Delightful Vegan Cupcakes Cookbook: The Best Vegan Cupcakes and Frostings Page 2
14) Vegan Mango Cupcakes
Light, fluffy and sweet cupcakes are made from this appetizing tropical fruit. If you can get fresh, ripe mangoes and puree them yourself you may be getting a much more wholesome flavor from these cupcakes. You could even add a few chunks of mango, just be as creative as you like.
Cooking Time: 30 minutes
Makes: 12 cupcakes
List of Ingredients:
All purpose flour (1 ½ cups)
Baking powder (½ tsp.)
Dairy-free soy margarine (½ cup, melted)
Baking soda (½ tsp.)
Salt (¼ tsp.)
Extra virgin olive oil (1/3 cup)
Soy milk (½ cup)
Granulated sugar (¾ cup)
Mango Puree (¼ cup)
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Procedure:
Preheat the oven to 350˚F. Line the muffin tin with cupcake liners. Sift baking soda, baking powder, flour and salt together in a medium bowl. Use a large bowl, whisk together milk, olive oil, mango puree and granulated sugar. Add dry ingredients to liquid mixture and combine. Spoon the mixture into molds about 2/3 full. Allow to bake for 20 minutes and remove from heat. Cool completely and top with desired frosting.
15) Vegan Lemon Cupcakes
These tasty lemon cupcakes are great for parties and are oh so aromatic. They are infused with a natural lemon flavor that will have you wanting more.
Cooking Time: 30 minutes
Makes: 12 cupcakes
List of Ingredients:
All purpose flour (1 ½ cups)
Baking powder (½ tsp.)
Baking soda (½ tsp.)
Salt (¼ tsp.)
Extra virgin olive oil (1/3 cup)
Soy milk (1 cup)
Granulated sugar (¾ cup)
Lemon juice (¼ cup)
Lemon zest (chopped finely)
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Procedure:
Preheat the oven to 350˚F. Sift baking soda, baking powder, flour and salt together in a medium bowl. Using a large bowl whisk milk, olive oil, lemon juice, sugar and lemon zest together. Add dry ingredients to liquid mixture and combine. Line muffin tin with cupcake liners and spoon mixture into molds about 2/3 full. Allow to bake for 20 minutes and remove from heat. Cool completely and add desired frosting.
16) Vegan Banana-Nut Cupcakes
What could make banana cupcakes better? Nuts of course. The walnuts and almonds used in this cupcake pair excellently with the banana and the taste is just divine.
Cooking Time: 40 minutes
Makes: 12 cupcakes
List of Ingredients:
Egg Replacer (2 tbsp.)
Hot water (¼ cup)
Flour (1 ½ cups)
Granulated sugar (¾ cup)
Baking powder (1 tsp.)
Baking soda (½ tsp.)
Salt (¼ tsp.)
Almonds (¼ cup, crushed)
Peanuts (¼ cup, crushed)
Bananas (1 cup, mashed)
Dairy-free soy margarine (½ cup, melted)
Dairy-free soy yogurt (½ cup)
Vanilla extract (1 tsp.)
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Procedure:
Preheat the oven to 350˚ F. Mix egg replacer with hot water and set to the side. Sift flour, baking soda, sugar, salt and baking powder in a medium bowl. Make a hole in the centre of the sifted ingredients. Put the margarine, bananas, egg replacer and vanilla to the dry ingredients. Combine wet ingredients together and then mix with dry ingredients. Try not to over mix. Add nuts to mixture and fold in. Line muffin tin with cupcake liners and put batter into molds about 2/3 full for each. Bake for 30 minutes and remove from heat. Cool and top with desired frosting.
17) Vegan French Vanilla Cupcakes
These cupcakes are great for anytime and you could easily replace your ‘regular’ vanilla cupcakes and not lose any flavor. Infused with favors of vanilla and hazelnut and so simple and easy to make, you are sure to make them over and over again.
Cooking Time: 30 minutes
Makes: 16 cupcakes
List of Ingredients:
Almond milk (1 ½ cups)
Lemon juice (1 tsp.)
Flour (2 ¼ cup)
Baking powder (2 tsp.)
Baking soda (½ tsp.)
Salt (½ tsp.)
Granulated sugar (1 ¼ cup)
Canola oil (½ cup)
Vanilla extract (1 tsp.)
