Vegan Cupcakes Recipes

I am not vegan, trust me, and when my vegan coworker brought these in I was skeptical. But man are they delicious! I edited the recipe a little (using applesauce instead of oil and almond milk instead of hazelnut) so feel free to amend. It is also easy to make gluten free! Here is the original recipe: http://greenswampsoup.com/2011/02/vegan-ch
ocolate-cupcakes-with-hazelnut-cream-f
rosting/

Super moist, healthy little cupcakes. Healthy enought to top with an abundance of vegan cream cheese icing (check out my recipe) and not feel too guilty about it.

This is the best chocolate cupcakes ever, vegan or not.

I made these for the first time and they were not only easy to make, but the first gluten-free product I've ever made that tasted perfect! Doesn't hurt that you can finish up the bottle of pink champagne while you work.

For in depth discussion and step by step instructions with pictures go to my website here:

http://messnkitchn.blogspot.c
om/2013/02/carrot-cupcakes-vegan.html

Adapted from a classic Southern recipe. DOES NOT INCLUDE FROSTING

I was reeeaaalllyyy craving cake today and was tempted by some of the "dump cake" recipes on this site but I had no cake mix. I don't do dairy very well and my cholesterol is a little high so this is what I came up with. I would have liked a little more cocoa, but .5 cup is all I had. Anyway, I thought these were pretty good as is, I hope you agree.

Cupcakes around 180 calories each. Not too bad.

Perfect vanilla cupcakes the way they oughta be - animal free!

this recipe makes a dozen, deliciously moist vegan, red velvet cupcakes without all of the oiliness you find in other red velvet recipes. topped with BETTER THAN CREAM CHEESE frosting.

Made with Bob's Red Mill All Purpose Gluten-free flour, potato starch, and arrowroot, plus agave and ZSweet.

A green tea cupcake that tastes as good as it looks using gluten-free flours, agave, and ZSweet.

sift flour and cocoa. add baking soda,baking powder and salt. in a separate bowl add vinegar to soy milk, mix and let sit for a few minutes allowing milk to curddle. Add sugar,oil,vanilla and whisk until frothy. pour wet mix into dry mix then blend until smooth. fill muffin cups 3/4 full.

Cupcakes, vegan ones, that can be RED velvet if you use artificial food coloring (use 1 to 2 teaspoons of Americolor) or Tan if you don't wish to use the nasty stuff.

Isa's vanilla cupcakes!

Sweet treat but tasty with not too many calories.

Original recipe Whole Grain Vegan Baking by celine steen and tamasin noyes

No dairy or animal products makes a very moist spongy cake!

SP didn't have all of the right ingredients....
soy flour is supposed to be garbanzo-fava bean flour
salt is supposed to be kosher salt
agave nectar is supposed to be 1.33cups agave nectar

Same as chocolate cake recipe, but more vanilla extract and no cocoa. Baked for 12 minutes in 12 muffin/cupcake pan at 400 degrees

The cake part is from "The Joy of Vegan Baking", but I added the molten center, and it's absolutely fantastic!
I just wish the calories were lower so I could eat more of these!
You can do a batch and a half of the molten fudge center to add even more fudginess, but I needed to cut down on the calories in each. Enjoy!

This recipe is originally from "The Joy of Vegan Baking" cookbook, and gives original credit to Jennifer Raymond's cookbook entitled "The Peaceful Palate". It originally calls for 3/4 cup granulated sugar, but I have successfully converted the recipe to use agave instead. I found that the smaller amount of agave is not quite that sweet, but would be great for my molten cupcakes. Alone, you would want to use the 3/4 cup for a sweeter cake, although I haven't tried that larger amount yet. Now, my goal is to get this converted to using almond flour for a gluten free (and even healthier) delight!

You can even eat the batter!