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Vegan Cupcake Recipe

Vegan Cupcake Recipe

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These banana split cupcakes are not only ice cream-free, they’re also completely vegan

Just because a cupcake is egg-free and dairy-free doesn’t mean it can’t be amazingly delicious!

Imagine a moist banana cupcake filled with fruit preserves and topped with fluffy white icing, chocolate ganache, and chopped walnuts. It sounds so much like a banana split you’ll probably want to serve it with a scoop of ice cream — but don’t, because this cupcake is completely vegan!

Adding mashed banana to this cupcake batter not only gives it one of the essential banana split flavors but also works as a great substitute for eggs, helping to give the cupcakes structure as they bake. Just be sure you don’t overmix these cupcakes; small lumps of banana in the batter are OK.

After you bake and cool the vegan cupcakes, top them with a fluffy mock-buttercream frosting. The frosting looks most like whipped cream if you pipe it onto the cupcakes (pile it high!) using a pastry bag that’s been fitted with a star tip. Then add colorful sprinkles and chopped nuts before topping each cupcake with a cherry for the perfect banana split presentation and flavor.

Click here for the full Vegan Banana Split Cupcake recipe.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

Classic Vegan Chocolate Cupcakes Recipe

These vegan chocolate cupcakes are ultimately moist, fluffy, spongey and topped with the most deliciously rich smooth and silky vegan chocolate buttercream you’ve ever tasted.

I decided to call this a ‘classic’ vegan chocolate cupcakes recipe because this is really a classic recipe you’ll come back to again and again.

They are super simple to make, using very simple ingredients but the results will shock and astound you because no one in the world will be able to tell these are vegan cupcakes by the taste.

They are every bit as good as any cupcake you’ve ever had, likely better.

I hope this doesn’t come off as braggy, but the reason I’m so confident about this is because I bake A LOT, and I really know a great cupcake from one that is just adequate these days and these are definitely in the category of great.

This vegan chocolate cupcakes recipe is based on our recipes for vegan chocolate cupcakes with mint buttercream frosting and our gluten-free chocolate cupcakes.

But I wanted to make these even easier (if possible) and just go for the really classic version which is chocolate buttercream frosting on a classic chocolate cupcake.

Fail-Proof Vegan Chocolate Cupcakes

Yield 12 cupcakes
Prep time 25 minutes
Cook time 20 minutes
Total time 45 minutes

These are my go-to, never-fail vegan cupcakes! They are the perfect cupcake for all of your celebration needs. You won't believe it when you see how much they rise while baking. I top them with a layer of salted buttercream and sprinkles for a festive twist. They never last long! For the fluffiest cupcakes use all-purpose flour, however the recipe is pretty forgiving so feel free to use white spelt flour or whole wheat pastry flour in a pinch (bake times may change slightly). Recipe updated from my 2011 version.


For the cupcakes:
  • 1 cup (250 mL) unsweetened almond milk
  • 1 cup (220 g) natural cane sugar
  • 1/3 cup (80 mL) grapeseed oil *
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups (210 g) unbleached all-purpose flour
  • 1/3 cup (27 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
For the salted buttercream:
  • 1/2 cup (100 g) vegan butter * *
  • 1/2 teaspoon pure vanilla extract
  • 2 cups (250 g) powdered icing sugar, sifted if necessary
  • 1 1/2 to 3 teaspoons unsweetened almond milk, as needed
  • 1/4 teaspoon fine sea salt, or to taste
  • Sprinkles, for decorating * * *


