Classic fluffy vegan cupcakes with chocolate frosting! A simple, yet delicious cupcake recipe, with a healthier take on chocolate frosting.
Fluffy vegan vanilla cupcakes with chocolate frosting
Made with simple ingredients, this vegan cupcake recipe is one of our go-to for any occasion. It’s also very customizable, the vanilla can be substituted with the flavor of your choice.
Chocolate chips and sprinkles are also welcome!
I love how easy and simple this recipe is!
While the cupcakes are light, moist, and infused with vanilla flavors. The chocolate frosting is rich, extra chocolaty, and made without butter or margarine!
Why you should try these fluffy vegan cupcakes
The secret ingredient to this luscious chocolate frosting is avocado. Avocados are the perfect replacement for butter thanks to their creaminess and lack of taste.
The strong cocoa powder takes up all of the taste, leaving you with a thick and creamy chocolate frosting!
This frosting holds itself quite nicely even though it’s not as firm as the traditional buttercream.
It’s good enough to be eaten alone and the best part; you don’t have to feel guilty about it!
These fluffy vegan cupcakes with chocolate frosting are moist and perfectly sweet. They are undetectably vegan and secretly healthier for you!
After testing these out a few times on friends, I can confidently say that they are seriously addicting.
Not in the mood for a fluffy cupcake? try these sweet treats instead
- Vegan strawberry trifle
- Salted caramel cashew donuts
- Chocolate coconut edible bowls
- Vegan chocolate mousse
What you might need to make these fluffy vegan cupcakes:
- 2 cup all-purpose flour
- 1 1/3 cup soy milk or any plant milk of choice
- 1 cup coconut sugar or sweetener of choice
- 1/2 cup coconut oil or any neutral oil
- 2 tsp vanilla extract
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp lemon juice or vinegar
- pinch of salt
- 1 avocado large or 2 medium
- 1/3 cup cocoa powder
- 1/3 cup coconut sugar (more if needed)
- 1 tsp vanilla extract
- pinch of salt
- 2 tbsp sprinkles (optional)
Preheat your oven to 170°C ( 350°F). Line your muffin holder with cupcake paper liners.
In a bowl, add soy milk, lemon juice or vinegar and set aside for a few minutes to curdle.
In a separate bowl, add all dry ingredients and whisk to get rid of any clumps of flour. Or use a sifter to combine all dry ingredients without any clumps.
To the curdled soy milk, add oil, vanilla, and mix. Pour the soy milk mixture over the dry ingredients. Using a whisk, mix the batter until everything is incorporated. DO NOT OVERMIX! Small clumps are okay.
Once everything is combined, you can taste test for sweetness. Add a tablespoon or two of coconut sugar if needed.
Using an ice cream scooper or a tablespoon, scoop the batter evenly into the liner. Only fill them 3/4 way up making sure not to overfill. You should leave a space for the cupcake to rise when baking.
Bake for 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean. The cupcakes should be a light golden color.
Once baked, let the cupcakes cool on a cooling rack while making the chocolate frosting.
In a food processor, add avocado, coconut sugar, vanilla, and salt. Mix until everything is combined and smooth, scraping the sides occasionally. Taste test for sweetness, add more coconut sugar if needed. If you like it extra chocolaty, add an extra teaspoon of cocoa powder.
Chill the chocolate frosting in the fridge for a firmer consistency.
Once the cupcakes are at room temperature, frost them and top with sprinkles (optional). Serve and enjoy!
- Leftovers can be covered and stored at room temperature or in the fridge for up to 3 days.
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