18 Delicious Vegan Cupcake Recipes for Every Occasion

Nothing says celebration quite like a batch of freshly baked cupcakes, and with these 18 delicious vegan recipes, you’re in for a treat no matter the occasion! Whether you’re craving something chocolatey, fruity, or a bit nutty, we’ve got you covered. Perfect for home cooks looking to impress without compromise, these cupcakes promise to delight everyone at the table. Ready to find your next favorite? Let’s dive in!

Chocolate Avocado Vegan Cupcakes

Skip the dairy, not the decadence. These Chocolate Avocado Vegan Cupcakes blend ripe avocados with rich cocoa for a moist, guilt-free treat that’s ready in 30.

Ingredients

• Flour – 1 cup
• Cocoa powder – ½ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Avocado – 1, mashed
• Maple syrup – ¾ cup
• Almond milk – ½ cup
• Apple cider vinegar – 1 tbsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 350°F and line a cupcake tin with 12 liners.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix mashed avocado, maple syrup, almond milk, apple cider vinegar, and vanilla extract until smooth. Tip: Use a fork to mash the avocado for a smoother batter.
4. Combine wet and dry ingredients, stirring until just mixed. Tip: Overmixing leads to dense cupcakes.
5. Divide batter evenly among liners, filling each ⅔ full.
6. Bake for 20 minutes or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Not your average cupcake—these are fudgy, with a subtle avocado creaminess. Serve with a dusting of cocoa or a dollop of coconut whip for extra flair.

Vanilla Almond Vegan Cupcakes

Just when you thought vegan baking couldn’t get any better, these Vanilla Almond Vegan Cupcakes prove you wrong. They’re fluffy, flavorful, and foolproof—perfect for any occasion.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Almond milk – 1 cup
• Apple cider vinegar – 1 tbsp
• Vanilla extract – 2 tsp
• Almond extract – 1 tsp
• Vegetable oil – ⅓ cup

Instructions

1. Preheat your oven to 350°F and line a cupcake pan with 12 liners.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt until well combined.
3. In a separate bowl, mix almond milk and apple cider vinegar; let sit for 5 minutes to curdle.
4. Add vanilla extract, almond extract, and vegetable oil to the almond milk mixture; stir well.
5. Pour the wet ingredients into the dry ingredients; mix until just combined—don’t overmix.
6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Velvety soft with a hint of almond, these cupcakes are a dream. Top with vegan frosting or enjoy them plain for a subtly sweet treat.

Lemon Blueberry Vegan Cupcakes

Outshine any dessert table with these zesty Lemon Blueberry Vegan Cupcakes—moist, fluffy, and bursting with berry goodness in every bite.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Lemon zest – 1 tbsp
• Lemon juice – ¼ cup
• Vegetable oil – ⅓ cup
• Water – 1 cup
• Blueberries – 1 cup

Instructions

1. Preheat oven to 350°F and line a cupcake pan with 12 liners.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Add lemon zest, lemon juice, vegetable oil, and water to the dry ingredients. Mix until just combined.
4. Gently fold in blueberries to avoid crushing them.
5. Divide batter evenly among the cupcake liners, filling each ⅔ full.
6. Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Get ready for a tangy-sweet flavor explosion with a tender crumb that’s surprisingly light. Serve these beauties with a dollop of vegan whipped cream or a sprinkle of extra lemon zest for an Instagram-worthy finish.

