15 Must-Try Vegan Cupcake Recipes for Any Celebration

These delightful plant-based cupcakes prove that you don’t need eggs or dairy to create amazing desserts. Each recipe brings together simple ingredients to make treats that taste incredible.

From rich chocolate flavors to fresh fruit combinations, these cupcakes work perfectly for birthdays, holidays, or any time you want something sweet and special.

01. Salted Caramel Plant-Based Cupcakes

Sweet caramel and a hint of salt create the perfect balance in these soft cupcakes. The homemade caramel frosting makes them taste like something from a fancy bakery.

Ingredients:

• 1½ cups all-purpose flour, sifted
• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup non-dairy milk, at room temperature
• ⅓ cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• ½ cup coconut cream, chilled overnight
• ¼ cup brown sugar
• 2 tablespoons maple syrup
• ½ teaspoon sea salt

How To Make Salted Caramel Plant-Based Cupcakes

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking soda, and salt until everything is evenly mixed. This dry mixture forms the base of your fluffy cupcakes.

2. In another bowl, combine the non-dairy milk, oil, vinegar, and vanilla extract. Pour this wet mixture into your dry ingredients and stir gently until just combined. Don’t overmix or your cupcakes will be tough instead of light and tender.

3. Divide the batter evenly between your muffin cups, filling each about ⅔ full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.

4. For the caramel frosting, heat brown sugar and maple syrup in a small saucepan over medium heat until bubbling and golden brown. Let it cool for 5 minutes, then whisk in the chilled coconut cream and sea salt until smooth and creamy.

02. Banana Cream Plant-Based Cupcakes

Ripe bananas make these cupcakes incredibly moist and naturally sweet. The creamy vanilla frosting pairs perfectly with the banana flavor for a classic combination.

Ingredients:

• 2 cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 ripe bananas, mashed until smooth
• ¾ cup non-dairy milk
• ⅓ cup melted coconut oil, cooled slightly
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• ¼ cup vegan butter, softened
• 2 tablespoons non-dairy milk

How To Make Banana Cream Plant-Based Cupcakes

1. Heat your oven to 375°F and prepare a muffin tin with cupcake liners. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl. The higher temperature helps these cupcakes rise quickly and stay fluffy.

2. In a separate bowl, combine mashed bananas, non-dairy milk, melted coconut oil, and vanilla extract. Make sure your bananas are really ripe with brown spots for the best flavor and natural sweetness.

3. Pour the banana mixture into your dry ingredients and fold together gently until just combined. Fill cupcake liners about ¾ full and bake for 16-18 minutes until golden brown on top.

4. For the cream frosting, beat softened vegan butter with powdered sugar and non-dairy milk until light and fluffy. Pipe or spread onto cooled cupcakes for a beautiful finish.

03. Blueberry Lemon Plant-Based Cupcakes

Fresh blueberries and bright lemon create a perfect summer flavor combination in these light cupcakes. The lemon zest in the frosting adds an extra burst of citrus that makes them irresistible.

Ingredients:

• 1¾ cups all-purpose flour
• ¾ cup sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup fresh blueberries, tossed in 1 tablespoon flour
• ¾ cup non-dairy milk
• ⅓ cup vegetable oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar
• ¼ cup vegan butter, softened
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

How To Make Blueberry Lemon Plant-Based Cupcakes

1. Preheat your oven to 350°F and line a muffin tin with paper liners. Whisk together flour, sugar, baking powder, and salt in a large bowl. Toss your blueberries in a tablespoon of flour before adding them to prevent them from sinking to the bottom during baking.

2. In another bowl, mix non-dairy milk, oil, lemon juice, lemon zest, and vanilla extract. The acid from the lemon juice helps create tender, fluffy cupcakes by reacting with the baking powder.

3. Combine wet and dry ingredients gently, then fold in the flour-coated blueberries. Fill cupcake liners about ⅔ full and bake for 20-22 minutes until the tops are golden and spring back when lightly touched.