Hazelnut extract (1 tsp.)
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Procedure:
Preheat the oven to 350˚ F. Combine lemon juice and soy milk in a small bowl. Whisk to combine; set aside (it may curdle). Using a large mixing bowl sift sugar, flour, baking soda, baking powder and salt. Add canola oil, hazelnut extract and vanilla to soy mixture; whisk to combine. Add liquid mixture to dry mix and mix to combine. Line muffin pans with 16 cupcake liners and put batter into each mold about 2/3 full for each. Bake for 20 minutes and remove from heat. Cool and add desired frosting.
18) Vegan Pineapple Upside Down Cupcakes
Who doesn’t love pineapple upside down cake? Juicy pineapple makes the best fruit dishes and juices and if you have had pineapple upside down cake you know how good it is. This vegan version will not disappoint.
Cooking Time: 30 minutes
Makes: 12 cupcakes
List of Ingredients:
All purpose flour (1 ½ cups)
Baking powder (½ tsp.)
Dairy-free soy margarine (½ cup, melted)
Baking soda (½ tsp.)
Salt (¼ tsp.)
Extra virgin olive oil (1/3 cup)
Soy milk (½ cup)
Pineapple Juice (1 cup)
Granulated sugar (¾ cup)
Pineapple Slices (¼ cup)
Maraschino Cherries (12)
Brown Sugar (¼ cup)
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Procedure:
Preheat the oven to 350˚F. Cut pineapple slices into 4 pieces. Spread melted butter into bottom of paper cups, then top with brown sugar and put cherry in centre of each. Add two slices of pineapple to each cup and use a spoon to press down. Line muffin tin with cupcake liners. Sift baking soda, baking powder, flour and salt together in a medium bowl. Use a large bowl, whisk together milk, olive oil, pineapple juice and granulated sugar. Add dry ingredients to liquid mixture and combine. Spoon the mixture into molds about 2/3 full. Allow to bake for 20 minutes and remove from heat. Cool completely and enjoy.
19) Vegan White Cupcakes
These cupcakes can easily be dressed up for a special occasion or added as a healthy sweet treat at home for your family.
Cooking Time: 30 minutes
Makes: 12 cupcakes
List of Ingredients:
Dairy free soy margarine (¾ cups, softened)
Granulated sugar (1 ½ cup)
Soy yogurt-vanilla (¼ cup)
Vanilla (2 tsp.)
Silken tofu (¼ cup, pureed)
All purpose flour (2 cups)
Baking powder (1 tsp.)
Salt (1 tsp.)
Coconut milk (1 cup)
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Procedure:
Preheat the oven to 350˚ F. Using a mixer, cream butter and sugar for about 4 minutes until fluffy. Then add tofu, vanilla and yogurt and blend till mix becomes creamy. Set mixture aside. Sift baking powder, flour and salt together in another bowl. Add dry ingredients alternately with milk to wet mixture. Mix to combine .Line a muffin tin with cupcake liners and put batter into molds about 2/3 full for each. Allow to bake for 20 minutes. Remove from heat and cool. Top with desired frosting.
20) Vegan Cherry Cupcakes
It is best to use fresh cherries to make this cupcake, that way you can truly get the tasty flavor of the cherries baked into this dish. These are quick and simple and much better than those “wanna
be” cherry cupcakes on the shelves.
Cooking Time: 30 minutes
Makes: 12 cupcakes
List of Ingredients:
Flour (1 ¾ cups)
Baking powder (½ tsp.)
Salt (¼ tsp.)
Baking soda (½ tsp.)
Extra virgin olive oil (1/3 cup)
Soy milk (1 cup)
Granulated sugar (¾ cup)
Cherries (½ cup, pureed)
Lemon Juice (1 tsp.)
Red food coloring (optional)
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Procedure:
Preheat the oven to 350˚F. Sift baking soda, baking powder, flour and salt together in a medium bowl. Use a large bowl, whisk together milk, olive oil, lemon juice, sugar and cherry puree. Add dry ingredients to liquid mixture and combine. Add coloring (if desired) and mix. Line muffin tin with cupcake liners and spoon mixture into molds about 2/3 full. Allow to bake for 20 minutes and remove from heat. Cool completely and add desired frosting.
