Does anyone have any good vegan, cupcake recipes?

It’s my friend’s birthday and she’s vegan. I like making cupcakes and have never tried the vegan recipes before.
- Anjali

Applesauce Vegan Cupcake Recipe

Applesauce Vegan Cupcakes Ingredients

1/2 cup vegan margarine (80% fat is best)
1/4 cup organic unbleached sugar
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons nutmeg
1 1/4 cups unsweetened applesauce
1 teaspoon vanilla
1/4 cup chopped walnuts

Applesauce Vegan Cupcakes Directions

Preheat oven to 375 F.
Cream margarine until fluffy.
Add to organic unbleached sugar and blend.
Sift together dry ingredients.
Add to margarine mixture alternately with applesauce, mixing well after each addition.
Stir in vanilla and nuts.
Spoon into 12 cupcake pans sprayed with vegetable pan spray or use paper baking cups.
Bake 15-20 min.

Perfect with Vegan Vanilla Frosting

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Apricot Vegan Cupcake Recipe

 

Apricot Vegan Cupcakes Ingredients

3 cups apricot fruit spread
1 1/2 cups applesauce
3/4 cups vegan margarine; softened
3/4 cup non-dairy yogurt
2 tablespoons vanilla extract
3 cups flour
2 cups oats
1 tablespoon baking powder
3/4 teaspoon salt
3 3/4 teaspoons pumpkin pie spice

Apricot Vegan Cupcakes Directions

Preheat oven to 350.
Mix fruit spread, margarine, applesauce, yogurt and vanilla in a bowl.
Add flour, oats, baking powder, salt, and spices; mix well.
Pour into lined cupcake tins.
Bake 18 minutes, until golden brown.
For bars: Spread dough into greased 12″x8″ baking dish.
Bake 18 minutes, until golden brown and firm to touch.
Cool completely on wire rack.
Cut into bars.
Store in tightly covered container.

Perfect with Vegan Vanilla Frosting

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Basic Vegan White Cupcake Recipe

Basic Vegan White Cupcakes Ingredients

2 cups all-purpose flour
1 1/2 cups organic unbleached sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegan margarine (80% fat is best), softened
1 cup soy milk (or other non-dairy milk)
1 teaspoon vanilla
1/4 cup non-dairy yogurt
1/4 cup applesauce
1/4 cup silken tofu

Basic Vegan White Cupcakes Directions

Heat oven to 350F degrees.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl frequently, 3 minutes.
Pour batter into paper-lined medium muffin cups, filling each about half full.
Bake 20 minutes.

Perfect with Vegan Fudge Frosting

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Black-And-White Vegan Cupcake Recipe

Black-And-White Vegan Cupcakes

Black-And-White Cupcakes Vegan Cream Cheese Layer Ingredients

8 oz vegan cream cheese, softened
1/4 cup organic unbleached sugar
1/4 cup applesauce

Black-And-White Cupcakes Cake Layer Ingredients

1 1/2 cups all-purpose flour
1 cup organic unbleached sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1/3 cup vegetable oil
1/4 cup non-dairy yogurt
1 teaspoon vanilla
1/2 cup non-dairy chocolate chips

Black-And-White Vegan Cupcakes Directions

Preheat oven to 350 degrees.
Line 16 muffin cups with foil or paper liners.

Black-And-White Cupcakes Cheese Layer Directions

Beat vegan cream cheese in bowl until smooth.
Beat in organic unbleached sugar and applesauce until blended.

Black-And-White Cupcakes Cake Layer Directions

Mix together flour, organic unbleached sugar, cocoa powder, baking soda and salt in a medium-size bowl.
Whisk water, oil, applesauce, soy yogurt, and vanilla.
Stir wet ingredients into dry ingredients.
Stir in half the chocolate chips.
Fill prepared muffin cups half full with chocolate cake batter.
Spoon remaining cake batter and the cream cheese batter over the bottom cake layer. Spoon the batters on in stripes, side by side, to create a top that is both dark and white.
Sprinkle tops with chocolate chips.
Bake in preheated 350 degree oven for about 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Transfer pan to wire rack to cool for 10 minutes.
Turn cupcakes out onto the rack to cool completely.

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Black Bottom Vegan Cupcake Recipe

Black Bottom Vegan Cupcakes

Black Bottom Cupcakes Vegan Cream Cheese Mixture Ingredients

16 oz vegan cream cheese, at room temperature
1/4 cup non-dairy yogurt
2/3 cup organic unbleached sugar
1/8 teaspoon salt
12 oz non-dairy chocolate chips

Black Bottom Cupcakes Flour Mixture Ingredients

3 cups all-purpose flour
1 1/2 cups organic unbleached sugar
1/4 cup molasses
2 teaspoons baking soda
1/2 cup cocoa, or more to taste
1/8 teaspoon salt

Black Bottom Cupcakes Liquid Ingredients

1 1/3 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon vanilla
2 tablespoons dark rum, optional
2 cups vegan sour cream

Black Bottom Vegan Cupcakes Directions

Preheat oven to 375 degrees F.

Black Bottom Cupcakes Vegan Cream Cheese Mixture Directions

Blend vegan cream cheese, soy yogurt, organic unbleached sugar and salt with a wooden spoon.
Carefully fold in chips.
Set aside.

Black Bottom Cupcakes Flour Mixture Directions

Combine flour, organic unbleached sugar, cocoa, baking soda and salt in another bowl.
Mix in the liquids.
Blend thoroughly.
Line muffin tins with cupcake papers.
Fill papers about 3/4 full with batter.
Drop about one heaping tablespoon of the vegan cream cheese mixture into the center of each.
Bake until done, about 30 minutes.
Do not overbake.
Yield: Makes 3 dozen.
Difficulty: moderate.
Time: 20 minutes preparation, 30 minutes baking.
Precision: measure the ingredients.

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Black Forest Vegan Cupcake Recipe

Black Forest Vegan Cupcakes Ingredients

24 vegan vanilla wafers
16 oz vegan cream cheese
1 1/4 cups organic unbleached sugar
1/3 cup cocoa
2 tablespoon flour
1/2 cup non-dairy yogurt
1/4 cup applesauce
1 cup vegan sour cream
1/2 teaspoon almond extract
cherry pie filling (see below), chilled

Black Forest Cupcakes Cocoa Sour Cream Topping Ingredients

1 cup vegan sour cream
1/4 cup organic unbleached sugar
2 tablespoons cocoa

Black Forest Vegan Cupcakes Cherry Filling Ingredients

8 cups tart cherries
2 1/2 cups sugar
5 tablespoons cornstarch

Black Forest Vegan Cupcakes Cherry Filling Directions

Wash and pit cherries. Drain. Combine sugar and cornstarch. Stir in cherries; let stand until juices begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken.

Black Forest Vegan Cupcakes Directions

Heat oven to 325 degrees.
Line muffin pans with foil-laminated baking cups.
Place vanilla wafer on bottom of each.
In large mixer bowl, beat vegan cream cheese until smooth.
Add organic unbleached sugar, cocoa, and flour; blend well.
Add soy yogurt and applesauce; mix well.
Stir in sour cream and almond extract.
Fill each prepared cup almost full with mixture.
Bake 20-25 minutes or until set.
Remove from oven; cool 5 to 10 minutes.
Spread heaping teaspoon of cocoa sour cream on each cup.
Cool completely in pans; refrigerate.
Garnish with dollop of cherry pie filling just before serving.
Refrigerate leftovers.
Makes 18-24 cupcakes.

