10 Vegan Cupcake Recipes You’ll Want to Bake Today

If you’re searching for the perfect plant-based treat, look no further than vegan cupcakes! Whether you’re a seasoned vegan baker or just starting your dairy-free journey, these little cakes of joy are here to show you that you never have to compromise on flavor, texture, or fun.

With endless customization options, vegan cupcakes are perfect for birthdays, potlucks, or simply satisfying your sweet tooth on a weeknight. In this post, I’m sharing 10 vegan cupcake recipes that are sure to delight everyone—vegans and non-vegans alike.

From classics like chocolate and vanilla to fun twists like matcha, lemon, and even carrot cake, there’s something here for every craving. Grab your mixing bowl, preheat your oven, and let’s bake up a storm with these easy, crowd-pleasing cupcake recipes!

Why You’ll Love This Recipe

• Simple ingredients: All ten recipes use common pantry staples, making them accessible and budget-friendly.
• No dairy or eggs: 100% plant-based, so everyone can enjoy—especially those with allergies or dietary restrictions.
• Incredible flavor and texture: You won’t miss the animal products! These cupcakes are moist, fluffy, and decadent.
• Versatile and customizable: Mix and match flavors, frostings, and toppings to create your dream cupcake.
• Perfect for every occasion: Birthdays, holidays, or just because you need a sweet pick-me-up.

Ingredients

Here’s a master list of ingredients you’ll see repeated throughout these 10 vegan cupcake recipes. Individual cupcake recipes with their unique ingredient lists are below for easy reference.

Equipment

• Muffin tin (12-cup)
• Paper cupcake liners
• Mixing bowls (at least 2)
• Whisk
• Measuring cups and spoons
• Spatula
• Electric mixer (for frosting, optional)
• Cooling rack

Instructions

Below you’ll find step-by-step instructions for each of the 10 vegan cupcake recipes. Each recipe yields about 12 cupcakes.

Classic Vegan Chocolate Cupcakes

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup plant-based milk
• 1/3 cup neutral oil
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract

1. Preheat oven to 350°F (175°C). Line muffin tin with liners.
2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
3. In a separate bowl, combine milk, oil, vinegar, and vanilla.
4. Pour wet ingredients into dry; mix until just combined.
5. Divide batter evenly among liners. Bake 18-20 minutes, until a toothpick comes out clean.
6. Cool completely before frosting.

Vegan Vanilla Cupcakes

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup plant-based milk
• 1/3 cup neutral oil
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract

1. Preheat oven to 350°F (175°C); line tin with cupcake liners.
2. Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk milk, oil, vinegar, and vanilla.
4. Combine wet and dry, stirring until smooth.
5. Fill liners 2/3 full. Bake 18-20 minutes.
6. Let cool before decorating.

Vegan Red Velvet Cupcakes

• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 tbsp cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup plant-based milk
• 1/3 cup neutral oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tbsp red food coloring (vegan)

1. Preheat oven to 350°F (175°C); line muffin tin.
2. In a bowl, whisk flour, sugar, cocoa, baking soda, salt.
3. In another bowl, whisk milk, oil, vinegar, vanilla, coloring.
4. Mix wet into dry ingredients; stir until just combined.
5. Fill liners and bake 18-20 minutes.
6. Cool fully before adding vegan cream cheese frosting.

Vegan Lemon Cupcakes

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup plant-based milk
• 1/3 cup neutral oil
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

1. Preheat oven to 350°F (175°C).
2. Combine flour, sugar, baking powder, baking soda, salt.
3. In another bowl, whisk milk, oil, lemon juice, zest, vanilla.
4. Mix wet and dry; stir gently.
5. Divide batter; bake 18-20 minutes.
6. Cool before frosting with vegan lemon buttercream.

Vegan Carrot Cake Cupcakes

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 cup finely grated carrot
• 1/3 cup neutral oil
• 1/2 cup plant-based milk
• 1 tsp vanilla extract

1. Preheat oven to 350°F (175°C).
2. Whisk flours, sugar, baking powder, soda, spices, salt.
3. Stir in carrots.
4. Mix milk, oil, vanilla separately. Pour into dry; combine.
5. Fill liners; bake 20-22 minutes.
6. Cool; frost with vegan cream cheese icing.

Vegan Matcha Cupcakes

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 tbsp matcha green tea powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup plant-based milk
• 1/3 cup neutral oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

1. Preheat oven to 350°F (175°C).
2. Combine flour, sugar, matcha, baking powder, soda, salt.
3. Mix milk, oil, vinegar, vanilla; add to dry ingredients.
4. Stir just until combined.
5. Bake 18-20 minutes.
6. Cool; top with vegan vanilla or coconut frosting.