  1. Preheat oven to 350°F (180°C) and line a cupcake tin with 12 cupcake liners.
  2. For the cupcakes: Add the milk, sugar, oil, vinegar, and vanilla into a large mixing bowl. With electric mixers, beat the wet ingredients on low speed until combined.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no clumps remain.
  4. Gradually add the dry flour mixture to the wet ingredients and beat just until smooth and no patches of flour remain.
  5. Spoon the batter into the cupcake liners, about two-thirds full for each.
  6. Bake for 20 to 24 minutes, or until the cupcakes slowly spring back when pressed gently with a finger. A toothpick inserted into the centre should also come out clean. Cool the cupcakes on a cooling rack.
  7. For the buttercream: In a large bowl, beat the butter and vanilla with electric beaters until light and fluffy.
  8. Add the icing sugar, gradually, while beating on low speed. Now, add in the milk to thin it to your desired consistency, while gradually increasing the speed. I add a teaspoon at a time. If at any point you add too much milk and the buttercream becomes runny, simply add more icing sugar to thicken it back up. You want a nice spreadable consistency that is not runny.
  9. Add the salt to taste and beat again to combine.
  10. Once the cupcakes are completely cool, spread a thick layer of frosting on top of each, followed by a generous amount of sprinkles. Enjoy!
  11. Leftover cupcakes will keep for a couple days in a sealed container, or you can freeze them for up to 1 month. I freeze them uncovered at first and then once they are frozen solid, I wrap each cupcake individually in foil. Then I place all of them into a large freezer zip bag, pressing out all the air.
  • * You can also use melted coconut oil in this recipe, however make sure that all of your ingredients are at room temperature (no cold milk!) to prevent the coconut oil from hardening upon contact.
  • * * I use soy-free vegan buttery spread (by Earth Balance), however feel free to use any kind of butter you prefer.
  • * * * Look for natural sprinkles (without artificial dyes), such as "Let's Do Organic" brand.

Nutrition Information

Serving Size 1 of 12 cupcakes | Calories 340 calories | Total Fat 13 grams
Saturated Fat 2.5 grams | Sodium 350 milligrams | Total Carbohydrates 54 grams
Fiber 1 grams | Sugar 39 grams | Protein 2 grams

Nutritional info includes the Salted Buttercream frosting equally divided between 12 cupcakes.
* Nutrition data is approximate and is for informational purposes only.

If you've made this recipe I'd love to see it.
Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look!

Vegan Clementine Cupcakes

No dairy, no eggs, but these vegan cupcakes have plenty of flavor, and superb texture: they're moist and tender, and can easily be served without their frosting, if you're in a hurry. And when time's no object? The orange icing adds a tasty final touch. Bonus: If any of your friends celebrate the Lunar New Year, treat them to these cupcakes during their New Year's celebration clementines (mandarins) are a sign of abundance and good fortune.


  • 2 1/4 cups (298g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (198g) sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons (14g) Cake Enhancer, optional, for moist texture
  • 1 cup (156g to 184g) peeled, diced seedless clementines or tangerines
  • 1 teaspoon vanilla extract or 1/4 teaspoon Fiori di Sicilia
  • 1/3 cup (67g) vegetable oil
  • 1 cup (227g) orange juice or tangerine juice , for sprinkling on top, optional
  • 2 1/4 cups (255g) confectioners' sugar, sifted
  • pinch of salt
  • 2 to 3 tablespoons (28g to 43g) freshly squeezed orange juice, enough to make a soft, spreadable frosting


Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan or line the pan with paper liners, and grease the liners.

To make the cupcakes: Whisk together all the dry ingredients, then stir in the chopped clementines or tangerines.

In a separate bowl, whisk together the vanilla or Fiori, vegetable oil, and orange juice.

Stir the wet ingredients into the dry ingredients don't over-mix, stir just until everything is moistened.

Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each cupcake works well here.

Sprinkle the tops with coarse white sparkling sugar, if desired. If you plan on icing the cakes, skip the sparkling sugar.

Bake the cupcakes for 15 to 18 minutes, until they've domed nicely. They won't brown that's OK. to test for doneness, stick a toothpick into the center of one of the cupcakes in the middle of the pan if it comes out free of moist crumbs, the cupcakes are done.

Remove the cupcakes from the oven, and after 5 minutes transfer them to a rack to cool.

To make the frosting: Whisk all of the ingredients together, adding 3 tablespoons orange juice to start. Dribble in more, a bit at a time, until the frosting is as soft as you like it. Drizzle and spread the frosting over the cooled cupcakes.

How to Make Vegan Cakes

If you want to make a vegan cake, you can’t use any eggs or dairy products. So no milk, cream, or yogurt. But don’t worry! There are tons of plant-based milk alternatives and many ways to substitute eggs.

You can even veganize old cake recipes if you just substitute a couple of the ingredients. I’ve done that so many times and it always worked out pretty well!

What to use as a substitute for milk in a vegan cake:

Instead of cow’s milk, you can just use plant-based milk alternatives such as almond milk, soy milk, oat milk, or even rice milk.

What to use as a substitute for eggs in a vegan cake:

You can for example use applesauce, flaxseeds, or mashed bananas instead of eggs. This might sound a bit weird if you’re new to vegan baking, but it’s amazing how well this works!

