21 Easy Dairy-Free Cupcakes for a Dairy Free Diet

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vegan Grapefruit Cupcakes

Vegan Grapefruit Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘9’, ‘9 small cupcakes’]

Cupcakes with a difference! Not only vegan, but these also have the most delicious bittersweet grapefruit flavour and are as moist and soft as you could ever imagine! Topped with grapefruit flavoured icing and little droplets of candied grapefruit peel, our Vegan Grapefruit Cupcakes may not be a hit with children, but will impress adults who love bitter citrus flavours!

Ingredients

• 100 g flour
• ¼ tsp bicarbonate of soda
• ¼ tsp baking powder
• ⅛ tsp salt
• 70 g caster sugar
• 115 ml unsweetened soya milk
• 35 ml fresh grapefruit juice
• 80 ml vegetable oil
• 1 tbsp grapefruit zest (from about 1/4 of a grapefruit)
• 75 g dairy-free spread
• 300 g icing sugar
• 1 tbsp grapefruit juice
• candied grapefruit peel ((optional, but recommended), see link on how to make your own in the text above)

Instructions To Make the Cupcakes:

1. Preheat the oven to 170°C Fan. Place 8-9 cupcake liners in a muffin tin or simply use silicone cupcake moulds.
2. In a mixing bowl, sift the flour, bicarb of soda, baking powder and salt.
3. In a separate bowl, whisk sugar, soya milk, oil, grapefruit juice and zest.
4. Pour the wet ingredients into the flour mixture and stir just enough to combine.
5. Fill the cupcake moulds/ liners about 3/4 full. Then bake in the centre of the oven for 20 minutes. Alow the cupcakes to cool completely before icing them.

Make the Frosting:

1. In a large bowl, mix icing sugar, grapefruit juice and dairy-free spread. You can use a drop of food colouring too (I used a drop of red). Keep on mixing until almost all the icing sugar is incorporated and you have a thick paste (it may take a while, but keep pressing the mixture against the walls of the bowl with the back of the spoon). If you need to loosen your icing, add tsp of soya milk.
2. Place the icing in the fridge to firm up whilst the cupcakes are cooling.
3. Fill a piping bag with the frosting and pipe spirals on the cooled cupcakes. Decorate with some candied grapefruit peel, if using.
4. Store in the fridge up until serving.

2. Banana Bread French Toast Cupcakes

Banana Bread French Toast Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk (dairy or plant)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• Pinch of salt
• For glaze: 1/2 cup powdered sugar, 1-2 tablespoons milk, 1/4 teaspoon cinnamon

Instructions

1. 1. Preheat oven to 350F (175C). Line 4 muffin cups or use a small loaf pan.
2. 2. In a bowl, mix mashed bananas with melted butter, sugar, egg, milk, and vanilla.
3. 3. In another bowl, whisk together flours, baking powder, baking soda, cinnamon, and salt.
4. 4. Combine wet and dry ingredients just until mixed; fill cups 3/4 full.
5. 5. Bake 22-25 minutes until a toothpick comes out clean; cool.
6. 6. Whisk glaze ingredients until smooth; drizzle over cooled cupcakes.

3. Whole Wheat Cupcakes

Whole Wheat Cupcakes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT28M · Total: PT40M · Yield: [’12’]

These whole wheat cupcakes are easy to make, chocolatey, and delicious. They’re also vegan and refined-sugar-free. Whole wheat flour adds fiber and nutrients to these wholesome cupcakes.

Ingredients

• 2 cups whole wheat flour
• 1 cup coconut milk ((or substitute your preferred milk))
• 1/2 cup maple syrup
• 1/3 cup unsweetened cocoa powder
• 1/4 cup extra virgin olive oil
• 2 teaspoons baking powder
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Add the coconut milk, maple syrup, unsweetened cocoa powder, extra virgin olive oil, pure vanilla extract, and salt to a mixing bowl and use a whisk to mix well.
3. Add the whole wheat flour and baking powder and mix again to combine.
4. Divide the batter evenly into a 12 cup muffin pan using paper baking cups.
5. Bake for 28 minutes or until a toothpick inserted into a cupcake comes out looking clean.
6. Let the cupcakes cool completely before serving.
7. Optional step: frost the cupcakes with this chocolate almond butter frosting.

4. Vegan Pumpkin Pie Cupcakes

Vegan Pumpkin Pie Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup pumpkin puree
• 1/4 cup unsweetened almond milk
• 1/4 cup sugar
• 2 tablespoons oil
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla

Instructions

1. 1. Preheat oven to 350F (175C). Line 4 muffin cups.
2. 2. In a bowl, whisk pumpkin puree, almond milk, sugar, oil, and vanilla.
3. 3. In another bowl, mix flour, baking powder, baking soda, and spice.
4. 4. Combine wet and dry to form a batter; divide among cups.
5. 5. Bake 18-20 minutes; cool completely; top with vegan frosting or whipped coconut cream if desired.

