10 Cool Vegan Cupcakes !

Milk and eggs are traditionally main ingredients when you make cupcakes. But let’s go over tradition. Now in these holiday times we all love some tasty deserts that look amazing and hat can stand in our fridge for few days. There are many vegan cupcakes recipes over the web but here is  our selection of vegan cupcakes that we prefer.


Vanilla Cupcakes


golden anila cupcakes

Ingredients :
  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1¼ cups all-purpose flour
  • 2 tablespoons cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (increase salt to
  • ½ teaspoon if you’re using oil
    instead of margarine)
  • ½ cup non-hydrogenated margarine,
    softened, 1/3 cup canola oil
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract, caramel
    extract, or more vanilla extract

Preparation :

1. Preheat oven to 350°F and line muffin pan with cupcake liners.
2. Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled.
3. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
4. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don’t beat past two minutes. Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrap the sides of the bowl a few times.
5. If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.
6. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
These simple cupcakes can go anywhere with a change of flavor extracts: add 1 to 1½ teaspoons your choice of coffee, coconut, or orange extract, or 1 teaspoon ground cinnamon or pumpkin pie spice. Spread tops with any topping, frosting, or filling you can imagine.

Tiramisu Cupcakes

Ingredients :
  • oil variation
  • 1/3 cup espresso or strong coffee
  • 1/3 cup  coffee-flavored
  • 1 tablespoon cocoa powder
  • ¼ teaspoon ground cinnamon
  • 12 chocolate-covered coffee beans, or 12
    chocolate chips, or 12 coffee beans
Preparation :
1. Mix together the espresso and the coffee-flavored
2. Use a measuring spoon, a regular teaspoon, or a paring knife to carve out a small cone in the center of the cupcake. Place spoon about 1 inch from the center of the cupcake, then dig the spoon in about 1 inch deep and cut a circle around the center. Carefully scoop out a cone, trying your best to keep the chunk as intact as possible.
3. Use a spoon to pour the  coffee-flavored mixture in the cavity of the cut cupcake, making sure that all sides of the cavity are drenched, using up to 2 tablespoons of liquid per cup

Brooklyn Brownie  Cupcakes

 Brooklyn Brownie  Cupcakes

Ingredients :
  • 2/3 cup vegan semisweet chocolate chips
  • ¼ cup soy yogurt
  • ½ cup black cherry preserves
  • ½ cup soy milk
  • ¾ cup granulated sugar
  • ½ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 tablespoons bourbon, or any whiskey
  • 1 cup plus 2 tablespoons all-purpose flour
  • ¼ cup Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Chopped walnuts, for garnish
For the Chocolate Brownie Frosting:
  • 2 tablespoons melted margarine
  • ¼ cup Dutch-processed cocoa powder
  • 3 tablespoons soy milk
  • 1 teaspoon vanilla extract
  • ½ cups sugar

Preparation :

1. Preheat oven to 350°F. Line a muffin pan with cupcake liners and spray each liner with nonstick cooking spray.
2. Melt the chocolate either in a double boiler, the microwave , or a small pan over very low heat.
3. Mix the yogurt, preserves, soy milk, sugar, oil, vanilla, almond extract, and bourbon in a large bowl. The preserves should be mixed in very well and there should be no large clumps.
4. Sift in the flour, cocoa, baking powder, baking soda, and salt. Mix thoroughly if using a handheld mixer, mix for about 3 minutes on medium speed. Incorporate the melted chocolate.
5. Fill the liners full with batter. Bake for 24 to 26 minutes. The tops may come out looking shiny, soft, and undone but that is okay; they should look that way. Transfer to a cooling rack and let cool completely before frosting.
1. Beat together the margarine, cocoa, soy milk, and vanilla. Add the sugar in cupfuls until incorporated. You can use immediately or refrigerate until ready to use it. If refrigerated, bring frosting back to room temperature or it won’t spread correctly.
1. Spread a layer of frosting onto each cupcake and sprinkle with chopped walnuts. Keep brownies in a cool place until ready to serve.

Peanut Butter Chocolate Vegan Cupcakes

Peanut Butter Chocolate Vegan Cupcakes

Ingredients :


Chocolate Cupcakes

  • 1 1/2 cups white flour, organic
  • 1 cup sugar, organic
  • 1/2 cup vegan butter, melted
  • 1/2 cup non-dairy milk (soy milk)
  • 1/3 cup water + 1 tsp flax seeds
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/4 tsp cinnamon
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp apple cider vinegar
  • 1/2 cup blendable fruit (berries, banana, apple sauce)Peanut Butter Frosting
  • 1/3 cup creamy peanut butter (salted)
  • 1/3 cup vegan butter, chilled
  • 1 cup powdered sugar, organic
  • A few drops vanilla extract
  • 2-3 Tbsp non-dairy milk
Preparation :
First mix all fruits you have until it’s all smooth.In a large mixing bowl, add the dry cupcakes ingredients. Using a mixer, blend in the remaining ingredients including the fruit blend. Grease or line your cupcake tins and fill with cupcake better.Bake cupcakes at 350 for 16-20 minutes or until tops begin to toast up. Cool cupcakes. Whip up the frosting.And that is it.