These are my favorite vegan substitutes for eggs:

  1. Mashed Banana – I love using mashed bananas for cookies, muffins, and brownies. I usually add about 1/2 cup of mashed bananas. Make sure the banana you use is very ripe!
  2. Flaxseeds – Soaked flaxseeds, also called flax eggs, are probably the vegan egg substitute I use the most. You can use them for all kind of baked good: vegan brownies, cakes, cookies, and even pancakes. For a flax egg, combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for 5 minutes.
  3. Applesauce – Applesauce is a great egg substitute for vegan cakes and muffins! I usually use 1/4 cup of unsweetened apple sauce.
  4. Chia Seeds – Chia seeds as an egg substitute work similar to flaxseeds. Use the same ratio as the flaxseed mix.
  5. Pumpkin Puree – I love using pumpkin puree for all fall-inspired recipes with cinnamon and nutmeg. 1/4 cup of pumpkin puree can substitute one egg.

To provide you with a list of delicious vegan cake recipes, I teamed up with some fellow food bloggers. Don’t these vegan cakes all look AMAZING?!

How to make smooth dairy-free frosting

My favorite way to make dairy-free frosting is to use half dairy-free butter (I use earth balance butter sticks) and half palm shortening (which is coconut oil shortening).

Let both come to room temperature, then cream them together before adding in the rest of the ingredients.

If you are looking for a chocolate frosting recipe to pair with these cupcakes, check out this smooth and creamy Vegan Chocolate Frosting. If you're more of a buttercream person, you'll want to make this Vegan Frosting.

Did you make these gluten free vegan chocolate cupcakes? Please leave a starred rating and a comment letting me know what you thought!

Vegan Chocolate Cherry Cupcakes

We all know that I am not a vegan. But that does not mean that I am not willing to try a recipe that is. I saw this cupcake recipe, and it looked good, so why not? I have to admit, it was one of the better cupcakes that I have made recently. The cupcake is very tender, and the frosting was creamy and smooth.

I didn’t tell anyone that these were vegan, and they had no idea. When I make treats, I try to get rid of them as soon as I can. It is easier to resist temptation when the temptation is no longer in your house. In my neighborhood, it is in very easy to get rid of a baked good. There are about 3 times the amount of children as there are adults. I just open my door, yell, and within seconds, whatever I have to offer is gone. The other great thing about this is, kids are brutally honest. They will tell you if something is not good, or needs some improvement. Very handy when recipe testing. I am telling you this because the kids loved them. If the kids love them, so will you and your non-vegan friends.

I also want to say thank you to the GI staff at Shawnee Mission Medical Center. I think that doctors and nurses have a pretty thankless job sometimes. They know when they have done a bad job, and not necessarily when they have done a good one. Something that they do each and every day changed my life. I have been having some serious stomach issues for several months, and I was in a tremendous amount of pain, and it was beginning to effect my day to day life. I know that they don’t read my blog, but I want to publicly thank a group of nurses and doctors that made what could have been a horrible experience, one that was great. Not only do I feel a million times better (thanks for getting rid of the stones in my bile duct) but the staff were so kind and caring. They were on-time, professional, and they put me at ease. Anesthesia and I are not very good friends, and I was really fearful about having this procedure done. It ended up having the best possible outcome and really felt like the staff really cared about me. So thank you from the bottom of my heart (and my no longer in pain stomach).

The cupcake recipe comes from Martha Stewart Cupcakes Cookbook, and the frosting comes from my friend Alison.

1 1/2 cups cake flour (I used a substitute)
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 1 Tablespoon vegetable oil
1 Tablespoon white vinegar
1 teaspoon vanilla
1 1/4 cups water

Whisk together flour, sugar, cocoa, baking soda, and salt in a big bowl.

In another bowl, mix together vegetable oil, vinegar, vanilla, and water.

Whisk the wet ingredients into dry. Whisk until everything is combined. This batter is really runny.

Put the batter into a muffin tin lined with paper liners. This recipe makes 12 cupcakes.

Bake in a preheated 350 degree oven for 20 to 25 minutes.