5. Vegan Chocolate Biscoff Cupcakes

Vegan Chocolate Biscoff Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Yield: [’12’, ’12 cupcakes’]

Light and fluffy chocolate cupcakes with Biscoff buttercream frosting.

Ingredients

• 280 ml Soy milk ((1 cup+2 tablespoons))
• 1 Teaspoon Apple cider vinegar ((or white vinegar))
• 200 g Self-raising flour ((1+½ cups))
• ½ Teaspoon Baking soda
• 4 Tablespoons Cocoa powder
• 200 g Caster sugar ((1 cup))
• 2 Teaspoons Vanilla extract
• 90 ml Vegetable oil or melted vegan margarine ((6 tablespoons))
• 125 g Vegan margarine ((½ cup))
• 125 g Smooth Biscoff spread ((½ cup))
• 250 g Icing sugar ((2 cups))
• Few blocks Vegan chocolate, melted
• 6 Lotus Biscoff biscuits, cut in half

Instructions

1. Preheat your oven to 180°C/350°F (or 160°C/325°F if you’re using a fan or convection oven). Line a cupcake tray with 12 paper cake cases.
2. Mix the apple cider vinegar into the soy milk and set aside for 5 minutes. It will thicken and curdle slightly.
3. In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.
4. Add the milk/vinegar mixture to the bowl, along with the vanilla and the melted margarine. Mix well until you have a smooth batter. Make sure there’s no dry mixture stuck to the bottom of the bowl.
5. Divide the batter equally between your 12 cases and bake for 18-20 minutes, until a toothpick through the centre comes out clean.
6. Transfer the cupcakes to a wire rack and leave them to cool completely.

For the Biscoff frosting:

1. Mix the margarine and Biscoff spread together until smooth.
2. Mix in the icing sugar, a little at a time, until fully combined. You can add a small splash of plant-based milk to loosen it if needed.

Assembly:

1. Pipe or spoon some frosting onto each cooled cupcake. Drizzle over some melted chocolate and top with half a Biscoff biscuit.

6. Vegan Heart Shaped Cupcakes

Vegan Heart Shaped Cupcake Recipe (Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [’12’, ’12 cupcakes’]

Soft, sweet, and moist these make fun Valentine cupcakes! They come out extremely light and even people who don’t follow a gluten-free diet find them irrisistable.

Ingredients

• 1 cup almond milk
• 1/3 cup coconut oil (measured solid)
• 3 tbs coconut cream (cream from the can)
• 1 cup coconut palm sugar
• 0.5 cups gluten-free baking flour
• 1/3 cups cacao powder
• 1 tsp baking powder
• 1/2 tsp sea salt
• 4 tbs Mini chocolate chips (+ more for topping)
• 2/3 cups Vegan softened Butter (softened (Nuts For Cheese was used))
• 1.5 cups cane sugar (then ground into a flour)
• 1 teaspoon beet powder (or fresh strawberries)
• 2 tbs coconut cream (from the can)
• 2 tbs almond milk
• 2 tsp almond milk

Instructions

1. Preheat the oven to 350 Fahrenheit. Mix all dry ingredients in a large bowl except chocolate chips in one bowl.
2. Melt the coconut oil and whisk the wet ingredients in another. Make sure the almond milk is room temperature so the coconut oil doesn’t solidify.
3. Mix the wet into the dry ingredients until fully combined. Stir in the chocolate chips. Scoop the batter into the silicone mold (not cupcake liners).
4. Bake cupcakes for 20 minutes. remove from the oven and let cool in the molds fully so they set.

Make the frosting

1. Use electric beaters to whip butter, sugar, beet powder, and coconut cream together. Slowly add in the almond milk and beat for another 3-5 minutes.
2. Scoop the icing into a piping bag or ziplock with a large hole. Remove the cupcakes from the silicone molds and place on a cooling rack.
3. Pipe the frosting onto the cupcakes and top with more chocolate chips if desired.

7. Vegan Lemon Cupcakes

Vegan Lemon Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 people’]

Fresh and zesty Vegan Lemon Cupcakes are bursting with flavor! Each bite is spongy, creamy, and decadent. Top them with a vegan lemon buttercream for an elegant presentation!

Ingredients

• 1 3/4 cups all-purpose flour ((*see notes))
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup soy milk or preferred milk (or preferred milk)
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice ((*zest lemon before juicing))
• 1/3 cup grapeseed oil (or any neutral-flavored oil (avocado, sunflower, vegetable, etc.))
• 1/3 cup plain non-dairy yogurt ((sub applesauce))
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon extract
• 1 cup vegan stick butter (, slightly softened at room temp (about 10-15 minutes))
• 3.5 cups powdered sugar (, sifted )
• Zest of 1 lemon
• 2 tablespoons lemon juice ((*zest lemon before juicing))
• 1/2 teaspoon vanilla extract

