
• If you prefer, color your own vegan sprinkles by mixing natural food coloring with icing sugar for decorating.

Storage

Store the cupcakes in an airtight container at room temperature for up to two days or refrigerate for up to four days. Buttercream toppings freeze well; freeze decorated cupcakes in a sealed container and thaw overnight in the fridge before serving. Reheat cupcakes slightly in a warm oven (about 150ºC) for 5 minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of dairy-free milk?

Yes, but soya milk works best as it curdles nicely with apple cider vinegar to create a proper vegan buttermilk, giving the cupcakes a light texture.

Can I make these cupcakes nut-free?

Absolutely. This recipe is naturally nut-free as long as you use nut-free dairy alternatives and double-check that your sprinkles and other ingredients are nut-free.

Vegan Rainbow Dot Cake Cupcakes Recipe

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★★★★★

4.8 from 82 reviews

Delight in these colorful and fluffy Vegan Dot Cake Cupcakes, perfect for any celebration or sweet treat. Made with dairy-free ingredients, these cupcakes combine a moist vanilla sponge with vibrant vegan rainbow sprinkles inside and out, topped with a creamy dairy-free buttercream frosting. They’re easy to make and sure to impress both vegans and non-vegans alike.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8–10 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cupcake Batter

• 210ml of dairy-free milk (soya works best)
• 1 teaspoon of apple cider vinegar
• 2 teaspoons of vanilla extract (or 1 teaspoon of vanilla bean paste)
• 240g of self-raising flour
• 50g of caster sugar
• 1/2 teaspoon of bicarbonate of soda
• 1/2 teaspoon of baking powder
• 60ml of sunflower oil
• 50g of vegan rainbow sprinkles

Buttercream Frosting

• 250g of dairy-free butter (block style, room temperature – not spreadable)
• 300g of powdered/ icing sugar
• 1 teaspoon of vanilla extract / vanilla bean paste
• Splash of dairy-free milk (if needed)
• Vegan rainbow sprinkles (hundreds and thousands) for decoration

Instructions

1. Prepare the vegan buttermilk: In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. This mixture acts as a vegan buttermilk. Add in the vanilla extract or vanilla bean paste and mix well.
2. Preheat oven and prepare tins: Preheat your oven to 180ºC fan (350ºF) and line a cupcake tin with cupcake cases. This recipe yields approximately 8-10 small to medium cupcakes.
3. Mix dry ingredients: In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Stir to combine evenly.
4. Combine wet ingredients: Add the sunflower oil to the vegan buttermilk mixture and whisk until fully incorporated.
5. Make the batter: Pour the wet ingredients into the dry and gently fold together until a smooth batter forms. Avoid overmixing to keep the cupcakes light.
6. Add sprinkles to batter: Carefully fold in the vegan rainbow sprinkles a few times just until distributed, taking care not to over-mix and cause the colors to bleed.
7. Fill cupcake cases: Spoon the batter into the cupcake cases filling them about three-quarters full. Tap the tin gently on the counter to release any air bubbles.
8. Bake the cupcakes: Bake in the center of the preheated oven for 18-20 minutes. Check doneness by inserting a skewer or knife into the center; it should come out clean and the cupcakes should be springy to the touch.
9. Cool: Transfer cupcakes to a cooling rack and allow them to cool completely before decorating. For best results, store the cooled cupcakes in an airtight container overnight to achieve the fluffiest texture.
10. Prepare buttercream: Using a stand mixer with a balloon whisk or electric mixer in a large bowl, beat the dairy-free butter on medium speed for 2–3 minutes until light, pale, and fluffy. Mix in the vanilla extract.
11. Add icing sugar: Gradually add sifted icing sugar in batches, starting on low speed and increasing to medium speed to create a smooth, fluffy buttercream. Adjust thickness by adding a splash of dairy-free milk if too thick or more icing sugar if too runny.
12. Pipe frosting: Transfer the buttercream to a piping bag fitted with a large round tip nozzle and pipe a tall swirl of buttercream atop each cupcake.
13. Set frosting for decorating: Line a tray or board with greaseproof paper, then carefully place the frosted cupcakes upside down on it so the buttercream touches the paper. Freeze until the frosting is firm enough to peel off cleanly, forming a flat surface for the sprinkles.
14. Decorate with sprinkles: Fill a bowl with vegan rainbow sprinkles. Dip the frozen buttercream tops carefully into the sprinkles to coat the frosting evenly on top and sides.
15. Serve and enjoy: Your colorful, fluffy vegan cupcakes are now ready to serve. Enjoy this fun and tasty treat!

Notes

• For best results, use soya milk as your dairy-free milk for optimal texture and taste.
• Do not overmix the batter after adding sprinkles to prevent the colors from bleeding into the cupcake.
• Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
• Freezing the cupcakes upside down allows for a flat surface to apply sprinkles easily.
• Store decorated cupcakes in an airtight container and consume within 2-3 days for freshness.
• This recipe yields 8-10 small to medium sized cupcakes, adjust quantities accordingly for larger batches.

Keywords: Vegan cupcakes, dairy-free cupcakes, rainbow sprinkles, vegan desserts, dairy-free buttercream, vegan baking, healthy vegan treats, vegan party food