Add powdered sugar, vanilla extract, and sea salt. Pre-heat your oven to 180 degrees c and line a cupcake tin with cupcake cases. Step #1: Cut a small hole in the cupcakes with a frosting tip. If it still ends up too thin, add more powdered sugar. The kids are back in school and fall decorations are filling the store aisles, which means it’s time for football, comfy warm sweaters, falling leaves, and everything pumpkin! Preheat oven to 350 degrees F. Line a 12 muffin tin with paper liners; In a medium size mixing bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Tips for making vegan mini cookies and cream cheesecakes Start with the crust, then move on to the filling. To make, simply mix the cream cheese and butter, then slowly add your icing sugar to your desired consistency and taste. Can I make vegan cupcakes from cake mix? Chocolate Oatmeal Stout Cupcakes. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. 2. A foolproof batter and easy homemade piping bag technique. When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla extract. Eat right away or within 1-2 weeks. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the … … Mix with a fork until thoroughly combined. Ice Cream Cupcakes. Preheat the oven to 200C/392F and line 2 cupcake trays with cupcake liners. If you don't have time to make the frosting, you can purchase a Vegan … Not only will you get an awesome free ebook containing 10 gorgeous recipes, but you’ll also stay in touch with all the latest recipes posted to the site. Add powdered sugar, vanilla extract, and sea salt. -240g of dairy-free milk. Labels: Dessert , food , gluten-free , Healthy , hostess , Raw , recipe , Vegan Extra lemon-y and filled with a sour lemon icing then topped with vegan lemon zest cream cheese frosting! Prep Time 10 mins Cook Time 20 mins -1/2 teaspoon of baking powder. The kids are back in school and fall decorations are filling … The stout added to the batter keeps the cupcakes extra rich and moist, while dark-brown sugar and vanilla extract intensify the chocolate flavor. For the Cream Filling: In a mixing bowl, cream the shortening on high speed for 30 seconds or until shortening is smooth. It's all topped with a dairy free cream cheese frosting to make everyone's day a little better. About Me →. Your email address will not be published. Do not overbeat, as this can cause the frosting to become runny. Extra lemon-y and filled with a sour lemon icing then topped with vegan lemon zest cream cheese frosting! 1/4 tsp fine sea salt. Easy 4-ingredient recipe, ideal for use on cakes, cupcakes and cookies! Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake. Happy Fall Ya’ll! Additionally add an extra 1/4 teaspoon of baking soda to help the cupcakes rise. Using a small … Cool … Hi Alison, how many cupcakes would this recipe frost. Can I make vegan cupcakes from cake mix? If your vegan buttercream starts to split (looks clumpy and separated), it's either too warm or too cold. ... Vegan Fudge Cupcakes Vegan Bailey’s Irish Cream Cupcakes Hulk Smash Power Cupcakes. Mix the almond milk and apple cider vinegar and set aside for 5 minutes. Add the vanilla coconut milk and vanilla extract, followed by the remaining powdered sugar. How to make it. What gives these cupcakes it’s lift is the combination of baking soda and vinegar. Whisk until fluffy. This vegan vanilla frosting is smooth, creamy and delicious. The frosting requires just three ingredients: vegan cream cheese (I always use the violife cream cheese), vegan butter, and icing sugar. Turn the mixer speed down to low and gradually add half of the powdered sugar. Rude or insulting comments will not be accepted. Yes! Slowly squeeze the filling into the middle of the pastry, being careful not to break the shell. Make vegan cream cheese (see below for directions). If storing frosting in the refrigerator before using, make sure to allow it to sit at room temperature for 10 minutes for smooth spreading. The chia gel can be made a day ahead and refrigerated in a … 60 g caster sugar. In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. It works, but you’ll need to use a knife to open a small hole on top of the cupcake first. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Bake for about 20 minutes at 356°F. For the Peanut Butter Caramel Filling. Repeat twice, 5 minutes apart. Happy Fall Ya’ll! Vanilla on vanilla is rather marvellous I must say! Any comments or questions about this vegan vanilla frosting recipe, post them down below. Cover and chill. Ideal for use on cakes, cupcakes and cookies! Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners Mix the almond milk and apple cider vinegar and set aside for 5 minutes to turn to “buttermilk.” Next, add the coconut oil and vanilla extract. Just 4 ingredients, this really couldn’t be simpler and you’ll love how rich it is, even while using a minimal amount of vegan butter. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. ... Well, I no longer own a real bakery since I sold mine in late 2014, and since mid 2016 I make nothing but the best vegan recipes! In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Cream the butter in a bowl, on a high speed until creamy. Frosting base: Palm oil (ethically sourced), powdered sugar, vanilla, and/or cocoa powder. How to make it. Or mix and match a bit and use it on a fabulous vegan chocolate cake! Then, add ½ cup powdered sugar, the vanilla and 1 Tb. -1/2 teaspoon of bicarbonate of soda. Combine dry ingredients in a bowl. Mix the almond milk and apple cider vinegar and set aside for 5 … Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases. Vegan Strawberry Ghost Cake recipe. Your feedback is really appreciated! -1 + 1/2 teaspoons of ground ginger. So when I thought of the idea to make vegan ice cream cake a little more user friendly, and create some dairy-free ice cream cupcakes, I knew I had to try it! Vegan Peppermint Frosting: In a large mixing bowl, using an electric hand mixer, cream the dairy-free soy margarine until fluffy, about 2-3 minutes. I still haven’t figured out what ‘shortening’ even is, let alone putting it into my frosting recipes! Once the cupcakes are cooled, make the icing filling. Perfect for Halloween (or just any day). By using The Spruce Eats, you accept our, 31 Decadent Chocolate Cake Recipes That'll Make You Swoon, Wilton Dessert Decorator Plus Cake Decorating Tool Review, Gluten-Free and Dairy-Free Vanilla Frosting, Buttercream Vegan Frosting Recipe (Dairy-Free, Egg-Free), Vegan Dairy-Free Lemon Buttercream Frosting, Kootek 42-Piece Cake Decorating Kit Review, Vegan Apple Spice Cupcakes With Buttercream Frosting, Kootek All-In-One Cake Decorating Kit Review. And if you haven’t already sign up to our email list! After baking, let cupcakes sit for 10 minutes before transferring to a cooling rack. This frosting is perfect to spread on cakes or cookies, but it is also ideal to pipe onto cupcakes. ★☆ Step #2: Fill the cupcakes with coconut custard. The frosting requires just three ingredients: vegan cream cheese (I always use the violife cream cheese), vegan butter, and icing sugar. Then you can frost them with a tangy Vegan Cream Cheese Frosting or this Vegan Buttercream Frosting that I used for my Chocolate Peppermint Cupcakes (just omit the peppermint). The chia gel can be made a day ahead and refrigerated in a covered container. It should be very thick, but still easily spreadable. Once cupcakes are completely cooled, frost with vegan cream cheese frosting. Not to mention that it contains simple ingredients. The stout added to the batter keeps the cupcakes extra rich and moist, while dark-brown sugar and vanilla extract intensify the chocolate flavor. Lemon cupcakes without any eggs or dairy! Cream Cheese Frosting Make vegan cream cheese (see below for directions). plant milk; flour; sugar; cocoa powder; baking powder/soda; salt; vegan butter; vinegar; vanilla extract; vegan sour cream; vegan shortening ; powdered sugar; vegan chocolate chips; oil; How do you make them? Then, add ½ cup powdered sugar, the vanilla and 1 Tb. To fill cupcakes, pipe cream cheese filling into center of cupcake and then frost top to seal in area where filling comes out of the top. To create filling: In a bowl of a standing mixer whisk buttery spread and cream cheese until uniform. This vegan vanilla frosting is smooth, creamy and delicious. Repeat twice, 5 minutes apart. Yes! Mix with a fork until thoroughly combined. ... Vegan Fudge Cupcakes Vegan Bailey’s Irish Cream Cupcakes Hulk Smash Power Cupcakes. To fill the cupcakes, a pastry or piping bag is the easiest way to do it but if you don’t have one, a hack is to use a storage bag that you fill and cut the corner off of to release the filling. ★☆. Add in the sifted powdered sugar, … Once most of the powdered sugar is mixed in, turn the mixer speed up to medium and then high speed, beating until the mixture is smooth and creamy, 2 to 4 minutes more. Enjoy immediately or store in the fridge for later. Apple Filling Recipe. 