Vegan Cupcakes

Vegan Cupcakes… Since most cupcake and frosting recipes call for eggs, milk, and butter, baking for a vegan can be a daunting task. Take the guesswork out of vegan baking with these tried-and-true cupcake recipes:


Vegan Chocolate Cupcakes
  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • ¾ cup granulated sugar
  • ⅓ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Preheat oven to 350. Whisk vinegar and soy milk and set aside until curdled; add wet ingredients and beat until foamy. Sift together dry ingredients and add to wet ingredients in two batches, mixing after each addition. Fill lined cupcake pans 3/4 of the way and bake 18-20 minutes.

Fluffy Vegan Frosting
  • ½ cup non-hydrogenated shortening
  • ½ cup non-hydrogenated margarine
  • 3 ½ cup powdered sugar
  • 1 ½ tsp vanilla extract
  • ¼ cup plain soy milk

Blend the shortening and margarine until fluffy; add powdered sugar and blend for another 3-4 minutes. Add the soy milk and vanilla and beat until fluffy (5-7 minutes).

To modify your favorite cupcake recipe to adapt to the vegan diet, try these substitutions:

Eggs:
  • ⅓ cup applesauce
  • ¼ cup soy yogurt
  • 1 TB soy flour + 1 TB water
Buttermilk: Add one TB of lemon juice or vinegar to 1 cup of soy or rice milk and let stand for 10 minutes until curdled

Cream: Replace with coconut milk

Butter: Substitute with cocoa butter or non-hydrogenated margarine

With so many tasty recipes from which to choose, these cupcake recipes are sure to be enjoyed by everyone, no matter their taste preferences. Try your hand at creating these decadent, healthy cupcake recipes or adapting your favorite recipes to accommodate vegan diets. With a little practice, you'll soon discover that vegan cupcake recipes are a piece of cake to make.


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