Chloe Coscarelli Recipe Vegan Cupcakes Made Easy

Vegan baking has come a long way, and Chloe Coscarelli is one of the pioneers who has made it approachable, delicious, and fun. If you’ve ever doubted that cupcakes could be just as moist, flavorful, and indulgent without eggs or dairy, this recipe will change your mind.

Chloe Coscarelli’s vegan cupcakes are the perfect treat for anyone looking to enjoy classic flavors with a compassionate twist. They are simple to make, use wholesome ingredients, and produce beautifully fluffy cupcakes that everyone will adore.

Whether you’re a seasoned vegan or just exploring plant-based baking, this recipe offers a delightful gateway to cruelty-free desserts that don’t compromise on taste or texture.

In this post, I’ll walk you through Chloe’s famous vegan cupcake recipe step-by-step, share some handy tips for baking success, and offer variations to customize your cupcakes. Plus, I’ll include nutrition facts and serving suggestions so you can enjoy every bite guilt-free.

Ready to bake some irresistible vegan cupcakes? Let’s get started!

Why You’ll Love This Recipe

Chloe Coscarelli’s vegan cupcakes stand out for their perfect balance of flavor and texture. They’re incredibly moist and tender, thanks to the use of plant-based ingredients like flax eggs and nondairy milk.

What makes this recipe special is how accessible it is—no exotic or hard-to-find ingredients, just everyday pantry staples you probably already have.

These cupcakes are naturally free from eggs and dairy but are packed with rich vanilla flavor and a subtle sweetness that pleases all palates. Plus, they’re versatile!

You can top them with your favorite vegan frosting or keep them simple for a light snack. If you’re looking for a dessert that’s both ethical and delicious, Chloe’s vegan cupcakes are the way to go.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• ⅓ cup vegetable oil (canola or coconut works well)
• 1 tsp pure vanilla extract
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)

Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk or electric mixer
• Muffin tin (12-cup size)
• Cupcake liners
• Cooling rack
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners for easy removal.
2. Prepare the flax egg: In a small bowl, combine 1 tbsp ground flaxseed with 3 tbsp water. Stir well and let it sit for 5 minutes until it thickens.
3. Mix the wet ingredients: In a large mixing bowl, combine the plant-based milk and apple cider vinegar. Let it curdle for about 2 minutes to create vegan buttermilk.
4. Add the oil, vanilla extract, and flax egg to the vegan buttermilk mixture. Whisk until smooth and well combined.
5. Sift together the dry ingredients: In another bowl, whisk the all-purpose flour, sugar, baking soda, and salt.
6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, or your cupcakes may become dense.
7. Fill the cupcake liners: Spoon the batter evenly into the 12 cupcake liners, filling each about ⅔ full.
8. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Cool completely on a wire rack before frosting or serving.

Tips & Variations

“For the fluffiest cupcakes, be sure not to overmix the batter. A few lumps are okay!”

• Use different plant milks: Almond, oat, or soy milk all work well and subtly change the flavor.
• Add cocoa powder: For chocolate cupcakes, replace ¼ cup of the flour with unsweetened cocoa powder.
• Try lemon zest: Add 1 tsp of lemon zest for a fresh citrus twist.
• Frosting options: Top with vegan buttercream, coconut cream frosting, or even a simple dusting of powdered sugar.
• 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 are incredibly versatile. Serve them as a delightful dessert at your next gathering or as a sweet snack with your afternoon tea or coffee.

For a party, decorate with colorful vegan frosting and sprinkles for a festive look.

If you want to keep it simple, a dusting of powdered sugar or a drizzle of melted vegan chocolate is perfect. For a more indulgent experience, pair these cupcakes with a scoop of vegan ice cream like a Peanut Butter Gelato Recipe to elevate your dessert game.

Conclusion

Chloe Coscarelli’s vegan cupcakes are a fantastic way to enjoy a classic dessert with a compassionate twist. This recipe is straightforward, requires basic ingredients, and yields cupcakes that are moist, fluffy, and bursting with flavor.

Whether you’re vegan or simply looking to incorporate more plant-based meals into your diet, these cupcakes are bound to become a favorite. Plus, they’re a wonderful introduction to vegan baking, proving that you don’t have to sacrifice taste or texture to eat ethically.

If you enjoyed this recipe, be sure to check out some other delicious dishes on the blog, like the hearty Bariatric Meatloaf Recipe or the vibrant Thelma Sanders Squash Recipe. For a tangy twist to accompany your baked treats, try the Pickled Cherry Pepper Recipe.

Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chloe Coscarelli Vegan Cupcakes”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Delicious and moist vegan cupcakes made with simple, plant-based ingredients. Perfect for any occasion and easy to prepare.”, “prepTime”: “PT20M”, “cookTime”: “PT18M”, “totalTime”: “PT38M”, “recipeYield”: “12 cupcakes”, “recipeIngredient”: [“1 cup unsweetened almond milk”, “1 tablespoon apple cider vinegar”, “1/2 cup vegetable oil”, “1 cup organic cane sugar”, “2 teaspoons vanilla extract”, “1 1/2 cups all-purpose flour”, “1/2 cup cocoa powder”, “1 teaspoon baking soda”, “1/2 teaspoon baking powder”, “1/4 teaspoon salt”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and line a cupcake pan with liners.”}, {“@type”: “HowToStep”, “text”: “Mix almond milk and apple cider vinegar; let sit for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk oil, sugar, and vanilla into the almond milk mixture.”}, {“@type”: “HowToStep”, “text”: “Sift together flour, cocoa powder, baking soda, baking powder, and salt.”}, {“@type”: “HowToStep”, “text”: “Gradually add dry ingredients to wet ingredients and mix until smooth.”}, {“@type”: “HowToStep”, “text”: “Divide batter evenly into cupcake liners.”}, {“@type”: “HowToStep”, “text”: “Bake for 18 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Cool completely before frosting or serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “2 g”, “fatContent”: “8 g”, “carbohydrateContent”: “25 g”}}