Indulge in the sweet treats without compromising on your dietary preferences! Vegan cupcakes have come a long way, and we’re excited to share our favorite 19 delicious recipes with you. Whether you’re planning a birthday party, a brunch gathering, or just need a quick dessert fix, these mouthwatering cupcake options will satisfy your cravings.
From classic vanilla and chocolate fudge to creative flavors like matcha green tea and pumpkin spice, we’ve got you covered. Each recipe is carefully crafted to ensure the perfect balance of flavor and texture, using only the finest plant-based ingredients. So go ahead, get baking, and impress your friends with these scrumptious vegan cupcakes!
Classic Vanilla Vegan Cupcakes
Classic Vanilla Vegan Cupcakes
These moist and fluffy cupcakes are a staple of vegan baking, perfect for any occasion. With just a few simple ingredients, you can create a delicious and satisfying treat that’s free from animal products.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
Instructions:
1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together almond milk, oil, and vanilla extract.
4. Add the egg replacement and whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Chocolate Fudge Vegan Cupcakes
Rich, fudgy chocolate cupcakes made with plant-based ingredients, perfect for satisfying any sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
– 2 tablespoons apple cider vinegar
– 1/4 cup chocolate chips (vegan)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Melt the chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
6. Fold the melted chocolate into the cupcake batter until well combined.
7. Divide the batter evenly among the muffin cups.
8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Lemon Zest Vegan Cupcakes
These refreshing cupcakes are infused with the warmth of lemon zest and the richness of coconut milk, making them a perfect treat for spring or any time you need a pick-me-up.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 2 teaspoons apple cider vinegar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 tablespoons lemon zest
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup vegan chocolate chips (optional)
Instructions:
1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine almond milk, coconut oil, apple cider vinegar, and lemon juice. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in lemon zest and chocolate chips (if using).
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Matcha Green Tea Vegan Cupcakes
Elevate your baking game with these vibrant green tea-infused cupcakes, perfect for a unique dessert or special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup vegan butter, softened
– 3/4 cup granulated sugar
– 1/2 cup unsweetened matcha powder (adjust to desired intensity)
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 2 large egg replacers (e.g., flax or chia eggs)
– 1 cup non-dairy milk (e.g., soy, almond, or coconut milk)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, matcha powder, baking powder, and salt.
3. In a large bowl, cream together vegan butter and egg replacers until smooth.
4. Add non-dairy milk and whisk until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Red Velvet Vegan Cupcakes
These moist and decadent cupcakes are a game-changer for vegan bakers. With the use of beetroot powder and cocoa powder, they have a stunning red velvet color and flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons apple cider vinegar
– 1 teaspoon beetroot powder
– 1 teaspoon cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup vegan butter, softened
– 2 tablespoons red food coloring (optional)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, and baking soda.
3. In another bowl, whisk together almond milk, oil, vinegar, beetroot powder, and cocoa powder.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in vegan butter and red food coloring (if using).
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Yield: 12 cupcakes
Carrot Cake Vegan Cupcakes
These moist and flavorful cupcakes are perfect for satisfying your sweet tooth while staying true to a plant-based lifestyle. With the warm spices of carrot cake, these vegan cupcakes are sure to be a hit with anyone who tries them.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup vegan butter, melted
– 2 large eggs, replaced by 2 flax eggs*
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, oats, and sugar.
3. In a large bowl, combine melted vegan butter, flax eggs, baking powder, and vanilla extract. Whisk until smooth.
4. Add grated carrots and chopped walnuts (if using) to the wet ingredients. Stir until combined.
5. Gradually add dry ingredients to the wet ingredients and stir until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Peanut Butter Chocolate Vegan Cupcakes
Moist and decadent, these peanut butter chocolate cupcakes are a treat for anyone with a sweet tooth. The combination of creamy peanut butter and rich chocolate is sure to satisfy your cravings.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 cup creamy peanut butter
– 1/2 cup semisweet vegan chocolate chips
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine almond milk, oil, vanilla extract, and peanut butter. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Melt the chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
6. Fold the melted chocolate into the batter until well combined.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Blueberry Bliss Vegan Cupcakes
Elevate your baking game with these moist and flavorful vegan cupcakes packed with juicy blueberries and a hint of vanilla sweetness. Perfect for a sweet treat or special occasion, these cupcakes are sure to please!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons apple cider vinegar
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 1/4 teaspoon baking powder
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together almond milk, oil, vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Spice Vegan Cupcakes
These moist and flavorful cupcakes are the perfect blend of fall spices, pumpkin puree, and plant-based goodness. Top them with a creamy vegan cream cheese frosting for an unbeatable treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
– 1/4 cup vegan cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, combine pumpkin puree, almond milk, oil, and vanilla extract. Whisk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Vegan Cream Cheese Frosting:
– 8 ounces vegan cream cheese, softened
– 1/2 cup powdered sugar
– 1 tablespoon lemon juice
Whisk until smooth and creamy. Spread or pipe onto cooled cupcakes.
Banana Walnut Vegan Cupcakes
These scrumptious cupcakes are a perfect blend of sweet banana flavor, crunchy walnuts, and creamy frosting. They’re vegan-friendly and easy to make, making them a great option for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened applesauce
– 1/2 cup plain non-dairy yogurt
– 1/4 cup canola oil
– 2 large ripe bananas, mashed
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts
– 1 tablespoon vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add applesauce, yogurt, oil, mashed bananas, and vanilla extract. Mix until smooth.
4. Fold in chopped walnuts.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let cool completely before frosting (optional).
Cooking Time: 18-20 minutes
Coconut Lime Vegan Cupcakes
These moist and flavorful cupcakes combine the sweetness of coconut with the tanginess of lime, perfect for a summer treat or any occasion that calls for a tropical twist.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 1/2 cup vegan butter, softened
– 1/2 cup granulated sugar
– 1/4 cup freshly squeezed lime juice
– 2 large eggs, replaced by 2 flax eggs*
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon coconut milk
– Lime zest for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, unsweetened shredded coconut, baking powder, and salt.
3. In a large bowl, cream vegan butter and sugar until light and fluffy. Add lime juice and mix well.
4. Add flax eggs one at a time, mixing well after each addition. Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk, beginning and ending with the dry ingredients.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Raspberry Almond Vegan Cupcakes
These moist and flavorful cupcakes are infused with the sweetness of raspberries and the crunch of almonds, perfect for a special treat or celebration. With a delicate balance of flavors, these vegan cupcakes will satisfy any sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup fresh raspberries, chopped
– 1/4 cup sliced almonds
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together almond milk, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped raspberries and sliced almonds.
6. Divide batter evenly among muffin tin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Mint Chocolate Chip Vegan Cupcakes
These refreshing treats are perfect for hot summer days or anytime you need a sweet escape. With the combination of mint and chocolate, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup crushed peppermint candies (or 1-2 drops peppermint extract)
– 1/2 cup semisweet vegan chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together almond milk, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in crushed peppermint candies or peppermint extract.
6. Melt the chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth. Allow to cool slightly.
7. Divide the batter evenly among the cupcake liners. Top each with a dollop of melted chocolate.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Chai Spice Vegan Cupcakes
Elevate your cupcake game with the comforting flavors of chai spice, perfectly balanced in a moist and deliciously vegan treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– Salt, to taste
– Chai spice mix (store-bought or homemade), for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, almond milk, oil, granulated sugar, brown sugar, baking powder, vanilla extract, cinnamon, cardamom, ginger, and cloves.
3. Divide the batter evenly among the cupcake liners.
4. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
5. Allow cupcakes to cool completely before serving. Garnish with chai spice mix, if desired.
Cooking Time: 18-20 minutes
Strawberry Shortcake Vegan Cupcakes
These moist and flavorful cupcakes are a perfect treat for springtime or any occasion that calls for a sweet surprise. Made with plant-based ingredients, they’re a delicious and guilt-free alternative to traditional shortcake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup vegan butter (softened), plus more for greasing the pan
– 3/4 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup non-dairy milk (almond, soy, or coconut)
– 2 cups sliced strawberries
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with vegan butter.
2. In a medium bowl, whisk together flour, sugar, baking powder, and vanilla extract.
3. Add non-dairy milk and stir until smooth.
4. Fold in sliced strawberries.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Allow to cool completely before dusting with confectioners’ sugar.
Cooking Time: 20-25 minutes
Oreo Crunch Vegan Cupcakes
Get ready to delight your taste buds with these moist and decadent vegan cupcakes packed with the classic Oreo flavor!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1 teaspoon vanilla extract
– 1/2 cup crushed Oreo cookies (about 12-15 cookies)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, almond milk, oil, sugar, cocoa powder, baking powder, and vanilla extract.
3. Fold in crushed Oreo cookies.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Apple Cinnamon Vegan Cupcakes
Moist and flavorful, these apple cinnamon cupcakes are perfect for a sweet treat or dessert. Made with plant-based ingredients, they’re also vegan-friendly!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened applesauce
– 1/2 cup non-dairy milk (almond or soy)
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup chopped fresh apples (Granny Smith or Fuji work well)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, combine non-dairy milk, applesauce, oil, apple cider vinegar, and cinnamon. Stir until smooth.
4. Add chopped apples to the wet ingredients and stir to combine.
5. Pour wet ingredients into dry ingredients and mix until just combined.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick comes out clean.
Cooking Time: 20-22 minutes
Cherry Almond Vegan Cupcakes
Moist and flavorful cherry almond vegan cupcakes that combine the natural sweetness of cherries with the nutty flavor of almonds, perfect for a delightful treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 cup cherry preserves
– 1/4 cup sliced almonds
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together almond milk, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in cherry preserves and sliced almonds.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Serve: Dust with confectioners’ sugar and enjoy!
Tiramisu-Inspired Vegan Cupcakes
Experience the rich flavors of Italy’s beloved Tiramisu dessert in a delightful vegan cupcake form. These moist and creamy treats are perfect for coffee lovers and anyone looking for a unique dessert to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
– 1 tablespoon instant coffee powder
– 1/4 cup unsweetened applesauce
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, combine non-dairy milk, canola oil, vanilla extract, and instant coffee powder. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in applesauce.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Summary
Indulge in the world of vegan cupcakes with these 19 delicious recipes! From classic flavors like vanilla and chocolate fudge to creative combinations like matcha green tea and coconut lime, there’s something for every occasion. Whether you’re celebrating a birthday, anniversary, or just want to treat yourself, these mouthwatering treats are sure to please. With flavors ranging from fruity (lemon zest, strawberry shortcake) to nutty (peanut butter chocolate, banana walnut), there’s no excuse not to get baking! So go ahead, grab your apron, and get ready to indulge in a sweet treat.
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