Black Forest Cupcakes Cocoa Sour Cream Topping Directions

Stir together ingredients in small bowl until organic unbleached sugar is dissolved.

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Chocolate Chip Vegan Cupcake Recipe

Chocolate Chip Vegan Cupcakes Ingredients

1/4 cup blended silken tofu
1/3 cup vegan shortening
3/4 cup soy milk (or other non-dairy milk)
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 cup organic unbleached sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup non-dairy chocolate chips

Chocolate Chip Vegan Cupcakes Directions

Heat oven to 350F.
Place all ingredients in blender container in order listed.
Cover and blend on high speed, stopping blender occasionally to scrape sides, 45 seconds. (Batter will be slightly lumpy).
Pour into paper lined medium muffin cups, 2 1/2x 1 1/4 in., filling each 2/3 full.
Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.
Immediately remove from pan; cool completely.

Perfect with Vegan Raspberry Frosting

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Blueberry Vegan Cupcake Recipe

Blueberry Vegan Cupcakes Ingredients

1/2 cup vegan margarine (80% fat is best)
1/4 cup applesauce
1/4 cup non-dairy yogurt
2 cups flour
1/2 teaspoon salt
1 1/4 cups organic unbleached sugar
1/2 cup soy milk (or other non-dairy milk)
2 teaspoons baking powder
1 1/2 cups blueberries

Blueberry Vegan Cupcakes Directions

On slow speed, cream margarine and organic unbleached sugar.
Add applesauce and soy yogurt and mix until blended.
Sift dry ingredients together.
Add dry mixture to wet mixture, alternating with soy milk.
Mash 1/2 cup blueberries and stir in by hand.
Add rest of blueberries, whole.
Fill muffin cup high and sprinkle with organic unbleached sugar.
Bake 375 F, 25-30 minutes.
Remove from pan carefully.

Perfect with Vegan Blueberry Frosting

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Cappuccino Vegan Cupcake Recipe

Cappuccino Vegan Cupcakes Ingredients

2 cups all-purpose flour
1 1/2 cups organic unbleached sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegan margarine (or prune puree)
1/4 cup vegetable oil
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/4 cup instant coffee granules — (espresso powder)
1/2 cup water — warmed
2 teaspoons vanilla extract
1 1/2 cups vegan whipped cream

Cappuccino Vegan Cupcakes Directions

Heat oven to 350 F.
Lightly coat 18 standard-size muffin cups with nonstick cooking spray.
Dissolve espresso powder in warm water and set aside.
Whisk together flour, organic unbleached sugar, cocoa powder, baking soda, and salt in a small bowl.
Stir together baking butter (or prune paste), oil, applesauce, soy yogurt, dissolved espresso, and vanilla in a large bowl.
Stir in the flour mixture just until blended.
Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.
Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched.
Cool cupcakes in pan for 3 minutes.
Turn out onto wire rack to cool completely.
Just before serving, frost each cupcake with a tablespoonful of whipped topping.
Sprinkle with cocoa powder through a fine-mesh sieve.

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Carrot Cake Vegan Cupcake Recipe

Carrot Cake Vegan Cupcakes Ingredients

1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
1/2 cup applesauce
1/2 cup non-dairy yogurt
1 1/2 cups organic unbleached sugar
1/2 cup packed dark brown organic unbleached sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots — grated
1/2 cup finely chopped walnuts
1/2 cup non-dairy chocolate chips

Carrot Cake Vegan Cupcakes Directions

Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a mixing bowl, beat applesauce and soy yogurt at medium speed until blended.
Gradually beat in the sugars.
Add the vanilla, vegetable oil, and orange juice, and mix until combined and smooth.
On low speed, mix in one-third of the flour mixture.
Scrape down the sides as necessary.
Continue to add the flour mixture in thirds until just smooth.
Fold in the grated carrots, walnuts, and chocolate chips.
Fill the muffin cups about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 to 20 minutes and remove from muffin tins.

Perfect with Vegan Cream Cheese Spice Frosting

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Carrot Raisin Vegan Cupcake Recipe

Carrot Raisin Vegan Cupcakes Ingredients

12 Foil Bake cups
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed organic unbleached sugar
1/4 cup molasses
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/2 cup vegetable oil
1/2 cup soy milk (or other non-dairy milk)
2 cups shredded carrots
1/2 cup raisins/p>

Carrot Raisin Vegan Cupcakes Directions

Preheat oven to 400 degrees F.
Place Foil Bake Cups on cookie sheet; set aside.
In large bowl, combine flour, cinnamon, nutmeg, baking powder, and salt.
Add organic unbleached sugar, applesauce, soy yogurt, vegetable oil, and soy milk; stir just until dry ingredients are moistened.
Stir in carrots and raisins.
Spoon batter into bake cups, filling 3/4 full.
Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.
Cool 5 minutes; remove from pan.

Perfect with Vegan Cream Cheese Spice Frosting

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Cheesecake Vegan Cupcake Recipe

Cheesecake Vegan Cupcakes Ingredients

3 packages (8 oz each) vegan cream cheese
1 cup organic unbleached sugar
1 tablespoon vanilla
1/4 cup applesauce
1/2 cup non-dairy yogurt
1 cup vegan sour cream
Custard Cups
9″ vegan graham cracker crust

Cheesecake Vegan Cupcakes Directions

Leave vegan cream cheese out to soften.
Beat until smooth with organic unbleached sugar and vanilla.
Add applesauce and soy yogurt, beating on high.
Fold in sour cream.
Will make more than what a 9″ graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s).
Bake at 350F for 30-35 minutes, or until crust is golden brown and toothpick comes out clean.

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Vegan Cheese Cupcake Recipe

Vegan Cheese Cupcakes Ingredients

2 cups graham-cracker crumbs
1/3 cup vegan margarine (80% fat is best)
1/2 cup organic unbleached sugar
1/4 cup applesauce
1/4 cup non-dairy yogurt
12 ounces (1 1/2 packages) vegan cream cheese, softened
1/2 teaspoon vanilla
1 cup vegan sour cream
frozen strawberries (or other fruit chunks)

Vegan Cheese Cupcakes Directions

Morning or afternoon before: line twelve 2 1/2″ muffin tin cups with paper liners.
In bowl, blend crumbs and melted margarine.
Press some of this crumb mixture to bottom and sides of each lined muffin tin cup; refrigerate for 1 hour.
Meanwhile, with electric mixture at medium speed, beat organic unbleached sugar, applesauce, soy yogurt, vegan cream cheese, and vanilla until smooth and creamy.
Spoon this mixture into cups; fill each cup almost to top of crumb crust.
Refrigerate till serving time.
Just before serving: remove from pans, spread sour cream on each cupcake, then top with fruit.

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Chocolate Bottom Vegan Cupcake Recipe

Chocolate-Bottom Vegan Cupcakes Filling Ingredients

1 8 oz package vegan cream cheese — softened
1/4 cup non-dairy yogurt
1/3 cup organic unbleached sugar
1/8 teaspoon salt
1 cup non-dairy chocolate chips

Chocolate-Bottom Vegan Cupcakes Batter Ingredients

1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup organic unbleached sugar
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon salt

Chocolate-Bottom Vegan Cupcakes Directions

In a mixing bowl, beat vegan cream cheese, soy yogurt, organic unbleached sugar, and salt until smooth.
Stir in chocolate chips; set aside.

Chocolate-Bottom Vegan Cupcakes Batter Directions

Combine water, oil, vinegar, and vanilla in another mixing bowl.
Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin).
Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups.
Top with about 1 teaspoon of filling.
Bake at 350 for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.