Instructions LEMON CUPCAKES

1. Preheat oven to 350 ° F (177 ° C). Place 12 liners in a standard cupcake pan.
2. In a medium mixing bowl, whisk the soy milk and lemon juice together. Set aside about 5 minutes.
3. In a separate large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk to combine well.
4. To the medium bowl with the buttermilk, add the oil, yogurt, lemon zest, vanilla extract, lemon extract, and sugar. Whisk to combine well.
5. Now add the wet ingredients into the large bowl of dry ingredients. Whisk gently until just combined (some small lumps are fine). Don’t overwork the batter or it can cause dense and chewy cupcakes that won’t rise well.
6. Pour mixture into each liner evenly about 2/3 the way full (an ice cream scoop works great for this). Don’t overfill.
7. Place in the oven on the middle rack for 18-22 minutes until lightly golden. To check for doneness, lightly press the surface – It should spring back. Don’t over bake or they will be dry.
8. Remove the pan from the oven and let them cool for 5-10 minutes before touching. Now gently remove the cupcakes and transfer them to a cooling rack. Let completely cool before decorating with frosting.

LEMON BUTTERCREAM FROSTING

1. Add the softened vegan butter to the bowl of a Stand Mixer (or use a large bowl with a Hand Mixer). Cream the butter on medium for 3-5 minutes until pale, airy, and fluffy (turn to med-high for 10-second intervals if needed). Scrape down sides as needed.
2. Over low speed, add the vanilla extract, lemon juice, lemon zest, and a 1/2 cup of powdered sugar. Mix until the sugar is almost combined. Scrape down sides as needed. Now beat for 60 seconds on Medium-High until fully incorporated.
3. Repeat the process with 1/2 cup of sugar at a time until it’s gone and the frosting is thick, smooth, and fluffy. Add more sugar if you want a sweeter taste or thicker consistency. If the buttercream is too thick or stiff, add a few teaspoons of non-dairy milk and mix until fully incorporated.

8. Chocolate Peanut Butter Cupcakes

Vegan Chocolate Peanut Butter Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 people’]

Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting because THIS is the way to your Valentine’s heart! Trust me, I promise! These cupcakes are light and fluffy and this frosting is like a little piece of heaven on your tongue.

Ingredients

• 1 cup + 2 tablespoons all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup organic natural creamy peanut butter
• 1/4 cup grapeseed oil
• 3/4 cup organic cane sugar
• 1 tablespoon apple cider vinegar
• 2 teaspoons pure vanilla extract
• 1 teaspoon instant espresso powder (optional)
• 1 cup water
• 1 recipe Vegan Peanut Butter Frosting

Instructions For the Cupcakes:

1. Preheat the oven 350°F. Place cupcake liners in a 12-cavity cupcake pan and set aside.
2. In a medium mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt until well combined.
3. In a large mixing bowl, whisk together the peanut butter, oil, sugar, apple cider vinegar, vanilla, and espresso powder, if using. Add the water and whisk well until smooth.
4. Pour the dry into the wet while stirring until just combined.
5. Fill each cavity of the cupcake pan 1/2 way (about 1/4 cup of batter in each).
6. Bake for 18 to 22 minutes until a toothpick inserted in the middle comes out clean.
7. Let cool in the pan on a wire rack or about 10 minutes before removing the cupcakes from the pan. Let them continue to cool in the liners on the cooling rack.
8. Once the cupcakes have completely cooled, pipe the Vegan Peanut Butter Frosting, if using, onto each one. If desired, decorate with sprinkles, mini chocolate chips, chopped peanuts, or cacao nibs.

9. Vegan Pina Colada Cupcakes with Coconut Buttercream

Vegan Pina Colada Cupcakes with Coconut Buttercream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 cup coconut milk
• 1/4 cup crushed pineapple
• 2 tablespoons shredded coconut
• 1 tablespoon melted coconut oil
• 1/2 teaspoon vanilla

Instructions

1. 1. Preheat oven to 350F (175C). Line 4 muffin cups.
2. 2. Mix dry ingredients in one bowl; mix wet ingredients in another.
3. 3. Combine until just mixed; fold in pineapple and coconut.
4. 4. Divide batter into cups; bake 18-20 minutes; cool.
5. 5. For frosting, blend 1/2 cup coconut butter with 1/2 cup powdered sugar and 1-2 tablespoons pineapple juice; spread on cooled cupcakes; garnish with extra coconut.

10. Vegan Chocolate Fig Cupcakes

The Best Vegan Double Chocolate Fig Cupcakes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT35M · Total: PT80M · Yield: [’15’, ’15 cupcakes’]

These Vegan Double Chocolate Fig Cupcakes are incredible with delicious California Dried Figs! These tempting cupcakes are filled with homemade Fig Whiskey Jam and are topped with Vegan Irish Cream Frosting for a decadent finish! No one will guess they’re vegan.