4. Make lemon frosting by beating vegan butter with powdered sugar, lemon juice, and lemon zest until smooth and pipeable. The fresh citrus flavor perfectly complements the sweet blueberries in every bite.

5. Let cupcakes cool completely before frosting to prevent the frosting from melting. Garnish with extra blueberries and lemon zest for a beautiful presentation that tastes as good as it looks.

04. Mixed Berry Plant-Based Cupcakes

A medley of fresh berries makes these cupcakes burst with natural sweetness and color. The berry compote frosting uses real fruit to create amazing flavor in every bite.

Ingredients:

• 1½ cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup mixed berries, fresh or frozen
• ¾ cup non-dairy milk
• ⅓ cup applesauce
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• ½ cup fresh berries for compote
• 2 tablespoons sugar for compote
• 1 cup powdered sugar
• ¼ cup vegan butter, softened

How To Make Mixed Berry Plant-Based Cupcakes

1. Set your oven to 350°F and prepare a muffin tin with liners. Mix flour, sugar, baking soda, and salt in a large bowl. If using frozen berries, don’t thaw them first because they’ll hold their shape better during baking.

2. Combine non-dairy milk, applesauce, lemon juice, and vanilla in another bowl. The applesauce adds moisture while keeping the cupcakes light and fluffy without any heavy oils.

3. Fold wet ingredients into dry ingredients, then gently stir in the mixed berries. Divide batter among cupcake liners and bake for 18-20 minutes until tops are set and lightly golden.

4. For berry compote frosting, cook ½ cup berries with 2 tablespoons sugar in a small pan until jammy and thick. Let cool completely, then beat with vegan butter and powdered sugar until creamy and smooth.

05. Mint Chocolate Plant-Based Cupcakes

Rich chocolate cupcakes get a refreshing twist with cool mint flavor throughout. The chocolate-mint frosting makes these taste like your favorite mint chocolate candy in cupcake form.

Ingredients:

• 1½ cups all-purpose flour
• ¾ cup sugar
• ¼ cup cocoa powder, unsweetened
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup non-dairy milk
• ⅓ cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon peppermint extract
• ½ teaspoon vanilla extract
• 1½ cups powdered sugar
• ¼ cup cocoa powder
• ⅓ cup vegan butter, softened
• 3 tablespoons non-dairy milk
• ½ teaspoon peppermint extract

How To Make Mint Chocolate Plant-Based Cupcakes

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Sift together flour, sugar, cocoa powder, baking soda, and salt to remove any lumps. Sifting the cocoa powder is important for smooth, even chocolate flavor throughout.

2. In a separate bowl, whisk non-dairy milk, oil, vinegar, peppermint extract, and vanilla extract. The vinegar reacts with the baking soda to make these cupcakes extra light and fluffy.

3. Pour wet ingredients into dry ingredients and stir until just combined. Don’t overmix or you’ll end up with dense cupcakes instead of tender ones. Fill liners ⅔ full and bake for 18-20 minutes.

4. For chocolate mint frosting, sift powdered sugar and cocoa powder together. Beat with softened vegan butter, non-dairy milk, and peppermint extract until smooth and pipeable. Start with less peppermint extract and add more to taste.

5. Let cupcakes cool completely before frosting. The combination of rich chocolate and refreshing mint creates the perfect balance that everyone will love.

06. Spooky Ghost Plant-Based Cupcakes

These fun vanilla cupcakes get dressed up with fluffy white frosting shaped like friendly ghosts. Mini chocolate chips make perfect eyes and mouths for adorable Halloween treats.

Ingredients:

• 1¾ cups all-purpose flour
• ¾ cup sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup non-dairy milk
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 tablespoon apple cider vinegar
• 2 cups powdered sugar
• ½ cup vegan butter, softened
• 3 tablespoons non-dairy milk
• 1 teaspoon vanilla extract
• Mini chocolate chips for decorating

How To Make Spooky Ghost Plant-Based Cupcakes

1. Heat your oven to 350°F and prepare a muffin tin with cupcake liners. Combine flour, sugar, baking powder, and salt in a large bowl. These simple vanilla cupcakes provide the perfect base for your spooky decorations.