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Chocolate Chip Vegan Cupcake Recipe

Chocolate Chip Vegan Cupcakes Ingredients

1 1/2 cups flour
1 cup organic unbleached sugar
2 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1 cup warm water
1/2 cup non-dairy chocolate chips

Chocolate Chip Vegan Cupcakes Directions

Preheat oven to 400 degrees.
In a bowl, combine flour, organic unbleached sugar, cocoa, baking powder, baking soda, and salt.
Make a well in the center.
Add oil, vanilla, vinegar, and warm water.
Stir just until moist.
Add chocolate chips.
Spoon batter into prepared muffin tin (use cupcake papers), filling 3/4 full.
Bake for 15 – 20 minutes.

Perfect with Vegan Fudge Frosting

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Chocolate Vegan Cupcake Recipe

Vegan Chocolate Cupcakes Ingredients

3 cups sifted flour
1 1/2 cups organic unbleached sugar
1/3 cup cocoa
2 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 cups vegan mayonnaise
1 1/2 cups water
1 1/2 teaspoons vanilla

Vegan Chocolate Frosting Ingredients

1 tablespoons vegan margarine (80% fat is best)
2 ounces non-dairy chocolate
2 cups organic unbleached sugar
1/8 teaspoon salt
2-4 tablespoons soy milk (or other non-dairy milk), hot
1/2 teaspoons vanilla
Chopped nuts or nut halves (optional)

Vegan Chocolate Cupcakes Directions

Sift flour with organic unbleached sugar, cocoa, baking powder, and soda into bowl.
Gradually stir in vegan mayonnaise.
Stir in water and vanilla.
Fill 2 dozen greased or paper-lined muffin pans 1/2 full with batter.
Bake at 350F 25 to 30 minutes.
Cool in pans 5 minutes.
Remove from pans and cool on rack.

Vegan Chocolate Cupcakes Frosting Directions

Melt margarine and chocolate in top of double boiler over hot water.
Sift organic unbleached sugar with salt.
Add chocolate mixture and blend.
Beat in enough soy milk to make spreadable.
Beat in vanilla.
Use to frost cupcakes.
Garnish tops with nuts, if desired.

Instead of chocolate frosting, try pairing them with Vegan Coffee Frosting

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Chocolate Peanut Butter Vegan Cupcake Recipe

Chocolate Peanut Butter Vegan Cupcakes Ingredients

2 1/2 cups flour

1 cup peanut butter

2 cups brown sugar

1 1/2 cups almond milk

1/2 cup non-dairy margarine

1/4 cup non-dairy cocoa

2 Ener-G egg replacer

2 teaspoons cream of tartar

1 teaspoon vanilla

1 teaspoon baking soda

dash of salt

Chocolate Peanut Butter Vegan Cupcakes Directions

Heat oven to 350.
Grease bottoms only of 12 muffin cups, or line with paper baking cups.
Mix wet ingredients well then add in dry ingredients, blending until smooth.
Fill muffin cup about 2/3 full.
Bake until golden brown, about 15 minutes – until a toothpick inserted comes out clean

Try pairing them with Vegan Buttercream Frosting!

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Chocolate Surprise Vegan Cupcake Recipe

Chocolate Surprise Vegan Cupcakes Ingredients

1 package (8 oz) vegan cream cheese, softened

1/3 cup organic unbleached sugar

1/4 cup non-dairy yogurt

1/2 cup non-dairy chocolate chips

2 squares non-dairy chocolate, melted

1/3 cup vegetable oil

1 1/4 cups all-purpose flour

1 cup organic unbleached sugar

3/4 cup water
1/4 cup non-dairy yogurt

1 teaspoon vanilla

1/2 teaspoon baking soda

1/4 teaspoon salt

additional organic unbleached sugar (optional)

Chocolate Surprise Vegan Cupcakes Directions

Heat oven to 350.
Beat vegan cream cheese, 1/3 cup organic unbleached sugar, and soy yogurt until smooth.
Stir in chips; set aside.
Beat melted chocolate, oil, flour, 1 cup sugar, water, soy yogurt, vanilla, baking soda, and salt in large bowl with wire whisk or fork until blended and smooth.
Spoon 1/2 the batter evenly into 18 greased or paper-lined muffin cups.
Top each with 1 tablespoon of the vegan cream cheese mixture.
Spoon the remaining batter evenly over vegan cream cheese mixture.
Bake for 30 to 35 minutes or until toothpick inserted into center comes out clean.
Remove from pans to cool on wire racks.
Sprinkle with additional organic unbleached sugar, if desired.
Preptime: 15 minutes.
Bake time: 30 to 35 minutes.

Perfect with Vegan Vanilla Frosting

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Cocoa Vegan Cupcake Recipe

Cocoa Vegan Cupcakes Ingredients

1 1/2 cups flour
1 cup organic unbleached sugar
1 teaspoon baking soda
1 tablespoon cocoa
3 tablespoons vegetable oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water

Cocoa Vegan Cupcakes Directions

Preheat oven to 350 degrees.
In a medium bowl, combine flour, organic unbleached sugar, and baking soda.
In a large bowl, combine cocoa, oil, vinegar, and vanilla, mixing well.
Add water in several additions.
Mix well.
Pour into muffin tins lined with wax paper.
Bake 25 to 30 minutes.

Perfect with Vegan Fudge Frosting

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Creeping Caterpillar Halloween Vegan Cupcake Recipe

Creeping Caterpillar Halloween Vegan Cupcakes Ingredients

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegan margarine (80% fat is best), softened to room temperature
1 cup organic unbleached sugar
1/4 cup applesauce
1/2 cup non-dairy yogurt
1 teaspoon vanilla
3 ounces non-dairy chocolate, melted (optional)
1/2 cup soy milk (or other non-dairy milk)

Creeping Caterpillar Halloween Cupcakes Frosting Ingredients

3 cups prepared white vegan frosting (tinted with green, yellow, purple or orange food coloring)
Tinted coconut (green, yellow, purple, or orange), licorice shoe strings (variety of colors)
variety of round candies for eyes or spots

Creeping Caterpillar Vegan Cupcakes Directions

Preheat oven to 375 degrees.
Line 24 muffin tin cups with paper liners.
In a large bowl, whisk together the cake flour, baking powder, and salt.
In a stand-alone mixer or using a handheld electric mixer, cream the margarine and organic unbleached sugar until light and fluffy.
Add the applesauce and soy yogurt, mixing thoroughly.
Add the vanilla and beat to combine.
If making chocolate cake, add the cooled, melted chocolate and mix well, then add in soy milk.
Gradually add the flour mixture into the margarine mixture and mix until just combined.
Pour the batter into the prepared tins and bake for 20 minutes.
Cool completely.
Frost the cupcakes with the tinted frosting and sprinkle with tinted coconut for a fuzzy caterpillar.
Arrange them in a curving pattern on top of a large cutting board or piece of cardboard covered with foil.
Snip licorice into short lengths to form antennae and legs.
Use round candies for eyes and mouth.
If desired, round candies can be placed on cupcakes for a spotted caterpillar.