Ingredients

• 1 cup California Dried Mission Figs
• ½ cup boiling water
• 2 tablespoons Irish whiskey
• 2 tablespoons organic light brown sugar (or dark brown sugar)
• 1 teaspoon fresh lemon juice
• ⅛ teaspoon fine sea salt
• 1 cup organic unbleached all-purpose flour (128 g)
• ½ cup cake flour (or ½ cup all-purpose flour 54 g and replace 1 tablespoon with cornstarch 9 g)
• 1 cup organic cane sugar (214 g)
• ½ cup organic Dutch process cocoa powder (or natural-process cocoa powder or extra-dark cocoa powder, 59 g)
• 1 teaspoon baking soda (8 g)
• ¼ teaspoon fine sea salt (1 g)
• 1 cup water (or room temperature coffee, see below)
• ⅓ cup grapeseed oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon coffee extract (or 1 cup coffee instead of water)
• ½ cup Fig Whiskey Jam
• ½ cup vegan semisweet mini chocolate chips (90 g)
• 1 cup vegan buttery sticks (2 sticks)
• 4 cups organic confectioner’s sugar (sifted)
• 2 tablespoons unsweetened cocoa powder (sifted, optional )
• 3 tablespoons Vegan Irish Cream
• 1 teaspoon vanilla extract
• Vegan chocolate sprinkles (optional)
• Vegan heart sprinkles (optional)
• Vegan nonpareil rainbow sprinkles (optional)

Instructions For the Fig Whiskey Jam

1. Place the Dried Mission Figs in a small glass bowl. Cover with the boiling water and add whiskey. Let cool. Cover and place in fridge overnight.
2. The next day, pour the mixture into a small saucepan with high sides. Add light brown sugar, lemon, and salt. Mix and bring to a boil over medium heat, reducing heat to low to medium.
3. Simmer at low to medium heat (not a rolling boil) for 8 to 10 minutes, stirring occasionally. Gently press edge of spatula into figs to check for softness.
4. Let cool and puree in food processor for 30 to 60 seconds until smooth. Place in glass container. Store in fridge for up to 10 days. You will need ½ cup for the cupcake recipe; reserve the rest for another use or add it to the frosting.

For the Vegan Chocolate Fig Cupcakes

1. Preheat oven to 350°F and place 15 cupcake liners in the muffin tins.
2. Sift the organic unbleached all-purpose flour, cake flour, cane sugar, cocoa powder, baking soda and salt into a large mixing bowl. Stir to combine. Make a well in the center.
3. Whisk together the water, oil, apple cider vinegar, vanilla and coffee extract with water (or cooled coffee), and Whiskey Fig Jam in a bowl.
4. Pour the wet ingredients in the middle of the dry ingredients and gently mix until smooth. Gently fold in the chocolate chips, being careful not to overmix.
5. Pour the batter into the cupcake liners, fill to about 2/3 full, and bake for 22-25 minutes. Fill any empty wells with a few of tablespoons of water. The cupcakes should spring back when you gently press the centers.
6. Cool completely on a wire rack before frosting them. While the cupcakes are cooling, make the Vegan Irish Cream Frosting. Make sure they are completely cool before frosting (two hours).

For the Vegan Irish Cream Frosting

1. In a stand mixer with the paddle attachment or with a hand mixer, beat the vegan butter on medium to high speed up to two minutes until creamy and fluffy.
2. Scrape the sides and the bottom of the bowl with a spatula. Add sifted confectioner’s sugar and optional sifted cocoa powder gradually, beating until combined.
3. Add Vegan Irish cream and vanilla and beat until just mixed in, for approximately 30 seconds. If the frosting is too thick, add more vegan Irish cream. If it is too thin, add more icing sugar. Taste the frosting; if it is too sweet, add a pinch of salt.
4. Transfer the frosting to a piping bag with a 1M tip and frost. Place a dollop in the center, then start at the edge of the cooled cupcake, circling your way to the center, lifting the tip at the middle when you are done. Top with vegan chocolate sprinkles. Enjoy!

11. Vegan Banana Cupcakes

Banana Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [’18’, ’18 cupcakes’]

These banana cupcakes are fluffy and moist, and full of banana flavor! This recipe is easy and only requires simple ingredients, most of which you probably already have on hand.

Ingredients

• 2 cups cake flour
• ½ teaspoon fine sea salt
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup granulated sugar
• 1 cup mashed banana
• ½ cup avocado oil
• 1 cup milk (dairy or non-dairy)
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 1 batch buttercream frosting

Instructions

1. Preheat the oven to 340°F (170°C) and line a cupcake pan with paper liners. Set aside.
2. In a bowl, whisk together the cake flour, salt, baking soda, baking powder, and set aside.
3. In a large bowl, combine the sugar, mashed bananas, oil, milk, apple cider vinegar, and vanilla extract. Add the dry ingredients and mix until just combined.
4. Divide your batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for a couple of minutes before transferring them onto a wire rack to cool completely.
5. Frost them with your favorite frosting!

12. Vegan Carrot Cake Cupcakes

Vegan Carrot Cake Cupcakes with Easy Cream Cheese Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’]

Perfectly spiced and incredibly moist, these vegan carrot cake cupcakes make any occasion all the more festive! Top them with a delicious homemade almond cream cheese frosting or simply enjoy them as muffins.