21) Carrot Cake Cupcakes
How can any vegan resist a cupcake made with vegetables? This delectable carrot cake cupcake is simply great and can be made for any occasion at any time of the year. It is packed with lots of flavor from rich Ingredients.
Cooking Time: 35 minutes
Makes: 12 cupcakes
List of Ingredients:
Flour (1 ½ cup)
Baking soda (1 tsp.)
Ginger (1 tsp, ground)
Cinnamon (1 tsp.)
Nut meg (¼ tsp)
Salt (½ tsp.)
Granulated sugar (1 ¼ cup)
Sugar-brown (1/3 cup)
Baking powder (½ tsp.)
Canola oil (½ cup)
Soy yogurt (2 tsp., vanilla)
Vanilla (1 tsp.)
Carrots (2 cups, shredded)
Pineapple (½ cup, crushed)
Walnuts (1 cup, chopped)
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Procedure:
Preheat the oven to 350˚ F. Sift baking powder, flour, baking soda, cinnamon, ginger, salt and nutmeg in a big bowl. Mix to combine. Whisk oil, brown sugar, granulated sugar, vanilla and yogurt together in a different bowl. Add the liquid mixture to dry ingredients and mix to combine; try not to over mix. Put in pineapple, walnuts and carrots and fold in. Line a muffin tin with paper liners and put batter into molds about 2/3 full for each. Bake for 20 minutes and remove from heat. Allow to cool and add desired frosting.
22) Vegan Orange Cupcakes
Orange infused goodness, which is exactly what these cupcakes are. This is a creative way to use your regular breakfast fruit and juice to make something else that you will like at breakfast time. What a good way to get in your Vitamin C too.
Cooking Time: 30 minutes
Makes: 12 cupcakes
List of Ingredients:
All purpose flour (1 ½ cups)
Baking powder (½ tsp.)
Baking soda (½ tsp.)
Salt (¼ tsp.)
Extra virgin olive oil (1/3 cup)
Soy milk (1 cup)
Granulated sugar (¾ cup)
Orange juice (¼ cup, freshly squeezed)
Orange rind (chopped finely)
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Procedure:
Preheat the oven to 350˚F. Sift baking soda, baking powder, flour and salt together in a medium bowl. Use a large bowl, whisk together milk, olive oil, orange juice, sugar and orange rind. Add dry ingredients to liquid mixture and combine. Line muffin tin with cupcake liners and spoon mixture into molds about 2/3 full. Allow to bake for 20 minutes and remove from heat. Cool completely and add desired frosting.
23) Coconut Cupcakes
These cupcakes are light and tasty and you kick it up a notch with coconut frosting (vegan of course) or try another vegan frosting for an interesting blend of flavors.
Cooking Time: 40 minutes
Makes: 16 cupcakes
List of Ingredients:
All purpose flour (2 cups)
Baking powder (2 tsp.)
Salt (¼ tsp.)
Coconut (½ cup, flaked)
Dairy-free soy margarine (1 stick, cold)
Granulated sugar (1 1/3 cup)
Coconut milk (1 cup)
Egg Replacer powder (3 tbsp. dissolved in ¼ cup hot water)
Apple cider vinegar (1 tsp.)
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Procedure:
Preheat the oven to 350˚ F. Sift baking powder, flour, salt and coconut in a medium bowl; combine. Mix sugar and margarine in a large bowl and use a mixer to cream till fluffy. Add egg replacer mix, coconut milk, vinegar and beat to combine. Add dry mixture to liquid and combine. Line muffin pan with liners and put batter in molds about 2/3 full in each. Bake for 22 minutes and remove from heat. Allow to cool and add desired frosting.
24) Cranberry Cupcakes
Delicious, tart cranberries are not usually made in cupcakes but when making cupcakes anything is possible. A good way to integrate heart friendly cranberries into a tasty cupcake you and your family will love.
Cooking Time: 30 minutes
Makes: 12 cupcakes
List of Ingredients:
Egg Replacer (2 tbsp.)
Hot water (¼ cup)
Flour (1 ½ cups)
Granulated sugar (¾ cup)
Baking powder (1 tsp.)
Baking soda (½ tsp.)
Salt (¼ tsp.)
Cranberries (½ cup, with sauce)
Dairy-free soy margarine (½ cup, melted)
Dairy-free soy yogurt (½ cup)
Vanilla extract (1 tsp.)
