Vegan Peppermint Cupcakes

Vegan Peppermint Cupcakes Recipe

By Loving It Vegan

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 25 mins


1 and 3/4 cups (220g) All Purpose Flour

1 cup (200g) White Granulated Sugar

1 tsp Baking Soda

1/2 tsp Salt

1 cup (240ml) Soy Milk (or Almond Milk)

1 tsp Vanilla Extract

1 tsp Peppermint Extract

1/3 cup (80ml) Canola Oil (or Vegetable Oil)

1 Tbsp White Vinegar*

1/4 cup (56g) Vegan Butter

3 cups (360g) Powdered (Confectioners) Sugar

1/2 tsp Peppermint Extract

2–3 Tbsp Soy Milk (or other non-dairy milk)

Couple of drops of pink (or red) food coloring

Crushed Peppermint Candy Canes (optional)


1Preheat the oven to 350°F (180°C)

2Sift the flour into a mixing bowl and add the sugar, baking soda and salt.

3Then add the soy milk, vanilla, peppermint, oil and vinegar and using a hand whisk, whisk it up briefly to remove any big lumps (tiny lumps are fine!).

4Line a cupcake tray with cupcake liners and divide the batter evenly between them.

5Bake for 20-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.

6Transfer the cupcakes to a wire cooling rack and allow to cool completely before frosting.

7Add the vegan butter, powdered sugar, peppermint extract and soy milk to the bowl of an electric mixer and beginning on low speed, gradually increase speed until the frosting is thick and smooth. If your frosting is too thin, add more powdered sugar, if it’s too thick, add soy milk a drop at a time until you reach the right consistency. It should be thick (as pictured) to be able to pipe it properly.

8Divide the frosting into two bowls. Add a few drops of pink or red food coloring to one of the bowls and mix it in to get a nice pink color.

9Then add roughly equal amounts of each color frosting on either side of a piping bag or syringe and pipe the frosting onto the cupcakes, getting the pink swirl.

10Top with crushed candy canes.

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