vegan vanilla cupcakes with fresh berries

These vegan friendly vanilla cupcakes have a delicious whipped buttercream and are topped with fresh berries. Gluten-free option included. As much as I love wearing chunky sweaters and sipping hot cocoa, I look forward to springtime. Spring and summer produce is my favorite, especially berry season, as you can probably tell by the plethora of berries I use in my recipes. #sorrynotsorry
Berries not only complement the flavor of these simple vanilla cupcakes, they are such a beautiful and all-natural decoration on top too! These are a spin off of this Vegan Vanilla Cake with Strawberry Buttercream, a popular recipe here on the blog. 

vegan vanilla cupcakes with fresh berries

Ingredients
Vegan Vanilla Cupcakes with Fresh Berries:
  • 1 recipe vegan vanilla cupcakes, below
  • 1 recipe vanilla buttercream
  • 3–4 cups fresh berries of choice
  • powdered sugar or crumbled freeze-dried raspberries, for sprinkling (optional)

Vegan Vanilla Cupcakes: (gf option below)
  • 1⅓ cups (317g) almond milk or other milk of choice
  • 2 teaspoons white vinegar or lemon juice
  • 2 cups unbleached all-purpose flour
  • ⅔ cup organic cane sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup avocado oil or other oil of choice
  • 1 tablespoon vanilla extract

Instructions
  • Preheat oven to 350ºF. Line 12-cup muffin pan with paper liners.
  • Combine milk and vinegar in a small glass dish and set aside to sour.
  • In a large mixing bowl, combine flour(s), sugar, baking powder, baking soda, and salt. Stir until thoroughly mixed.
  • Mix in oil, vanilla, and sour milk, beating just until smooth.
  • Fill muffin cups, about ¼ cupful or ¾ full. Place into the preheated oven and bake 16–20 minutes, just until cupcakes have domed and a toothpick inserted in the center comes out with a few moist crumbs.
  • Place the pan on a cooling rack for a few minutes then remove the cupcakes to cool completely before frosting. Makes 14–16 cupcakes.
  • I used Wilton tip 1M to pipe the buttercream on these cupcakes.