2. Mix non-dairy milk, oil, vanilla extract, and vinegar in another bowl. Let this mixture sit for a few minutes so the vinegar can work with the baking powder to create extra lift.

3. Fold wet ingredients into dry ingredients until just combined. Fill cupcake liners about ⅔ full and bake for 16-18 minutes until tops spring back when lightly touched.

4. Make fluffy white frosting by beating vegan butter with powdered sugar, non-dairy milk, and vanilla until light and airy. Use a piping bag or spoon to create ghost shapes on top of cooled cupcakes, then add mini chocolate chips for faces.

07. Peanut Butter Plant-Based Cupcakes

Creamy peanut butter makes these cupcakes incredibly rich and satisfying. The peanut butter frosting doubles down on the nutty flavor for true peanut butter lovers.

Ingredients:

• 1½ cups all-purpose flour
• ¾ cup brown sugar, packed
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup non-dairy milk
• ½ cup natural peanut butter, smooth
• ⅓ cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar
• ½ cup peanut butter, smooth
• ¼ cup vegan butter, softened
• 3 tablespoons non-dairy milk

How To Make Peanut Butter Plant-Based Cupcakes

1. Preheat your oven to 350°F and line a muffin tin with paper liners. Whisk flour, brown sugar, baking soda, and salt together in a large bowl. Brown sugar adds extra moisture and a deeper flavor that pairs perfectly with peanut butter.

2. In another bowl, whisk together non-dairy milk, peanut butter, oil, vinegar, and vanilla until smooth. Make sure your peanut butter is at room temperature so it mixes easily without lumps.

3. Combine wet and dry ingredients gently until just mixed. The batter will be slightly thicker than regular cupcake batter because of the peanut butter. Fill liners ⅔ full and bake for 18-20 minutes.

4. For peanut butter frosting, beat together powdered sugar, peanut butter, vegan butter, and non-dairy milk until creamy and smooth. Add more milk if needed to reach your preferred consistency for piping or spreading.

08. Agave Yogurt Cupcakes with Honeycomb Candy

Tangy plant-based yogurt and sweet agave create unique cupcakes with amazing texture. Crunchy honeycomb candy pieces on top add a fun surprise that makes these extra special.

Ingredients:

• 1¾ cups all-purpose flour
• ½ cup sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup plain non-dairy yogurt
• ½ cup non-dairy milk
• ⅓ cup agave syrup
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar
• ⅓ cup vegan butter, softened
• 2 tablespoons agave syrup
• 2 tablespoons non-dairy milk
• Vegan honeycomb candy, crushed for topping

How To Make Agave Yogurt Cupcakes with Honeycomb Candy

1. Set your oven to 350°F and prepare a muffin tin with cupcake liners. Mix flour, sugar, baking powder, and salt in a large bowl. The combination of yogurt and agave creates cupcakes that are moist but not too sweet.

2. In another bowl, whisk together yogurt, non-dairy milk, agave syrup, oil, and vanilla until completely smooth. The yogurt adds tanginess that balances the sweetness of the agave perfectly.

3. Fold wet ingredients into dry ingredients until just combined. Fill cupcake liners about ⅔ full and bake for 17-19 minutes until tops are golden and spring back when touched.

4. Make agave frosting by beating vegan butter with powdered sugar, agave syrup, and non-dairy milk until fluffy. Top frosted cupcakes with crushed honeycomb candy for a delightful crunch in every bite.

5. The honeycomb candy adds both sweetness and texture that makes these cupcakes feel like a special treat. Store any leftover cupcakes covered to keep the candy pieces crispy.

09. Red Velvet Plant-Based Cupcakes

Classic red velvet gets a plant-based makeover with natural food coloring and dairy-free ingredients. The cream cheese-style frosting makes these taste just like the traditional version everyone loves.

