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Rachel White

Vegan Spring Recipes Cupcakes

Vegan Spring Recipes Cupcakes deliver soft fluffy cakes topped with creamy dairy-free frosting and cheerful seasonal flavor. They are festive, easy to share, and perfect for spring celebrations.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 2 cups all-purpose flour
  • 3 4 cup sugar
  • 1 cup almond milk
  • 1 2 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 4 tsp salt
Frosting
  • 1 2 cup vegan butter softened
  • 3 cups powdered sugar
  • 2 tbsp almond milk as needed
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Oven
  • Cupcake Liners
  • Whisk
  • Piping Bag
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 350F and line muffin tin. Whisk dry ingredients until evenly combined.
  2. Stir milk, vinegar, oil, and vanilla together. Fold into dry mix until smooth.
  3. Fill liners two-thirds full using a scoop. Bake until domed and springy.
  4. Cool cupcakes completely. Beat frosting ingredients until fluffy and pipeable.
  5. Pipe pastel swirls or spread frosting generously. Decorate and serve.

Notes

For softer texture, avoid overmixing and remove cupcakes when just baked. For slightly crisp tops, bake 2 minutes longer. Freeze unfrosted cupcakes tightly wrapped up to 2 months. Chill cupcakes before piping for cleaner assembly. Add lemon zest, berries, coconut, or almond extract for flavor changes. Store covered in the refrigerator up to 5 days.