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‘Win It’ Wednesday: Vegan Cupcake Baker Coffee Mug

Written by PETA | July 7, 2010

Sure, I realize that no matter how “low-fat” they are, cupcakes are not exactly health food—but they are still my favorite food group. Chocolate stout cupcakes, s’mores cupcakes, jelly donut cupcakes—they’re all good. I love to bake cupcakes, decorate cupcakes, read about cupcakes, eat cupcakes (duh)—heck, I would even wear cupcakes if I could.

So, of course, I want must have one of these adorable Vegan Cupcake Baker mugs from CakeSpy. It’s the perfect thing for sipping a soy latte while perusing my favorite cookbook.

 

Vegan Cupcake Mug

 

We’ve got three of these mugs to give away—and if you ♥ cupcakes as much as I do, I know that you want one. For a chance to win, simply describe the most delectable vegan cupcake flavor you can imagine—whether it’s one you’ve actually eaten or something you just dreamed up. The three most decadent flavors win. Sweet!

The contest ends on July 21, 2010, and we’ll select the winners on July 23, 2010. Be sure to read our privacy policy and terms and conditions, as you’re agreeing to both by commenting.

Written by Paula Moore

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  • Aneliese says:

    So cute! Vanilla raspberry with fudge…oh I wish that existed!

  • BELINDA KERGAN says:

    HOW ABOUT CLASSIC CARROT CAKE CUPLETS! WITH GOLDEN RUM SOAKED RAISINS YUM YUM

  • AAG says:

    Vegan carrot cupcakes with raisins and pineappleyummy!!!!

  • Andrea says:

    applesauce spice cupcakes based on my favorite “regular” cake.

  • Kelly G. says:

    That’s easy the Green Tea cupcakes from Isa’s VCTOTW! For bonus nom serve with a side of green tea ice cream.

  • Marissa E. says:

    Red Velvet with chocolate Chunk and “Cream Cheese” icing! I have been craving something decadent like this for a while now.

  • Cat! =^-^= says:

    Hands down an ube Filipino sweet taro paste… pretty lavendar color cupcake filled with pandan mousse pandan is a gorgeous green leaf plant that has a wonderful jasminecoconutty taste and topped with jasmine teainfused “butter” cream frosting. I’m working on this recipe as we speak…

  • Alice says:

    My favorite recipe is Prune Chocolate vegan cupcakes. Here is the recipe 1 c silken tofu 24 c soy yogurt 14 c apple sauce 2 c Flour 12 t Salt 1 c Cooked prunes 1 t Vanilla 34 c Organic Unbleached Sugar 2 Squares nondairy chocolate 3 t Baking powder Directions Pit prunes and cut in pieces. Beat yogurt and apple sauce until thick and creamy. Add to tofu and organic unbleached sugar. Mix well. Sift flour measure and sift with baking powder and salt. Add grated chocolate. Beat thoroughly. Add prunes and flavoring. Mix well. Pour into welloiled muffin tins. Bake in moderate oven 375 F about 15 minutes. If desired use 2 t baking powder and 12 t baking soda with 1 14 c vegan sour cream 1 pound softsilken tofu 4 T lemon juice 6 T canola oil 4 t brown rice vinegar 1 12 t salt. It’s super easy to make and its not only super good its healthy as well. 8 3333 With a nice cup of soy milk its delicious

  • Lee says:

    Tres Leche Cupcakes soy coconut rice Delicioso!

  • Shanon says:

    Moist Red Velvet Cupcake with Vegan Cream Cheese Icing.

  • Janine says:

    mint choc chip cupcake! With whipped icing on top with sprinkles and a cherry on top. D nom nom nom

  • Christina says:

    I would LOVE to hace a vegan of course caramelfilled chocolate cupcake with french vanilla frosting topped with chocolate shavings and a caramel drizzle. Yum!

  • Rubi Aliaga says:

    That mug is the most adorable thing that I ever seen! I would love to eat some organic cereal with almond milk in there. c okay I love to make ginger vegan cupcakes. omggg its amazing awesome with a cup of almond milk! Taste like the holidays

  • Gina Fucilla says:

    strawberry batter w minced strawberries chocolate frosting and colorful sprinkles on top.

  • HD says:

    Chai latte cupcakes ’nuff said.

  • Amanda Esau says:

    My Dream Vegan Cupcake… A pear flavored cupcake with vanilla soy icing and edible sparkles on top. MMMmmmm…. I want to eat one and drink some green tea in this mug!!!!!