Ingredients:

• 1½ cups all-purpose flour
• ¾ cup sugar
• 2 tablespoons cocoa powder, unsweetened
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup non-dairy milk
• ⅓ cup vegetable oil
• 2 tablespoons red food coloring, natural
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar
• ½ cup vegan cream cheese, softened
• ¼ cup vegan butter, softened
• 1 teaspoon vanilla extract

How To Make Red Velvet Plant-Based Cupcakes

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Sift together flour, sugar, cocoa powder, baking soda, and salt. The small amount of cocoa gives red velvet its subtle chocolate flavor without overpowering the other tastes.

2. In a separate bowl, whisk non-dairy milk, oil, red food coloring, vinegar, and vanilla until evenly colored. Natural food coloring works best and won’t affect the taste of your cupcakes.

3. Pour wet ingredients into dry ingredients and mix gently until just combined. The batter should be a beautiful deep red color. Fill cupcake liners ⅔ full and bake for 18-20 minutes until a toothpick comes out clean.

4. For cream cheese frosting, beat vegan cream cheese and butter until fluffy, then gradually add powdered sugar and vanilla. Make sure both the cream cheese and butter are at room temperature for the smoothest frosting.

10. Mocha Plant-Based Cupcakes

Rich chocolate and bold coffee flavors come together in these sophisticated cupcakes. The espresso in both the cake and frosting creates an intense mocha taste that coffee lovers will adore.

Ingredients:

• 1½ cups all-purpose flour
• ¾ cup sugar
• ¼ cup cocoa powder, unsweetened
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup strong coffee, cooled
• ⅓ cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar
• ¼ cup cocoa powder
• ⅓ cup vegan butter, softened
• 3 tablespoons strong coffee, cooled
• ½ teaspoon vanilla extract

How To Make Mocha Plant-Based Cupcakes

1. Heat your oven to 350°F and prepare a muffin tin with cupcake liners. Sift flour, sugar, cocoa powder, baking soda, and salt together in a large bowl. Using strong coffee instead of milk gives these cupcakes an incredible depth of flavor.

2. In another bowl, whisk cooled coffee, oil, vinegar, and vanilla extract. Make sure your coffee is completely cool so it doesn’t melt the other ingredients or affect the texture.

3. Combine wet and dry ingredients gently until smooth. The coffee and vinegar work together to create extra moist cupcakes with a tender crumb. Fill liners ⅔ full and bake for 18-20 minutes.

4. For mocha frosting, sift powdered sugar and cocoa powder together, then beat with vegan butter, cooled coffee, and vanilla until smooth and pipeable. The coffee in the frosting intensifies the mocha flavor beautifully.

11. Spooky Brain Plant-Based Cupcakes

These fun Halloween cupcakes use pink frosting and creative piping to look like realistic brains. Strawberry extract gives them a subtle fruit flavor that tastes much better than they look.

Ingredients:

• 1¾ cups all-purpose flour
• ¾ cup sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup non-dairy milk
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 tablespoon apple cider vinegar
• 2 cups powdered sugar
• ½ cup vegan butter, softened
• 3 tablespoons non-dairy milk
• ½ teaspoon strawberry extract
• Pink food coloring
• Red gel food coloring for details

How To Make Spooky Brain Plant-Based Cupcakes

1. Preheat your oven to 350°F and line a muffin tin with paper liners. Combine flour, sugar, baking powder, and salt in a large bowl. These basic vanilla cupcakes provide a neutral base that won’t compete with your spooky decorations.

2. Mix non-dairy milk, oil, vanilla, and vinegar in another bowl. Let this mixture sit for a few minutes so the acid can activate the baking powder for extra fluffy cupcakes.

3. Fold wet ingredients into dry ingredients until just combined. Fill cupcake liners ⅔ full and bake for 16-18 minutes until tops spring back when lightly touched.

4. Make pink frosting by beating vegan butter with powdered sugar, non-dairy milk, strawberry extract, and pink food coloring until smooth. Use a piping bag with a round tip to create brain-like squiggles on top of cooled cupcakes.

