by Allie Allen
Delightful Vegan Cupcakes Cookbook
The Best Vegan Cupcakes and Frostings
BY: Allie Allen
Copyright 2019 Allie Allen
Copyright Notes
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Table of Contents
Vegan Cupcake and Frosting Recipes
Chapter I - Frosting Ideas
1) Vegan Strawberry Frosting
2) Vegan Coconut Frosting
3) Peanut Butter Frosting
4) Vegan Coffee Frosting
5) Orange Cream Cheese Frosting
6) Vegan Butter cream Frosting
Chapter II - Cupcake Recipes
7) Vegan Raspberry Cupcakes
8) Mixed Nuts Cupcakes
9) Vegan Banana Cupcakes
10) Chocolate Vegan Cupcakes
11) Vegan Guava Cupcakes
12) Applesauce Cupcakes
13) Dairy-Free Vegan Pumpkin Cupcakes
14) Vegan Mango Cupcakes
15) Vegan Lemon Cupcakes
16) Vegan Banana-Nut Cupcakes
17) Vegan French Vanilla Cupcakes
18) Vegan Pineapple Upside Down Cupcakes
19) Vegan White Cupcakes
20) Vegan Cherry Cupcakes
21) Carrot Cake Cupcakes
22) Vegan Orange Cupcakes
23) Coconut Cupcakes
24) Cranberry Cupcakes
25) Vegan Strawberry Cupcakes
26) Rum and Raisin Cupcakes
27) Red Velvet Cupcakes Recipe
28) Vegan Coffee Cupcakes
29) Vegan Blueberry Cupcakes
30) Pear Cupcakes
31) Vegan Oats and Raisin Cupcakes
About the Author
Author's Afterthoughts
Vegan Cupcake and Frosting Recipes
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Chapter I - Frosting Ideas
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1) Vegan Strawberry Frosting
This frosting is great for white cakes, chocolate cakes or just about any cake. It is sweet so you can use as much or as little of the strawberry preserves as you like. You could even mash some fresh strawberries for a more wholesome natural taste.
Cooking Time: 10 minutes
Makes: 2 cups
List of Ingredients:
Dairy-free soy margarine (1 cup, cold)
Confectioners' sugar (2 ½ cups)
Strawberry preserves
Vanilla extract (1 tsp.)
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Procedure:
Use a hand mixer to cream margarine in a large bowl until fluffy and smooth. Add the confectioners' sugar, little by little and blend until combined. Add preserves and vanilla extract and blend until creamy. Use as desired to frost vegan cupcakes or cakes.
2) Vegan Coconut Frosting
This frosting is good for cupcakes as well as cakes. It is simply and elegant and will help to enhance the flavor of just about any of your vegan creations.
Makes: 2 ½ cups
List of Ingredients:
Dairy-free soy margarine (1 cup, cold)
Confectioners' sugar (2 ½ cups)
Cream of coconut (¼ cup)
Vanilla extract (1 tsp.)
Flaked coconut (1 ½ cups)
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Procedure:
Use a hand mixer to cream margarine in a large bowl until fluffy and smooth. Add the confectioners' sugar, little by little and blend until combined. Add coconut flakes, vanilla extract and cream of coconut and blend until creamy. Use as desired to frost vegan cupcakes or cakes.
3) Peanut Butter Frosting
This frosting is best made with natural freshly ground peanut butter so as to enhance the natural rich flavor
Cooking Time: 10 minutes
Makes: 2 cups
List of Ingredients:
Dairy-free soy cream cheese (8 oz)
Creamy peanut butter (1 cup, natural)
Confectioners’ sugar (2 cups)
Salt
Vanilla (1 tsp.)
Dairy-free soy milk (2 tbsp.)
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Procedure:
Use a hand mixer to blend peanut butter and cream cheese together until creamy. Add the sugar, little by little and blend on low speed until combined. Then add a pinch of salt, milk and vanilla and blend on medium speed until mixture is creamy. Chill and use as desired.
