Sixstoreys Logo

25 Vegan Cupcake Recipes to Bake in 2025 | No Eggs, No Dairy

By: Shivani Choudhary
Updated On: June 20, 2025

I’ve baked a lot of desserts over the years, but nothing brings me more joy than making a batch of cupcakes—especially when they’re completely plant-based. There’s just something magical about pulling out a tray of soft, sweet, beautifully frosted treats that everyone can enjoy, no matter their diet. Whether you're a lifelong vegan, exploring dairy-free options, or just trying to impress your friends with something a little different, this list is your go-to collection.

Each vegan cupcake recipe here has been tried, tested, and absolutely adored in my kitchen. I’m not just giving you the basics—I'm talking real flavors, real textures, and real fun. So grab your mixing bowl, preheat that oven, and let’s get into it.

25 Vegan Cupcake Recipe Ideas 2025

Vegan Cupcake Recipe Ideas

Also Read: Cupcake Recipes for Cute and Convenient Treats

1. Classic Vanilla Vegan Cupcakes

Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup organic cane sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened almond milk
  • ⅓ cup neutral oil (like canola or sunflower)
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract

Instructions

  1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. In another bowl, combine almond milk, oil, vinegar, and vanilla.
  4. Pour wet ingredients into dry and stir until just combined.
  5. Fill each liner ¾ full and bake for 18–20 minutes.
  6. Let cool completely before frosting.

2. Chocolate Fudge Vegan Cupcakes

Ingredients

  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 cup flour
  • ½ cup cocoa powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ¾ cup cane sugar
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract

Instructions

  1. Mix almond milk and vinegar and let sit for 5 minutes.
  2. In a bowl, sift flour, cocoa, baking soda, and salt.
  3. Add sugar, oil, vanilla, and milk mixture. Stir well.
  4. Pour into cupcake liners and bake at 350°F for 18–22 minutes.
  5. Cool before frosting with vegan chocolate ganache.

3. Lemon Poppy Seed Vegan Cupcakes

Ingredients

  • 1 ½ cups flour
  • ¾ cup sugar
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup lemon juice
  • ½ cup almond milk
  • 1 tbsp lemon zest
  • ⅓ cup oil

Instructions

  1. Combine all dry ingredients in a bowl.
  2. Mix wet ingredients separately.
  3. Combine wet and dry, mix until smooth.
  4. Bake at 350°F for 20 minutes.
  5. Top with lemon zest glaze or frosting.

4. Red Velvet Vegan Cupcakes

Ingredients

  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 1 ¼ cups flour
  • 1 tbsp cocoa powder
  • ¾ cup sugar
  • ½ cup oil
  • 1 tsp vanilla extract
  • 1 tbsp beet juice (for color)
  • 1 tsp baking soda

Instructions

  1. Mix milk and vinegar; let curdle for 5 minutes.
  2. Add rest of the wet ingredients.
  3. In another bowl, whisk dry ingredients.
  4. Combine both mixtures and stir.
  5. Pour into liners and bake at 350°F for 18–20 mins.
  6. Frost with vegan cream cheese frosting.

5. Carrot Cake Vegan Cupcakes

Ingredients

  • 1 cup grated carrot
  • 1 cup flour
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ½ cup oil
  • ½ cup almond milk
  • 1 tsp vanilla

Instructions

  1. Mix flour, sugar, spices, and baking soda.
  2. Stir in oil, milk, and vanilla until smooth.
  3. Fold in grated carrots.
  4. Bake at 350°F for 20–22 minutes.
  5. Cool and top with vegan cream cheese or coconut frosting.

6. Banana Walnut Vegan Cupcakes

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup flour
  • ½ cup chopped walnuts
  • ½ cup brown sugar
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ cup oil
  • ½ cup almond milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F and line a muffin tin.
  2. In a bowl, mash bananas. Add sugar, oil, milk, and vanilla.
  3. In another bowl, whisk flour, baking soda, powder, and cinnamon.
  4. Combine wet and dry ingredients. Stir in chopped walnuts.
  5. Fill cupcake liners ¾ full and bake for 18–20 minutes.
  6. Let cool and frost with maple or vanilla icing.

7. Pumpkin Spice Vegan Cupcakes

Ingredients

  • 1 cup canned pumpkin
  • 1 cup flour
  • ½ cup brown sugar
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • ½ cup almond milk
  • ¼ cup oil
  • 1 tsp vanilla extract

Instructions

  1. Mix all dry ingredients in one bowl.
  2. In another bowl, combine pumpkin, oil, vanilla, and almond milk.
  3. Pour wet into dry and stir gently.
  4. Spoon batter into liners and bake at 350°F for 20–22 minutes.
  5. Cool and top with vegan cream cheese frosting or cinnamon glaze.

8. Chocolate Peanut Butter Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup cocoa powder
  • ¾ cup sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup almond milk
  • ⅓ cup oil
  • 1 tsp vanilla
  • ¼ cup peanut butter

Instructions

  1. Whisk together dry ingredients.
  2. Add almond milk, oil, vanilla, and stir until just mixed.
  3. Swirl peanut butter into the batter.
  4. Pour into lined cupcake tins and bake at 350°F for 18–20 mins.
  5. Let cool and frost with chocolate or peanut butter frosting.

9. Coconut Lime Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup shredded coconut
  • ½ cup sugar
  • ½ tsp baking soda
  • ½ cup coconut milk
  • ¼ cup oil
  • 1 tbsp lime juice
  • 1 tbsp lime zest

Instructions

  1. Mix flour, coconut, sugar, and baking soda.
  2. Combine coconut milk, oil, lime juice, and zest in a separate bowl.
  3. Pour wet into dry and mix until smooth.
  4. Bake at 350°F for 18 minutes.
  5. Top with coconut frosting and sprinkle extra zest on top.

10. Mocha Espresso Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup cocoa powder
  • ¾ cup sugar
  • ½ tsp baking soda
  • 1 tbsp instant espresso powder
  • 1 cup almond milk
  • ¼ cup oil
  • 1 tsp vanilla

Instructions

  1. Mix dry ingredients in a bowl.
  2. Stir in almond milk, oil, and vanilla.
  3. Mix until batter is smooth.
  4. Pour into cupcake liners and bake at 350°F for 18–20 minutes.
  5. Cool and frost with mocha glaze or chocolate espresso frosting.

11. Apple Cinnamon Vegan Cupcakes

Ingredients

  • 1 cup flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • ½ cup unsweetened applesauce
  • ½ cup brown sugar
  • ¼ cup oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F.
  2. Combine dry ingredients in a large bowl.
  3. Mix wet ingredients in another bowl and combine both.
  4. Spoon into liners and bake for 18–20 minutes.
  5. Top with cinnamon glaze or a spiced buttercream.

12. Chai Spice Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp cardamom
  • ¼ tsp cloves
  • ½ cup sugar
  • ½ tsp baking soda
  • ½ cup almond milk
  • ¼ cup oil
  • 1 tsp vanilla

Instructions

  1. Combine all dry ingredients in one bowl.
  2. Mix almond milk, oil, and vanilla separately.
  3. Combine and mix until smooth.
  4. Bake at 350°F for 18–20 minutes.
  5. Frost with chai or vanilla frosting.

13. Strawberry Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup sugar
  • 1 tsp baking powder
  • ½ cup strawberry puree
  • ¼ cup almond milk
  • ¼ cup oil
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350°F.
  2. Mix dry ingredients in a bowl.
  3. Combine strawberry puree, milk, oil, and vanilla.
  4. Pour into dry and stir until smooth.
  5. Bake for 18–20 mins.
  6. Frost with strawberry buttercream.