Strawberry Shortcake Vegan Cupcakes

Rush to blend summer sweetness into these Strawberry Shortcake Vegan Cupcakes—fluffy, fruity, and totally plant-based.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Almond milk – ½ cup
• Apple cider vinegar – 1 tbsp
• Vanilla extract – 1 tsp
• Vegetable oil – ⅓ cup
• Strawberries – 1 cup, diced

Instructions

1. Preheat oven to 350°F and line a cupcake tin with liners.
2. Whisk almond milk and apple cider vinegar in a bowl; let sit for 5 minutes to curdle.
3. In a large bowl, sift flour, sugar, baking powder, and salt together.
4. Add vanilla extract and vegetable oil to the almond milk mixture; stir to combine.
5. Pour wet ingredients into dry ingredients; mix until just combined. Tip: Overmixing leads to dense cupcakes.
6. Fold in diced strawberries gently. Tip: Reserve a few pieces for topping.
7. Divide batter evenly among cupcake liners, filling each ⅔ full.
8. Bake for 20-22 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

Zesty strawberry bursts meet tender crumb in these cupcakes. Serve them with a dollop of coconut whip and fresh berry slices for extra flair.

Peanut Butter Chocolate Vegan Cupcakes

Who says vegan desserts can’t be decadent? These Peanut Butter Chocolate Vegan Cupcakes are here to prove the haters wrong—moist, rich, and ready in under 30 minutes.

Ingredients

• Flour – 1 cup
• Cocoa powder – ¼ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Peanut butter – ½ cup
• Maple syrup – ⅓ cup
• Almond milk – ½ cup
• Apple cider vinegar – 1 tbsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a cupcake tin with 12 liners.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain.
3. In another bowl, mix peanut butter, maple syrup, almond milk, apple cider vinegar, and vanilla extract until smooth.
4. Combine wet and dry ingredients, stirring until just mixed—don’t overdo it or your cupcakes will be tough.
5. Divide batter evenly among the cupcake liners, filling each about ⅔ full.
6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even baking.
7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’ll firm up as they cool.
8. While waiting, whip up a quick peanut butter frosting by mixing more peanut butter with a splash of almond milk and maple syrup to taste. Tip: For a fluffier frosting, beat it for at least 2 minutes.

Get ready to dive into cupcakes that are unbelievably fudgy with a perfect peanut butter swirl. Serve them slightly warm for a melty, gooey center that’s downright irresistible.

Coconut Lime Vegan Cupcakes

Unleash a tropical storm in your kitchen with these zesty, fluffy cupcakes that scream summer. Perfect for picnics or pampering, they’re a dairy-free dream come true.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Coconut milk – ½ cup
• Lime juice – 2 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Vegetable oil – ⅓ cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
3. Add coconut milk, lime juice, and vegetable oil to the dry ingredients. Mix until just combined—don’t overmix to keep cupcakes light.
4. Fill each cupcake liner ⅔ full with batter. Tip: Use an ice cream scoop for even distribution.
5. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even baking.
6. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re best served at room temperature.

Whisk yourself away to paradise with each bite—these cupcakes are moist, tangy, and subtly sweet. Serve them with a sprinkle of lime zest or toasted coconut flakes for an extra crunch.

Carrot Cake Vegan Cupcakes

Vegans and dessert lovers, unite! These carrot cake cupcakes are your guilt-free ticket to flavor town—moist, spiced, and topped with a creamy frosting that’ll have you coming back for seconds.

Ingredients

• Flour – 1 ½ cups
• Baking soda – 1 tsp
• Cinnamon – 1 tsp
• Salt – ½ tsp
• Carrots – 1 cup, grated
• Apple sauce – ½ cup
• Maple syrup – ½ cup
• Coconut oil – ¼ cup, melted
• Vanilla extract – 1 tsp
• Vegan cream cheese – ½ cup
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 350°F and line a cupcake tin with liners.
2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
3. Mix in grated carrots, apple sauce, maple syrup, coconut oil, and vanilla extract until just combined. Tip: Don’t overmix to keep cupcakes fluffy.
4. Divide the batter evenly among the cupcake liners, filling each ⅔ full.
5. Bake for 20-22 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
6. Let cupcakes cool completely on a wire rack before frosting.
7. Beat vegan cream cheese and powdered sugar until smooth for the frosting. Tip: Chill frosting for 10 minutes for easier piping.
8. Frost each cupcake and serve immediately or refrigerate.

