Vegan Cupcakes

YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but since my boyfriend's daughter is now a vegan, I needed to find something to bake for her birthday. All I can say is WOW! The texture was great, moist, dense enough (but not too dense), with a faint coconut aroma (due to the coconut oil). My boyfriend actually said these were the best cupcakes I'd ever made and has now been officially converted to a cupcake lover. I served these with a confectioner's sugar "quick frosting": a 1 lb. box of confectioner's sugar, 1/4 c. orange juice (or an orange reduction using vegan butter & agave syrup for a little more flavor), about a 1/2 tbsp. of orange zest, and 1 tsp of bourbon vanilla. I've already made this recipe twice (in two weeks) and will continue to use it, even for my non-vegan friends and family.

These were great! I didn't have almond milk but is subsituted soy milk and added 1/4 teaspoon of almond extract. I just used vegetable oil. I made icing with vegan butter, powder milk, and vanilla extract.

I was very impressed with this recipe. I was having a guest to dinner who is lactose intolerant, so I needed a milk-free dessert. These were very easy to make and taste very similar to regular cupcakes. I used rice milk and canola oil because that is what I had on hand, and I curdled the milk with lemon juice b/c my guest couldn't eat vinegar, and the cupcakes were great! This is a keeper!

These were DELICIOUS! Some of the best cupcakes I've ever had. Loved the coconut flavor. I made a coconut frosting to go on it as well. 1 cup powdered sugar, 1 cup coconut, 1 Tbsp coconut oil, and 1/4 cup almond milk. Combine in a saucepan, bring it to a boil, boil 5 min. Spread it while it's lukewarm. It complemented it nicely.

I made vegan chai cupcakes! I swapped about 2 tbsp of the sugar for a sweetened powdered chai mix and these came out spicy-sweet and delicious (even without frosting)!

I followed the directions, which said to add the coconut oil to the almond milk, but didn't mention that you need to let the almond milk sit out long enough to be above room temperature before you add the oil. If you don't do this, there is NO WAY your coconut oil will do anything other than revert back to it's hardened state, and you'll have massive clumps of coconut oil in your batter that cannot be broken up by any means, which will do nothing other than utterly ruin the batter, and leave you absolutely infuriated. Details like this NEED to be in the recipe since not everyone likes to consider the physics of a 4 1/2 star recipe that should be fine as is. In hindsight, this error should not have happened since I know that coconut oil will solidify at 76 degrees, but when I'm making a recipe, I simply expect the recipe to be accurate, and since the recipe list did not call for WARM milk, it was not.

Great recipe! I've found that vegan recipes work well for my family, as my oldest son is allergic to milk and corn, and even though I needed to substitute the baking powder for 1/2 t baking soda and 1 t cream of tartar, (baking powder contains cornstarch), these are great cupcakes! We use jam for frosting, as powdered sugar also contains cornstarch, and my youngest son is allergic to citrus. But, we will make these frequently!

Really amazing vegan cupcakes (and I've made plenty before!). I couldn't find my cupcake tray, so had to settle for making flatter fairy cakes instead. But they came out very nice and moist. They didn't rise very much (This is always a problem with vegan cakes.), but when they're that delicious I didn't really mind. I used regular sunflower oil instead of coconut oil, soy milk instead of almond milk, and white wine vinegar instead of apple cider vinegar. Absolutely delicious cupcakes, that I will be making for years to come. Thank you for the recipe!

I tried this recipe because I didn't have any cow milk or eggs in the house but I really, really wanted some cupcakes. I used vanilla flavored oat milk, cake flour instead of all-purpose flour, and canola oil. The result was fluffy and delicious! :-)

Except or the funky apple cider vinegar after taste, these are amazing. I used rice milk and canola oil. I will be making these A LOT.. but using white vinegar or lemon juice ;] Also regular white sugar is NOT vegan, it's processed through animal bone char. Use a vegan sugar such as beet or unrefined. ... In fact I'm curious how to use agave nectar with this recipe, anyone know???? EDIT TO ADD: the second time I made these I used lemon juice, I made 6 white then added 1/4 cup cocoa powder to the remaining batter to have 6 chocolate. YUM we are on cloud 9... here is my frosting: 1 cup Earth Balance, 3 1/2 cups vegan powdered sugar, 1 1/2 teaspoons vanilla extract.

I opened a membership here just to say how delicious these are! Simple frosting was great too!

Good recipe. Tasted like normal eggy, milky cake. Changes I made: I reduced the flour to 1.5 cups and added 1/2 cup cocoa powder. I added a tsp espresso powder. I used canola oil instead of coconut oil, because it's what I had. made about 40 mini cupcakes, baked at 350 for 10 minutes. tasty!

I'm not sure what happened - but this recipe did not work. The finished product was gummy and all the cupcakes sunk when I took them out of the oven. They were very oily.

I am not vegan but have a good friend who is. I made these for a get together and EVERYONE loved them. I used canola oil instead of coconut, and it worked out great. I made a chocolate glaze frosting: 1 cup powdered sugar, 1/4 cup unsweetened cocoa powder, 1/3 cup warm water.