5. Add realistic details by brushing thin lines of red gel food coloring between the frosting ridges. The contrast between the sweet strawberry flavor and spooky appearance makes these perfect for Halloween parties.

12. Cookie Cupcakes with Buttercream Frosting

Chocolate chip cookie pieces mixed right into the cupcake batter create amazing texture and flavor. The classic buttercream frosting and extra cookie pieces on top make these irresistible to kids and adults.

Ingredients:

• 1½ cups all-purpose flour
• ¾ cup brown sugar, packed
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup vegan chocolate chip cookies, broken into pieces
• ¾ cup non-dairy milk
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 2 cups powdered sugar
• ½ cup vegan butter, softened
• 3 tablespoons non-dairy milk
• 1 teaspoon vanilla extract
• Extra cookie pieces for topping

How To Make Cookie Cupcakes with Buttercream Frosting

1. Set your oven to 350°F and prepare a muffin tin with cupcake liners. Mix flour, brown sugar, baking powder, and salt in a large bowl. Break your cookies into chunky pieces that are big enough to provide texture but small enough to distribute evenly.

2. In another bowl, whisk non-dairy milk, oil, vanilla, and vinegar until smooth. The brown sugar adds moisture and a deeper flavor that complements the chocolate chip cookies perfectly.

3. Combine wet and dry ingredients gently, then fold in the cookie pieces. Fill cupcake liners about ¾ full since these cupcakes rise quite a bit. Bake for 18-20 minutes until golden brown on top.

4. Make classic buttercream by beating vegan butter with powdered sugar, non-dairy milk, and vanilla until light and fluffy. Top each frosted cupcake with extra cookie pieces for a fun presentation that shows off the flavor inside.

13. Mojito Plant-Based Cupcakes

Fresh mint and lime create a refreshing tropical flavor in these unique cupcakes. A hint of rum extract in the frosting makes these taste like the famous cocktail in dessert form.

Ingredients:

• 1¾ cups all-purpose flour
• ¾ cup sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup non-dairy milk
• ⅓ cup vegetable oil
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 2 tablespoons fresh mint, finely chopped
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar
• ⅓ cup vegan butter, softened
• 2 tablespoons lime juice
• ½ teaspoon rum extract
• Fresh mint leaves for garnish

How To Make Mojito Plant-Based Cupcakes

1. Preheat your oven to 350°F and line a muffin tin with paper liners. Whisk flour, sugar, baking powder, and salt together in a large bowl. Make sure to chop your fresh mint very finely so it distributes evenly without creating tough pieces.

2. In another bowl, combine non-dairy milk, oil, lime juice, lime zest, chopped mint, and vanilla extract. Let this mixture sit for 10 minutes so the mint can infuse its flavor into the liquid ingredients.

3. Fold wet ingredients into dry ingredients until just combined. The fresh lime juice adds tanginess while the mint provides a cooling flavor that makes these cupcakes refreshing and unique.

4. Fill cupcake liners ⅔ full and bake for 17-19 minutes until tops are lightly golden. For mojito frosting, beat vegan butter with powdered sugar, lime juice, and rum extract until smooth and pipeable.

5. Garnish frosted cupcakes with fresh mint leaves and a small lime wedge for an authentic mojito presentation. These cupcakes are perfect for summer parties or any time you want something light and refreshing.

14. Apple Cinnamon Plant-Based Cupcakes

Tender apple pieces and warm cinnamon spice make these cupcakes taste like fall in every bite. The cinnamon cream frosting adds extra spice that perfectly complements the fruit flavor.

Ingredients:

• 1½ cups all-purpose flour
• ¾ cup brown sugar, packed
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 1 large apple, peeled and diced small
• ¾ cup non-dairy milk
• ⅓ cup applesauce
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar
• ⅓ cup vegan butter, softened
• 3 tablespoons non-dairy milk
• ½ teaspoon ground cinnamon

How To Make Apple Cinnamon Plant-Based Cupcakes

1. Heat your oven to 350°F and prepare a muffin tin with cupcake liners. Mix flour, brown sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl. Dice your apple into small pieces so they distribute evenly and cook through during baking.

