When it comes to vegan cupcakes, adding berries is always a good idea because it creates the perfect balance of sweetness and tartness. You can either make your own jam or just buy it at the market! Whatever you decide to do, get creative! Try strawberry, blueberry, or raspberry-filled! The combination of soft vanilla cake and berry jam is divine. Tastes just like summer! This vegan cupcake is so simple that you don't even have to use a stand mixer! It's also so yummy!

Mixed Berry Jam Filled Cupcakes [Vegan]








For the Vegan Cupcakes:

  • 9-ounces of dairy-free milk
  • 1 teaspoon of apple cider vinegar
  • 7.4-ounces of self-rising flour
  • 3.5-ounces of golden caster sugar
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 2.1-ounces of coconut oil (Melted)

For the Buttercream:

  • 5.3-ounces of plant-based butter
  • 14.1-ounces of icing sugar
  • 1 teaspoon of strawberry flavoring
  • Pink food coloring (optional)
  • Dairy-free milk
  • Berry jam


For the Vegan Cupcakes: 

  1. Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.
  2. In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
  3. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
  4. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
  5. Mix well to combine.
  6. Add the melted coconut oil to the 'buttermilk' and whisk to combine.
  7. Add the wet ingredients into the dry and mix until a smooth batter.
  8. Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
  9. Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
  10. Place the cupcakes on a cooling rack and allow to cool fully before frosting.

For the Frosting:

  1. Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.
  2. When your butter/margarine is creamy & light in color, add in the icing sugar and pink food color (optional) and strawberry flavoring.
  3. Whizz together until fluffy & fully combined.
  4. Add a splash of dairy-free milk if too thick.
  5. Transfer the buttercream into a piping bag fitted with an open round tip nozzle.
  6. Core the centre of the cupcakes and fill with berry jam (optional) then pipe bulb's of buttercream onto each cupcake and swirl off the tip to eliminate the peak.
  7. I decorated my vegan cupcakes with fresh fruit, flowers (not edible) and edible gold lustre!
  8. Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
  9. Best eaten within a few days.

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Nutritional Information

Per Serving: Calories: 413 | Carbs: 66 g | Fat: 16 g | Protein: 3 g | Sodium: 71 mg | Sugar: 50 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.