2 sticks Earth Balance butter (at room temperature)
3 cups powdered sugar
1/2 cup cherry preserves
1 teaspoon vanilla extract1/2 teaspoon almond extract
2-3 Tablespoons almond milk (or whichever non-dairy milk you have, I just always have almond milk on hand)

Cream together the Earth Balance and powdered sugar. Add the cherry preserves, vanilla, and almond extracts. Beat until light and creamy. Add almond milk as needed to get the right consistency.

Frost and garnish with a cherry.

The Ingredients

I love a dessert that sneaks in veggies but still tastes delicious. This recipe calls for grated carrots that are almost undetectable in each bite, making me want to experiment with more veggie-packed desserts (I’m looking at you, zucchini brownies). Instead, the veg gives these carrot cake cupcakes a slightly earthy flavor that perfectly balances out the sweetness.

I try to limit my sugar intake, so these cupcakes only contain natural sugars from applesauce, coconut sugar, and maple syrup. Add in the coconut oil and flax egg and you get a moist, decadent texture that’s just to die for.

Vegan Maple Cupcakes with Pure Maple Buttercream Frosting

Imagine tender cupcakes topped with a decadent buttercream that you can enjoy almost guilt-free. Enter these whole grain, vegan maple cupcakes topped with a rich, buttery frosting that’s not only free of butter, but also refined sugars! Yes, both the little cakes and the buttercream are sweetened exclusively with pure maple syrup.

These amazing vegan maple cupcakes were created by my good friend Ricki Heller of She is a cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader with expertise in plant-based, sugar-free, and gluten free diets.

This is one of her earlier recipes, which is wheat-free but not gluten-free, and it was inspired by none other than a good quality, pure maple syrup:

Growing up in Quebec, I assumed maple syrup was as common as my father’s ex-girlfriend (well, that’s what my mom used to say about her, anyway). So I never really thought much about maple syrup as anything but a substitute for sugar, used whenever a certain type of sweetness was required it never occurred to me to showcase the auburn ambrosia as the primary flavor in its own right. Not until, that is, I received an amazing sample of Coombs Family Farms Pure Organic Maple Syrup in the mail. I was agog as soon as I inhaled the stuff and immediately set about creating.

The resultant vegan maple cupcakes have an incredibly light crumb and a warm, decadent maple aroma. Ricki uses coconut oil rather than butter in both the single-serve cakes and the frosting, and rather than powdered sugar, she adds a bit of dairy-free milk powder to bring the topper together.

Vegan Peanut Butter Cupcakes Recipe

During a recent conversation with my “significant other” (hehe) discussing what to have for dessert after dinner naturally I said chocolate peanut butter cupcakes.

He knew exactly what I meant and that was: “Chocolate cupcakes with a bit of peanut butter thrown somewhere in there…..”

He definitely knew where I was going with this and quickly suggested to make them straight up Peanut Butter Cake with Peanut Butter Icing.

I thought, “Yikes! That’s a awful lot of peanut butter! I’m not sure about that!”

(Actually I said that out loud, it wasn’t merely a thought)

But of course I wanted to give his suggestion a go after all I had a private stash of fudge icing that I could always add to mine to make it … ummmm, Better.

But here’s the deal, now listen, I can admit when I am wrong. And I am here to confess today, I WAS WRONG!

This Vegan Peanut Butter Cupcakes Recipe (double peanut butter cupcakes I should say) are out of this world amazing!

I really do have to give credit where credit is due, he knows a thing or two when it comes to good taste, after all he picked me didn’t he!?

I call him my professional taste tester and critic when trying out new recipes.

He will always tell me the truth if something is not great or could be improved.

Which was why I was in the test kitchen for a week when it came to the No Bake Key Lime Pie Cheesecake nightmare several weeks ago!

After 5 attempts at that one we finally nailed it down and got the taste and texture perfect!

So why would this one be any different?

Well, the only difference here was it only took one try!

I did however make this recipe 4 times afterwards, but that was only because it is so good we couldn’t get enough!

Check out this new recipe for Peanut Butter Cupcakes that are so moist you are going to flip your lid!

In my opinion, peanut butter cakes can tend to be a bit dry by nature but this is not the case here!

The addition of flax as the egg replacer makes this cake recipe super moist!

The icing is sort of a cream cheese icing / peanut butter buttercream mix.

It is not too sweet that is why I love to use it for cupcakes like this.

You can of course forgo the cream cheese icing altogether and just make a peanut butter buttercream.

Change it up however you like, but I am telling you the double peanut butter combo here is better than you would imagine!


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