2. In another bowl, whisk non-dairy milk, applesauce, oil, and vanilla until smooth. The applesauce adds moisture and apple flavor while keeping the cupcakes tender and light.

3. Combine wet and dry ingredients gently, then fold in the diced apple pieces. Fill cupcake liners about ¾ full and bake for 19-21 minutes until tops are golden and a toothpick comes out clean.

4. Make cinnamon frosting by beating vegan butter with powdered sugar, non-dairy milk, and ground cinnamon until fluffy and smooth. The extra cinnamon in the frosting enhances the warm spice flavor throughout these autumn-inspired treats.

15. Pink Champagne Plant-Based Cupcakes

Sparkling grape juice creates the champagne flavor in these elegant cupcakes without any alcohol. The pink color and bubbly taste make them perfect for celebrations and special occasions.

Ingredients:

• 1¾ cups all-purpose flour
• ¾ cup sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup sparkling white grape juice
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• Pink food coloring
• 2 cups powdered sugar
• ½ cup vegan butter, softened
• 3 tablespoons sparkling grape juice
• Pink food coloring
• Edible pearl sprinkles for decoration

How To Make Pink Champagne Plant-Based Cupcakes

1. Preheat your oven to 350°F and line a muffin tin with paper liners. Combine flour, sugar, baking powder, and salt in a large bowl. The sparkling grape juice provides the champagne flavor while keeping these cupcakes completely alcohol-free.

2. In another bowl, mix sparkling grape juice, oil, vanilla, vinegar, and a few drops of pink food coloring. Let the mixture sit for a few minutes so the bubbles can settle and the vinegar can activate the baking powder.

3. Fold wet ingredients into dry ingredients until just combined. The batter should be a lovely pale pink color. Fill cupcake liners ⅔ full and bake for 16-18 minutes until tops spring back when touched.

4. Make pink champagne frosting by beating vegan butter with powdered sugar, sparkling grape juice, and pink food coloring until smooth and pipeable. Top with edible pearl sprinkles for an elegant finish that makes these perfect for parties.

16. Guinness Plant-Based Cupcakes

Dark stout beer creates rich, complex flavors in these sophisticated cupcakes. The beer reduces during baking to leave behind deep, malty notes without any alcohol content.

Ingredients:

• 1½ cups all-purpose flour
• ¾ cup brown sugar, packed
• ¼ cup cocoa powder, unsweetened
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup stout beer, at room temperature
• ⅓ cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar
• ⅓ cup vegan butter, softened
• 3 tablespoons non-dairy milk
• 1 teaspoon vanilla extract

How To Make Guinness Plant-Based Cupcakes

1. Set your oven to 350°F and prepare a muffin tin with cupcake liners. Sift flour, brown sugar, cocoa powder, baking soda, and salt together in a large bowl. Let your beer come to room temperature so it doesn’t shock the other ingredients.

2. In another bowl, whisk room temperature beer, oil, vinegar, and vanilla until smooth. The beer adds incredible depth of flavor and helps create a moist, tender crumb in these unique cupcakes.

3. Combine wet and dry ingredients gently until just mixed. The batter will be slightly thinner than regular cupcake batter. Fill liners ⅔ full and bake for 18-20 minutes until a toothpick comes out clean.

4. Make simple vanilla frosting by beating vegan butter with powdered sugar, non-dairy milk, and vanilla until light and fluffy. The mild frosting lets the complex beer and chocolate flavors shine through in every bite.

Final Thoughts

These plant-based cupcakes prove that delicious desserts don’t need eggs or dairy to taste amazing. From classic flavors to creative combinations, there’s something here for every celebration and craving.

Whether you’re baking for a special occasion or just treating yourself, these recipes make it easy to create beautiful cupcakes that everyone will love.