Ingredients

• 1 1/2 cups all-purpose flour, ((180g))
• 1/3 cup light brown sugar, ((70g))
• 1/3 cup cane sugar, ((65g))
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup applesauce, ((122g))
• 1/4 cup plant-based milk, ((60ml))
• 1/4 cup oil, (light-tasting olive, canola, etc., (60ml))
• 1/2 tablespoon vanilla extract
• 1 1/2 cup carrots, (~3 medium carrots, (183g))
• 1/3 cup chopped walnuts, (optional, (50g))
• 4 ounces vegan cream cheese, (~half a standard container, (114g))
• 4 tablespoons vegan butter, (softened)
• 1 1/2 cups powdered sugar, ((170g))
• 1/4 teaspoon almond extract

Instructions For the Cupcakes/Muffins

1. Preheat the oven to 350°F (180°C). Peel and finely grate the carrots.
2. Whisk together the flour, brown sugar, cane sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
3. Make a well in the center of the bowl. Add the applesauce, plant milk, oil, and vanilla to it. Stir the ingredients together with a spoon until they are mostly combined.
4. Gently fold in the carrots and walnuts with just a few turns to prevent over-mixing the batter.
5. Place 12 liners into a cupcake pan and then divide the batter evenly across the liners. Each one should be about ¾ full.
6. Bake the cupcakes in the oven for 20-25 minutes. They are done when a toothpick inserted into the middle of one of them comes out clean. You can either enjoy these as carrot muffins or frost them to make cupcakes by following the steps below.

For the Frosting

1. Make the frosting while the cupcakes are baking. Add the softened vegan butter and vegan cream cheese to a mixing bowl. Cream them together until they are fully combined with a mixer or by hand.
2. Add the powdered sugar to the bowl, one cup at a time. Mix everything together until they are fully incorporated.
3. Stir in the almond extract, cover the bowl, and place it in the refrigerator for 20 minutes so it can firm up.
4. Frost the carrot cupcakes once they have completely cooled. Sprinkle nuts on top and enjoy!

13. Vegan Scottish Dundee Cake Cupcakes

Scottish Dundee Cake Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [’12’, ’12 cupcakes’]

These Dundee cupcakes are deliciously tangy and sweet with a crisp topping. The light texture is less moist and dense compared with ordinary fruitcakes, and is more similar to a light Madeira cake or a pound cake.Dundee cake has long been a favourite bake for celebrations such as Christmas, Birthdays, Robert Burns Supper, Mothering Sunday [Mothers Day], and Easter. But really these cupcakes are ideal for any day especially with a nice cup of tea or coffee.

Ingredients

• 175 grams plain flour ([or all-purpose flour])
• 1 ½ teaspoons baking powder
• 1 pinch of salt
• 100 grams vegan margarine ([use one that’s fine for baking such as Stork])
• 100 grams granulated sugar ([or caster sugar])
• 100 grams mixed dried fruit
• 70 grams orange marmalade
• 5 tablespoons orange juice ([use fresh orange either from an orange or from a carton])
• 1 medium orange ([use a grater/zester to remove the zest])
• 25 grams ground almonds ([almond meal])
• 20 grams flaked almonds ([may require more or less])
• 2 tablespoon marmalade
• 1 tablespoon fresh orange juice

Instructions

1. Preheat the oven to 160 Fan / 180C / 356 Fahrenheit / Gas 4.
2. Add a baking case to each cup in the baking tin.
3. Cream the margarine and sugar together either by hand with a mixing spoon or for a few seconds with an electric hand whisk.
4. Scoop in the marmalade and pour in the orange juice.
5. Sift in the flour and baking powder, and then add the salt along with the mixed dried fruit, ground almonds, and orange zest.
6. Give it all a good mix until its just combined.
7. Divide the cake batter between the 12 cupcake cases.
8. Level the cakes out a little and gently press the flaked almonds over the surface.
9. Bake on the middle shelf for 20-25 minutes until they are risen [but do note that the tops will not be peaked rather the surface will be flatter than a cupcake and more like a fruit cake in appearance]. The cupcakes will also be firm to the touch and a skewer popped in the middle will be clean.
10. [I used an electric oven and my cakes were baked after 23 minutes at 180C]Fan ovens tend to bake faster so check your cakes at the 20 minute mark just to see how they are doing.
11. After a few minutes in the baking tin, remove the cakes and place on a wire rack to cool completely.

Optional glaze: [prepare once the cakes have been removed from the oven]

1. Add the marmalade and orange juice to a small saucepan, and use a cutlery [tableware] fork to mix the marmalade into the juice.Bring to a gentle simmer or boil, and cook for 2 minutes giving it several stirs with the fork.Remove from the heat and leave to cool for a minute before brushing the glaze over each cupcake. The cupcakes can be glazed while still warm.

