Ben and Jerry’s Vegan Cupcake Recipe Made Easy and Delicious

Are you craving a delicious, indulgent treat but want to keep it plant-based? Look no further than this Ben and Jerry’s Vegan Cupcake Recipe that replicates the rich, creamy, and colorful charm of their iconic ice cream flavors—only in cupcake form!

Perfect for vegans and dessert lovers alike, these cupcakes boast a moist crumb, luscious frosting, and the iconic mix-ins that Ben and Jerry’s is famous for, all without any dairy or eggs. Whether you’re celebrating a special occasion or simply want to satisfy your sweet tooth, these cupcakes are guaranteed to impress.

Best of all, they’re easy to make and use simple, wholesome ingredients you can find in any grocery store. Ready to bake up some magic?

Let’s dive in!

Why You’ll Love This Recipe

This recipe is a delightful fusion of classic comfort and conscious eating. Why settle for ordinary cupcakes when you can enjoy a treat inspired by Ben and Jerry’s vegan ice cream?

These cupcakes are:

• Totally vegan: No animal products, just plant-based goodness.
• Rich and moist: Thanks to coconut oil and almond milk, the texture is spot-on.
• Loaded with fun mix-ins: Think vegan chocolate chunks, nuts, and swirls of peanut butter or fudge.
• Customizable: Easily tweak the mix-ins or frosting to match your favorite Ben and Jerry’s vegan flavor.
• Perfectly portioned: These cupcakes are great for parties, gifts, or a personal treat.

Plus, baking these cupcakes at home means you control the ingredients, avoiding preservatives and artificial flavors.

Ingredients

Equipment

• Mixing bowls (medium and large)
• Whisk or electric hand mixer
• Measuring cups and spoons
• Muffin/cupcake tin
• Cupcake liners
• Spatula
• Spoon (for swirling peanut butter)
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Prepare the vegan buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes until it curdles slightly.
3. Mix dry ingredients: In a large bowl, sift together all-purpose flour, sugar, baking soda, baking powder, salt, and cocoa powder. Whisk to combine evenly.
4. Add wet ingredients: Pour the vegan buttermilk, melted coconut oil, and vanilla extract into the dry ingredients. Stir gently with a spatula or spoon until just combined. Avoid overmixing to keep cupcakes tender.
5. Fold in the mix-ins: Gently fold in the vegan chocolate chunks and chopped nuts until evenly distributed.
6. Fill cupcake liners: Spoon the batter into the liners, filling each about ⅔ full.
7. Add peanut butter swirls: Drop small dollops of vegan peanut butter on top of each cupcake batter. Use a toothpick or knife to create a gentle swirl pattern.
8. Bake: Place the tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Cool: Remove from oven and let cupcakes cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
10. Frost and decorate: Once fully cooled, frost with your favorite vegan frosting and add extra chocolate chunks or nuts for garnish.

Tips & Variations

“For the best texture, be sure not to overmix the batter; a few lumps are okay!”

• Flavor swaps: Try swapping cocoa powder for matcha powder or cinnamon to create different flavor profiles.
• Frosting ideas: Use vegan cream cheese frosting, chocolate ganache, or whipped coconut cream for topping variations.
• Mix-in alternatives: Add vegan cookie dough bites, dried cherries, or vegan caramel bits instead of nuts and chocolate.
• Storage: Store cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving Suggestions

These vegan cupcakes pair beautifully with a cold glass of almond milk or a cup of your favorite plant-based coffee. For an extra indulgent experience, serve alongside a scoop of vegan ice cream—perhaps inspired by Ben and Jerry’s own vegan options.

If you’re hosting a party, consider displaying these cupcakes on a tiered stand and garnishing them with fresh berries or edible flowers for a pop of color. They also make fantastic gifts — just package them in a pretty box lined with parchment paper.

Conclusion

There you have it—a delicious, easy-to-make Ben and Jerry’s inspired vegan cupcake recipe that’s sure to delight your taste buds and impress your friends. These cupcakes offer the perfect balance of moist, chocolatey cake with delightful mix-ins and a luscious peanut butter swirl to mimic that iconic Ben and Jerry’s vibe.

Whether you’re vegan or simply looking to try a plant-based dessert, this recipe is versatile, fun, and incredibly satisfying.

Don’t forget to experiment with different mix-ins and frostings to create your own signature cupcake variations! If you enjoyed this recipe, you might love checking out our Marzipan Challah Recipe for another vegan-friendly treat, or try the Magic Dough Recipe for a versatile vegan dough base.

For savory delights, explore our Jamaican Minced Beef Recipes made vegan style.

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