Best 20 Vegan Cupcakes Recipes

VEGAN CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
• Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

VEGAN VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
• For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
• Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
• Frost and decorate the cupcakes as desired.

VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.

VEGAN VANILLA CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, milk and vanilla. Frost cupcakes.

VEGAN CREAM-FILLED CHOCOLATE CUPCAKES

Steps:

• For the chocolate cupcakes: Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a 12-cup regular muffin tin with muffin papers, or oil and flour the cups. Set aside.
• In a medium bowl, mix together the flour, superfine sugar, cocoa powder, brown sugar, baking soda, and salt. In a separate bowl, whisk together 1 cup (240 grams) cold water, the oil, and the vanilla. Pour the oil mixture into the flour mixture and mix them together with a wooden spoon until the batter is smooth and homogeneous. Pour the batter evenly into the prepared muffin tin cups, filling the cups about three-quarters full.
• Bake for 18 to 24 minutes, rotating the muffin tin midway through the baking time, until the cupcakes spring back when you touch them lightly in the middle and a cake tester inserted into the middle of a cupcake comes out clean. Let cool in the muffin tin on a wire rack for about 30 minutes, then remove the cupcakes from the tin and let them cool completely directly on the rack.
• While the cupcakes are baking, make the soy ganache and vegan marshmallow.
• For the soy ganache: Chop the chocolate and place in a medium metal or heat-proof glass bowl. In a small saucepan, heat the soy milk until just before it comes to a boil, when small bubbles collect along the sides of the pan. Pour the soy milk over the chocolate and let stand for about 30 seconds. Slowly whisk the chocolate and soy milk together until the chocolate is completely melted and the ganache is smooth.
• Pour the ganache into a small bowl and let it cool to room temperature so that it is cool to the touch but still somewhat liquid. If the ganache firms up too much, rewarm it slightly in the microwave or a bain-marie (see Cook's Note); don't warm it so much that it gets runny.
• For the vegan marshmallow: Place the aquafaba in a stand mixer fitted with a whisk attachment. Whip on medium-high speed for about 2 minutes, until the aquafaba gets foamy and thick. Slowly add the sugar and vanilla and whip on medium-high for 8 to 10 minutes, until the marshmallow is thick and fluffy. It will take a long time to thicken but once it does, it will magically become exactly like meringue. Use immediately.
• To assemble: When the cupcakes are completely cool, use a small teaspoon or a spoon handle to scoop out a divot in the center of each cupcake, about 1 1/2 inches deep and 1 inch wide. Set aside the pieces of cake you take out. Fill each hole with a spoonful of the marshmallow and top with a piece of the saved cake. Use an offset spatula or knife to spread the cupcake tops with the ganache, covering them fully.
• Make a cornet out of parchment paper. A cornet is a small parchment paper cone that you fill with melted chocolate, caramel, or piping icing that you use to write on cakes and cookies. To make a cornet, fold a piece of parchment paper on the diagonal and cut through the fold with a small paring knife so you have two triangles. Position one of the triangles so the longest edge is facing away from you on an angle from lower left to upper right, the shortest edge is on the right, and the middle-length edge is facing down (toward you). Now eyeball the mid-length edge to find the halfway point. Place your left hand at this point and hold it down with your forefinger and thumb. Bend down the top corner, then twist it under so that the point is approximately at the midpoint of the shortest edge and poking out about an inch. You will see the beginning of a cone forming. Slowly roll the parchment down with your right hand while anchoring the opposite tip with your left hand. After you've rolled the whole triangle into a cone, tuck the extended point of the open top inward to hold everything in place.
• Fill the cornet halfway with the melted chocolate (don't overfill or you will end up with a mess) and roll the top of the cornet closed like a tube of toothpaste, making sure to roll the cornet with the seam on the bottom. Snip the point with scissors or cut it off with a small paring knife to make a tiny opening for the filling to come out.
• Draw a decorative swirl across each of the cupcakes. Serve immediately or within a few hours of filling.
• These cupcakes should be eaten the same day they are made.

VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 12-cup muffin tin or line with paper liners.
• In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
• Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
• Use an ice cream scoop to fill each muffin cup about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
• Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
• Sift in the cocoa powder and vanilla and beat until smooth.
• Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
• Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
• Enjoy!

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)

Steps:

• Preheat oven to 350 degrees and line muffin pans with liners.
• Whisk together the soy milk and vinegar and set aside to curdle.
• Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
• Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
• Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
• Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
• Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
• Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
• Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
• For frosting:.
• Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
• Scrape down the sides and mix until smooth and creamy.
• Mix in the vanilla.
• Keep tightly covered and refrigerated until ready to use.

VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 12-cup muffin tin or line with paper liners.
• In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
• In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
• Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
• Use an ice cream scoop to fill each muffin cup about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
• Fold in the vanilla and lemon zest with a rubber spatula until well combined.
• Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
• Enjoy!

GLUTEN-FREE, VEGAN, BANANA-CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.
• Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined; batter will be thick and gummy.
• Ladle batter into the lined muffin tin, filling cups 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

VEGAN RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
• Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.
• Fill each cupcake liner 3/4 full with batter.
• Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.

VEGAN PUMPKIN CUPCAKES WITH MAPLE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 12-cup muffin tin or line with paper liners.
• In a large bowl, cream together the brown sugar and coconut oil with an electric hand mixer until smooth.
• Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla, salt, lemon zest, pumpkin puree, and almond milk, and stir with a rubber spatula until well combined.
• Use an ice cream scoop to fill each muffin cup about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
• Fold in the maple syrup and vanilla with a rubber spatula until well combined.
• Fold a piece of tape around the one of the bottom corners of a large zip-top bag. Then cut a ¼ inch slit along one edge of the corner.
• Put the zip-top bag in a tall glass and scoop a good amount of frosting into the bag. Squeeze all of the frosting toward the taped corner of the bag.
• Decorate the cupcakes by frosting small loops resembling petals on top.
• Enjoy!

