Vegan Cupcakes Recipe
These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
These vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. Use any sprinkles or candy you like for decorating them.
Side stepping dairy and eggs, these vegan cupcakes still turn out rich and delicious.
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These vegan and gluten-free lemon cupcakes are frosted with ready-made lemon frosting and sprinkled with nutty coconut flakes and tart lemon peel--yum!
I hate to leave such a low rating, but this recipe was just all wrong for me. Let me preface my review by saying that I don't practice veganism and have only had vegan cupcakes on one occasion before this so I am using that recipe as a comparison. I didn't find this one to be sweet enough and it had a strange flavor. I brought them into the office and we ended up tossing them away after one of the guys said his dog "wouldn't go near these" (harsh, I know!). I will stick to the other vegan cupcake recipe my sister shared with me. It was perfectly sweet and you would never guess it wasn't a "regular" cupcake.
You'll never believe these decadent brownie cupcakes with peanut butter icing are vegan! Kids love them, too!
very easy to make. I made these last night. They are moist and dense. I made a vegan frosting out of tofutti cream cheese,earht bound spread, vanilla,and powdered sugar. Obviously not the exact same as "regular" cupcakes but very good. I would make em again.
I've been vegan for 3 years, and this is the first time I ever got my cupcakes to rise and poof up! I was so excited when I took them out of the oven. I ended up only making 12 and filling them up higher- 3 tablespoons per cupcake. The wrapper came off super easily, too. They were just a little sticky, but that was to be expected. They weren't at all dense like the ones I used to make. This is a recipe to stay! I also used vegetable oil instead of coconut oil, and I used RAW apple cider vinegar, which I think had a better effect on the curdling with the almond milk. Can't wait to share these with everyone!