60 g coconut cream the solid white stuff at the top of a can … Gluten-free & Nut-Free too! Preheat oven to 350ªF Cream together the butter and sugar. First you’ll blend the almonds, cacao powder, and dates in the food processor, and press that slightly crumbly, sticky mixture into a lined cupcake pan. . In a small skillet, bring soy milk to a simmer. Apple Filling Recipe. Tips for Perfect Vegan Coconut Cream Cupcakes: The texture of the cupcakes is light and fluffy. 2. Just 4 ingredients, this really couldn’t be simpler and you’ll love how rich it is, even while using a minimal amount of vegan … 1 cup margarine (dairy-free, room temperature), 1/2 cup vanilla coconut milk (or any dairy-free milk substitute). Mix until fully combined. Using an apple corer, remove the centre of the cupcake ¾ of the way down. In a large jug, mix all wet ingredients together. These Vegan Pumpkin Cupcakes are incredibly delicious, perfectly spiced and topped off with homemade cream cheese frosting. Otherwise try our vegan buttercream frosting that pipes great as well. Using a piping bag with a 2D star nozzle, pipe buttercream onto the top of each cupcake. 50 g vegan butter I use “baking block”. To Make the Cupcakes: Preheat the oven at 350° F and place cupcake liners in a cupcake tray. Not only is the weather beautiful outside but it's pumpkin season. To make, simply mix the cream cheese and butter, then slowly add your icing sugar to your desired consistency and taste. Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking. Add the pumpkin puree, milk, and vanilla extract and mix until incorporated. ★☆ Some vegan butters have a higher water content than others and this can make some end up too runny, so only use as much as needed. Frost the top of the cupcakes and then using a piping bag, decorate the tops of your cupcakes with the vanilla cream. You can really use any non-dairy milk you like. The cupcakes will stay fresh and delicious up to 3 days in the fridge. of non-dairy milk and cream … For the Cream Filling: In a mixing bowl, cream the shortening on high speed for 30 seconds or until shortening is smooth. Add cream cheese to the bowl and beat for 30 seconds to 1 minute to combine with the butter. This easy Vegan Pumpkin Cupcakes Recipe stars pumpkin spice flavors and pumpkin puree. ★☆ Step #3: Top the Cupcakes with a Cloud of Coconut Frosting. When the cupcakes are baked, remove them from the oven and let them stand. Sign up for our newsletter and get our cookbook! Just 4 ingredients, this really couldn’t be simpler and you’ll love how rich it is, even while using a minimal amount of vegan butter. Then you can frost them with a tangy Vegan Cream Cheese Frosting or this Vegan Buttercream Frosting that I used for my Chocolate Peppermint Cupcakes (just omit the peppermint). Step #2: Fill the cupcakes with coconut custard. For more delicious frostings, check out our Vegan Chocolate Frosting and Vegan Cream Cheese Frosting recipes! Please do us a favor and rate the recipe as well as this really helps us! This dairy-free, vegan buttercream frosting can pass for the real thing, and it's simple enough to make at home. An electric mixer is required but you can whip this up in 10 minutes from start to finish and get on with the important job of enjoying whatever delicious treat you’ve prepared. And if you make this recipe, let us know how it turned out for you. There isn't all that much to this recipe; it comes together in just minutes and can be piped or spread on pretty much any vegan cake or cupcake as a lovely finish. Clean out your mixing bowl and throw your cream ingredient in, beat with the whisk attachment until fluffy, this can take 5 minutes or longer. Add in 1 cup of the confectioners' sugar, the peppermint extract, and the food coloring, beating until smooth. Reduce heat to very low and stir in the chocolate and … Sieve the flour, ground ginger, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl and stir in the sugar. For the buttercream, combine vegan butter, powdered sugar, a pinch of cinnamon, and a pinch of salt. Lemon cupcakes without any eggs or dairy! Vegan strawberry coconut cream frosting isn’t difficult either, but I’d say it’s definitely the persnickety aspect of these delicious vegan chocolate cupcakes. Cookies & Cream Cupcakes (Vegan) With plenty of crushed Oreo biscuits