BEST VEGAN FUNFETTI® CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 14 muffin cups with cooking spray.
• Sift flour, sugar, baking soda, and salt together in a bowl. Add applesauce, oil, almond milk, and vanilla extract. Add sprinkles. Mix together until smooth. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

MEXICAN HOT CHOCOLATE CUPCAKES (VEGAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners.
• Stir flour, sugar, cocoa powder, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon cayenne pepper, and salt in a large bowl. Add water, applesauce, vegetable oil, vanilla extract, and vinegar; mix until batter is smooth.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Transfer to a wire rack and let cool, at least 15 minutes.
• Place chocolate and margarine in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper into the frosting.
• Spoon frosting over the cupcakes and swirl around to cover the tops.

VEGAN VANILLA CUPCAKES WITH RAINBOW SPRINKLE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease 10 cups of a muffin tin or line with paper liners.
• In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
• Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
• Use an ice cream scoop to fill the muffin cups about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
• Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
• Fold in the sprinkles with a rubber spatula.
• Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
• Pipe the frosting onto the cupcakes in a spiral pattern
• Enjoy!

VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
• Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
• In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
• Add in two batches to thewet ingredients, beating until no large lumps remain.
• Pour into lined cupcakes filling about 3/4 full.
• For the frosting: mix margarine, soy milk, and vanilla.
• Blend in sugar until creamy enough to your preference.

VEGAN CHOCOLATE GANACHE CUPCAKES WITH SALTED CARAMEL AND DARK CHOCOLATE BUTTERCREAM

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
• In a medium bowl, whisk together the soy milk, agave nectar, canola oil, cane sugar, vanilla extract and apple cider vinegar, and set aside. In a large bowl, sift the flour, cocoa powders, baking powder, baking soda and salt and whisk them together. Add your wet mixture to the dry and whisk until the mixture is evenly moist and only a few lumps remain. Set aside.
• For the ganache: Whisk together the chocolate chunks, soy milk and agave nectar in a microwave-safe bowl. Place the bowl into a microwave and heat for 1-minute increments, whisking in-between, until the mixture is thick and smooth.
• Take your cupcake batter and start to stream in about 1 cup of the chocolate ganache and gently fold it into the batter. Do not fully mix it into the batter, it should be swirled in.
• Fill the liners three-quarters full and bake until a toothpick comes out clean, 12 to 15 minutes. Cool the cupcakes completely.
• For the salted caramel sauce: In a nonstick saucepan, add the coconut milk fat. Add in the brown sugar, vanilla and salt, and whisk well. Bring the mixture to a boil on medium-high heat, whisking occasionally. Once the mixture starts to boil, reduce the heat to a low bowl and cook for 35 to 45 minutes, whisking every couple of minutes, until the sauce has reduced by half. The resulting mixture will be thick and golden. Allow the caramel to cool slightly and use immediately.
• For the buttercream: Whip the shortening and margarine together in a mixer bowl with the paddle attachment until fluffy. Scrape down the bowl and put back onto the mixer on low-speed and slowly add the powdered sugar and cocoa powder. Once the mixture is fully incorporated, stream in 1 cup of the chocolate ganache. Once the ganache is added, you may turn the mixer to medium-high and whip until the buttercream is very fluffy.
• To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with salted caramel sauce. Using a round frosting tip, generously frost the top of each cupcake with the dark chocolate buttercream. Drizzle the top of each cupcake with more salted caramel sauce.

VEGAN HALLOWEEN CHOCOLATE CUPCAKES WITH VEGAN MATCHA ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.
• Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
• While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency.
• Allow cupcakes to cool completely before icing, about 1 hour.

VEGAN BANANA CUPCAKES

Steps:

• Preheat your oven to 350 degrees and line your pan with paper liners.
• Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it.
• Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Gently fold the wet ingredients into the dry, don't over mix or you'll get tough cupcakes. Small lumps are fine.
• Fill liners 2/3 full, top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them inches.
• Bake 20-22 minutes or until a toothpick comes out clean.

VEGAN LEMON-COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Stir coconut milk and coconut oil in a small skillet over low heat until liquid, 3 to 4 minutes. Remove from heat and transfer to a bowl. Stir in sugar, lemon juice, vanilla extract, and lemon extract until combined.
• Mix together flour, baking soda, baking powder, and salt in a separate bowl. Gradually add flour mixture to coconut milk mixture and stir until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Put icing in a plastic bag and snip off one of the bottom corners. Squeeze icing onto cooled cupcakes and sprinkle with coconut flakes and lemon peel.

VEGAN LEMON CUPCAKES WITH FRESH BERRY FILLING AND LEMON BUTTERCREAM

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
• In a medium bowl, melt the margarine in the microwave. Once melted, add in the can sugar, applesauce, soy milk, vanilla and lemon zest. Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.
• Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes. Cool completely.
• For the berry filling: In a small bowl, combine the fruit with the cane sugar and lemon zest.
• For the lemon buttercream: In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Add in the powdered sugar and lemon zest and continue to mix until it is fluffy.
• To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with the fruit filling. Using a large round frosting tip, pipe a generous amount of lemon buttercream.