Vegan Wedding Cupcakes

vegan cupcakes 3 Back in June, I made a truck load of cupcakes for the wedding of a family friend. Clearly I didn’t think this decision through because {1} I don’t have a commercial kitchen {2} I’m a Mom and didn’t realize that I would need time to bake 10+ dozen cupcakes and {3} I’m not a vegan, nor a very good vegan baker and agreed to make THEM ALL VEGAN. Oh and did I mention I agreed to make them all vegan? YEAH.

Enter panick mode.

Umm…what was I smoking when I agreed to this??

Luckily, I did some research and started testing and testing….and testing.

Vegan means no animal products whatsoever. No eggs, no milk, no butter. Seems hard to make a yummy cake without any of those ingredients, right? Well, I’m here to tell you that I’ve found the be-all-end-all of vegan cupcake recipes. One that will please vegans and carnivores alike. {Only took me 17 tries–>literally!} AND, it’s really not that hard to whip out a batch either :)
vegan cupcakes 6 Overall, it took me 9 hours to bake, frost and decorate these bad boys, but it was certainly worth it! After I got them all arranged, I sat back, relaxed, basked in the glory and said ‘let them eat cake‘.

The end.

Here are the deets about my vegan cupcakes–

vegan cupcakes 4 Kind numero uno: Vanilla Cupcakes with Vanilla Bean Frosting–I used the vanilla cake recipe below and topped them with a vanilla bean frosting and a fresh raspberry. About the frostings, I made these in such huge quantities that I don’t have exact measurements but here’s what went into the frosting: coconut oil, vegan shortening, butter extract, vanilla extract, vanilla beans and powdered sugar.
vegan cupcakes 5 Kind two: Chocolate Chip Cupcakes with Vanilla Bean Frosting–I used the vanilla cupcake recipe and added vegan chocolate chips. Topped these with the same vanilla bean frosting as mentioned above, but added some mini chocolate chips for garnish.
vegan cupcakes 7 Numero trois: Lemon Cupcakes with Lemon Cream Cheese Frosting–I used the vegan vanilla cupcake recipe and added lemon and vanilla extract. For the frosting, I used vegan cream cheese, vegan shortening {just a little}, coconut oil, vanilla extract, lemon extract, powdered sugar. I topped these with teeny tiny flowers that the lady at Safeway just gave me. Kind of random but so awesome.
vegan cupcakes 2 Kind Four: Chocolate Cupcakes with Chocolate Cream Cheese Frosting- I used the chocolate cake recipe as written below and topped these with chocolate cream cheese frosting and some chocolate syrup. The frosting included vegan cream cheese, coconut oil, vegan shortening {just a little}, tiny splash of butter extract, vanilla extract, powdered sugar, cocoa powder.

So that’s that! And of course here’s a fun picture of some of the Brennan’s who attended the wedding. I sure do love all these people! And the ones not pictured too! Also, isn’t my husband adorable? I think so…
family 1

PS–here’s a great tip for transporting a zillion cupcakes you just decorated: make a grid with masking tape on a cookie sheet. It will keep the cupcakes separate and still give your hands enough room to take them out. A cheap-o way to get around buying a bunch of cupcake boxes.
vegan cupcakes 1

Here are the printables:

Vegan Vanilla Cupcakes
adapted from HolyCowVegan
yield: 1 dozen cupcakes
Print This Recipe Print This Recipe

Ingredients:
1/2 cup Earth Balance or other vegan butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup soy milk + 1 teaspoon white vinegar
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt

Directions:
Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.

In a large bowl, cream vegan butter with sugar. Stir in vanilla extract. In a measuring cup, stir soy milk together with vinegar. Set aside to curdle. In a separate bowl, measure out dry ingredients and stir to incorporate. Alternate stirring in wet and dry ingredients beginning and ending with dry. Scrape sides of bowl and mix again briefly. Spoon batter into prepared muffin tins to be 2/3-3/4 way full. Bake 15-20 minutes or until very lightly browned and toothpick comes out clean or with a few moist crumbs after being inserted. Cool and frost as desired.

Variations:
Lemon Cupcakes- stir in 1 teaspoon lemon extract to batter with vanilla.
Chocolate Chip Cupcakes- stir in 1/2 cup vegan mini chocolate chips to batter.

Vegan Chocolate Cupcakes
adapted from HolyCowVegan
Print This Recipe Print This Recipe
yield: 12 cupcakes

Ingredients:
1 cup soy milk + 1 teaspoon white vinegar
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder, sifted
3/4 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

Directions:
Preheat oven to 350 degrees. Line a muffin tin with 12 paper liners and set aside.

In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir soy milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry. Scrape sides and mix again briefly. Spoon batter 3/4 way full into muffin tins and bake 15-20 minutes or until toothpick comes out clean or with a few moist crumbs after inserted. Cool and frost as desired.

