Vegan Creme Brulee Cupcakes Recipes

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20 BEST VEGAN CUPCAKES EVER



20 BEST Vegan Cupcakes Ever image

You won't miss the dairy with these vegan cupcake recipes! From chocolate to vanilla to red velvet, everyone will love these vegan treats.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Classic Vegan Chocolate Cupcakes Recipe
Best Vegan Vanilla Cupcakes EVER
Vegan Lemon Cupcakes
Vegan Tiramisu Cupcakes
Vegan Carrot Cake Cupcakes
Vegan Red Velvet Cupcakes
Vegan Strawberry Cupcakes
Vegan Pumpkin Cupcakes
Vegan Coconut Cupcakes
Vegan Peppermint Chocolate Cupcakes
Vegan Chocolate Cherry Cupcakes
Vegan Banana Blueberry Cupcakes
Vegan Salted Caramel Cupcakes
Blackberry Chocolate Cupcakes
Vegan Peanut Butter Cupcakes
Light and Fluffy Vegan Orange Cupcakes
Vegan Hot Chocolate Cupcakes
Copycat Hostess Cupcakes
1-Bowl Vegan Funfetti Cupcakes
Midnight Blue Velvet Cupcakes

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a vegan cupcake recipe in 30 minutes or less!

Nutrition Facts :

VEGAN VANILLA CUPCAKES



Vegan Vanilla Cupcakes image

There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 14

Nonstick cooking spray
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsweetened vanilla almond milk (refrigerated, not shelf stable)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1/2 cup vegan margarine
3 cups confectioners' sugar
2 tablespoons unsweetened vanilla almond milk
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
  • For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
  • Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
  • For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
  • Frost and decorate the cupcakes as desired.

VEGAN CUPCAKES



Vegan Cupcakes image

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.

Provided by cornfairy

Categories     Desserts     Cakes     Cupcake Recipes

Time 25m

Yield 18

Number Of Ingredients 9

1 tablespoon apple cider vinegar
1 ½ cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, warmed until liquid
1 ¼ teaspoons vanilla extract

Steps:

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

Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.6 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 5.3 g, Sodium 167.4 mg, Sugar 11.8 g

CREME BRULEE-FLAVORED CUPCAKES



Creme Brulee-Flavored Cupcakes image

An easy recipe for creme brulee cupcakes that dresses up an ordinary box of cake mix.

Provided by Liz E Lizard

Time 1h

Yield 24

Number Of Ingredients 9

1 (16.25 ounce) package white cake mix
1 ¼ cups water
½ cup caramel ice cream topping
⅓ cup oil
3 large eggs
3 teaspoons vanilla extract, divided
2 pints heavy whipping cream
½ cup brown sugar
1 teaspoon turbinado sugar (such as Sugar in the Raw®), or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Mix cake mix, water, caramel topping, oil, eggs, and 2 teaspoons vanilla extract in large bowl with mixer on medium speed or beat vigorously by hand, about 2 minutes. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • Meanwhile, mix whipping cream and brown sugar together with an electric mixer until sugar has dissolved. Add remaining 1 teaspoon vanilla and continue mixing until peaks appear in the cream.
  • Frost cooled cupcakes and sprinkle with turbinado sugar.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 25.3 g, Cholesterol 77.7 mg, Fat 20.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 10 g, Sodium 176.7 mg, Sugar 15.2 g

CRèME BRûLéE CUPCAKES



Crème Brûlée Cupcakes image

Add the flavors of crème brûlée to your dessert table with these delicious cupcakes that are made using Betty Crocker™ Super Moist™ vanilla cake mix and frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 24

Number Of Ingredients 7

1 box Betty Crocker™ SuperMoist™ vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 teaspoon vanilla bean paste or vanilla
1 cup sugar
3 tablespoons water
3 snack-size containers (4 oz each) vanilla pudding
1 1/2 containers (1 lb each) Betty Crocker™ Rich & Creamy vanilla frosting, chilled

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding vanilla bean paste. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Spray cookie sheet with cooking spray; line cookie sheet with cooking parchment paper. Spray parchment paper with cooking spray. In 2-quart saucepan, cook sugar and water over medium heat, without stirring, to 325°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads, swirling pan occasionally. (Watch carefully so mixture does not burn.) Immediately remove from heat. Pour mixture onto lined cookie sheet, spreading in thin layer. Cool completely. Break into shards.
  • Scoop out small cavity in center of each cupcake. Spoon pudding into large resealable food-storage plastic bag. Cut off 1 corner of bag; squeeze bag to pipe pudding into center of each cupcake, filling full.
  • Spoon frosting into decorating bag fitted with #1G star tip. Pipe frosting onto cupcakes. Garnish with sugar shards.

Nutrition Facts : Calories 293, Carbohydrate 46 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 199 mg

VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY



Vegan Red Velvet Cupcakes With Cream Cheese Frosting Recipe by Tasty image

Here's what you need: unsweetened almond milk, lemon juice, organic granulated sugar, refined coconut oil, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, red food coloring, unsweetened applesauce, vegan butter, vegan cream cheese, powdered sugar, vanilla extract, lemon zest

Provided by Rachel Gaewski

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 18

1 cup unsweetened almond milk
1 tablespoon lemon juice
1 cup organic granulated sugar
¼ cup refined coconut oil, solid
1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
4 teaspoons red food coloring, plus more for decorating
⅓ cup unsweetened applesauce
½ cup vegan butter
1 cup vegan cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons lemon zest

Steps:

  • Preheat the oven to 350°F (180°C).
  • Grease a 12-cup muffin tin or line with paper liners.
  • In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
  • In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
  • Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
  • Use an ice cream scoop to fill each muffin cup about ¾ of the way.
  • Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
  • Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
  • Fold in the vanilla and lemon zest with a rubber spatula until well combined.
  • Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
  • Enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 49 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, Sugar 36 grams

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