Perfect with Vegan Vanilla Frosting

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Double Kiss Vegan Cupcake Recipe

Double Kiss Vegan Cupcakes Ingredients

60 dairy-free dark chocolate kisses
3/4 cup margarine (80% fat is best), softened
1 2/3 cups organic unbleached sugar
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/4 cup blended silken tofu
1 teaspoon vanilla
2 cups flour
2/3 cup cocoa
1 1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water

Double Kiss Vegan Cupcakes Directions

Remove wrappers from candies; set aside.
Heat oven to 350~.
Line muffin cups with 2-1/2″ papers.
In large mixer bowl, combine margarine, organic unbleached sugar, applesauce, soy yogurt, tofu, and vanilla.
Beat on high speed with electric mixer for 3 mintues.
Stir together flour, cocoa, baking soda, salt, and baking powder; add alternately with water to the margarine mixture.
Beat just until combined.
Fill prepared muffin cups about 1/2 full with batter.
Place chocolate kiss in center of each.
Bake 20 minutes.
Remove to wire rack.
Cool.
Frost as desired.
Place another kiss on top of each cupcake.

Perfect with Vegan Chocolate Frosting

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Chocolate Vegan Cupcake Recipe

Chocolate Vegan Cupcakes Ingredients

1/4 cup vegetable oil
3/4 cup organic unbleached sugar
1/4 cup non-dairy yogurt
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)
1 teaspoon baking soda
2/3 cup soy milk (or other non-dairy milk)
2 tablespoons lemon juice
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour

Chocolate Vegan Cupcakes Directions

Beat oil and organic unbleached sugar with soy yogurt and applesauce with an electric mixer until smooth.
Beat in vanilla, salt, and baking soda until well blended.
Put soy milk and lemon juice together in cup until curdled and pour into batter, beating to blend well.
Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often.
Divide batter equally between 12 paper-lined cupcake wells.
Bake at 350 for 25 minutes or until a toothpick inserted comes out clean.
Cool in pan on rack 20 minutes.
Remove to platter to continue cooling.
Frost as desired.

Perfect with Vegan Strawberry Frosting

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French Mint Vegan Cupcake Recipe

French Mint Vegan Cupcakes Ingredients

1 6-ounce package non-dairy chocolate chips
1 cup softened vegan margarine (80% fat is best)
2 cups confectioners organic unbleached sugar
1/4 cup applesauce
1/2 cup non-dairy yogurt
1/4 cup blended silken tofu
1 teaspoon vanilla
1 teaspoon peppermint extract
nuts (any kind) to sprinkle on top

French Mint Vegan Cupcakes Directions

Melt chips; cool and set aside.
Beat margarine, using electric mixer.
Add organic unbleached sugar.
Add cooled chocolate, beat 5 minutes.
Beat in applesauce, soy yogurt, and tofu.
Mix in vanilla and peppermint extract.
Sprinkle nuts on bottom of 24 paper holders in cupcake pan.
Fill each cupcake holder half full.
Sprinkle with nuts.
Makes 24.

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Blackberry Vegan Cupcake Recipe

Blackberry Vegan Cupcakes Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup organic unbleached sugar
1/2 cup chopped walnuts
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/2 cup vegetable oil
1/2 teaspoon almond or vanilla extract
1 cup crushed blackberries mixed with 3 tablespoons organic unbleached sugar

Blackberry Vegan Cupcakes Directions

Mix together flour, baking soda, organic unbleached sugar, and nuts in a bowl.
In another bowl, beat together applesauce, soy yogurt, flavoring extract, and oil until well blended.
Add blackberries and beat at slow speed of mixer until berries are partially broken.
Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, or until they test done.
Or, bake in greased 9x5x3″ loaf pan for at 350 deg F for 1 hour, or until done.
Sprinkle with organic unbleached sugar if desired.

Perfect with Vegan Blackberry Frosting

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Cherry Vegan Cupcake Recipe

Cherry Vegan Cupcakes Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup organic unbleached sugar
1/2 cup chopped walnuts
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/2 cup vegetable oil
1/2 teaspoon almond or vanilla extract
1 cup crushed cherries mixed with 3 tablespoons organic unbleached sugar

Cherry Vegan Cupcakes Directions

Mix together flour, baking soda, organic unbleached sugar, and nuts in a bowl.
In another bowl, beat together applesauce, soy yogurt, flavoring extract, and oil until well blended.
Add cherries and beat at slow speed of mixer until cherries are partially broken.
Beat in flour mixture slowly until smooth, but pieces of cherries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, or until they test done.
Or, bake in greased 9x5x3″ loaf pan for at 350 deg F for 1 hour, or until done.
Sprinkle with organic unbleached sugar if desired.

Perfect with Vegan Cherry Frosting

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Fresh Raspberry Vegan Cupcake Recipe

Fresh Raspberry Vegan Cupcakes Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup organic unbleached sugar
1/2 cup chopped walnuts
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/2 cup vegetable oil
1/2 teaspoon almond or vanilla extract
1 cup crushed fresh raspberries mixed with 3 tablespoons organic unbleached sugar

Fresh Raspberry Vegan Cupcakes Directions

Mix together flour, baking soda, organic unbleached sugar, and nuts in a bowl.
In another bowl, beat together applesauce, soy yogurt, flavoring extract, and oil until well blended.
Add raspberries and beat at slow speed of mixer until berries are partially broken.
Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, or until they test done.
Or, bake in greased 9x5x3″ loaf pan for at 350 deg F for 1 hour, or until done.
Sprinkle with organic unbleached sugar if desired.
Number of cupcakes made depends on size of muffin tins. Small tins: 16 cupcakes, large tins: a dozen.

Perfect with Vegan Raspberry Frosting

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Strawberry Vegan Cupcake Recipe

Strawberry Vegan Cupcakes Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup organic unbleached sugar
1/2 cup chopped walnuts
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/2 cup vegetable oil
1/2 teaspoon almond or vanilla extract
10 oz package frozen sweet strawberries** or 1 cup crushed fresh strawberries mixed with 3 tablespoons organic unbleached sugar

Strawberry Vegan Cupcakes Directions

Mix together flour, baking soda, organic unbleached sugar, and nuts in a bowl.
In another bowl, beat together applesauce, soy yogurt, flavoring extract, and oil until well blended.
Add strawberries and beat at slow speed of mixer until berries are partially broken.
Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, or until they test done.
Or, bake in greased 9x5x3″ loaf pan for at 350 deg F for 1 hour, or until done.
Sprinkle with organic unbleached sugar if desired.

Perfect with Vegan Strawberry Frosting

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Orange Friendship Vegan Cupcake Recipe

Orange Friendship Vegan Cupcakes Ingredients

1/2 cup vegan margarine (80% fat is best)
3/4 cup organic unbleached sugar
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/2 cup vegan Friendship starter
1 cup soy milk (or other non-dairy milk)
1/2 teaspoon vanilla
2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Grated peel of 1 orange
1 cup raisins
1 cup pecans, finely chopped

Orange Friendship Vegan Cupcakes Directions

Cream margarine and organic unbleached sugar; add applesauce, soy yogurt, starter, soy milk, and vanilla.
Mix well.
Add dry ingredients and mix well.
Fold in grated orange peel, raisins, and pecans.
Fill well-greased and floured muffin tins 2/3 full.
Bake at 350 for 20-30 minutes or until done.
Remove from pans and dip in topping.
Makes 12-14 servings.
* Topping: combine juice of 1 orange with 1/2 cup organic unbleached sugar.
Heat until organic unbleached sugar has dissolved.