  • kristen fernandez says:

    i made vegan banana bread cupcakes for my birthday and i put raspberries in them just to try it out and they were the best cupcakes i have ever had!! my whole family and all my friends loved them!! my aunt even wants me to make them for her wedding!! they were perfectly moist and the flavors went together so amazingly!!

  • Anna says:

    French Mint Vegan Cupcakes Ingredients 1 6 ounce pkg nondairy chocolate chips 1 c soft margarine 80 fat is best 2 c confectioners organic unbleached sugar 14 c apple sauce 24 c soy yogurt 14 c blended silken tofu 1 t vanilla 1 t peppermint extract nuts This is delicious! I love how its so deletable yet it doesn’t have any meat or animals in it! I love it! Its tasty and great to eat. If you love vegan cupcakes then you will love this.

  • josee leduc-major says:

    I got this from Alicia Silverstone’s “the kind life” website. They have absolutely NO refined sugars and looking at the ingredient completely GUILTFREE. WOOOOOOHOOOOOOOO!!! Chewy Gooey Vegan Chocolate Fudge Muffins What You Need cooking spray 1 cup unsweetened applesauce 1 tsp canola oil 12 cup raw turbinado sugar 2 tsp vanilla extract 34 cups white whole wheat flour this type of flour works best 13 cup unsweetened cocoa powder 2 tsp baking powder 12 tsp baking soda 12 tsp salt 12 tsp ground cinnamon 12 cup vegan chocolate chips Preheat oven to 350. Spray 8 muffin cups on the muffin tin. Mix the applesauce 1 tsp canola oil and vanilla extract. In a separate bowl mix the dry ingredients. Combine the wet ingredients with the dry. this batter is deceiving! It will seem too thick and you may think it doesn’t have enough moisture in it but that is how it is supposed to be. Just make sure everything is incorporated and mixed well. Fill the 8 muffin cups and bake for 2025 minutes. Be careful not to overcook these! The muffins are done when they are barely firm to the touch on the top. Let them cool for 10 or so minutes before eating. These are yummiest when warmed so when you are going to have one reheat in the microwave for about 12 seconds for a perfect warm gooey brownie like muffin.

  • Halle says:

    CARROT CAKE! Mmmmm…. I never never never liked carrot cake before turning vegan then I tried the cupcake version from my local health food store they are delectable! Especially with their fresh made “cream cheese” frosting toasted walnuts. Now I have to make a trip there right away! My mouth is watering PS Vegan cupcakes are sooo much better! I wish more people even nonvegs knew how yummy food is without animal products.

  • Amie Nolan says:

    Vegan chocolate chip cupcake with strawberry frosting and chocolate drizzled over the top. Just like a chocolate cover strawberry in the summer…delish!

  • Julie W. says:

    Vegan peanutbutterfilled fudge cupcakes so yummy!

  • Aleksis says:

    LOVE the vegan red velvet cupcakes from sprinkles! 3

  • Ryel says:

    One of the most decadent cupcakes I’ve ever baked is a cookies cream cupcake. Newman’s O cookies baked into a chocolate cake topped with a cookies and cream buttercream frosting with crushed up cookies on top. So delicious!

  • Samantha says:

    I would have to say that the best vegan cupcake would either be..blueberry..because I love most blueberry cupcakes and muffins..or a very chocolatey cupcake..add some vegan chocolate chips..and a lil extra oil to make it a little more most..and those chocolate chips will melt into it….mmmmmmmmmm… my mouth is watering just thinking about it.. every girls favorite..double chocolate chip anything….

  • Shannan says:

    vanilla cupcakes with chocolatestrawberry frosting!

  • Brittany D. says:

    My sister used to make Pink Lemonade cupcakes for different occasions but they weren’t vegan. I am currently coming up with a recipe for Vegan Pink Lemonade cupcakes hopefully to be more delicious then the aforementioned nonvegan variety. They are sweet and tangy and are perfect for summer. I hope to debut them at a fundraiser for a friend of mine who will be participating in a 3day breast cancer walk.

  • Robin Cirul says:

    I love the combination of chocolate and orange so to me a delectable cupcake would be deep dark chocolate cake perhaps spiked with orange zest and espresso and orangeflavored icing.

  • Carrie Petee says:

    The flavor that comes to mind is a chocolate cupcake with a peatnut butter center. The frosting would be a light creamy mixture of vanilla and peanut butter on top. Never had it but dream of it!

  • Nancy says:

    Tricky one. So far I’d have to say Cookie Dough cupcakes. A cookie flavored cake a glob of cookie dough in the center and topped with frosting made with the cookie dough. Oh yeah decadence at it’s finest. Thanks for the giveaway.

