Indulge in the sweet treats without compromising on your dietary choices! Vegan cupcakes have taken the baking world by storm, and for good reason. Not only are they a game-changer for those following a plant-based lifestyle, but they’re also a delicious treat that everyone can enjoy. In this article, we’ll be diving into the wonderful world of vegan cupcakes, showcasing 20 mouth-watering recipes that are sure to tantalize your taste buds.
From classic flavors like chocolate and vanilla to innovative combinations like lemon-blueberry and matcha-green tea, these cupcake recipes are a testament to the creativity and versatility of plant-based baking. Whether you’re a seasoned baker or just starting out on your vegan journey, we’ve got you covered with these easy-to-make and utterly scrumptious treats.
Chocolate Avocado Vegan Cupcakes
Treat yourself to a moist and indulgent vegan cupcake that just happens to be packed with nutritious ingredients like avocados and dark chocolate. These cupcakes are perfect for satisfying any sweet tooth, all while being kind to your body.
Ingredients:
– 1 ripe avocado
– 1/2 cup unsweetened cocoa powder
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup non-dairy milk (almond or soy work well)
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup semisweet vegan chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a blender or food processor, combine avocado, sugar, and cocoa powder until smooth.
3. Add non-dairy milk, oil, baking powder, vanilla extract, and salt. Blend until combined.
4. Fold in chocolate chips.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Vanilla Almond Vegan Cupcakes
These moist and flavorful cupcakes are a perfect treat for anyone looking for a delicious vegan dessert option.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup sliced almonds
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, combine almond milk, canola oil, vanilla extract, and egg replacement.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in sliced almonds.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Lemon Blueberry Vegan Cupcakes
Lemon Blueberry Vegan Cupcakes: Brighten up your day with these refreshing and flavorful treats!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup vegan butter, softened
– 3/4 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 2 large egg replacers (such as flaxseed or chia seeds)
– 2 teaspoons vanilla extract
– 1 cup plain unsweetened soy milk
– 1/4 cup blueberry jam
– 1 cup fresh blueberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, and lemon zest.
3. In a separate bowl, combine vegan butter, lemon juice, egg replacers, and vanilla extract. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in soy milk and blueberry jam.
6. Divide batter evenly among muffin cups. Top each cupcake with a few fresh blueberries.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
These Lemon Blueberry Vegan Cupcakes are perfect for a springtime treat or a special occasion!
Peanut Butter Chocolate Vegan Cupcakes
These rich and indulgent cupcakes combine the creamy sweetness of peanut butter with the deepness of dark chocolate, all wrapped up in a fluffy vegan package.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup melted coconut oil
– 1 egg replacement (such as flaxseed or chia seeds)
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, combine peanut butter, non-dairy milk, melted coconut oil, and egg replacement. Whisk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Yield: 12 cupcakes
Cooking Time: 18-20 minutes
Matcha Green Tea Vegan Cupcakes
These moist and flavorful cupcakes combine the bright, grassy notes of matcha green tea with the richness of coconut milk, making for a unique and delicious vegan treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1 teaspoon matcha powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1/2 cup plain unsweetened coconut yogurt
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and matcha powder.
3. In a large bowl, whisk together almond milk, melted coconut oil, apple cider vinegar, and baking soda.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in coconut yogurt until smooth.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Carrot Cake Vegan Cupcakes
Moist and flavorful, these vegan carrot cake cupcakes are the perfect treat for anyone looking to indulge in a deliciously healthy dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened applesauce
– 1/2 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, applesauce, oil, baking powder, vanilla extract, and salt.
3. Add grated carrots and chopped walnuts (if using), stirring until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 20-22 minutes
Red Velvet Vegan Cupcakes
Get ready to fall in love with these moist and flavorful red velvet cupcakes that just happen to be vegan! With a hint of cocoa powder, a drizzle of maple syrup, and a touch of almond milk, these treats are sure to satisfy your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons red food coloring
– 1 teaspoon apple cider vinegar
– 1 teaspoon vanilla extract
– 1/4 cup unsweetened cocoa powder
– 1/2 cup chopped walnuts (optional)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and cocoa powder.
3. In a large bowl, combine almond milk, oil, red food coloring, apple cider vinegar, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts, if using.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Pumpkin Spice Vegan Cupcakes
Get ready to delight your taste buds with these moist and flavorful Pumpkin Spice Vegan Cupcakes!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup canned pumpkin puree
– 1/4 cup maple syrup
– 1/4 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup vegan butter, melted
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, maple syrup, non-dairy milk, melted vegan butter, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Yield: 12 cupcakes
Cooking Time: 20-22 minutes
Strawberry Shortcake Vegan Cupcakes
A sweet and refreshing twist on the classic dessert, these vegan cupcakes are perfect for warm weather or anytime you need a pick-me-up. With fresh strawberries and a hint of vanilla, they’re sure to satisfy your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup fresh strawberries, hulled and sliced
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together almond milk, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in sliced strawberries.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar, if desired.
Cooking Time: 18-20 minutes
Banana Walnut Vegan Cupcakes
Banana Walnut Vegan Cupcakes Recipe
These moist and flavorful cupcakes are perfect for a special treat or as a dessert to impress your friends and family.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 ripe bananas, mashed
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup chopped walnuts
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine almond milk, oil, mashed bananas, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Coconut Lime Vegan Cupcakes
These moist and flavorful cupcakes combine the tropical sweetness of coconut with the brightness of lime, all while being completely plant-based. Perfect for a special occasion or just a sweet treat any time of day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup non-dairy milk (such as almond or soy)
– 1/4 cup canola oil
– 2 teaspoons lime juice
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup chopped fresh mint leaves (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, unsweetened shredded coconut, and salt.