14. Birthday Cake Protein Cupcakes

Vanilla Protein Cupcakes (Gluten-free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT60M · Yield: [’11’]

Indulge your sweet tooth with these protein cupcakes! Vanilla in flavor and naturally dairy-free, these cupcakes are soft, light, and the perfect way to treat yourself.

Ingredients

• 1.25 cups 1:1 Gluten-free baking flour
• ¾ cup Collagen powder
• 1 Egg
• 1 tsp Baking powder
• ½ cup Sugar
• 2 tbs Sugar
• 3 tbs Avocado oil
• ¾ cup Dairy-free milk
• ½ tb Vanilla extract
• 1/8 cup Sprinkles

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, combine all the dry ingredients (except the sprinkles) and mix well.
3. Add in the wet ingredients one by one and mix until no clumps remain.
4. Line a muffin tray and portion out the batter.
5. Bake for 25 minutes and let cool fully before icing.

15. Cupcakes with Vegan Caramel Sauce

Vegan Cupcakes with Caramel Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [’12’, ’12 cupcakes’]

These dairy free and egg free vanilla cupcakes are topped with a topped with a creamy vegan buttercream frosting and drizzled in homemade caramel sauce. They’re light, fluffy, and perfectly sweet – making them the ultimate vegan dessert for fall.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup dairy-free milk
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tablespoon apple cider vinegar
• 1/3 cup vegetable oil
• 1 teaspoon vanilla flavor
• 1 (13.5 ounce) can coconut cream
• 1/2 cup brown sugar
• 1 teaspoon vanilla flavor
• 1/2 teaspoon sea salt
• 1 teaspoon coconut oil
• 1/2 cup plant-based butter (softened)
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla flavor

Instructions For the Cupcakes

1. Preheat oven to 350F and line a muffin pan with liners.
2. In a large bowl, combine flour, baking soda, and salt. In a separate bowl, whisk together dairy-free milk, sugar, brown sugar, apple cider vinegar, oil, and vanilla. Pour the wet ingredients into the dry, stir to combine.
3. Fill each cupcake liner half full and bake for 20 minutes, or until cooked through. Once cooked, remove from oven and let cool for 10 minutes, then transfer to wire racks to let cool completely.

For the Vegan Caramel Sauce

1. Combine the coconut cream, brown sugar, vanilla, and salt in a small saucepan. Bring to a boil, then reduce heat. Let simmer for 30 minutes, stirring occasionally.
2. Once the sauce has thickened, remove from heat and stir in the coconut oil. Let cool completely then transfer to an air-tight container.

For the Vegan Buttercream Frosting

1. Using a stand mixer, beat softened plant-based butter. Add powdered sugar and vanilla. Continue to beat until a well combined and fluffy frosting forms.
2. To decorate cupcakes, pipe frosting on top and drizzle with caramel sauce. Enjoy immediately or store in an air-tight container for up to 3 days.

16. Strawberry Lemon Paleo Cupcakes

Strawberry Lemon Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT45M · Yield: [’12’, ’12 muffins’]

These strawberry lemon cupcakes have a great fluffy, rich texture and a sweet, fruity flavor with a slight tang from the lemon.

Ingredients

• 1 1/2 cups blanched almond flour
• 1/3 cup tapioca flour
• 1/2 cup coconut sugar or swerve
• 2 tsp lemon zest
• 2 tsp baking powder
• 3 eggs
• 1/2 cup unsweetened coconut yogurt
• 1/4 cup softened butter
• 1/4 cup freshly squeezed lemon juice
• 1 cup coconut cream (divided)
• 1 tbsp raw honey or powdered swerve
• 1/3 cup strawberry slices

Instructions Cupcakes

1. Preheat the oven to 350F. Line a muffin pan with silicone molds or muffin papers. 
2. In a large bowl, mix together the flours, sugar, lemon zest and baking powder.
3. In a separate bowl beat the eggs, then add the yogurt, softened butter and lemon juice. Mix until well combined.
4. Add the liquid mixture to the dry flour mixture and whisk until smooth.
5. Add the batter to the muffin cups, filling up to 3/4 of the way full.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
7. Remove from the pan and place on a wire rack to cool completely before frosting

Frosting

1. First, add the powdered swerve or honey to the coconut cream and mix. Then divide the coconut cream into 2 parts.
2. Mash the strawberry slices with a fork until you get a thick chunky puree.
3. Add the strawberry puree to one half of the cream.
4. Spread just the coconut cream on the cooled muffins, then top with a dollop of the strawberry cream to serve.

17. Vanilla Cupcakes

Dairy-Free Vanilla Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: [’16’, ’16 cupcakes’]

My Dairy-Free Vanilla Cupcakes have a lovely, tender crumb and a gorgeously rich and creamy buttercream frosting. Try making this easy dairy-free cupcakes recipe next time you’re in the mood for something sweet!

