Veganized sweet treats abound online, but is there anything more adorable than a delicious dairy-free cupcake recipe? I think not.
So, with this in mind, I decided to pick a few of my absolute favorites and, well, the list kept on growing! Here’s the result: over thirty amazing creations from some of the world’s best vegan bakers and bloggers.
All that’s missing is a cup of tea. Actually, even that’s covered in one of the recipes!
Enjoy this sweet roundup, people.
Caramel Espresso Cupcakes from Feasting on Fruit
Aren’t these flower-topped cupcakes adorable? Don’t be fooled by their charming looks, though. Natalie’s caramel espresso cupcakes actually come with quite a kick!
While the frosting may be an innocent vegan caramel flavored delight, too many of the delicious little chocolatey bundles upon which it sits could easily replace your morning or afternoon coffee rush. So, don’t go scoffing loads at once!
This is just one of Natalie’s pretty and yummy recipes on Feasting on Fruit. Go check them out.
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Beaming Banana’s Carrot Cake Cupcakes
We all know just how good carrots can be in cake, but Sara of Beaming Banana has taken things to a whole new level with her delectable carrot cake cupcakes.
While anything chocolatey is always going to be hard to beat when choosing desserts, the sweetness of this healthy treat is just right for my taste buds. The only problem is stopping yourself from overindulging!
READ NEXT: IS JELLO INSTANT PUDDING VEGAN?
Vanilla Maple Cupcakes from The Vegan 8
The Vegan 8 is famous for sharing recipes with very little ingredients, making it the perfect place for new vegans who want to create simple, uncomplicated meals that are also delicious and nutritious.
Run by Brandi, The Vegan 8 is essentially your go-to site for the easiest dairy-free delights on the planet, and her egg-free vanilla maple cupcakes are no exception. These sweet, moist little cakes are the perfect with a cup of tea…or just about anything. Just look at them!
To make your own, head over to Brandi’s wonderful site for the recipe.
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Lemon Cupcakes from Goodness is Gorgeous
Goodness is indeed gorgeous, Stacey couldn’t have put it any better.
I’m a big fan of lemon cakes, and these cupcakes are just about perfect. Apart from their fresh, zesty flavor, I love how they look. The simplicity is what makes them so delectable, I think. Such wonderful photography.
The cupcakes’ frosting is white chocolate buttercream, but the ingredients are all dairy- and gluten-free, which makes them perfect for just about everybody. Follow this link to get the recipe!
Made by Luci’s Oreo Chocolate Cupcakes
Luci reckons these cupcakes are, “food for the soul”, and I’m inclined to agree. No, her Oreo chocolate cupcakes aren’t exactly going to be your first choice when choosing a healthy dessert, but everyone needs to let loose sometimes, right? And, you are on a cupcake roundup…what did you expect!
With both cake and cookies in one compact structure, I’d say eating one is enough. That being said, these cupcakes are divine, so sticking to one will be a test of your willpower.
FIND THE BEST EGG-FREE PANCAKE RECIPES HERE!
Wallflower Kitchen’s Black Forest Cupcakes
Miniature black forest cake?! Hell yeah! Eating this cupcake may appear to be sinful, but it’s gluten-free, dairy-free, soy-free, and nut-free. It’s a mini-cake with all the delicious goodness that entails, but really kind to your diet. Win!
Its creator, Aimee, has been sharing her recipes since 2012 on her brilliant blog, Wallflower Kitchen, and her black forest cupcakes are one of my personal favorites. Go and check them out for yourself here.
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Chocolate Cupcakes with Chocolate Buttercream from My Darling Vegan
Sarah posted the recipe for these chocolate cupcakes on her birthday, which makes them even sweeter.
At first glance, these may appear to be standard chocolate fairy cakes, but there’s more to them than that. Naturally, they’re 100% vegan, but what makes them extra special is their chocolate chip-made buttercream. It’s so good!
Instead of the usual cocoa powder, Sarah shares her trick for using chocolate chips instead, and it’s that little tip that makes all the difference…you really need to check it out.
You can get the full recipe, tips and all, right here, along with Sarah’s other vegan goodies.
CHOCOHOLIC? CHECK OUT THESE VEGAN CHOCOLATE RECIPES NEXT!
Raw Revive’s Chocolate Cashew Cream Cupcakes
Crystal’s chocolate cashew cream cupcakes are up there with the best-photographed desserts I’ve ever seen. Aren’t they beautiful?
And, as you would expect from one of the leading food bloggers, the taste matches the look. These are some seriously scrumptious little sweet treats!
If you like to keep things raw, you need these in your life. Get the recipe here.
READ NEXT: WHAT CHOCOLATE IS VEGAN?
Pumpkin Cupcakes from Vegan Chow Down
I know, we’re way past Halloween and you’ve probably gotten rid of every last trace of pumpkin in your house. I’m just hoping you made some pumpkin puree with your leftovers.
Why? Well, once you have a pumpkin puree, you can whip up these delightful mini-cakes in less than 20 minutes…and who wouldn’t want that? Their creator, Olivia, has taken an old Martha Stewart recipe and made them vegan so both you and I can enjoy them too. Thanks Olivia!
Go and see just how easy these are to make for yourself on Vegan Chow Down.
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Gingerbread Cupcakes with Orange Buttercream from The Veg Space
Oh, these cupcakes have a lovely, but sad, backstory.
The Veg Space’s Kate recreated this recipe, which was originally posted by another food blogger, Isabella King of Coriander Queen, after Isabella passed away earlier this year. To pay tribute, Kate chose from among Isabella’s delightful recipes and made her own version of it — a little something that she and other UK food bloggers did. Sweet, right?
While intended as a Christmas treat, which is fast approaching, Kate’s vegan gingerbread cupcakes can definitely be enjoyed all year round.
The orange buttercream compliments the gingerbread so well you’ll think it’s Christmas whenever you make them. Go and check out the full post here.
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Loving it Vegan’s Midnight Blue Velvet Cupcakes
Loving it Vegan’s Alison made a batch of these for her niece’s birthday party, and I can assure you these beautiful little cupcakes will make you feel young at heart, too.
Delicious in every way, these spongey, chocolatey, little parcels of perfection are sure to liven up any day, not just birthdays. So, do yourself a favor, head over to Alison’s blog for the recipe straight away. You’ll be blue if you don’t!
Strawberry Lemon Shortcake Cupcakes from Gluten Free Baking by Rachelle
Rachelle’s version of these classic cupcakes is something to behold. The sweet, yet zesty, flavor is one thing, but the texture is quite another. These are as perfect as you could hope for.
Top them off with that stunning strawberry frosting and you’re in cupcake heaven. Get Rachelle’s recipe here.
Chocolate Ginger Cupcakes from Lauren Caris Cooks
Chocolate and ginger? Oh my!
As many of you will already know, Lauren is one of my favorite foodies, and these cupcakes did not disappoint. They are so good! The warmth of the ginger complements the chocolate perfectly, and they seem to fit this time of year wonderfully. That said, I’d eat these in a heatwave!
Nip over to Lauren Caris Cooks for the full recipe now!
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Go Dairy Free’s Maple Cupcakes with Pure Maple Buttercream Frosting
I call these cupcakes the maple-loco cupcakes. They’re all maple flavored — from the cake to the frosting.
Go Dairy Free’s Alisa got the recipe from cookbook author Ricki Heller, who grew up in Canada (of course!). Alisa, however, has made her version gluten-free, soy-free, nut-free, and dairy-free, too…perfect for us, right? Not only that, in less than an hour, these delectable pure maple cupcakes are ready to be eaten. Yum!
These little beauties are the perfect way to diversify your line of cupcakes, especially if you’re looking to expand you’re cupcake repertoire (or if you just love maple syrup, like me). Go check them out!
Made by Luci’s Jam and Peanut Butter Cupcakes
Another heaven-sent recipe from Luci, these jam and peanut butter cupcakes are the perfect alternative to boring ol’ peanut butter and jam sandwiches. They might take a little longer to prepare but I’m telling you, the effort is well worth it.
The cake and frosting tastes of peanut butter, but bite into the cake and, you’ve guessed it, the jam is in there waiting for your tastebuds. It’s a surprise filling and a surprise feeling!
Go on over to Luci’s blog to find out how you can make these lovely little bites at home. It’s time to make peanut butter and jelly shine!
READ NEXT: IS SKIPPY PEANUT BUTTER VEGAN?
Blueberry Cupcakes from Bake to the Roots
Blueberries! Something about them always make me smile, and Marc’s blueberry cupcakes are the perfect fruity mini-cakes if you’re bored of chocolate (wait, did I just say that?!).
The frosting, which is a delicious vegan buttercream, is a stunning shade of baby blue, thanks to blueberry sauce, and it really sets these bad boys off. Look at them! Aren’t they just divine?
Despite looking so professional, they’re actually pretty easy to make. So, grab a bowl and head over to Bake to the Roots right now!