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50 Responses to “Vegan Wedding Cupcakes”

  1. #
    1
    Jenny @ BAKE — July 24, 2012 at 11:20 pm

    wow! that looks like a bake-a-thon and a half! they are all so beautiful! I love the masking tape idea, that’s genius!

    Reply

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    Averie @ Averie Cooks — July 25, 2012 at 12:38 am

    I cannot even imagine how much work this was….but boy, it sure looks amazing! You need to open a business!

    Reply

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    Kathryn — July 25, 2012 at 12:44 am

    Ooh interesting! I presume the soy milk & vinegar make a sort of vegan buttermilk? They all look so beautiful Lauren!

    Reply

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    Lauren at Keep It Sweet — July 25, 2012 at 3:35 am

    Great idea for transporting the cupcakes! For minis, I recommend egg cartons!

    It is definitely harder to find a good vegan cupcake recipe… I have a chocolate one but will definitely try your vanilla!

    Reply

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    Erin — July 25, 2012 at 3:55 am

    How impressive! Looks like a lot of work, but they all look delicious!
    And I love the masking tape trick!

    Reply

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    DessertForTwo — July 25, 2012 at 4:02 am

    Wow! Congrats on making this! I think you’ve really “made it” in the world when you bake for a wedding!

    Love the masking tape trick, too! :)

    Reply

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    Julia {The Roasted Root} — July 25, 2012 at 6:05 am

    Nice work! Baking in bulk like this can be tough and stressful! Your cupcakes look delicious and I’ve never made a vegan cupcake before so I can imagine it was a challenge to get them right. Beautiful!

    Reply

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    Stephanie — July 25, 2012 at 6:51 am

    Wow, this looks amazing. Love that there are so many Vegan options. And that masking tape is genius!!

    Reply

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    Marilyn Brennan — July 25, 2012 at 6:59 am

    As always, beautiful photos and delicious recipes. And I tried all the cupcakes and they were fabulous. I remember liking the chocolate chip one best, but it was hard to choose. Nothing like a challenge to bring you up to your best!

    Reply

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    sally @ sallys baking addiction — July 25, 2012 at 7:45 am

    Lauren, definitely looks like a TON of work, and conquering a vegan dessert can be quite challenging. and making SO MUCH… that is quite a feat. They all look delicious though. AWESOME way to transport cupcakes, too. I have a lot of trouble with that!

    Reply

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    Emily @ She Makes and Bakes — July 25, 2012 at 8:01 am

    ugh…the power went out so I’m having to retype my comment. The first one was better! Anyway….Those look icredible, and I can’t believe they’re all vegan! Great job! Doesn’t it suck throwing away cupcakes because your experiment went awry? I have to do that a lot with my high altitude baking. The tape trick is fantastic! I’m going to try it in my boxes. Brilliant!

    Reply

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    Lindsay — July 25, 2012 at 8:24 am

    Wow, those look amazing! Your friend must have been thrilled!

    Reply

  13. #
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    Laurie {Simply Scratch} — July 25, 2012 at 9:11 am

    You rock my friend! You should be SO PROUD! Xo

    Reply

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    Natalie — July 25, 2012 at 9:37 am

    First of all, I’d love to see you on Cupcake Wars. I bet you’d be a fierce competitor. :) Second, that masking tape idea is GENIUS. Seriously. The cupcakes are gorgeous!!

    Reply

    • Lauren — July 25th, 2012 @ 1:19 pm

      Did you see how long it took me to make these? I couldn’t survive cupcake wars! LOL!

      Reply

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    Katie @ Blonde Ambition — July 25, 2012 at 10:13 am

    Major props! They look gorgeous!

    Reply

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    Anna @ hiddenponies — July 25, 2012 at 12:55 pm

    Wow, great job!! And I love the tip on the masking tape grid – brilliant!

    Reply

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    Peggy — July 25, 2012 at 2:16 pm

    Mmmmm delicious!!

    Reply

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    Peggy — July 25, 2012 at 2:16 pm

    And thank you for sharing the tape trick!! I have cupcakes to make later this fall and will need this to carry them all!!

    Reply

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    Lindy — July 25, 2012 at 4:14 pm

    Hi there! This cupcake project is impressive and everything looks wonderful.
    I’ve just nominated your blog for a Liebster Blog award. Love your cute ideas and fun writing style. Congrats!

    Reply

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    Crystal — July 25, 2012 at 10:46 pm

    Wow! You’re definitely amazing! WTG, Girl!

    Reply

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    carrie — July 26, 2012 at 3:41 am

    I don’t have kids, but I, too, have catered cupcakes for an all-vegan wedding… it’s a LOT of work when you don’t have a commercial kitchen! Your cupcakes look fantastic! I’m impressed you used the vegan cream cheese (blech!) – I had to, too, but man is that stuff weird and not very tasty. :) I LOVE and will use your tip for keeping the cupcakes from touching eachother – masking tape! Who knew!!!