Ingredients

• 1⅓ cup all-purpose flour
• ⅓ cup cornstarch
• ½ teaspoon fine salt
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup granulated sugar
• ½ stick vegan butter (softened at room temperature)
• ¼ cup oil
• 2 large eggs
• ⅓ cup mayonnaise
• 4 teaspoons vanilla extract
• ⅔ cup unsweetened dairy-free milk
• 2 sticks vegan butter (softened at room temperature)
• ⅓ cup shortening (can substitute equal amounts vegan butter)
• 3 cups powdered sugar
• ⅓ vanilla beans (a 2 inch piece, with the seeds scraped out)
• ¼ teaspoon fine salt

Instructions Cupcakes

1. Preheat your oven to 340°F (170°C) and line your cupcake pan with paper liners.
2. In a large bowl, whisk together the flour, cornstarch, salt, baking soda, baking powder, and granulated sugar. Add the softened vegan butter and work it into the flour until the mixture looks like sand.
3. In a separate bowl, mix the oil, eggs, mayonnaise, and vanilla extract until smooth. Add this to the dry ingredients and mix until combined.
4. Stir in the milk until a smooth batter forms. Scrape the sides and bottom of the bowl.
5. Fill the liners evenly with the batter, about ½ to ⅔ full. Bake the cupcakes in the preheated oven for 18 minutes. Check for doneness by inserting a toothpick into the center. If you see any crumbs, bake for another minute or two. Let the cupcakes cool in the pan for 1 minute before taking them onto a wire rack to cool completely.

Frosting

1. In the bowl of a stand mixer, beat the softened vegan butter and shortening for 3 to 4 minutes until fluffy and light in color.
2. Add a third of the powdered sugar and continue beating. Scrape the sides and bottom of the bowl with a spatula before each addition. After adding all of the sugar, taste to see if it’s sweet to your liking. Add more sugar if you’d like.
3. Once the powdered sugar is all incorporated, add the salt and seeds inside the vanilla bean and beat again. Frost the cupcakes any way you like!

18. Strawberry Filled Cupcakes

Strawberry Filled Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [’12’, ’12 cupcakes’]

These strawberry filled cupcakes are gluten-free and dairy-free vanilla cupcakes with fresh strawberry filling and naturally colored strawberry buttercream frosting. They are easy to make for Valentine’s Day and spring and summer events.

Ingredients

• 1/2 cup coconut oil (melted)
• 3/4 cup cane sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cups gluten-free 1:1 flour (with xanthan gum)
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened plant milk
• 1 cup freeze-dried strawberries
• 1 cup vegan butter (room temperature)
• 4 cups powdered sugar
• 3-4 tablespoons unsweetened plant milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt (optional)
• 1 cup fresh strawberries (diced)

Instructions Making Cupcakes

1. Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners (paper or silicone).
2. In a large mixing bowl, add melted coconut oil, cane sugar, eggs, and vanilla extract. Beat on medium-high speed with an electric mixer until smooth.
3. In the same bowl, add gluten-free flour, baking powder, salt, and unsweetened plant milk. Mix on low-medium speed for one minute, until combined.
4. Use a spoon or cookie scoop to scoop the cupcake batter into the cupcake liners. They should be about 2/3 of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick comes out with moist crumbs.

Making Frosting

1. Measure one cup of freeze-dried strawberries and add them to a blender or food processor. Blend them until they become powder.
2. In a large bowl, beat the vegan butter with an electric mixer until smooth and fluffy. Add the strawberry powder, powdered sugar, plant milk, vanilla extract, and salt (if using). Mix on medium speed for 1-2 minutes until smooth and well-incorporated.
3. If necessary, add more plant milk one teaspoon at a time until the desired consistency is reached. For thicker frosting, slowly add more powdered sugar until you have the right texture/

Filling And Frosting Cupcakes

1. Wash fresh strawberries and make sure they are completely dry. Dice them into small pieces until you have one cup of diced strawberries.
2. Once the cupcakes are compeltely cool, use a cupcake corer, sharp knife, or large piping tip to create a hole about 3/4 down into the center of each cupcake.
3. Fill the cupcakes with diced strawberries until full and level with the top of the cupcake.
4. Add your strawberry frosting into a piping bag with a piping tip. Pipe the frosting on top of the cupcakes and garnish with a fresh strawberry. Serve and enjoy!

19. Vegan Chocolate Banana Cupcakes

Vegan Chocolate Banana Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [‘9’, ‘9 cupcakes’]

These vegan chocolate banana cupcakes are delicious and moist! Topped with creamy vegan chocolate buttercream and fresh raspberries!

Ingredients

• ¾ cup cake flour
• ⅓ cup cocoa powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup light brown sugar
• ½ cup mashed ripe bananas
• ¼ cup olive oil
• ½ cup unsweetened almond milk
• 1½ teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• ½ cup vegan butter (softened at room temperature)
• 1½ cups powdered sugar
• ¼ cup cocoa powder
• 1-2 teaspoons unsweetened almond milk

Instructions Cupcakes

1. Preheat the oven to 340°F (170°C) and line a cupcake pan with paper liners.
2. In a small bowl, whisk together the cake flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
3. In a separate bowl, mix together the sugar, mashed bananas, olive oil, almond milk, apple cider vinegar, and vanilla extract.
4. Add the dry ingredients and mix together until just combined.
5. Pour the batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for a couple minutes before transferring them to a wire rack to cool completely.

