Can Cupcakes Be Vegan? 3 of my favorite vegan cupcake recipes

Can cake be vegan? What about if you were to put that cake in a cup? Could that be vegan? 

My dearest friends who want to eat some vegan cupcakes..... you're in luck! Because with a little bit of intuition and desire.... ANYTHING can be vegan! 

That's right. Literally anything. Vegan bacon? Yes. Vegan baby-back ribs? That too(check out THIS recipe).


The point here is that the question of "can [insert your preferred baked good here] be vegan?" is almost as normal for vegans to hear as "where do you get your protein?" 

Below, I've included 3 awesome cupcake recipes that are my go-to's for creating delicious cakes and cupcakes. 




#1. Vanilla Strawberry Cupcakes, by Loving It Vegan

The first recipe is a simple one that does the most for emphasizing individual flavor. I feel like there's a wide-spread misconception that vegan baked goods are gunna be really bland and really starchy. This recipe is great because not only is the flavor the perfect sweet/soft/fruity that I'm looking for in a fruit-focused cake, but it's also the perfect texture. Light, fluffy, and full in the cake........ smooth and rich in the cream. Give this one a try!



Gorgeously light and spongey vegan vanilla cupcakes topped with creamy strawberry vanilla frosting. Perfect little packages of yum!


Vegan Vanilla Cupcakes:

Strawberry Vanilla Frosting

  • 1/2 cup (112g) Vegan Butter
  • 3 cups (375g) Powdered (confectioners) Sugar
  • 2 tsp Vanilla Extract
  • 2 tsp Strawberry Flavoring


  • Fresh Sliced Strawberries (optional)


  1. Preheat the oven to 350 degrees fahrenheit (180 degrees celsius) and line a cupcake tray with 12 cupcake liners.
  2. Sift the flour into a bowl and add the sugar, baking soda and salt.
  3. Then add the soy milk, vanilla extract , oil and white vinegar.
  4. Mix in thoroughly, using a hand whisk to get rid of any lumps.
  5. Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.
  6. Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn’t come out clean, then put them back in for a further 5 minutes.
  7. Move to a cooling rack and allow to cool thoroughly before frosting.
  8. Prepare the frosting by adding the vegan butter, powdered sugar, vanilla extract and strawberry flavoring to an electric mixer bowl. Begin mixing on low speed, gradually increasing speed until you have perfectly smooth frosting.
  9. Decorate with fresh strawberry slices before serving (optional).


*You can switch for a different vegetable oil like canola if you prefer.

*Recipe adapted from my Vegan Vanilla Cake.


Check out the original recipe at:


#2. German Chocolate Cupcakes, by Produce on Parade

One of my favorite all time cake varieties is German Chocolate cake. It's the perfect addition of savory to your delectable sweet treat. Caramel was one of those candies I always looked forward to as a kid. You know... the chewy circle with the cream in the middle? 

Unfortunately, those specific candies are off the table now for me as a vegan. That doesn't mean I can't enjoy caramel at all, however. 

This recipe is delicious, easy, and not so far over the sugar-line that it has to wait until cheat day. 













Link to the original recipe:


 #3. Peanut Butter Banana Pancakes

Being that my favorite all-time protein shake combo is banana peanut butter, I figured this would be a solid cupcake combo as well. 

Boy was I right! This recipe is perfectly creamy while still adding that girth to the banana flavor that I personally crave. 


  • Author: Charley
  • Cook Time: 15 minutes
  • Total Time: 15 minutes


1/2 cup almond yoghurt 

3 Tbsp Pic’s Peanut butter 

1 ripe banana 

4 tbsp agave 

2 tbsp gluten free flour 

1/2 oat flour 

1/2 cup ground almonds 

2 tsp baking powder

1/3 tsp bicarb 

Pinch of salt 


125g vanilla coconut yoghurt 

Tbsp Agave nectar 


Preheat your oven to 180c and line a cupcake tray with cases. 

In a bowl, combine the agave, mashed banana, peanut butter and almond yoghurt and mix everything together. 

Add all of the dry ingredients and fold these into the mixture until everything is well combined. 

Transfer the batter into your cupcake cases and pop these into the oven to bake for around 14 minutes. Allow to cool on a wire wrack. 

Once your cakes are cooled, mix together the coconut yoghurt and agave nectar and spread a dollop of this on top of each of the cakes. Decorate with toppings of choice and enjoy!


  • Serving Size: 8 cakes

Here's the link to the original article:

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