Gingerbread  Cupcakes


Ingredients :

  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • 1/3 cup light molasses
  • ½ cup maple syrup
  • ¼ cup soy milk
  • 2 tablespoons soy yogurt
  • ½ teaspoons finely grated lemon zest
  • ¼ cup finely chopped crystallized ginger
Preparation :
1. Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.
2. Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.
3. Whisk the oil, molasses, maple syrup, soy milk, yogurt, and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the chopped crystallized ginger.
4. Fill cupcake liners two-thirds full. Bake for 19 to 22 minutes, until a knife or toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
For lemon Cream Cheese  frosting you just combine the vegan cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice. Beat until soft and fluffy and well combined.

Vanilla Toffee Quinoa Cupcakes


Ingredients :

  • 270g (2 cups) Quinoa Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 241g (1 cup + 1 tbs) Plain Unsweetened Yogurt (coconut, soy, almond, etc.)
  • 1+1/4 cups Unsweetened Vanilla Almond Mil
  • 3/4 tsp  Toffee
  • 1/2 tsp Butter Flavor
  • 1/4 cup Light Coconut Milk, canned
  • 24g (2 tbs) Spectrum Organics Shortening, liquid (or coconut oil)
  • 1/2 tsp English Toffee Stevia Extract
  • 1/4 tsp Butter Flavor
  • 75g (2/3 cup) Powdered Erythritol
  • 42g (2 scoops) Vanilla Brown Rice Protein Powder

Instructions :

For the Cupcakes:
    1. Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with paper liners.
    2. In a small bowl, whisk together the quinoa flour, baking powder, baking soda and salt.
    3. In a large bowl, whisk together the yogurt, milk, stevia and butter flavor.
    4. Carefully pour the dry ingredients over the wet ingredients and whisk batter until all the dry is incorporated and any clumps are gone (batter should look like creamy frosting and hold it’s shape)
    5. Scoop batter into cupcake tin, then bake for ~30 minutes, or until surface of cakes spring back when tapped. Remove the cupcakes from the tin and place on a wire cooling rack.
For the Frosting:
  1. In a small bowl, whisk together the coconut milk, shortening, stevia and butter flavor.
  2. Add the erythritol and whisk again.
  3. Add the protein powder and whisk again (should be thick and hold it’s shape)
  4. Frost cupcakes once they are completely cool and just before serving.



 Quick vegan Cupcakes

These cupcakes are very easy to made you need need around 25 minutes for this delicious desert.


SIMply vegan cupcakes

Ingredients :


  • 1 tablespoon apple cider vinegar

  • 1 1/2 cups almond milk

  • 2 cups all-purpose flour

  • 1 cup white sugar

  • 2 teaspoons baking powder



 Preparation :

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. 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.
  3. 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.


One Bowl Vegan Funfetti Cupcakes


This is one supercool and extra delicious Vegan cupcakes recipe. From the word of creators of this delicious recipe they describe it like this :

These cupcakes are seriously dreamy. They’re

Perfectly sweet
Vanilla infused
Loaded with sprinkles
Topped with MEGA fluffy buttercream
Super shareable
Slightly addictive

Click on Image o read full recipe



Paleo Pumpkin Pie Cupcakes


One more great vegan cupcake recipe rom our friends from web is this. Because of the holidays season we think that this would be perfect vegan cupcake for you. You will need around half hour to prepare this delicious cupcake and you probably already have all ingredients in your kitchen.

Advice from our friend is  :

Keep these stored in the fridge. I highly recommend making the whip topping right before eating for optimal results in taste and texture. Enjoy!
Click on Image to read full recipe
Click on Image to read full recipe



Red Velvet Cupcakes


Ingredients :


  • 1/2 cup spelt or all-purpose flour (or Bob’s gf plus 1/4 tsp xanthan gum)(65g)
  • 3 tbsp unsweetened cocoa powder (15g) (not Dutch)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup xylitol or sugar of choice (90g)
  • handful mini chocolate chips, optional
  • 1/4 cup mayo-style spread, such as Vegenaise (58g)
  • 1 1/2 tsp pure vanilla extract
  • 1/4 cup beet juice (60g)
  • 2 tbsp water (30g)
  • 1 tsp natural red food coloring


Preparation :

Preheat the oven to 350 F and line a muffin tin with 6 liners (or double the recipe for 12). In a large bowl combine first 5 ingredients (and chips, if using). Sift very well. In a separate bowl combine remaining ingredients and whisk until the mayo spread is completely smooth. Now pour wet into dry and stir until just combined. Immediately pour the batter into the pan (about 2/3 full each) and bake 14 minutes, after which time cupcakes should have risen and domed. Let sit 10 minutes to cool before removing from the muffin tin