going into both the cupcake batter and buttercream frosting, these vegan cookies and cream cupcakes are the perfect … In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. It depends, 12-16 if piping on generously, a lot more if you’re just spreading the frosting. *You can switch soy milk for almond milk or another non-dairy milk if you prefer. If you are short on time and want to make vegan cupcakes from boxed cake mix, simply substitute each egg with 1/4 cup of applesauce. If it's too warm, stick it in the fridge for a few minutes to stiffen up and then continue beating. Then once the two are softened and your cupcakes are cool enough to frost, simply cream the vegan butter and cream cheese together until light and fluffy. So when I thought of the idea to make vegan ice cream cake a little more user friendly, and create some dairy-free ice cream cupcakes, I knew I had to try it! Your email address will not be published. -210g of self-raising flour. If you are short on time and want to make vegan cupcakes from boxed cake mix, simply substitute each egg with 1/4 cup of applesauce. Transfer to a piping bag and ice the cupcakes. Vegan cupcakes made with oat flour take about 20 minutes to bake. Step #4: Top with toasted coconut and enjoy! While the cupcakes cool, remove the vegan cream cheese (4 ounces) and vegan butter (1/4 cup) from the refrigerator so it comes up to room temperature. I use apple cider vinegar but distilled white vinegar works as well. This vegan vanilla frosting is smooth, creamy and delicious. The cake base is … What gives these cupcakes it’s lift is the combination of baking soda and vinegar. Chocolate Oatmeal Stout Cupcakes. These Vegan Pumpkin Cupcakes are incredibly delicious, perfectly spiced and topped off with homemade cream cheese frosting. To make the frosting, whip the cream cheese, vegan butter, powdered sugar, vanilla flavouring and pumpkin spice together until light and fluffy. For the milk does it have to be soy I use almond or oat milk is either one fine? So if you’re similarly a fan of the simple, then this is for you! Step #1: Cut a small hole in the cupcakes with a frosting tip. Hi Hannah, I’m not sure what recipe you’re referring to, but this one doesn’t use any flax eggs. Use to frost dairy-free and vegan cakes and cupcakes immediately or refrigerate until ready to use. Additionally add an extra 1/4 teaspoon of baking soda to help the cupcakes rise. Vegan buttercream is versatile, too. To create filling: In a bowl of a standing mixer whisk buttery spread and cream cheese until uniform. And of course, see some of our frostings in action on some of our cakes! Frost the top of the cupcakes and then using a piping bag, decorate the tops of your cupcakes with the vanilla cream. The texture of the cupcakes is light and fluffy. 3. Ideal for use on cakes, cupcakes and cookies! This recipe makes enough frosting to generously frost a 9-inch layer cake or about. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Preheat oven to 350 degrees F. Line a 12 muffin tin with paper liners; In a medium size mixing bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Not only is the weather beautiful outside but it's pumpkin season. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! I love this frosting on a vanilla sponge cake. The cupcakes will stay fresh and delicious up to 3 days in the fridge. Bake in a preheated oven for 18- 22 minutes. Add the powdered sugar, vegan butter, half the soy milk and vanilla extract to a mixing bowl. *You might not need to use all the soy milk to achieve the desired consistency. A soy-based option or dairy-free butter substitute will work. If you wish to pipe the buttercream onto your cake or cupcakes (as shown in the photos), fill a. In a large mixing bowl sieve all dry ingredients together and mix with a whisk to combine. -1 teaspoon of apple cider vinegar. Add vanilla and mix. But generally speaking, 1 flax egg would equal 1 regular egg. Main ingredients for Vegan cupcakes: Rice flour, sugar, coconut milk, cornstarch, tapioca, xanthan gum, vanilla, and/or cocoa powder. Looking to make the best desserts ever? ★☆ For each cupcake, add one tsp of the crispy Biscoff cream, then cover them with the rest of the batter. Them stand milk if you use gluten free all purpose flour, enjoy! Strawberry coconut cream we used on the counter and warm up a bit before continuing and/or cocoa.! 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