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Fudge Vegan Cupcake Recipe

Fudge Vegan Cupcakes Ingredients

1 cup boiling water
1 cup dates, chopped
1 teaspoon baking soda
1 cup organic unbleached sugar
1/2 cup vegan shortening
1/4 cup non-dairy yogurt
1 teaspoon vanilla
2 cups flour
4 tablespoons cocoa
1/4 teaspoon salt
1/2 cup nuts (any kind)
1 6oz bag non-dairy chocolate chips

Fudge Vegan Cupcakes Directions

Pour boiling water over the dates and baking soda.
Add organic unbleached sugar, shortening, soy yogurt, and vanilla.
Mix flour, cocoa, salt, nuts, and chocolate chips into mixture.
Fill cupcake tins or papers about 2/3 full.
Bake at 375 degrees for 20 to 24 minutes.
Makes 20 to 24 cupcakes.

Perfect with Vegan Fudge Frosting

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Ginger Vegan Cupcake Recipe

Ginger Vegan Cupcakes Ingredients

2/3 cup molasses
1/2 cup organic unbleached sugar
1/2 cup vegan shortening
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups flour
1 cup soy milk (or other non-dairy milk)
1/4 cup applesauce
1/4 cup non-dairy yogurt

Ginger Vegan Cupcakes Directions

Heat first 5 ingredients to boiling, stirring constantly.
Cool to lukewarm.
Sift soda and flour together and add alternately with soy milk, yogurt, and applesauce, beating thoroughly after each addition.
Pour into greased muffin pans and bake in a 350 degree oven for 15 minutes.
Makes 16 cupcakes.

Perfect with Vegan Vanilla Frosting

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Vegan Ice Cream Cone Vegan Cupcake Recipe

Vegan Ice Cream Cone Vegan Cupcakes Ingredients

18 1/4 oz vegan chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
1/2 cup non-dairy yogurt
1/4 cup applesauce
30 small flat bottom vegan ice cream cones

Vegan Ice Cream Cone Cupcakes Icing Ingredients

5 cups organic unbleached sugar
3/4 cup vegan shortening
1/2 cup vegan margarine (80% fat is best), soft
2 1/2 tablespoon soy milk (or other non-dairy milk)
1 1/4 teaspoon almond extract
Assorted sprinkles & candies

Vegan Ice Cream Cone Vegan Cupcakes Directions

Preheat oven to 350.
In large bowl, combine first 4 ingredients according to cake mix package directions.
Fill each cone with about 2 1/2 tablespoons of batter.
Place cones about 3″ apart on an ungreased baking sheet.
Bake 25 to 30 minutes.
Cool completely.

Vegan Ice Cream Cone Cupcakes Icing Directions

Beat all ingredients together in large bowl until smooth.
Ice each cupcake with about 1 tablespoon icing.
Before icing hardens, decorate with candy and/or sprinkles.
Store in airtight container.

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Jack-O’-Lantern Halloween Vegan Cupcake Recipe

Jack-O’-Lantern Halloween Vegan Cupcakes Ingredients

1 package vegan yellow cake mix
1 1/2 teaspoon pumpkin pie spice
1 cup clabbered soy milk (or other non-dairy milk) (to clabber, add a teaspoon lemon juice/apple cider vinegar per cup of non-dairy milk)
1 cup pumpkin
1/4 cup applesauce
1/4 cup non-dairy yogurt

Jack-O’-Lantern Halloween Vegan Cupcakes Frosting Ingredients

3 tablespoons vegan margarine (80% fat is best), softened
3 tablespoons pumpkin
2 cups powdered organic unbleached sugar
1/2 teaspoon soy milk (or other non-dairy milk)
1/2 teaspoon vanilla
Black licorice twists
Small green hard candy

Jack-O’-Lantern Vegan Cupcakes Directions

Line 24 muffin tins with paper baking cups.
In large bowl, combine all cupcake ingredients at low speed until moistened; beat 2 minutes at medium speed, scraping down sides of bowl.
Pour batter into prepared muffin cups.
Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool completely.
In small bowl, beat margarine and 3 tablespoons pumpkin until well blended.
Gradually add 1 cup of the powdered organic unbleached sugar; beat until smooth, about 1 minute.
Add soy milk and vanilla.
Gradually add remaining 1 cup powdered sugar; beat an additional 2 minutes.
Spread on tops of cupcakes.
Cut each licorice twist down one side to open into triangular pieces for eyes and noses.
Cut jagged, curved pieces for mouths.
Arrange on top of cupcakes for faces.
Slice candy in half; attach to head for stems.

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Lemon Cream Vegan Cupcake Recipe

Lemon Cream Vegan Cupcakes Ingredients

1 cup vegan margarine (80% fat is best) — softened
2 cups organic unbleached sugar
1/2 cup non-dairy yogurt
1/4 cup applesauce
2 teaspoons grated lemon rind
1 teaspoon vanilla
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups vegan sour cream

Lemon Cream Cupcakes Frosting Ingredients

3 tablespoons vegan margarine (80% fat is best) — softened
2 1/4 cups organic unbleached sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon grated lemon rind
1 or 2 tablespoons soy milk (or other non-dairy milk)

Lemon Cream Vegan Cupcakes Directions

In a mixing bowl, cream margarine and organic unbleached sugar.
Mix soy yogurt and applesauce.
Add lemon peel and vanilla; mix well.
Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.

Lemon Cream Cupcakes Frosting Directions

Cream margarine and organic unbleached sugar in small mixing bowl.
Add lemon juice, vanilla, lemon peel, and soy milk; beat until smooth.
Frost cupcakes.

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Merry Cherry Chocolate Vegan Cupcake Recipe

Merry Cherry Chocolate Vegan Cupcakes Ingredients

1 8oz package vegan cream cheese, softened

1 16oz package organic unbleached sugar

1 6oz can Maraschino cherries, drained

2 cups pecan halves

24 prepared chocolate cupcakes, cooled*

Merry Cherry Chocolate Vegan Cupcakes Directions

In medium bowl, with electric mixer at medium speed, beat vegan cream cheese until smooth.
Slowly add organic unbleached sugar, beating until smooth and creamy.
Reserve 12 whole cherries; coarsely chop remaining cherries.
Reserve 1 cup (about 72) pecan halves; coarsely chop remaining pecan halves.
In small bowl, combine 3/4 cup vegan cream cheese frosting, chopped pecans, and chopped cherries.
Using the end of a wooden spoon, poke a 1″ deep hole in top of each cupcake.
Spoon about 1 tablespoonful pecan filling in each hole.
Frost the tops of the cupcakes with remaining frosting.
Halve reserved cherries.
Top cupcakes with cherry halves and reserved pecan halves.
Refrigerate until serving time.

*Cocoa Vegan Cupcakes are perfect for this recipe!

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Mock Hostess Vegan Cupcake Recipe

Mock Hostess Vegan Cupcakes Ingredients

1/2 cup flour
2 1/2 tablespoons cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup organic unbleached sugar
1/2 cup water
3 tablespoons vegetable oil
1 1/2 teaspoons distilled white vinegar
1 teaspoon vanilla extract

Mock Hostess Cupcakes Filling Ingredients

1 cup vegan whipping cream
6 oz non-dairy white chocolate, finely chopped

Mock Hostess Cupcakes Glaze Ingredients

3 oz non-dairy chocolate, finely chopped
3 tablespoons boiling water

Mock Hostess Vegan Cupcakes Directions

Position a rack in the center and preheat oven to 325 F.
Lightly grease twenty-four 1-3/4×3/4 (1-oz) muffin or biscuit cups.
Into a medium bowl, sift together the flour, cocoa, baking soda, and salt.
Mix in the organic unbleached sugar.
Make a well in the center.
Whisk in the water, oil, vinegar, and vanilla.
Blend until smooth.
(The batter will be very thin.)
Spoon the batter into the prepared cups.
Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes.
Cool the cupcakes in the pans on a wire rack for 5 minutes.
Remove the cupcakes from the pans and finish cooling on the rack.