Soft, spiced cupcakes meet a tangy, sweet frosting in every bite. Try topping with a sprinkle of cinnamon or crushed walnuts for an extra crunch.

Pumpkin Spice Vegan Cupcakes

Kickstart your fall baking with these irresistibly moist Pumpkin Spice Vegan Cupcakes. Packed with warm spices and a fluffy texture, they’re a guilt-free treat that’ll have everyone asking for seconds.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Pumpkin puree – 1 cup
• Vegetable oil – ⅓ cup
• Almond milk – ½ cup
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Salt – ½ tsp
• Pumpkin pie spice – 1 tbsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix pumpkin puree, vegetable oil, almond milk, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring just until mixed. Tip: Overmixing can lead to dense cupcakes.
5. Fill each cupcake liner ⅔ full with batter. Tip: Use an ice cream scoop for even distribution.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re best enjoyed at room temperature.

Bursting with autumnal flavors, these cupcakes are perfectly spiced and wonderfully tender. Serve them with a dollop of vegan cream cheese frosting or enjoy them as is for a simple, satisfying treat.

Red Velvet Vegan Cupcakes

Yum doesn’t even begin to cover these Red Velvet Vegan Cupcakes. Moist, rich, and guilt-free, they’re a game-changer for dessert lovers.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Cocoa powder – 2 tbsp
• Baking soda – 1 tsp
• Salt – ½ tsp
• Apple cider vinegar – 1 tbsp
• Vanilla extract – 1 tsp
• Vegetable oil – ⅓ cup
• Red food coloring – 1 tbsp
• Water – 1 cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Make a well in the center and add apple cider vinegar, vanilla extract, vegetable oil, red food coloring, and water. Mix until just combined.
4. Fill each cupcake liner ⅔ full with batter. Tip: Use an ice cream scoop for even portions.
5. Bake for 20 minutes or until a toothpick inserted comes out clean. Tip: Don’t open the oven door before 15 minutes to prevent sinking.
6. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Tip: For extra moisture, brush tops with simple syrup while warm.

Outrageously soft with a hint of cocoa, these cupcakes are a showstopper. Serve them with a dollop of vegan cream cheese frosting or enjoy as is for a lighter treat.

Matcha Green Tea Vegan Cupcakes

Let’s shake up your baking game with these vibrant Matcha Green Tea Vegan Cupcakes. Packed with earthy flavors and a fluffy texture, they’re a showstopper in just 30 minutes.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Matcha powder – 2 tbsp
• Baking soda – 1 tsp
• Salt – ½ tsp
• Apple cider vinegar – 1 tbsp
• Vanilla extract – 1 tsp
• Water – 1 cup
• Vegetable oil – ⅓ cup

Instructions

1. Preheat your oven to 350°F and line a cupcake tin with 12 liners.
2. In a large bowl, whisk together flour, sugar, matcha powder, baking soda, and salt until no lumps remain.
3. Add apple cider vinegar, vanilla extract, water, and vegetable oil to the dry ingredients. Mix until just combined—overmixing leads to dense cupcakes.
4. Divide the batter evenly among the cupcake liners, filling each ⅔ full for the perfect rise.
5. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. The tops should spring back when lightly touched.
6. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These cupcakes boast a moist crumb and a bold matcha kick. Try topping with coconut whipped cream for an extra layer of decadence.

Raspberry Chocolate Chip Vegan Cupcakes

Make these Raspberry Chocolate Chip Vegan Cupcakes and watch them disappear faster than you can say ‘more!’ Perfectly sweet, subtly tart, and undeniably addictive.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Water – 1 cup
• Vegetable oil – ⅓ cup
• Vanilla extract – 1 tsp
• Apple cider vinegar – 1 tbsp
• Raspberries – 1 cup
• Vegan chocolate chips – ½ cup

Instructions

1. Preheat your oven to 350°F and line a cupcake pan with liners.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Add water, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until just combined.
4. Gently fold in raspberries and vegan chocolate chips with a spatula to avoid overmixing.
5. Fill each cupcake liner ¾ full with batter. Tip: Use an ice cream scoop for even portions.
6. Bake for 20-22 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Tip: They’re delicate when warm, so handle with care.