14. Matcha Green Tea Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ¾ cup sugar
  • 1 tbsp matcha powder
  • ½ tsp baking soda
  • ½ cup almond milk
  • ¼ cup oil
  • 1 tsp vanilla

Instructions

  1. Combine dry ingredients in a mixing bowl.
  2. Stir in almond milk, oil, and vanilla until smooth.
  3. Pour batter into cupcake liners.
  4. Bake at 350°F for 18–20 mins.
  5. Cool and frost with matcha glaze or coconut cream.

15. Blueberry Lemon Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup sugar
  • 1 tsp baking soda
  • ½ cup almond milk
  • ¼ cup oil
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • ½ cup fresh blueberries

Instructions

  1. Mix dry ingredients in a bowl.
  2. Stir wet ingredients and combine.
  3. Fold in blueberries.
  4. Bake at 350°F for 18–20 mins.
  5. Cool and frost with lemon glaze or vanilla frosting.

16. Salted Caramel Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ¾ cup organic cane sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • Pinch of sea salt
  • 1 cup oat milk
  • ¼ cup neutral oil
  • 2 tbsp unsulphured molasses
  • 1 tsp vanilla extract
  • 2 tbsp vegan caramel sauce (plus extra for drizzle)

Instructions

  1. Preheat the oven to 350 °F and line a 12-cup muffin tin.
  2. Whisk flour, sugar, baking soda, baking powder, and salt in a bowl.
  3. In a second bowl, combine oat milk, oil, molasses, vanilla, and caramel sauce.
  4. Pour wet mixture into dry; stir until just blended—don’t over-mix.
  5. Divide batter evenly and bake 18–20 minutes, or until a toothpick tests clean.
  6. Cool completely, top with your favorite vegan buttercream, and drizzle extra caramel with a pinch of flaky sea salt.

17. Almond Joy Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup shredded sweetened coconut
  • ½ cup cocoa powder
  • ¾ cup sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup almond milk
  • ¼ cup coconut oil, melted
  • 1 tsp almond extract
  • ¼ cup chopped toasted almonds

Instructions

  1. Combine flour, coconut, cocoa, sugar, baking soda, and salt.
  2. Stir almond milk, melted coconut oil, and almond extract together.
  3. Fold wet into dry, then gently mix in toasted almonds.
  4. Spoon into cases; bake at 350 °F for 18–22 minutes.
  5. Frost with coconut-cream frosting and garnish with an almond on top.

18. Raspberry Chocolate Chip Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ⅓ cup mini dark-chocolate chips (dairy-free)
  • ½ cup fresh raspberry purée
  • ½ cup almond milk
  • ¼ cup light olive oil
  • 1 tsp vanilla

Instructions

  1. Whisk dry ingredients and chocolate chips in a bowl.
  2. In another bowl, blend raspberry purée, milk, oil, and vanilla.
  3. Combine; stir until batter turns pink and chips are dispersed.
  4. Bake at 350 °F for 17–20 minutes.
  5. Cool and top with whipped aquafaba or vanilla frosting plus a fresh berry.

19. Maple Pecan Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup brown sugar
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup unsweetened soy milk
  • ⅓ cup maple syrup
  • ¼ cup vegetable oil
  • 1 tsp vanilla
  • ½ cup chopped toasted pecans

Instructions

  1. Stir flour, sugar, cinnamon, baking soda, and baking powder together.
  2. Mix soy milk, maple syrup, oil, and vanilla; add to dry ingredients.
  3. Fold in pecans.
  4. Divide batter into liners; bake 18–20 minutes at 350 °F.
  5. Frost with maple buttercream and sprinkle extra pecans on top.

20. Piña Colada (Vegan Pineapple-Coconut) Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup crushed pineapple, drained (reserve juice)
  • ½ cup sugar
  • ½ cup coconut milk
  • ¼ cup pineapple juice
  • ¼ cup coconut oil, melted
  • ½ cup shredded coconut
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp vanilla

Instructions

  1. Combine flour, sugar, baking soda, and baking powder.
  2. In a separate bowl, whisk coconut milk, pineapple juice, coconut oil, and vanilla.
  3. Add wet to dry; fold in crushed pineapple and shredded coconut.
  4. Bake at 350 °F for 18 minutes.
  5. Frost with coconut cream frosting and top with a sprinkle of toasted coconut.