Mock Hostess Cupcakes Filling Directions

In a heavy medium saucepan over medium-high heat, bring the cream to a boil.
Add the white chocolate and remove from heat.
Let the mixture stand briefly, stir until smooth.
Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally.
(To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.)
With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.
Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip.
Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.

Mock Hostess Cupcakes Glaze Directions

Place the chocolate in a small bowl.
Whisk in the boiling water and blend until smooth.
One at a time, dip the top of each cupcake into the warm glaze.
Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet.
Refrigerate the cupcakes for 5 minutes to set the glaze.
Serve at room temperature.
Makes 22 to 24 miniature cupcakes.

Notes:
The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.

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Oatmeal Banana Vegan Cupcake Recipe

Oatmeal Banana Vegan Cupcakes Ingredients

1/2 cup vegan margarine (80% fat is best) — softened
1/2 cup organic unbleached sugar
2 cups ripe bananas — mashed
3/4 cup agave nectar
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Oatmeal Banana Vegan Cupcakes Directions

In a mixing bowl, cream margarine and organic unbleached sugar.
Add bananas and agave nectar; mix well.
Combine dry ingredients; stir into creamed mixture just until moistened.
Fill paper-lined muffin cups two-thirds full.
Bake at 350 degrees for 18-20 minutes or until cupcakes test done.
Cool in pan 10 minutes.

Perfect with Vegan Fudge Frosting

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Orange-Ooze Vegan Cupcake Recipe

Orange-Ooze Cupcakes Filling Ingredients

8 ounces vegan cream cheese — softened
1/4 cup non-dairy yogurt
1/3 cup organic unbleached sugar
Yellow and red food coloring
6 ounces non-dairy chocolate chips

Orange-Ooze Vegan Cupcakes Ingredients

3 cups flour
2 cups organic unbleached sugar
1/2 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
2 cups water
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons cider vinegar
2 teaspoon vanilla

Orange-Ooze Vegan Cupcakes Directions

Preheat oven to 350F.
Line cupcake baking pans with paper cupcake liners.
In small mixing bowl, use electric mixer to combine vegan cream cheese, soy yogurt, and organic unbleached sugar.
Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade.
Use mixing spoon to stir in chocolate chips; set filling aside.
In large mixing bowl, combine flour, organic unbleached sugar, cocoa, baking soda and salt; set aside.
In second small mixing bowl, combine water, vegetable oil, vinegar, and vanilla.
Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each.
As cupcake bakes, the batter will rise to surround the filling.
Bake approximately 25 minutes or until cupcakes test done.
If desired, frost with orange icing–or just let the orange filling ooze out as a surprise.

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Peanut-Butter-Filled Fudge Vegan Cupcake Recipe

Peanut-Butter-Filled Fudge Vegan Cupcakes Ingredients

Batter: 1 cup unbleached flour
1 cup (packed) organic unbleached brown sugar
1/4 cup molasses
1/3 cup cocoa powder; sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegan margarine (80% fat is best); softened
1/3 cup soy milk (or other non-dairy milk)
1/4 cup non-dairy yogurt
1/4 cup applesauce

Peanut-Butter-Filled Fudge Vegan Cupcake Filling Ingredients

4 oz fat-free vegan cream cheese – softened
1/4 cup peanut butter
1 tablespoon agave nectar
1 tablespoon soy milk (or other non-dairy milk)
2 teaspoons pure vanilla extract

Peanut-Butter-Filled Fudge Vegan Cupcakes Directions

Preheat oven to 375.
Prepare 12 muffin cups with cooking spray and flour; set aside.
In a mixing bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt.
In another mixing bowl, combine margarine, 1/3 cup soy milk, soy yogurt, and applesauce.
Mix dry ingredients with wet ingredients just until moistened; set aside.
In a smaller mixing bowl, combine vegan cream cheese, peanut butter, agave nectar, remaining soy milk, and vanilla extract.
Place 2 tablespoons batter into prepared cups.
Spoon rounded teaspoon of vegan cream cheese mixture into center of each.
Fill cup half full with remaining batter, 1 tablespoon each.
Bake for 20 minutes.

Perfect with Vegan Chocolate Frosting

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Pineapple Upside-Down Vegan Cupcake Recipe

Pineapple Upside-Down Vegan Cupcakes Ingredients

1/4 cup vegan margarine
7 tablespoons organic unbleached sugar
1 tablespoons molasses
1 teaspoon cinnamon
1 can crushed pineapple (reserve juice)
6 maraschino cherries — drained and halved
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup non-dairy yogurt
1/4 cup vegan margarine (80% fat is best) — softened
1/4 cup white organic unbleached sugar
1 teaspoon vanilla extract
1/2 cup reserved pineapple juice (from above can)

Pineapple Upside-Down Vegan Cupcakes Directions

Lightly grease each 2 1/2 inch cup in a 12-cup muffin tin.
For topping, melt margarine in a small saucepan.
Stir in molasses, organic unbleached sugar, and cinnamon until blended.
Remove from heat and add 1/2 cup of the pineapple (save remainder for another use).
Spoon about 1 tablespoon of topping into each muffin cup.
Place a cherry half, round side down, in center of each.
In small bowl, combine flour, baking powder and salt.
In large bowl, beat soy yogurt, margarine, and organic unbleached sugar with electric mixer (no need to clean beaters) until fluffy.
Beat in vanilla extract.
Add flour mixture and pineapple juice, alternating between them, beating well after each addition.
Gently fold into batter.
Pour evenly into muffin cups.
Bake at 350 for 20 to 25 minutes or until cupcakes test done.
Cool in pan on wire rack 10 minutes.
Invert onto cookie sheet and gently tap each cup to release cupcakes.
Serve warm or at room temperature.

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Prune Chocolate Vegan Cupcake Recipe

Prune Chocolate Vegan Cupcakes Ingredients

1 cup silken tofu
1/2 cup non-dairy yogurt
1/4 cup applesauce
2 cups flour
1/2 t salt
1 cup cooked prunes, pitted and chopped
1 teaspoon vanilla
3/4 cup organic unbleached sugar
2 squares non-dairy chocolate
1 tablespoon baking powder

Prune Chocolate Vegan Cupcakes Directions

Beat yogurt and applesauce until thick and creamy.
Add tofu and organic unbleached sugar.
Mix well.
Sift flour with baking powder and salt.
Add grated chocolate.
Beat thoroughly.
Add prunes, vanilla, and yogurt/applesauce mixture to the flour mixture.
Mix well.
Pour into well-oiled muffin tins.
Bake in moderate oven (375 F) about 15 minutes.

Perfect with Vegan Chocolate Frosting

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Chocolate Vegan Cupcake Recipe

Chocolate Vegan Cupcakes Ingredients

1/4 cup vegetable oil
3/4 cup organic unbleached sugar
1/4 cup non-dairy yogurt
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon — optional
1 teaspoon baking soda
2/3 cup soy milk (or other non-dairy milk)
2 tablespoons lemon juice
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour

Chocolate Vegan Cupcakes Directions

Mix wet ingredients in a bowl and set aside.
Sift together dry ingredients and add wet ingredients; mix well.
Divide batter equally between 12 paper-lined cupcake wells.
Bake at 350~ for 25 minutes or until a toothpick inserted comes out clean.
Cool in pan on rack 20 minutes.
Remove to platter to continue cooling.
Frost as desired.