Outrageously moist with bursts of juicy raspberry and melty chocolate in every bite. Serve slightly warm with a dusting of powdered sugar or a dollop of vegan whipped cream for extra decadence.

Banana Walnut Vegan Cupcakes

Unleash the magic of ripe bananas and crunchy walnuts in these easy, egg-free cupcakes. Perfect for a quick snack or a sweet treat, they’re ready in under 30 minutes.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Baking soda – 1 tsp
• Salt – ¼ tsp
• Bananas – 2, mashed
• Walnuts – ½ cup, chopped
• Vegetable oil – ⅓ cup
• Vanilla extract – 1 tsp
• Water – ½ cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Add mashed bananas, vegetable oil, vanilla extract, and water to the dry ingredients. Mix until just combined.
4. Fold in chopped walnuts gently to keep the batter fluffy.
5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Get ready to enjoy these moist, nutty delights with a cup of coffee or as a dessert topped with vegan frosting. The bananas add a natural sweetness, while the walnuts give a satisfying crunch in every bite.

Mint Chocolate Vegan Cupcakes

Zesty and fresh, these mint chocolate vegan cupcakes are your next guilt-free indulgence. Packed with flavor, they’re a breeze to whip up—perfect for any occasion.

Ingredients

• Flour – 1 cup
• Cocoa powder – ½ cup
• Sugar – ¾ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Apple cider vinegar – 1 tbsp
• Vanilla extract – 1 tsp
• Peppermint extract – 1 tsp
• Vegetable oil – ⅓ cup
• Water – 1 cup
• Vegan chocolate chips – ½ cup

Instructions

1. Preheat your oven to 350°F and line a cupcake tin with liners.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
3. Add apple cider vinegar, vanilla extract, peppermint extract, vegetable oil, and water to the dry ingredients. Mix until just combined—tip: overmixing leads to dense cupcakes.
4. Fold in vegan chocolate chips gently.
5. Divide the batter evenly among the cupcake liners, filling each ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean—tip: check at 18 minutes to avoid overbaking.
7. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—tip: patience ensures they don’t fall apart.

Velvety with a crisp mint kick, these cupcakes are a dream. Serve them chilled for an extra refreshing twist or top with a dollop of vegan frosting for decadence.

Apple Cinnamon Vegan Cupcakes

Unleash the cozy vibes with these Apple Cinnamon Vegan Cupcakes—fluffy, spiced, and downright irresistible. Perfect for fall mornings or anytime cravings strike.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking soda – 1 tsp
• Cinnamon – 1 tsp
• Salt – ½ tsp
• Apple sauce – ½ cup
• Vegetable oil – ⅓ cup
• Vanilla extract – 1 tsp
• Apple – 1, diced

Instructions

1. Preheat oven to 350°F and line a cupcake tin with liners.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
3. Add apple sauce, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
4. Fold in the diced apple gently to avoid overmixing.
5. Divide batter evenly among the cupcake liners, filling each ⅔ full.
6. Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
7. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Soft, moist crumb meets bursts of juicy apple in every bite. Serve warm with a dollop of vegan buttercream or enjoy as is for a guilt-free treat.

Cherry Almond Vegan Cupcakes

Ready to shake up your dessert game? These Cherry Almond Vegan Cupcakes blend sweet, tart, and nutty in every bite. No dairy, no eggs, just pure bliss.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Almond milk – 1 cup
• Apple cider vinegar – 1 tbsp
• Vanilla extract – 2 tsp
• Almond extract – 1 tsp
• Vegetable oil – ⅓ cup
• Cherries, pitted and chopped – 1 cup

Instructions

1. Preheat your oven to 350°F and line a cupcake tin with 12 liners.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. In another bowl, mix almond milk and apple cider vinegar; let sit for 5 minutes to curdle.
4. Add vanilla extract, almond extract, and vegetable oil to the almond milk mixture.
5. Pour the wet ingredients into the dry ingredients; stir until just combined.
6. Fold in the chopped cherries gently to avoid overmixing.
7. Divide the batter evenly among the cupcake liners, filling each ¾ full.
8. Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

Delight in the moist crumb and bursts of cherry, with almond notes shining through. Serve topped with a dollop of vegan whipped cream or a sprinkle of slivered almonds for extra crunch.