Frosting

1. In a bowl, beat the vegan butter until light and fluffy. Add the cocoa powder and beat again.
2. Add the powdered sugar ½ cup at a time and continue to beat until creamy.
3. Add 1 teaspoon of almond milk and beat. If you like your frosting thinner, add another teaspoon of almond milk.
4. Frost each cooled cupcake using a piping bag or a knife. Garnish with fresh berries or sprinkles.

20. Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’]

The most delicious vegan chocolate cupcakes with a deep chocolatey flavor and whipped ganache frosting. They’re fluffy and light, yet decadent, and so easy to make!

Ingredients

• 120 ml soy milk
• 1 ½ teaspoons apple cider vinegar
• 50 g Dutch-processed cocoa powder
• 140 g plain flour
• 1 teaspoon baking powder
• 1 teasoon baking soda
• ½ teaspoon sea salt
• 80 ml olive oil (or other neutral oil)
• 180 g soft brown sugar (*see notes)
• 100 g vegan Greek-style yogurt (or soy/coconut yogurt)
• 2 teaspoons vanilla extract
• 120 ml hot strong coffee
• 1 batch vegan ganache (whipped according to instructions)

Instructions

1. Preheat your oven to 180°C (356°F). Line a 12-hole muffin pan with cupcake liners.
2. To make the vegan “buttermilk” add the soy milk and apple cider vinegar to a medium bowl or jug, stir and allow to sit for 5 minutes.
3. In a medium bowl, mix together the cocoa powder, flour, baking powder, baking soda, and salt.
4. Add the olive oil and sugar to a stand mixer or large mixing bowl and cream them together with an electric mixer for about 30 seconds. Add in yogurt and vanilla and mix again to combine. Whisk in the vegan buttermilk.
5. Add the dry ingredients and hot coffee to the bowl of wet ingredients in 2 increments. Whisk to combine between each one, being careful not to overmix the batter. The batter will be quite thin, so don’t be alarmed!
6. Divide the batter between the cupcake liners using an ice cream scoop or cookie scoop. Fill the liners no more than three-quarters.
7. Bake for 20-22 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out clean. Allow the cupcakes to cool for about 5 minutes before transferring them to a wire rack to cool further for 30 minutes to cool completely.

Assembly

1. Make the vegan chocolate ganache and whisk it into whipped ganache (Full instructions are in the blog post).
2. Transfer the whipped ganache to a piping bag fitted with an open star nozzle and pipe it on top of each cupcake.

Storage

1. These cupcakes are best served at room temperature. Always store them in an airtight container. If you’re keeping them for more than a couple of days, refrigerate them in an airtight container for up to 5 days. I recommend taking them out of the fridge for at least 2-3 hours to bring them to room temperature before serving. Especially if you’re topping them with vegan ganache which stiffens up when chilled.

21. Applesauce Cupcakes

Applesauce Cupcakes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT24M · Total: PT34M · Yield: [‘9’]

Healthy applesauce cupcakes are coming your way! Made with a base of almond flour, brown rice flour, and coconut flour, these gluten-free cupcakes are so soft and delicious. No butter or oils, and naturally sweetened with maple syrup and applesauce – no refined sugar in the applesauce cake or the healthy frosting! A great dessert recipe to serve to adults and kids alike!

Ingredients

• 2 eggs
• 3/4 cup unsweetened applesauce
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1 tbsp vanilla extract
• 1.5 cups almond flour
• 1/2 cup brown rice flour
• 2 tbsp coconut flour
• 2 tsp baking powder
• 1 tsp sea salt
• 1 tsp cinnamon
• 1 batch healthy cream cheese frosting
• 1 bag freeze-dried apples (crushed)

Instructions

1. Preheat the oven to 350 degrees F. Prepare a muffin tin with cupcake liners, or use silicone muffin liners instead of paper liners.
2. In a large bowl add the eggs, applesauce, maple syrup, milk, and vanilla extract. Whisk the wet ingredients together fully.
3. Into the same bowl, add the almond flour, brown rice flour, coconut flour, baking powder, cinnamon, and sea salt. Using a whisk, mix the dry ingredients in fully, but do not overmix. Alternatively, you can use an electric mixer at medium speed here.
4. Divide batter between the prepared muffin pan. Bake for 24-26 minutes, or until you insert a toothpick into the center of a cupcake and it comes out clean, or with a dry crumb.
5. Remove and cool on a wire rack.
6. Once the cupcakes are fully cooled, use a piping bag and frost with the healthy cream cheese frosting. On the top of each cupcake sprinkle the crushed freeze-dried apples.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.