Recipes, Sweeth Tooth
Comments 3

Vegan Chocolate Cupcakes with ‘Butter Cream’ Icing

To all the cupcake lovers out there…these yummy cakes are sure to satisfy that sweet tooth!  And the best part…there 100% vegan!

Vegan Chocolate Cupcakes with ‘Butter Cream’ Icing

Makes 12 Cupcakes

  • 1 cup plain or vanilla soy milk
  • 1 tsp cider vinegar
  • 3/4 cup vegan cane sugar
  • 1/3 cup canola oil
  • 1 1/2 tsp pure vanilla extract
  • 1 cup flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

Preheat oven to 350 degrees.  In a medium bowl, mix soy milk and vinegar and let sit for a minute or two.  Add the sugar, oil and vanilla.  Using a wire-wisk or hand-mixer, beat until foamy.  In a separate large bowl, add all dry ingredients and mix well.  Add the wet mixture to the dry and mix until smooth.  Line a cupcake pan with 12 cupcake holders and fill each 3/4 full.  Bake 16-20 minutes.  Insert a toothpick into the middle cake, if it comes out clean, they’re done.

‘Butter Cream’ Icing

  • 1/4 cup vegetable shortening (I prefer Earth Balance)
  • 1/4 cup vegan butter (Earth Balance vegan buttery sticks)
  • 1 3/4 cup vegan powdered sugar
  • 1 tsp pure vanilla extract
  • 1/8 cup soy creamer (Silk has a great creamer)

In a large bowl, use an electric hand-mixer and beat the shortening and butter until fluffy.  With the mixer on lo-speed, gradually add the powdered sugar in 1/2 cup increments.  Continue mixing for 2 minutes.  Add the soy milk & vanilla, continue mixing for about 5 minutes or until the icing is super fluffy.

Once the cupcakes have cooled, top each cake with a scoop of icing.  Or if you like, fill a large plastic freezer bag with icing and using scissors, snip off a small section of the bag corner.  Now you have an instant icing bag and can make you cupcakes look as good as they taste!  Enjoy!



  1. kathrynlovett says

    Thank you for providing this recipe. These cupcakes sound wonderful. I can’t wait to bake some.

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