Espresso Chocolate Vegan Cupcakes

Let’s bake espresso chocolate vegan cupcakes that’ll blow your mind—no dairy, no eggs, just bold flavors and fluffy textures.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Cocoa powder – ½ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Espresso powder – 1 tbsp
• Vinegar – 1 tbsp
• Vanilla extract – 1 tsp
• Vegetable oil – ⅓ cup
• Water – 1 cup

Instructions

1. Preheat your oven to 350°F and line a cupcake pan with liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and espresso powder.
3. Add vinegar, vanilla extract, vegetable oil, and water to the dry ingredients. Mix until just combined—tip: overmixing leads to dense cupcakes.
4. Fill each liner ⅔ full with batter. Tip: Use an ice cream scoop for even distribution.
5. Bake for 18-20 minutes or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
6. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

Here’s the deal: these cupcakes are moist, rich, and packed with a caffeine kick. Serve them with a dusting of cocoa powder or a dollop of vegan whipped cream for extra flair.

Orange Cranberry Vegan Cupcakes

Kick off your baking spree with these zesty Orange Cranberry Vegan Cupcakes—moist, tangy, and utterly irresistible. Perfect for any season, they’re a vibrant twist on classic cupcakes that’ll have everyone asking for seconds.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Orange zest – 2 tbsp
• Orange juice – ½ cup
• Vegetable oil – ⅓ cup
• Vinegar – 1 tsp
• Vanilla extract – 1 tsp
• Dried cranberries – ½ cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt until well combined.
3. Add orange zest, orange juice, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined—tip: overmixing leads to dense cupcakes.
4. Fold in dried cranberries gently to distribute evenly throughout the batter.
5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full—tip: use an ice cream scoop for uniform cupcakes.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean—tip: rotate the pan halfway through for even baking.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Bursting with bright citrus and chewy cranberries, these cupcakes offer a delightful contrast of flavors and textures. Serve them with a dollop of vegan cream cheese frosting or enjoy as is for a lighter treat.

Gingerbread Vegan Cupcakes

Flaunt your baking skills with these Gingerbread Vegan Cupcakes—spicy, sweet, and utterly irresistible. Perfect for holiday vibes or whenever you crave that cozy gingerbread flavor.

Ingredients

• Flour – 1 ½ cups
• Baking soda – 1 tsp
• Ground ginger – 1 tbsp
• Cinnamon – 1 tsp
• Molasses – ½ cup
• Maple syrup – ¼ cup
• Vegetable oil – ⅓ cup
• Water – 1 cup
• Apple cider vinegar – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a cupcake tin with 12 liners.
2. In a large bowl, whisk together flour, baking soda, ground ginger, and cinnamon until well combined.
3. Add molasses, maple syrup, vegetable oil, water, and apple cider vinegar to the dry ingredients. Mix until smooth. Tip: Don’t overmix to keep cupcakes light.
4. Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Tip: Use an ice cream scoop for uniform cupcakes.
5. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through for even baking.
6. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Velvety soft with a punch of ginger and cinnamon, these cupcakes are a dream. Serve them with a dollop of vegan whipped cream or a sprinkle of powdered sugar for extra flair.

Conclusion

Magical! That’s what these 18 vegan cupcake recipes are—each one a delightful treat for any occasion. Whether you’re a seasoned baker or just starting out, there’s something here to sweeten your day. We’d love to hear which recipes you try, so drop a comment with your favorites. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos