Vegan Peppermint Cupcakes

Vegan Peppermint Cupcakes Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes


For the Peppermint Cupcakes:

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

1 cup White Granulated Sugar (200g)

1 tsp Baking Soda

1/2 tsp Salt

1 cup Soy Milk (240ml) or Almond Milk

1 tsp Vanilla Extract

1 tsp Peppermint Extract

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

1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

For the Pink Swirl Peppermint Frosting:

1/2 cup Vegan Butter (112g)

3 cups Powdered Sugar (360g)

1/2 tsp Peppermint Extract

2 Tbsp Soy Milk or other non-dairy milk

2-3 Drops Pink Food Coloring or Red food coloring

For Topping:

Peppermint Candy Canes Crushed


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!). Don't overmix.

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.

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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