Most recent results for Cupcakes in Recipes

No-bake, no worries!

Meet our new spring fling!

These vegan cupcakes from the Baconish cookbook are fit for “the King.”

Make these vegan black widow cupcakes to spook party your guests this Halloween.

If you don’t have the time to whip up a complicated cake recipe, try our two-ingredient pumpkin cupcakes. Nothing could be easier!

Everyone loves a nice glass of strawberry lemonade in the summer, so why not put those same refreshing flavors into a cupcake?

For the Cupcakes: 1 Tbsp. apple cider vinegar 1 1/2 cups vanilla soy milk 2 cups plus 2 Tbsp. all-purpose flour 1 cup plus 2 Tbsp. organic sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup canola oil 2 tsp. vanilla extract • Preheat the oven to 350ºF. Line a… Read more »

For the Cupcakes: 3/4 cup sugar 5 Tbsp. nonhydrogenated vegan margarine, softened 1 tsp. vanilla 1 banana, mashed well 1 cup all-purpose flour 1/4 cup unsweetened cocoa 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup soy milk • Preheat the oven to 350°F. Line a muffin pan with paper liners. • Using a hand-held… Read more »

2 cups whole-wheat flour 1 cup sugar 1/2 cup cocoa powder 2 tsp. baking powder 2 tsp. baking soda 1/2 tsp. salt 2 Tbsp. flaxseeds 1/3 cup water 1 cup diced cooked beets 1 cup water 1/3 cup canola oil 2 tsp. apple-cider vinegar 2 tsp. vanilla extract • Preheat the oven to 350°F. Prepare… Read more »

Grit Chocolate Cupcakes: 4 1/2 cups flour 3 cups sugar 1 cup cocoa 1/2 Tbsp. salt 1 Tbsp. baking soda 1 1/2 cups vegetable oil 1/8 cup vanilla extract 3 cups strongly brewed coffee 1/4 cup plus 2 Tbsp. vinegar Oreo Crumble Icing: 3 cups powdered sugar 1/2 cup vegan margarine 1 tsp. vanilla 1/3… Read more »

For the Cupcakes: 1 cup vegan horchata 1 tsp. apple cider vinegar 1/3 cup canola oil 3/4 cup sugar 1 tsp. vanilla 1 tsp. cinnamon 1/4 tsp. almond extract or vanilla extract 1 1/4 cups flour 2 Tbsp. cornstarch 3/4 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt For the Frosting: 2 sticks… Read more »

For the Cupcakes: 1 12-oz. bottle Irish stout beer (or 12 oz. coffee, if you prefer) 1/2 cup soy milk 1/2 cup vegetable oil 1 Tbsp. pure vanilla extract Egg replacer equivalent to 3 eggs (try Ener-G brand) 3/4 cup vegan sour cream (try Tofutti brand) 3/4 cup unsweetened cocoa 2 cups sugar 2 1/2… Read more »

For the Cupcakes: 1 12-oz. bottle Irish stout beer (or 12 oz. coffee, if you prefer) 1/2 cup soy milk 1/2 cup vegetable oil 1 Tbsp. pure vanilla extract Egg replacer equivalent to 3 eggs (try Ener-G brand) 3/4 cup vegan sour cream (try Tofutti brand) 3/4 cup unsweetened cocoa 2 cups sugar 2 1/2… Read more »

This crispy coconut bacon makes an excellent vegan topping for the Elvis Cupcakes from Baconish.