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Wallflower Kitchen’s Hot Chocolate Cupcakes
This is the second entry from Aimee on the list, and this one’s as good as the last.
Now, hot chocolate…the very thought of it makes me happy. Add cake to the equation and I’m definitely smiling!
What makes these cupcakes extra special is the frosting, which is made with chickpea water, or aquafaba to give it its proper name. Aimee refers to it as marshmallow frosting, and that sums it up beautifully.
It’s pillowy and light, not hard like some frostings you find on other cupcakes, and it literally melts away in your mouth. Stunning. In fact, this recipe is worth trying for the topping alone, but rest assured, the cake itself certainly doesn’t disappoint, either.
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Zingy Lemon Cupcakes from Made by Luci
Luci, gosh. This lady never stops. Here she is again with another batch of delectable cupcakes: this time, some very zingy lemon lovelies. And, yes, biting into them actually did make my heart go zing!
I love how Luci topped her frosting with sugarcraft flowers that she made herself. So clever. You can go crazy with your own design if you wish, but make sure the cake stays true to Luci’s beautiful recipe. It’d be a shame to mess with that.
These are cupcakes for all occassions. However, if you’re like me, you don’t even need an occassion. Just make a few for the hell of it and enjoy.
Banana Blueberry Cupcakes from Your Cup of Cake
The second blueberry cupcake on the list, and it’s another winner! Your Cup of Cake’s Lizzy Mae gives her recipe a twist by combining banana and blueberries to make a seriously fruity morsel…and the results speak for themselves!
These delicious cupcakes are topped with a beautiful vanilla buttercream frosting, which compliments the two fruits wonderfully. The best thing about these little bites is that they are not overly sweet. They’re certainly sweet enough, but, well, let’s simply say they’re just right!
Head over to Your Cup of Cake now to find out for yourself.
Caramel Apple Cupcakes from Sarah Bakes Gluten Free
These caramel apple cupcakes should be winners with everyone, because seriously, who can resist a caramel and apple combo? Personally, I’ve always loved anything apple-y, but this time, it’s the caramel frosting that got me all excited. What a recipe!
If you’re anything like me, you’ll be itching to try this one out for yourself. Thankfully, Sarah has made it super-easy for us novices. All you need to do is go visit her blog for full instructions!
Loving it Vegan’s Vanilla Cupcakes with Strawberry Vanilla Frosting
Alison is back with these simple, but delicious, egg-free vanilla cupcakes that have a frosting that tastes like heaven.
I’ve always loved vanilla — from ice cream to shakes to cakes big and small — and pairing it with strawberry is sure to win my heart. These bite-sized beauties are the perfect treat for me, but I’m sure you’ll love them as well.
Head over to Alison’s blog to find out more about these delectable little cups of goodness.
Margarita Cupcakes from Eat Drink Shrink
Margarita cupcakes? Oh, go on then!
Gabrielle from Eat Drink Shrink has come up with a winning recipe for adult birthday parties with these innovative little gems. Just a few tablespoons of tequila are enough to give these cupcakes a hint of naughtiness, and the lime flavor works incredibly well with the sweetness from the coconut sugar.
This is an amazing recipe to wow your friends with. Go and check it out now!
Vegan Orange Creamsicle Cupcakes from Sarah Bakes Gluten Free
Sarah has managed to do the impossible; take a childhood memory of a sweet treat and make it even better! Do you remember creamsicle ice cream bars? If you do, you’re in for a treat. If you don’t, well, you’re still in for a treat!
The cake itself is flavored with both vanilla and orange juice, but it also has tiny bits of orange zest hidden within. So, when you bite into it, you get a beautiful, zesty zing combined with just the right amount of sweetness. The frosting, too, is absolutely dreamy – creamy dreamy, in fact.
This recipe is essentially nostalgia in a cup. Go and relive your childhood here.
Pomegranate Tahini Cupcakes from May I Have that Recipe?
I know, it’s not your usual flavor for a cupcake, but it certainly piqued my curiosity.
The cake itself is chocolate (nothing new there), until you see that there’s a little pomegranate juice going into the mix. Interesting! Then there’s the frosting, which has both pomegranate AND tahini. Even more intriguing!
The result? A rich, sumptuous mini-cake that would be worthy of a larger cake tin! Take it from me, you need to make these…and soon!
Vegan Richa’s One Bowl Mango Cupcakes
Richa has got everything right with these mango puree cupcakes.
They’re so good, you hardly need a frosting…but, that wouldn’t be any fun, would it? Besides, making the frosting is so easy it won’t take you long to whip some up and top these lovely little cakes off.