21. Chocolate-Orange Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup cocoa powder
  • ¾ cup sugar
  • 1 tsp baking soda
  • Zest of 1 large orange
  • 1 cup oat milk + 1 tbsp apple cider vinegar (curdled 5 min)
  • ¼ cup sunflower oil
  • 1 tsp vanilla
  • 2 tbsp orange juice

Instructions

  1. Mix flour, cocoa, sugar, baking soda, and orange zest.
  2. Whisk curdled oat milk, oil, vanilla, and orange juice.
  3. Combine until smooth; bake at 350 °F for 18–20 minutes.
  4. Cool, then frost with orange-infused chocolate ganache.

22. Cookies-and-Cream Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ¾ cup sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup crushed vegan chocolate sandwich cookies
  • 1 cup soy milk
  • ¼ cup canola oil
  • 1 tsp vanilla

Instructions

  1. Combine flour, sugar, baking powder, baking soda, and cookie crumbs.
  2. Add soy milk, oil, and vanilla; stir gently—lumpy batter is okay.
  3. Scoop into liners; bake at 350 °F for 18 minutes.
  4. Frost with cookie-speckled buttercream and top with half a cookie.

23. Gingerbread Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup brown sugar
  • 2 tbsp molasses
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp cloves
  • ½ tsp baking soda
  • ½ cup almond milk
  • ¼ cup melted coconut oil
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 °F.
  2. Whisk flour, sugar, ginger, cinnamon, cloves, and baking soda.
  3. Combine almond milk, molasses, coconut oil, and vanilla.
  4. Stir wet into dry until smooth.
  5. Bake 18–20 minutes, cool, and frost with lemon or vanilla icing.

24. Mint-Chocolate Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ½ cup cocoa powder
  • ¾ cup sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup almond milk
  • ¼ cup vegetable oil
  • 1 tsp vanilla
  • ½ tsp peppermint extract

Instructions

  1. Mix dry ingredients together in a bowl.
  2. In another bowl, combine almond milk, oil, vanilla, and peppermint extract.
  3. Blend wet and dry until smooth.
  4. Bake at 350 °F for 18–20 minutes.
  5. Cool, then top with mint-green buttercream and mini chocolate chips.

25. Funfetti Birthday Vegan Cupcakes

Ingredients

  • 1 cup flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup unsweetened soy milk
  • ¼ cup neutral oil
  • 1 tsp vanilla
  • ¼ cup colorful vegan sprinkles (plus extra to garnish)

Instructions

  1. Combine flour, sugar, baking powder, and baking soda in a bowl.
  2. Stir soy milk, oil, and vanilla together; add to dry mix.
  3. Fold in sprinkles quickly (they bleed if over-mixed).
  4. Divide batter, bake 17–19 minutes at 350 °F.
  5. Frost with vanilla buttercream and shower with more sprinkles.

Also Read: Best Easter Cupcake Recipes

There you have it—twenty-five ways to turn simple pantry staples into tiny, plant-based celebrations. Each recipe came out of plenty of late-night experiments, taste-tests with friends, and more than a few sugar highs. My biggest tip? Don’t be afraid to tweak flavors, swap milks, or double the frosting if that’s your vibe. Vegan baking is forgiving and wildly creative. So tie on an apron, crank up your favorite playlist, and let the sweet smell of fresh cupcakes fill your kitchen. When those first batches cool on the rack, I promise you’ll wonder why you ever bothered with eggs and dairy in the first place. Happy baking, and save me one!

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
Related Articles from the same category:
This is a blog for Travellers & Travel Lovers
Copyright 2023 - All Rights Reserved.
crossmenu