Perfect with Vegan Buttercream Frosting

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Halloween Spooktacular Chocolate Vegan Cupcake Recipe

Halloween Spooktacular Chocolate Vegan Cupcakes Ingredients

2 cups all-purpose flour

2 cups organic unbleached sugar

3/4 cup cocoa

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

3/4 cup vegan shortening

3/4 cup clabbered* soy milk (or other non-dairy milk) (*to clabber, add 1 teaspoon lemon juice/apple cider vinegar per cup of non-dairy milk)

3/4 cup water
1/4 cup non-dairy yogurt
1/4 cup applesauce
1 teaspoon vanilla extract
assorted vegan candies (optional)

Halloween Spooktacular Chocolate Cupcakes Peanut Butter Cream Filling Ingredients

2 3oz packagse vegan cream cheese – softened

2/3 cup creamy peanut butter

1/4 cup plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)

1 teaspoon vanilla extract

3 cups organic unbleached sugar

Spooktacular Chocolate Vegan Cupcakes Directions

Heat oven to 350 degrees. Line muffin cups which are 2 1/2″ in diameter with paper baking cups.
Stir together dry ingredients in a large bowl.
Add shortening, clabbered soy milk, water, soy yogurt, applesauce, and vanilla.
Beat on low speed of electric mixer 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Fill muffin cups 1/3 full with batter.
Bake for 20 minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack.
Cool completely.
Prepare Peanut Butter Cream Filling: Beat vegan cream cheese and peanut butter in a large bowl until well blended.
Add soy milk and vanilla; beat well.
Gradually add organic unbleached sugar, beating until smooth.
Add additional soy milk, 1 teaspoon at a time, until desired consistency.
Place peanut butter cream filling into a pastry bag, fitted with a large star tip.
Insert tip into center of cupcakes; pipe filling into cupcake.
Remove tip from cake; garnish top with swirl of filling.
Decorate with candies if desired.
Cover; refrigerate leftover cupcakes.
Yields about 3 dozen cupcakes.

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Starlight Vegan Cupcake Recipe

Starlight Vegan Cupcakes Ingredients

2 cups all-purpose flour
1 1/2 cups organic unbleached sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegan margarine (80% fat is best) — softened
1 cup soy milk (or other non-dairy milk)
1 teaspoon vanilla
1/4 cup non-dairy yogurt
1/4 cup applesauce
1/4 cup silken tofu

Starlight Vegan Cupcakes Directions

Heat oven to 350F degrees.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl frequently, 3 minutes.
Pour batter into paper-lined medium muffin cups, filling each about half full.
Bake 20 minutes.

Perfect with Vegan Blackberry Frosting

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Upside-Down Chocolate Vegan Cupcake Recipe

Upside-Down Chocolate Vegan Cupcakes Ingredients

1/4 c margarine, melted

1/2 c organic unbleached sugar, firmly packed

1/4 c molasses

1 T Water

36 To 48 walnut halves

1 c flour, sifted

1/3 c Cocoa

1/2 t Baking soda

1/4 t Salt

1/4 c margarine (80% fat is best)

3/4 c Organic Unbleached Sugar
1/4 c soy yogurt

1/2 t Vanilla

1/2 c Water

1/3 c Sweetened condensed soy milk*

1/2 c non-dairy chocolate chips

1 T margarine (80% fat is best)

Upside-Down Chocolate Vegan Cupcakes Directions

Makes 12 cupcakes Preheat oven to 350 degrees F.
Well grease 12 muffin pan cups.
In small saucepan, combine the 1/4 c melted margarine, organic unbleached sugar, molasses, and 1 T water.
Simmer 1 minute.
Place 3 or 4 walnut halves in each of the prepared muffin pan cups.
Spoon cooked mixture over walnuts.
Sift flour, cocoa, soda, and salt together; set aside.
Cream 1/4 c margarine.
Graduallly add organic unbleached sugar and continue creaming until light and fluffy.
Beat in soy yogurt and vanilla.
Blend in dry ingredients alternately with the 1/2 c water, beginning and ending with dry ingredients.
Fill muffin pan c 1/2 full with batter.
Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip.
Remove from muffin pan.
Let cool inverted on wire racks.
In small saucepan, combine soy milk and chocolate.
Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes.
Stir in 1 Tbsp margarine; keep warm.
Spread on sides of cupcakes.

Sweetened Condensed Soy Milk Directions

Mix together dry soy milk powder equivalent to making 3 c milk.
3/4 c water
Heat until boiling point.
Melt 6 T vegan margarine on medium heat.
Add 1 1/2 c organic unbleached sugar.
When organic unbleached sugar begins to melt, add hot milk, a dash salt.
Boil, stirring gently for 5 minutes.
Cool.

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Vegan Chocolate Cupcake Recipe

Vegan Chocolate Cupcakes Ingredients

1/4 cup vegetable oil
3/4 cup organic unbleached sugar
1/4 cup non-dairy yogurt
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon — optional
1 teaspoon baking soda
2/3 cup soy milk (or other non-dairy milk)
2 tablespoons lemon juice
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour

Vegan Chocolate Cupcakes Directions

Beat oil, sugar, soy yogurt and applesauce with an electric mixer until smooth.
Beat in vanilla, salt, and baking soda until well blended.
Put soy milk and lemon juice together in a cup until curdled; pour into batter, beating to blend well.
Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often.
Divide batter equally between 12 paper-lined cupcake wells.
Bake at 350~ for 25 minutes or until a toothpick inserted comes out clean.
Cool in pan on rack 20 minutes.
Remove to platter to continue cooling.
Frost as desired.

Perfect with Vegan Mocha Frosting

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Wacky Vegan Cupcake Recipe

Wacky Vegan Cupcakes Ingredients

1 1/2 cups flour
1/4 cup organic unbleached sugar
1/2 cup cocoa (optional)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water at room temperature
1/2 cup organic unbleached sugar
1 tablespoon vinegar
2 teaspoons vanilla
1/2 cup vegetable oil

Wacky Vegan Cupcakes Directions

Place flour, organic unbleached sugar, optional cocoa, soda, and salt in mixer bowl and mix at low speed to blend.
Beat together remaining ingredients with a fork to blend.
Add wet ingredients to dry ingredients and beat at medium speed until smooth.
Paper-line 12 muffin tins or grease with vegan margarine and flour.
Fill muffin tins about 1/2 full and bake at 350 degrees for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake.

Perfect with Vegan Fudge Frosting

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White Chocolate Mousse Vegan Cupcake Recipe

White Chocolate Mousse Vegan Cupcakes Ingredients

6 oz non-dairy white chocolate
6 foil cupcake liners
6 oz vegan white chocolate
4 oz vegan whipped cream
1/4 cup applesauce
3/4 cup non-dairy yogurt
1/4 cup soy milk (or other non-dairy milk)

White Chocolate Mousse Vegan Cupcakes Directions

Melt chocolate in the microwave. Be careful, because chocolate will burn very easily! Heat for thirty seconds, then stir. Keep heating the chocolate ten seconds at a time, stirring after each time, until melted.
Stir until smooth.
Using a small pastry brush, brush chocolate on the entire inside surface of each cupcake wrapper, being certain to get into each pleat.
Opt for a second or third coat of chocolate if you aren’t sure you got all places covered.
Put in the freezer to harden.
Remove the cups one at a time and very carefully peel off the foil, trying to handle as gently as possible.
If the chocolate breaks and the foil is still intact, just brush some more chocolate over the break and return to the freezer to harden.
This sounds a lot more difficult than it actually is.
Keep cups in the freezer until you fill them with the mousse.
Melt chocolate in top of double boiler.
When melted, add warmed cream and stir until mix is smooth.
Remove from heat and cool to room temperature.
Mix 1/3 of the applesauce, soy yogurt, and soy milk into the cooled chocolate to lighten.
Fold the whipped cream into the yogurt/milk/applesauce mixture and chill in the refrigerator until set.
Gently spoon the mousse into the chocolate cups; garnish with non-dairy chocolate curls or grated non-dairy dark chocolate.

