VEGAN CUPCAKES
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
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
VEGAN CUPCAKES
Steps:
- Preheat the oven to 350 °F and line a muffin form with 12 paper muffin paper liners.
- In a large mixing bowl, combine the softened butter with the sugar and the salt and beat with an electric hand mixer until combined and fluffy. This should take about 2-3 minutes.
- Then add the remaining ingredients. Beat until well combined. Make sure not to overmix the batter.
- To prevent the cupcakes from sticking to the muffin liners, spray them with nonstick baking spray after you've placed them in the muffin tray. Then divide the batter evenly among the prepared muffin cups.
- Bake at 350 °F for 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer them to a cooling rack and let them cool down completely.
- In the meantime, make the vanilla frosting. Place the softened vegan butter in a medium bowl and beat it with an electric hand mixer until creamy and smooth. This should take about 45 second to 1 minute.
- Gradually add half of the powdered sugar and beat on low speed. Scrape down the sides of the bowl if needed. Add the canned coconut milk, the vanilla extract, and the remaining powdered sugar. Increase to medium-high speed and beat for about 30-45 seconds, until you've got a fluffy and smooth frosting. Make sure not to overbeat.
- If your frosting is too thick, add more coconut milk (about 1 tablespoon). If it's too thin for your liking, add extra powdered sugar until you reach your desired consistency (start with ¼ cup).
- Use a piping bag to evenly divide the frosting on the cupcakes. Add some vegan sprinkles on top if you want.
Nutrition Facts : Calories 401 kcal, Carbohydrate 54 g, Protein 2 g, Fat 20 g, SaturatedFat 4 g, TransFat 4 g, Sodium 167 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
20 BEST VEGAN CUPCAKES EVER
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
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
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
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 LEMON CUPCAKES WITH FRESH BERRY FILLING AND LEMON BUTTERCREAM
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
- In a medium bowl, melt the margarine in the microwave. Once melted, add in the can sugar, applesauce, soy milk, vanilla and lemon zest. Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.
- Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes. Cool completely.
- For the berry filling: In a small bowl, combine the fruit with the cane sugar and lemon zest.
- For the lemon buttercream: In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Add in the powdered sugar and lemon zest and continue to mix until it is fluffy.
- To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with the fruit filling. Using a large round frosting tip, pipe a generous amount of lemon buttercream.
VEGAN CHOCOLATE CUPCAKES
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
Provided by Pete Wells
Categories easy, weekday, dessert
Time 40m
Yield Makes 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
- In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
- Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
- When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams
VEGAN VANILLA CUPCAKES
We love using this simple vegan vanilla cupcake recipe as a base to layer on extra flavor. Stir in grated orange zest and chopped pecans, vegan chocolate chips and cinnamon, or your own favorite mix-ins. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, milk and vanilla. Frost cupcakes.
Nutrition Facts : Calories 255 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 1g protein.
VEGAN CUPCAKES
Make and share this Vegan Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F and line muffin pan with cupcake liners.
- Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
- In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
- In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
- Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
Nutrition Facts : Calories 186.7, Fat 6.6, SaturatedFat 0.5, Sodium 183.1, Carbohydrate 29.1, Fiber 0.6, Sugar 13.4, Protein 2.5
VEGAN CUPCAKES
Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
- Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don't worry if it looks a little curdled at this stage.
- Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
- To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
VEGAN TWICE-BAKED SWEET POTATOES
This delectable, savory, vegan version of baked sweet potatoes is a perfect side dish. Not at all sugary - only subtly sweet with a hint of spice - they pair beautifully with everything from braised tofu to veggie burgers. I love having these and a salad or a bowl of soup. With a soft, fluffy texture on the inside and a crispy crust on top, they're yummy goodness.
Provided by The Carrot Underground
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
- Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
- Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
- Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 35.6 g, Fat 11.1 g, Fiber 4.7 g, Protein 4.6 g, SaturatedFat 4.1 g, Sodium 1220.8 mg, Sugar 9.9 g
VEGAN CHEESECAKE CUPCAKES
Make and share this Vegan Cheesecake Cupcakes recipe from Food.com.
Provided by T_Wise
Categories Cheesecake
Time 47m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Line muffin tray with paper liners.
- Smash graham crackers and mush together with oil and honey and spoon into the bottoms of the cupcake liners and press down firmly. Bake these at 350 for 10 to 15 minutes.
- Blend "cream cheese," sugar, agave, vanilla, and soy yogurt. Mix well and pour over crusts 3/4 full. Bake at 325 for 25 minutes. Remove when cool and chill.
- Variation: top with cherries, strawberries, or any fruit!
Nutrition Facts : Calories 123.9, Fat 7.3, SaturatedFat 0.6, Sodium 28.4, Carbohydrate 14.8, Fiber 0.1, Sugar 12.7, Protein 0.3
VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING
These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.
Provided by Francesca
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h15m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
- Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 g
More about "vegan cupcakes recipe recipe for twice recipe for deviled"
VEGAN CUPCAKE RECIPES WORTH CELEBRATING | ALLRECIPES
From allrecipes.com
Author Hayley Sugg
VEGAN KETO CUPCAKES - MY SWEET KETO
From mysweetketo.com
THE BEST KETO-FRIENDLY, VEGAN CUPCAKE RECIPE YOU'LL EVER ...
From utzy.com
VEGAN VANILLA CUPCAKES - LOVING IT VEGAN
From lovingitvegan.com
50 VEGAN CUPCAKE RECIPES TO SINK YOUR TEETH INTO | VEGBYTE
From vegbyte.com
VEGAN CHOCOLATE CUPCAKES - THE SECRET RECIPE WITH NO EGGS ...
From chocolatecoveredkatie.com
CLASSIC VEGAN CHOCOLATE CUPCAKES RECIPE - LOVING IT VEGAN
From lovingitvegan.com
10 VEGAN GREEK RECIPES FOR DELICIOUS PLANT-BASED MEALS ...
From allrecipes.com
11 BEST VEGAN CUPCAKE RECIPES [MAPLE, LAVENDER, CHOCOLATE]
From theeatdown.com
7 VEGAN CUPCAKE RECIPES (GLUTEN-FREE) - RHIAN'S RECIPES
From rhiansrecipes.com
VEGAN CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGAN CUPCAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VANILLA VEGAN CUPCAKES RECIPE | THE VEG SPACE UK FOOD BLOG
From thevegspace.co.uk
VEGAN CUPCAKES - LAUREN'S LATEST
From laurenslatest.com
40 DELICIOUS VEGAN CUPCAKE RECIPES. - THE PRETTY BEE
From theprettybee.com
VEGAN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
VEGAN VANILLA CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
VEGAN CUPCAKES - CUPCAKE RECIPES
From worldrecipes.org
VEGAN CHOCOLATE AVOCADO CUPCAKES RECIPE - TABLESPOON.COM
From tablespoon.com
10 BEST HEALTHY VEGAN CUPCAKES RECIPES - YUMMLY
From yummly.com
62 DELICIOUS VEGAN POTATO RECIPES (GLUTEN-FREE)
From moonandspoonandyum.com
HOW TO MAKE VEGAN CUPCAKES | VEGAN RECIPES | ALLRECIPES ...
From sugarandspice.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love