4) Vegan Coffee Frosting
This frosting is a great accompaniment for chocolate or plain vegan cakes but you can pair it with just any cupcake you like.
Cooking Time: 10 minutes
Makes: 2 cups
List of Ingredients:
Dairy-free soy margarine (½ cup)
Confectioners’ sugar (3 cups)
Espresso (¼ cup)
Soy milk (2 tbsp.)
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Procedure:
Use a hand mixer to cream margarine in a large bowl until fluffy and smooth. Add the confectioners' sugar, little by little and blend, along with espresso and soy milk until the consistency is fluffy and creamy. Use as desired.
5) Orange Cream Cheese Frosting
This is a tangy creamy frosting that takes ordinary dairy free cream cheese frosting to new dimension. Add it to plain vegan cupcakes or anything that you think needs a hint of citrus.
Cooking Time: 10 minutes
Makes: 2 cups
List of Ingredients:
Dairy free cream cheese (8 oz)
Dairy free soy margarine (½ cup)
Orange marmalade (3 tbsp.)
Orange extract (½ tsp.)
Powdered sugar (3 cups)
Orange zest (1 tbsp., diced)
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Procedure:
Use a hand mixer to cream margarine in a large bowl until fluffy and smooth. Add the sugar, little by little and blend until combined. Add marmalade, zest, extract and blend until creamy. Use as desired to frost vegan cupcakes or cakes.
6) Vegan Butter cream Frosting
This butter cream frosting can be used with just about any vegan cupcake or cake. Add flavors or coloring and dress it up for any occasion.
Cooking Time: 5 minutes
Makes: 2 cups
List of Ingredients:
Dairy free soy margarine (1 cup)
&
nbsp; Powdered sugar (2 lbs, organic)
Coconut milk-vanilla (½ cup)
Vanilla extract (1 tsp.)
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Procedure:
Use a hand mixer to cream margarine in a large bowl until fluffy and smooth. Add half of the sugar, little by little and blend until combined. Add milk and vanilla, then the rest of the sugar. Beat until mixture is creamy and smooth. Use as desired.
Chapter II - Cupcake Recipes
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7) Vegan Raspberry Cupcakes
These cupcakes can be made for those special occasions. They are as tasty as they are attractive especially when topped with the perfect kind of frosting. Try these for your special person today.
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)
Raspberries (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 and granulated sugar. Add dry ingredients to liquid mixture and combine. Spoon the mixture into molds about 2/3 full. Then spoon raspberries into each mold. Allow to bake for 20 minutes and remove from heat. Cool completely and top with desired frosting.
8) Mixed Nuts Cupcakes
Nuts are not only tasty but they are good for those people watching their weight. The mixed nuts cupcake is as equally moist as it is crunchy. You can switch it up with your favorite mix of nuts……go nuts!
Cooking Time: 30 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)
Brown Sugar (1/3 cup)
Baking powder (½ tsp.)
Canola oil (½ cup)
Soy yogurt (2 tsp., vanilla)
Vanilla (1 tsp.)
Cashews (1 cup, crushed)
Hazelnuts (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 cashews, walnuts and hazelnuts 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.
9) Vegan Banana Cupcakes
These yummy cupcakes are infused with banana goodness. Fluffy and sweet and can be paired with many natural toppings or frosting to tantalize your palate.
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.)
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. 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.
10) Chocolate Vegan Cupcakes
If you just love chocolate or want to try and a healthier alternate to standard chocolate cupcakes then give this recipe a go. Coconut milk adds a nice dimension to the taste of this sweet treat. Take them for a test after you’ve made them, no one will believe they are vegan.
Cooking Time: 30 minutes
Makes: 12 cupcakes
List of Ingredients:
Coconut milk (1 cup)
Sugar (¾ cup)
Canola oil (1/3 cup)
Cider vinegar (1 ½ tsp.)
Vanilla (extract-1 tsp.)
All-purpose flour (1 cup)
Cocoa powder (1/3 cup)
Baking soda (¾ tsp.)
Baking powder (½ tsp.)
Salt (¼ tsp.)
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Procedure:
Preheat your oven to 350˚F. Whisk sugar, coconut milk, vanilla and vinegar together in a large bowl. Using another bowl sift: flour, baking powder, cocoa powder and baking soda and salt together. Put dry mixture into wet mix and combine thoroughly. Get a muffin tin, insert liners and add batter. Fill each mold 2/3 of the way. Put cupcakes into oven and bake for 20 minutes. Allow to cool and add frosting of your choice.
11) Vegan Guava Cupcakes
These cupcakes are a good breakfast item. Guavas are high in Vitamin C even more so than oranges. These are a good source of vitamins and fiber to start your day.
Cooking Time: 30 minutes
Makes: 12 cupcakes
List of Ingredients:
Flour (1 ½ cups)
Extra virgin olive oil (1/3 cup)
Dairy-free soy margarine (½ cup, melted)
Baking soda (½ tsp.)
Salt (¼ tsp.)
Soy milk (½ cup)
Granulated sugar (¾ cup)
Baking powder (½ tsp.)
Guava Puree (¼ cup)
Guava 2-3 (ripe, diced)
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Procedure:
Preheat oven to 350˚F. Line the muffin tin with paper liners. Sift baking soda, baking powder, flour and salt together in a medium bowl. Use a large bowl, whisk together milk, olive oil, guava puree and granulated sugar. Add dry items to liquid mixture and combine. Spoon the mixture into molds about 2/3 full. Spoon some ripe diced guavas into centre of mixture. Allow to bake for 20 minutes and remove from heat. Cool completely and top with desired frosting.
12) Applesauce Cupcakes
The cupcakes are so moist and flavorful that you may not even want to share them. This is a creative and tasty way to integrate some delicious applesauce into a treat you will love.
Cooking Time: 30 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 (¼ cup)
Sugar-brown (¾ cup)
Baking powder (½ tsp.)
Canola oil (½ cup)
Soy yogurt (2 tsp., vanilla)
Vanilla (1 tsp.)
Applesauce (¾ cup)
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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 applesauce, oil, br
own 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. 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 and/or other toppings.
13) Dairy-Free Vegan Pumpkin Cupcakes
Pumpkin is a very fulfilling food kind enjoyed by many people, usually pumpkin soup or pie but what about a creamy pumpkin cupcake? These pumpkin cupcakes are to die for; its rich ingredients make the taste remarkable.
Cooking Time: 35 minutes
Makes: 12 cupcakes
List of Ingredients:
Almond milk (¼ cup)
Cider vinegar (1 tsp.)
All purpose flour (1 ¼ cup)
Baking powder (1 tsp.)
Baking soda (½ tsp.)
Granulated sugar (1/3 cup)
Brown sugar (1/3 cup)
Cashews (¼ cup, ground finely)
Cinnamon (1 tsp.)
Ginger (½ tsp.)
Nutmeg (½ tsp.)
Salt (½ tsp.)
Pumpkin (½ cup, pureed)
Canola oil (1/3 cup)
Sour cream (2 tsp., dairy free)
Vanilla extract (1 tsp.)
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Procedure:
Preheat oven to 350˚ F. In a small bowl, mix vinegar and almond milk together and set aside for 5 minutes. Mix baking powder, flour, baking soda, cinnamon, cashews, nutmeg, ginger and salt together in a large bowl. Using another bowl mix canola oil, pumpkin puree, vanilla, sour cream and vinegar mixture together. Add liquid mixture to dry ingredients and combine. Line muffin tin with paper liners and t batter into molds about 2/3 full. Allow to bake for 20 minutes, then remove from heat and allow to cool then top with desired frosting.