Holy Shit Recipes - Vegan Cupcakes
Desserts,  Non-Dairy,  Vegan,  Vegetarian

Vegan Cupcakes

Just in time for Valentines Day, we’re baking cupcakes.  We needed a dairy-free version to bring to the office, and these fit the bill great.  Don’t let the vegan tag fool you though, these things are super moist and taste just as good as any other cupcake.


1/4 teaspoon / 1.2 millilitres –  Salt
1/2 teaspoon / 2.5 millilitres – Baking soda
1 teaspoon / 5 millilitres  – Apple cider vinegar
1 teaspoon / 5 millilitres  – Vanilla
1 1/2 teaspoon / 7.5 millilitres – Baking powder
1/3 cup / 78 milliltres – Non-dairy Sprinkles
1/2 cup  / 120 milliltres – Non-dairy butter
1 cup / 240 milliltres – Sugar
1 cup / 240 milliltres – Non-dairy milk
1 1/2 cup / 350 milliltres – Flour

1/2 cup  / 120 milliltres – Non-dairy butter
2 1/2 – 3 cups / 590 – 710 millilitres – Sugar
1/4 teaspoon / 1.2 millilitres –  Vanilla
A splash of non-dairy milk


  • Preheat oven to 350 °F / 176 °C and line a standard muffin holder with 12 paper liners.
  • In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate.
  • Add softened butter to a large mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy – about 2 minutes.
  • Add dry ingredients (omitting sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt, and remaining 1/2 cup flour.  (Pro tip: I like easy.  I didn’t use a sifter, just blended well with a spoon.)
  • Sift (or pour) over butter/sugar mixture alternating with the non-dairy milk mixture. Blend until well incorporated and no large lumps remain.
  • Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.
  • Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.  (Pro tip: Mine were overfilled at 3/4, I would stick to half or just a smidge more)
  • Bake on a center rack for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.
  • Let cool completely on a cooling rack. In the meantime, prepare frosting.
  • Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
  • Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be very thick so it will hold its shape once on the cupcakes.  (Pro tip: I had to add a lot more than a splash of non-dairy milk, and the frosting was still too thick to really pipe.  If you need more liquid, don’t fret!)
  • Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.

Inspiration:Brown Eyed BakerMinimalist Baker Recipes


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