Vegan Pumpkin Spice Cupcakes

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/3 cup neutral oil
• 1/2 cup plant-based milk
• 1 tsp vanilla extract

1. Preheat oven to 350°F (175°C).
2. Mix flour, sugar, baking powder, baking soda, spices, salt.
3. Stir in pumpkin, oil, milk, vanilla until smooth.
4. Divide and bake 18-20 minutes.
5. Cool; frost with cinnamon or maple vegan buttercream.

Vegan Mocha Cupcakes

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup brewed strong coffee (cooled)
• 1/3 cup neutral oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

1. Preheat oven to 350°F (175°C).
2. Whisk flour, sugar, cocoa, baking soda, salt.
3. Combine coffee, oil, vinegar, vanilla. Add to dry; mix.
4. Bake 18-20 minutes.
5. Cool; frost with vegan chocolate or espresso buttercream.

Vegan Coconut Cupcakes

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup canned coconut milk (full-fat)
• 1/3 cup neutral oil
• 1/2 cup shredded coconut
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

1. Preheat oven to 350°F (175°C).
2. Mix flour, sugar, baking powder, baking soda, salt.
3. In another bowl, whisk coconut milk, oil, vinegar, vanilla.
4. Add wet to dry; fold in shredded coconut.
5. Bake 18-20 minutes.
6. Cool; top with coconut cream frosting and more coconut flakes.

Vegan Funfetti Cupcakes

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup plant-based milk
• 1/3 cup neutral oil
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 1/3 cup vegan rainbow sprinkles

1. Preheat oven to 350°F (175°C).
2. Whisk flour, sugar, baking powder, baking soda, salt.
3. Mix milk, oil, vinegar, vanilla. Add wet to dry ingredients.
4. Fold in sprinkles gently.
5. Bake 18-20 minutes.
6. Cool; top with vegan vanilla frosting and more sprinkles.

Tips & Variations

• Alternate flours: Try whole wheat pastry flour or a 1:1 gluten-free blend for different textures.
• Oil swaps: Coconut oil gives a richer flavor; applesauce makes them lower in fat.
• Flavor twists: Add extracts like almond, orange, or coconut for new profiles.
• Frosting choices: Use vegan buttercream, chocolate ganache, whipped coconut cream, or even jam as a topping.
• Add-ins: Stir in chocolate chips, nuts, or dried fruit for texture.
• Storage: Store cupcakes unfrosted in an airtight container at room temp for up to 3 days, or freeze for up to 2 months.

For more delicious vegan treats, check out our Vegan Easter Dessert Recipes Everyone Will Love and Vegan Funnel Cake Recipe for Easy Homemade Treats!

Nutrition Facts

Nutrition will vary depending on the recipe and frosting, but here’s an approximate breakdown for a standard vegan cupcake (unfrosted):

Frosting and add-ins will increase calorie and fat content, so adjust as needed for your dietary preferences.

Serving Suggestions

• Party platters: Arrange different flavors on a tiered cake stand for a colorful dessert table centerpiece.
• Personalize: Top cupcakes with fruit, edible flowers, or crushed nuts for a special touch.
• For holidays: Use themed sprinkles and colors—think orange and black for Halloween, red and green for Christmas.
• Pair with: A cup of coffee, tea, or a vegan vanilla latte for the ultimate treat.
• Gift them: Place in a pretty box as a sweet homemade gift for friends and family.

Looking for more vegan baking inspiration? Try our Vegan Casserole Recipes: Easy for quick weeknight dinner or explore Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas for savory plant-based dishes!

Conclusion

Vegan cupcakes are proof that plant-based baking can be just as fun, delicious, and satisfying as any traditional dessert. With these 10 vegan cupcake recipes, you can enjoy a variety of flavors and textures—whether you’re a chocolate lover, citrus fan, or in the mood for something unique like matcha or carrot cake.

Each recipe is simple enough for beginners but yields bakery-worthy results that will impress guests and family alike.

Don’t be afraid to get creative with mix-ins, frostings, and decorations. Baking should be enjoyable and a reflection of your personality!

If you try any of these cupcakes, let us know your favorites or share your own twists. And for more easy vegan meals and treats, explore our other recipes like Lipton Vegetable Soup Mix Recipes for Easy Family Meals or discover snacks using Recipes Dehydrated Vegetables: Easy Meals and Snacks.

Happy baking and enjoy every bite!