Blackberry Vegan Cupcake Recipe

blackberry vegan cupcake


1 3/4 cups all-purpose flour

1 cup vegan sugar

1/2 cup chopped walnuts

2 teaspoons baking soda

1/2 teaspoon salt

1 cup crushed blackberries mixed with 3 tablespoons vegan sugar

1/2 cup vegetable oil

1/4 cup applesauce

1/4 cup vegan yogurt

1/2 teaspoon almond or vanilla extract


Preheat oven to 350F. Gather all ingredients and supplies. Line cupcake tins with paper cupcake liners. In large mixing bowl, sift dry ingredients, except for the walnuts. In small mixing bowl, mix wet ingredients, except for the blackberries. Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps. Do not over-mix. Gently fold in walnuts and blackberries. Fill cupcake liners 1/2 to 2/3 full. Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops. Bake 15-20+ minutes or until toothpick comes out clean. Keep watching the oven after 15 minutes. Don’t open the door too often. Let cool another 20 minutes, then add icing. Top each with a blackberry. There is a catbird who brings her babies to our blackberry bush out back every day.

Perfect with Vegan Blackberry Frosting

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