Food Blog Friday: Vegan Cupcakes with Buttercream Frosting

I’m strictly following the CMPA diet for Avery’s dairy and soy allergy, and I’ve now thrown eggs into the do-not-eat list. Desserts are my new obsession because I want what I can’t have (i.e., pastries, chocolate things…). I dug up this old recipe for vegan chocolate cupcakes that my wife made for me when we first started dating, about 9 years ago. I was a vegan back then… typical granola lesbian. Unfortunately I don’t have the original source of this recipe, as its been written out on an index card in our recipe box for that long. But the buttercream frosting is a recipe I freshly googled and can credit, because the frosting recipe that was OK for my vegan self 9 years ago had soybean oil in it (shortening and margerine). Not OK for my breastfeeding, allergic baby.



Vegan Chocolate Cupcakes:

These cupcakes are better than non-vegan cupcakes. That’s my opinion, and the only way for you to know for sure is to try them yourself. They are moist, chocolatey, light, fluffy, perfection.


  • 1 cup non-dairy milk
  • 1tsp apple cider vinegar
  • 1/3 cup canola oil
  • 1 1/2tsp vanilla
  • 3/4 cup sugar 
  • 1 cup flour
  • 1/3 – 1/2 cup cocoa powder 
  • 3/4tsp baking soda
  • 1/2tsp baking powder
  • 1/4tsp salt


  • Mix milk & vinegar, let sit until curdled(ish) 
  • Mix all ingredients, including curdled milk, in no particular order
  • Fill muffin cups 3/4 full
  • Bake at 350°F for 18 – 20 min

Makes 1 dozen
Vegan buttercream icing


  • 2tbsp coconut cream (you can scrape the set layer off of the top of a can of coconut milk that hasn’t been shaken) 
  • 1tsp vanilla
  • 2tbsp non-dairy milk
  • Pinch of salt
  • 1 1/4 cups non-dairy butter (I use soy free earth balance) 
  • 3/4 cups powdered sugar


  • Mix coconut cream, vanilla, salt, milk
  • Beat the butter until smooth (I use my stand mixer) 
  • Add powdered sugar 1/2 cup at a time 
  • Add coconut cream mixture and whip on high for 2-3 minutes or until it gets glossy. 
  • Refrigerate until hard and then whip it again quickly before piping. (I piped it on without refrigerating and it worked fine for my level of piping skill. If you want to make it look really pretty, probably wait till it’s chilled.) 
  • Store the iced cupcakes in the fridge or the icing will get a bit melty and flat. 

The icing recipe makes way more than you NEED, but if you want to do a fancy piping job that sits high and pretty on top of your cupcake, you might need it all.
Definitely try these if you are vegan (or following a milk/soy/egg-free diet for another reason, like me). I also recommend trying it if you’re not vegan, but you would have to source ingredients you don’t normally use (like vegan butter), so it may not be the most practical recipe for those who can eat dairy. 

If you try these cupcakes, let me know what you think!