Nutmeg (½ tsp.)
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Procedure:
Preheat the oven to 350˚ F. Mix egg replacer with hot water and set to the side. Sift flour, nutmeg, baking soda, sugar, salt, and baking powder in a medium bowl. Make a hole in the centre of the sifted ingredients. Put the margarine, egg replacer and vanilla with each other. Combine wet ingredients together (use cranberries, reserving some of the sauce) and then mix with dry ingredients. Try not to over mix. Line muffin tin with cupcake liners and put batter into molds about 2/3 full for each. Bake for 20 minutes and remove from heat. Drizzle with cranberry sauce, cool and top with desired frosting.
25) Vegan Strawberry Cupcakes
You can use fresh strawberries if they are available and enjoy a fruity sweet cupcake that’s delicious. If you have a sweet tooth these are worth a shot, top them with homemade vegan frosting and fresh strawberries and they are even better.
Makes: 12 cupcakes
List of Ingredients:
All Purpose Flour (1 ¾ cups)
Granulated Sugar (1 cup)
Baking Soda (1 tsp.)
Strawberries (1 cup, crushed)
Vanilla Extract (1 tsp.)
Canola Oil (½ cup)
White Distilled Vinegar (1 tbsp.)
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Procedure:
Preheat the oven to 350˚ F. Sift sugar, flour and baking soda in a large mixing bowl. Use another bowl to combine vinegar, vanilla, oil and strawberries. Make a hole in the centre of the dry mix and put in wet mixture. Stir to combine. Try not to over mix. Line muffin tin with cupcake paper and put batter in molds about 2/3 full for each. Remove from heat and cool. Top with desired frosting and fresh fruit.
26) Rum and Raisin Cupcakes
This is not one of the traditional blends for a cupcake but certainly it is one that you will be using for “grown” company. This is a create accompaniment for rum and raisin ice cream as dessert. Give it a try you won’t be disappointed.
Cooking Time: 30 minutes
Makes: 12 cupcakes
List of Ingredients:
Egg Replacer (2 tbsp.)
Hot water (¼ cup)
Flour (1 ½ cups)
Granulated sugar (¾ cup)
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nbsp; Baking powder (1 tsp.)
Baking soda (½ tsp.)
Salt (¼ tsp.)
Raisins (¼ cup)
Dairy-free soy margarine (½ cup, melted)
Dairy-free soy yogurt (½ cup)
Vanilla extract (1 tsp.)
Nutmeg (½ tsp.)
Cinnamon (½ tsp.)
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Procedure:
Preheat the oven to 350˚ F. Mix egg replacer with hot water and set to the side. Sift flour, nutmeg, baking soda, sugar, salt, cinnamon and baking powder in a medium bowl. Make a hole in the centre of the sifted ingredients. Put the margarine, egg replacer and vanilla with each other. Combine wet ingredients together and then mix with dry ingredients. Try not to over mix. Line muffin tin with cupcake liners and put batter into molds about 2/3 full for each. Bake for 20 minutes and remove from heat. Cool and top with desired frosting.
27) Red Velvet Cupcakes Recipe
If you are one to host dinner parties then these can easily be something that your guests look forward to. Silky smooth and creamy vegan red velvet cupcakes are not only delicious but healthy so go ahead; make these for your next dinner hosting.
Cooking Time: 30 minutes
List of Ingredients:
Almond Milk (1 cup)
Baking soda (½ tsp.)
Apple Cider Vinegar (1 tsp.)
All Purpose Flour (1 ¼ cups)
Granulated Sugar (1 cup)
Cocoa powder (2 tbsp.)
Baking powder (½ tsp.)
Salt (½ tsp.)
Canola Oil (1/3 cup)
Red Food Coloring (2 tbsp.)
Vanilla Extract (2 tsp.)
Almond Extract (¼ tsp.)
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Procedure:
Preheat the oven at 350˚F. Combine vinegar and milk and put to the side to allow the mix to curdle. Sift cocoa powder, flour, baking soda, salt and baking powder in a large bowl. Add oil, extracts and food coloring to curdled milk and whisk. Make a hole in the center of the dry ingredients and add liquid mixture to it. Stir to combine. Try not to over mix. Line muffin tin with paper liners and fill each mold about 2/3 full for each. Bake for 20 minutes and remove from heat. Cool and add desired frosting.