Put these wonderfully tropical taste-of-sunshine cupcakes on your to-do list today. Pick up this eggless cupcake recipe from Vegan Richa here.
Earl Grey Cupcakes From It Doesn’t Taste Like Chicken
As Sam describes them, it’s as if “a cup of Earl Grey tea and marshmallow had a baby.” Ha! you’ve got to try them after that, surely?
If you do, you won’t be disappointed…these are delicious. The Earl Grey is in no way overpowering, so don’t worry if you’re not a fan. It’s just a delicate waft of refinement, don’t you know?
Best of all, Sam has made the recipe super easy to follow (as she always does), so there are no excuses for you not to give these lovelies a whirl.
READ NEXT: IS MARSHMALLOW VEGAN
Loving it Vegan’s Red Velvet Cupcakes
Red velvet. Truly a classic amongst cupcakes.
While these may be a common sight, they’re obviously not always vegan. So, when someone goes to the trouble of veganizing them, I do tend to get a little excited! Well, that’s exactly what the lovely Alison has done for us here…and, yes, I am excited!
Better still, these wonderfully wicked things are ready within 45 minutes, cooking time included. Dig out those cupcake cases now!
Rose Water Cupcakes from Full of Plants
Fancy something out of the ordinary? If you do, Thomas from Full of Plants has just the thing.
If you like all things fragrant, these rose water cupcakes are going to knock your socks off. The floral notes combined with the delicate vanilla flavor are pretty much perfect, and both frostings are to die for.
Yep, Thomas provides you with two topping options: vegan buttercream and an amazing cashew cream. How lucky we are!
Go and get baking by heading over to Thomas’ site here.
Chocolate Lavender Cupcakes from Wallflower Kitchen
More flowery goodness! This time, the recipe comes from HHV favorite Aimee over at Wallflower Kitchen.
Now, you may well be thinking, “Lavender? In a cupcake?” Well, you’re going to have to trust me on this one, but believe me when I tell you that these are something special.
First of all, the chocolate cupcakes are amazing. However, once topped with ever-so floral frosting they become mind-blowing! I wouldn’t have believed it, but I’m a convert. This is another brilliant recipe from a brilliant blogger. Go and check it out.
Salted Chocolate Mocha Cupcakes from Wife Mama Foodie
These salted chocolate mocha cupcakes are incredible. No other word for it.
There’s a lot more to this recipe than simple deliciousness, though. Fabulous foodie Joscelyn has teamed up with a number of other bloggers to highlight the plight of poor farmers getting a rough deal from some of the bigger stores and the importance of buying fairtrade products when you shop.
If you want to find out more, head over to the post now for both the recipe and a little more on what you can do to combat poverty across the globe.
Raspberry Cupcakes from The Little Blog of Vegan
Holly Jade knows what she’s doing, thus the award “Food Blogger of the Year” for 2017. The first bite of these darling dairy-free cupcakes proves the judges right; these are simply divine!
A moist egg-free vanilla cupcake with a secret raspberry compote center is always going to get a thumbs up from me. Add the frosting and. well, it’s all over.
Couple the delicious taste with the fact that the intricate recipe is perfectly explained and you know that more awards are heading Holly Jade’s way in the not-too-distant future. This recipe is an absolute must.
BONUS: Ultimate Chocolate Cupcakes from The Baking ChocolaTess
If you haven’t already found enough cupcake goodness in this list, I’ve got one more for you…and it’s a total winner!
Kim, AKA The Baking Chocolatess, has conjured up some magic with this recipe and I just had to add it as a bonus. Moist and delicious, these beauties satisfy two basic cravings – cake and chocolate – in one hit. Get baking!
Delectable dairy-free cupcake recipes, done!
How’s that for a list of dairy-free cupcake recipes? I’ll be surprised if you’ve made it down this far without turning the oven on!
Thirty-plus scrumptious and sublime recipes should be enough for anyone, but I know some of you will disagree. So, come on, give me your favorite recipes for vegan cupcakes in the comments box below.
I’m always ready for a new recipe!
About The Author:
Lisa Williams is a committed vegan, passionate animal welfare advocate, and keen follower of too many v-friendly food blogs to mention. She started happyhappyvegan.com back in 2016 because she felt there was a need for more straightforward information on plant-based living.
Back then, too many sites seem to either concentrate solely on recipes or be too intimidating or inaccessible for the v-curious, and she wanted to change that. The landscape is certainly a whole lot different now!