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White Vegan Cupcake Recipe

White Vegan Cupcakes Ingredients

2 cups all-purpose flour
1 1/2 cups organic unbleached sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegan margarine (80% fat is best) — softened
1 cup soy milk (or other non-dairy milk)
1 teaspoon vanilla
1/4 cup non-dairy yogurt
1/4 cup applesauce
1/4 cup silken tofu

White Vegan Cupcakes Directions

Heat oven to 350F degrees.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl frequently, 3 minutes.
Pour batter into paper-lined medium muffin cups, filling each about half full.
Bake 20 minutes.

Perfect with Vegan Chocolate Frosting

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Yankee Doodle Vegan Cupcake Recipe

Yankee Doodle Vegan Cupcakes Ingredients

3/4 cup vegan shortening
1/4 cup non-dairy yogurt
1/4 cup applesauce
1 3/4 cups flour
1 teaspoon baking soda
1 cup soy milk (or other non-dairy milk)
1 1/4 cups organic unbleached sugar
1 teaspoon vanilla
1/2 cup cocoa powder
1/2 teaspoon salt

Vanilla Cream Vegan Cupcakes Ingredients

1/4 cup flour
1/2 cup soy milk (or other non-dairy milk)
1/4 cup vegan margarine (80% fat is best)
1/4 cup vegan shortening
2 teaspoons vanilla
1/4 teaspoon salt
4 cups organic unbleached sugar

Yankee Doodle Vegan Cupcakes Directions

Preheat oven to 375 degrees.
Cooking time: 20-25 minutes
Cream shortening and organic unbleached sugar in large bowl.
Add yogurt, applesauce, and vanilla; blend well.
Combine dry ingredients; add alternately with soy milk to creamed mixture.
Fill 24 cupcake cups 2/3 full with batter.
Bake for 20-25 minutes.
Cool completely.
Prepare Vanilla Cream.
Cut a 1 1/2 inch cone from the top of cupcake.
Fill; replace cone.
Swirl filling over top if desired.
You can use a pastry tube with an open star tip; insert into center of cupcake and squeeze gently til cupcake peaks.

Vanilla Cream Vegan Cupcakes Directions

Combine flour and soy milk in sauce pan.
Cook over low heat.
Stir constantly with wire whisk until mixture thickens and begins to boil.
Remove from heat and chill.
Cream margarine and shortening in large bowl; blend in vanilla, salt, and chilled flour mixture.
Gradually add the 4 cups of organic unbleached sugar; beat to spreading consistency.

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Vegan Fudge Frosting Recipe

Vegan Fudge Frosting Ingredients

2 1/2 cups vegan powdered sugar
1/4 cup cocoa
1/4 teaspoon salt
1/4 cup boiling water
1/4 cup vegan margarine
1 tablespoon vanilla

Dash of nutmeg

Vegan Fudge Frosting Directions

Mix sugar, cocoa, and salt.
Then mix in water and margarine; blend.
Add vanilla.

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Vegan Coffee Frosting Recipe

Vegan Coffee Frosting Ingredients

3 cups vegan powdered sugar
1/2 cup vegan margarine, softened (80% fat is best)
1/4 cup cold coffee
1 tablespoon vanilla

Vegan Coffee Frosting Directions

Mix coffee, margarine, and vanilla.
Blend in sugar.

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Vegan Chocolate Frosting Recipe

Vegan Chocolate Frosting Ingredients

6 ounces vegan cream cheese
4 cups vegan powdered sugar
1/4 cup cocoa
1/2 cup chocolate soy milk (or other non-dairy milk)
dash of salt
1 tablespoon vanilla

Vegan Chocolate Frosting Directions

Add cocoa and sugar to vegan cream cheese and milk, one cup at a time.
Beat until smooth.
Add additional non-dairy milk if necessary to bring to spreading consistency.
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Vegan Cherry Frosting Recipe

Vegan Cherry Frosting Ingredients

3 cups vegan powdered sugar
1/2 cup vegan margarine, softened (80% fat is best)
1/4 cup soy milk (or other non-dairy milk)
1 tablespoon vanilla
1/4 cup mashed cherries

Vegan Cherry Frosting Directions

Mix margarine, non-dairy milk, and vanilla.
Blend in sugar and cherries.

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Vegan Buttercream Frosting Recipe

Vegan Buttercream Frosting Ingredients

3 cups vegan powdered sugar
1/2 cup vegan margarine, softened (80% fat is best)
1/4 cup soy milk (or other non-dairy milk)
1 tablespoon vanilla

Vegan Buttercream Frosting Directions

Mix margarine, non-dairy milk, and vanilla..
Blend in sugar.

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Vegan Blueberry Frosting Recipe

Vegan Blueberry Frosting Ingredients

3 cups vegan powdered sugar
1/2 cup vegan margarine, softened (80% fat is best)
1/4 cup soy milk (or other non-dairy milk)
1 tablespoon vanilla
1/4 cup mashed blueberries

Vegan Blueberry Frosting Directions

Mix margarine, non-dairy milk, and vanilla.
Blend in sugar and blueberries.

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Vegan Fudge Frosting Recipe

Vegan Fudge Frosting Ingredients

2 1/2 c unbleached organic sugar
1/4 c cocoa
1/4 t salt
1/4 c boiling water
1/4 c margarine (80% fat is best)
1/2 t vanilla

Vegan Fudge Frosting Directions

Mix sugar, cocoa and salt.
Then mix in water and margarine; blend.
Add vanilla.

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Vegan Mocha Frosting Recipe

Vegan Mocha Frosting Ingredients

3 cups vegan powdered sugar
1/2 cup vegan margarine, softened (80% fat is best)
1/4 cup cold coffee
1 tablespoon vanilla
1/4 cup cocoa powder

Vegan Mocha Frosting Directions

Mix coffee, margarine, non-dairy milk, and vanilla.
Blend in sugar and cocoa.

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Vegan Raspberry Frosting Recipe

Vegan Raspberry Frosting Ingredients

3 cups vegan powdered sugar
1/2 cup vegan margarine, softened (80% fat is best)
1/4 cup soy milk (or other non-dairy milk)
1 tablespoon vanilla
1/4 cup mashed raspberries

Vegan Raspberry Frosting Directions

Mix margarine, non-dairy milk, and vanilla.
Blend in sugar and raspberries.

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Vegan Strawberry Frosting Recipe

Vegan Strawberry Frosting Ingredients

3 cups vegan powdered sugar
1/2 cup vegan margarine, softened (80% fat is best)
1/4 cup soy milk (or other non-dairy milk)
1 tablespoon vanilla
1/4 cup mashed strawberries

Vegan Strawberry Frosting Directions

Mix margarine, non-dairy milk, and vanilla.
Blend in sugar and strawberries.

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Vegan Blackberry Frosting Recipe