3. In a large bowl, whisk together non-dairy milk, canola oil, lime juice, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Raspberry Chocolate Chip Vegan Cupcakes
These moist and flavorful cupcakes combine the sweetness of chocolate chips with the tartness of raspberries, all wrapped up in a vegan-friendly package. Perfect for a dessert or snack that’s both indulgent and guilt-free!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 cup raspberry jam
– 1 cup semisweet vegan chocolate chips
– Fresh raspberries for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together almond milk, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in raspberry jam and chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Apple Cinnamon Vegan Cupcakes
These scrumptious cupcakes combine the warmth of cinnamon with the sweetness of apples, all wrapped up in a fluffy vegan package. Perfect for a snack or dessert, these treats are sure to please!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons apple cider vinegar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large apple, peeled and diced (about 1 cup)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine almond milk, oil, vinegar, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in diced apple and cinnamon.
6. Divide batter evenly among cupcake liners.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Mint Chocolate Vegan Cupcakes
Brighten up your day with these moist and decadent mint chocolate cupcakes that just happen to be vegan! Made with wholesome ingredients, they’re perfect for a special treat or a pick-me-up any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup non-dairy milk (such as almond or soy)
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup chopped fresh mint leaves
– 1/2 cup vegan chocolate chips (at least 70% cocoa)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, canola oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped mint leaves and vegan chocolate chips.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Oreo Cookie Vegan Cupcakes
These moist and delicious cupcakes are a game-changer for anyone with a sweet tooth. The best part? They’re completely vegan!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened almond milk
– 1/2 cup canola oil
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup vegan Oreo cookie crumbs (about 12-15 cookies)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine almond milk, canola oil, sugar, and vanilla extract. Stir until smooth.
4. Add the flour mixture to the wet ingredients and stir until just combined.
5. Fold in vegan Oreo cookie crumbs.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Chai Spice Vegan Cupcakes
These moist and aromatic cupcakes are infused with the comforting flavors of chai spice, making them a perfect treat for any time of day. Whether you’re looking for a unique dessert to serve at your next gathering or simply want a special indulgence, these vegan cupcakes are sure to please.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon chai spice blend (or individual spices such as cinnamon, cardamom, and ginger)
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 egg replacement (such as flaxseed or chia seeds mixed with water)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together almond milk, oil, chai spice blend, vanilla extract, and salt.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Black Forest Vegan Cupcakes
Moist chocolate cupcakes filled with a rich cherry compote and topped with whipped coconut cream, these vegan Black Forest treats are a game-changer for any dessert lover.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 cup sugar
– 1/2 cup non-dairy milk
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup cherry compote (see below)
– Whipped coconut cream, for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, sugar, and baking soda.
3. In a large bowl, whisk together non-dairy milk, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before filling with cherry compote and topping with whipped coconut cream.
Cherry Compote:
– 1 cup frozen cherries, thawed
– 2 tablespoons maple syrup
– 1 tablespoon lemon juice
Combine all ingredients in a bowl and stir until the cherries are well coated. Refrigerate for at least 30 minutes to allow the flavors to meld.
Pineapple Upside-Down Vegan Cupcakes
Pineapple Upside-Down Vegan Cupcakes
A twist on the classic pineapple upside-down cake, these moist and flavorful cupcakes feature caramelized pineapple rings and a hint of coconut.
Ingredients:
• 1 cup all-purpose flour
• 1/2 cup unsweetened almond milk
• 1/4 cup canola oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pineapple rings (fresh or canned)
• 1 tablespoon coconut flakes
• Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, almond milk, oil, granulated sugar, brown sugar, baking powder, vanilla extract, and salt.
3. Arrange pineapple rings in the prepared muffin tin, leaving a small border around each cupcake.
4. Pour the batter over the pineapple, spreading evenly to cover the fruit.
5. Sprinkle coconut flakes on top of each cupcake.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
8. Dust with confectioners’ sugar before serving.
Tiramisu Vegan Cupcakes
Elevate your cupcake game with these rich and decadent vegan tiramisu cupcakes, perfect for coffee lovers and non-coffee lovers alike.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 2 tablespoons instant coffee powder
– 1/4 cup vegan mascarpone cheese (such as Tofutti)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and instant coffee powder.
3. In a large bowl, whisk together almond milk, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cook Time: 18-20 minutes
Enjoy your delicious vegan tiramisu cupcakes!
Salted Caramel Vegan Cupcakes
Treat your taste buds to a rich and indulgent dessert with these Salted Caramel Vegan Cupcakes, featuring a velvety caramel filling and a sprinkle of flaky sea salt.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup vegan caramel sauce (homemade or store-bought)
– Flaky sea salt, for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together almond milk, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before filling with vegan caramel sauce.
8. Top with flaky sea salt and serve.
Cooking Time: 18-20 minutes
Summary
Indulge in the sweet treats with these mouthwatering vegan cupcake recipes! From classic flavors like chocolate and vanilla to innovative combinations like matcha green tea and strawberry shortcake, there’s something for everyone. Try baking the Chocolate Avocado Cupcakes, Vanilla Almond Cupcakes, or Lemon Blueberry Cupcakes for a delightful start. For a sweet escape, indulge in the Peanut Butter Chocolate Cupcakes or Pumpkin Spice Cupcakes. With 20 delicious options, you’ll be spoiled for choice and craving more! These irresistible treats are perfect for vegan dessert lovers of all ages.