  • Erin Schmidt says:

    The most decadent cupcake I wish I was eating right now as I sit and type would be as follows Peanut butter and chocolate chip cake with real chips made from peanut butter and chocolate. The icing would be a mixture of peanut butter and chocolate ganache with cookie crumbles and peanut butter chips on top. All vegan of course!

  • Natalie says:

    A dark chocolate cupcake with “buttercream” under the chocolate. Or maybe a chocolate cupcake with caramel center and mocha frosting topped with chocolate covered espresso beans. That would sound heavenly.

  • Beth Collette says:

    How about… Vegan Strawberry Colada Cupcake with Coconut Buttercream Icing Sounds delicious right??

  • Tracy Goyak says:

    I think that a cinnamon roll flavored cupcake w vegan cream cheese frosting would be soooooo good. Hopefully I will get to try one someday!

  • Debbie Szemen says:

    The most decadent cupcake flavor I can dream up is without a doubt blueberry cake with a sugary almondvanilla flavored frosting!

  • Alicia says:

    It’s really hard to choose… but I work at a vegan bakery in Keyport NJ although I don’t do any actual baking nor did I come up with any of the flavours so am treated to all kinds of goodies. Gosh… I think I’m going to have to go with the FlufferNotter which is a peanut butter of course vegan marshmallow fluff cupcake with some of the fluff actually inside the cupcake as well as being part of the icing!! If I win this mug I’m going to give it to my bosses who are the owners of the bakery which is called Papa Ganache by the way. Alicia

  • Lisa Lawer says:

    Peanut Butter vegan cupcake made using a banana instead of eggs with a dab of vegan grape jelly made with agar instead of icky gelatin in the middle. The banana really does add to the Peanut Butter flavor

  • Sarah Fuhs says:

    Rocky Road Cupcakes made with Dandies topped with a rich velvety ganache over too cute mini veg marshmallows….mmmmmm!

  • Ashley Allen says:

    Coffee Cupcake because it goes well with just about anything that tastes sweet!

  • Annika says:

    There are so many flavours to choose from! For a second I was thinking I’d say my chocolate orange cupcakes I made couple of days ago but then I remembered I saw Chloe Coscarelli’s blog and her raspberry tiramisu cupcakes..I mean what can beat that?! I haven’t tried it yet but that has to be the most awesome combination ever It has the 3 flavours I love the most!

  • Sophie Backer says:

    I once made AMAZING banana cupcakes!!! Learning how to bake vegan goodies has been a wonderful experience

  • Kim says:

    Tiramisu cupcake coffee infused creamfilled cupcake with creamy frosting and chocolate shavings.

  • Lisa says:

    A pomegranate flavored vegan cupcake would be absolutley amazing! 3

  • Jennifer Peters says:

    The Most Decadent Vegan Cupcake ive ever had was at a Friends Baby shower it was a pumpkin spice cupcake with creamy spiced frosting not sure what Bakery But it was incredible! lol salivating thinkin about it

  • Susan says:

    Most decadent vegan cupcake I’ve had that is probably one of the most decadent I could also imagine was a Turtle Cupcake. Moist chocolate cake with chocolate frosting with nuts caramel on it. So good! And I don’t even like chocolate cake most of the time!

  • Lisa says:

    Chocolate Chunk Cupcakes

  • roxanne sumner says:

    I have gotten several great vegan cupcakes from the Mpls Cake Eater Bakery my favorite so far is the Raspberry lemon Raspberry cupcake with lemon frosting YUM!

  • Deanna says:

    I’m thinking of some kind of moist vanilla and pistachio cupcake. topped with sliced almonds

  • Emily says:

    These are Vegan Banana Cupcakes and they are to die for. 33 Ingredients 12 cup ripe banana mashed 1 14 cups allpurpose flour 14 teaspoon baking soda 1 teaspoon baking powder 12 teaspoon salt 34 cup granulated sugar 13 cup canola oil or vegetable oil 23 cup soymilk or rice milk 1 12 teaspoons vanilla extract 12 teaspoon almond extract 14 cup dark chocolate finely chopped Directions 1Preheat your oven to 350 degrees and line your pan with paper liners. 2Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it. 3Sift the flour baking soda baking powder salt and sugar into a large bowl mix well. In a smaller bowl whisk together the oil soy or rice milk vanilla almond and mashed banana. Gently fold the wet ingredients into the dry dont over mix or youll get tough cupcakes. Small lumps are fine. 4Fill liners 23 full top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them inches. 5Bake 2022 minutes or until a toothpick comes out clean. Chocolate icing on top makes it even better if that’s posible. I love these!!!

  • Laura says:

    Chocolate RaspberryCream Cupcakes are so good!! They even sound good!

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