    Reply

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    shelly (cookies and cups) — July 26, 2012 at 5:08 am

    That’s a lot of cupcakes!

    Reply

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    Cristina — July 26, 2012 at 7:20 am

    Can I replace soy milk with almond milk? I REALLY, really dislike soy milk and I would hate to buy it just for the cupcakes :(
    Other than that I LOVE the look and sound of this recipe :))

    Reply

    • Mina — December 21st, 2012 @ 8:19 am

      Cristina, from my experiences YES! You can replace soy milk with almond milk, it’s better even! I even use the vanilla almond milk, it makes it taste even better. It’s still a protein source and consistency is great. I only use almond milk! :) Hope this helps!

      Reply

  24. #
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    Ashley @ Wishes and Dishes — July 26, 2012 at 10:00 am

    I love the idea about the tape! Never thought of that before. These look amazing!

    Reply

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    katie — July 26, 2012 at 10:25 am

    brilliant idea for transporting! i’ve never done vegan cupcakes… you go girl for tackling such a big project!

    Reply

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    Javelin Warrior — July 26, 2012 at 8:16 pm

    The frosting on those chocolate cupcakes is incredible! I bet these were a huge hit and I’m only sad I couldn’t have been there to sample ;) I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I can’t wait to see what you create next…

    Reply

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    Jolene (www.everydayfoodie.ca) — July 28, 2012 at 10:11 am

    Those are some pretty cupcakes! Perfect frosting!

    Reply

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    Carrie — August 13, 2012 at 5:24 am

    Since my husband can’t have any cow dairy, I’m always looking for good non-dairy cake mixes. I’m already good with the frosting part – Tofutti brand makes great “cream cheese” for non-dairy frostings. I will make these for his birthday coming up soon

    Reply

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    Debra — August 16, 2012 at 10:13 pm

    You are awesome!

    Reply

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    Erin — November 19, 2012 at 6:57 am

    Love the look of your cupcakes! What kind of tip do you use to pipe and are there any tricks to getting them neatly swirled? Thanks!!

    Reply

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    Kate — November 26, 2012 at 7:59 am

    Hi Lauren, I used this recipe to cater for my egg / dairy / peanut allergic friend – they were delish. Thanks again.

    Reply

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    Photina — December 30, 2012 at 10:59 pm

    Could you make this recipe as a cake? We just found out my daughter can’t have dairy and I have been looking for a vegan recipe to use as her birthday cake. These look so delicious I was just wondering since she asked for a cake instead of cupcakes this year.

    Reply

    • Lauren — December 31st, 2012 @ 8:21 am

      I’ve never made this as a cake before, but don’t see why it wouldn’t work!

      Reply

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    Vera Zecevic-Cupcakes Garden — January 4, 2013 at 6:29 am

    I wish I was invited at that wedding just to enjoy in your lovely cupcakes. I’ve featured these recipes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

    Reply

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    Veggie — February 21, 2013 at 3:42 am

    Such beautiful cupcakes. Who needs a cake? :-)

    Reply

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    Erin Pope — February 22, 2013 at 10:23 am

    Could I ask what kind of cupcake papers (liners) you used. I don’t think they are foil, but look sturdier than the normal paper ones from Wilton. Thanks! They are just beautiful! I may be attempting to bake vegan cupcakes for a wedding of about 100 people in August, so want to try some recipes soon!

    Reply

    • Lauren — February 24th, 2013 @ 5:42 pm

      I bought these colored ones online…don’t remember where!

      Reply

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    Jenn — March 25, 2013 at 9:53 am

    My friend has an egg allergy and vegan cake and cupcakes seem to be the way to go. Would it still be possible to use regular butter without it affecting the rest of the recipe? I’m super new to vegan cooking and haven’t gotten the basics of baking down, yet.

    Reply

    • Lauren — March 25th, 2013 @ 1:46 pm

      Pretty sure regular butter would be fine. It would’t be vegan anymore, but it should still work.

      Reply

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    Sarah — November 10, 2013 at 10:18 pm

    Great recipe! Could you post the recipe for the frosting too?

    Reply

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    Rachel Randolph - Laugh, Cry, Cook — December 19, 2013 at 7:04 am

    I made the plain vanilla cupcakes last night for my son’s Christmas party. Perfect! My husband and I couldn’t stop licking the batter–in fact we dipped some of the first batch of cupcakes into the batter while “test tasting” instead of icing them. Can’t wait to try some of your other variations.

    Reply

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    Sharon — January 22, 2014 at 12:27 pm

    Can a regular size wedding cake be made using this recipe?

    Reply

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    Linda — October 22, 2014 at 9:07 am

    Will this recipes work with a gluten free flour blend?

    Reply

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