I made no changes - these are perfect! First time I baked cake using coconut oil and loved it. The coconut oil adds no noticeable coconut flavor. Made 1-1/2 times recipe and got 22 cupcakes. Took to church and everyone liked. Here is the frosting I used, enough for 2 dozen cupcakes: *** 3 cups pdr sugar, 5-6 Tb soy or almond milk, 3 Tb cocoa pdr, 1 square unsweetened baker's chocolate melted, 2 Tb almond butter, 1 Tb margarine, 1/2 tsp vanilla, dash salt.

MMMMM! I made just half of this recipe for cupcakes for my mums birthday (since it was just the two of us)....delicious! She didn't even notice it was vegan! I made a basic buttercream icing (vanilla, icing sugar, butter, touch of milk) for them and topped them off with some multicolored nonpariellels and little pumpkin jelly candies (maybe I'll post my pic they were super cute). To make it the way I did but totally vegan, you could substitute a vegan margarine and soymilk/almond milk for the butter and milk...maybe next time thats what I'll do:)

I am telling you! I recently have become a huge fan of "Cupcake Wars" and have been looking for a recipe. This one is IT! After several tried and failed attempts with other recipes, I know I can bake cupcakes with this recipe! The cake is sooo moist! I used lemon juice in place of vinegar and canola/olive oil in place of coconut oil. All recipes is #1 thanks to recipes like this!

these were excellent. I read all of the revies before making them, so took the advice and combined several ideas. I added 1/4 cup of cocoa, and mixed 1/4 cup of OJ with 1 1/4 cups of vanilla soy milk. Then for the frosting, I followed Lisa S's cooked coconut frosting recipe on page 3. Thanks so much for a versitile recipe!

Made these for a friend of mine whose son has allergies with milk and eggs. I used soymilk instead of almond milk, and olive oil instead of coconut oil. Excellent!!!!!

Great recipe!! I used rice milk and lemon juice rather than apple cider vinegar (because I didn't have any) and I enjoyed mine without any icing. Of note: when I mixed the liquid ingredients the coconut oil firmed up due to the cold temperature of the milk. The batter was clumpy but this did NOT effect the outcome. This is a must for ANYONE, vegan or not.

These were wonderful, moist and certainly didn't leave anyone wanting for dairy or eggs. I topped these with fresh beries and glazed with apricot allfruit jam. They were a hug hit in the office!

I made these for a friend of mine who is Vegan the day she moved in to her new apartment... Her brother (not Vegan) had come to help her move, and he ate 4 and went on and on about how good they were. When I told him they were Vegan, he was very surprised! Made exactly as directed - very good recipe!

fantastic cupcakes- I am going to see if they turn out good replacing half the oil with applesauce.

Wow! Awesome! I only made a few changes. I used canola oil because my kids dont like coconut. I also used very vanilla soy milk and white vinegar. Finally, i upped the vanilla extract to 2tsp. It rose perfectly and was light and fluffy! My kids ate it all up.

These are awesome. The first time around, I didn't melt the coconut oil all the way, and they came out kinda rubbery. The second time, I used canola oil, and then saved some coconut oil for the frosting. I also use unsweetened Silk soy milk, instead of almond milk, then shake in a little bit of soy protein for good measure. They turned out amazing! I had one friend tell me she was really weirded out by the idea of something vegan, then proceeded to eat three cupcakes. After baking, the cupcake wrappers get really oily, but the cupcakes themselves are nice and fluffy and oh-so-good.

Simply amazing. I'm speechless. I followed this recipe exactly and was amazed at how delicious they were! My husband LOVED them! Topped it off with the avocado frosting on here and it was delicious! Will definitely make again...and won't tell anyone they're vegan cupcakes until AFTER they tell me how great they are!

I'm known for making cupcakes for my friends on their birthdays. One of my very good friends is a vegan so I was trying to find a vegan cupcake recipe. Luckily I found this one. Instead of coconut oil, I used regular vegetable oil because I couldn't find coconut oil at the grocery store. The batter was really simple to make, I had most of the ingredients excluding the oil. The cupcakes came out really moist with a hint of vanilla flavor. I really love this recipe because you can customize it with any type of frosting. I'm definitely going to try this recipe again, hopefully I can find coconut oil!

I followed the recipe EXACTLY and they turned out amazing! I would recommend whisking the vinegar/milk/coconut milk/vanilla mixture really well before mixing it in with the dry ingredients. for frosting, I did a simple buttercream frosting using Earth Balance vegan butter, powdered sugar, vanilla and a bit of almond milk. I used a piping bag and the frosting was just perfect! this is an AWESOME recipe!!!

:3 These were the best cupcakes EVER! I substituted almond milk with vanilla soy milk and coconut oil with canola oil. I used nutella for frosting. superb!

I used milk I made from milk powder because I didn't have almond milk and just plain vinegar because I didn't have apple cider vinegar. It didn't come out too bad. It didn't rise that much but it was fluffy and nice when it was right out of the oven. and instead of coconut oil, I melted some butter and used the same amount - 1/2 a cup. I also put half a cup of oatmeal. if I had more ingredients like chocolate chips and raisins, I'm sure it would just make it more delightful. All in all, easy and nice =)

I made these for a potluck at work and for the people that didn't know any better they had no idea they were vegan. Will make again, the texture is perfect and the taste is out of this world.

Very good! These were enjoyed by both the vegans and the ominvores among us. I used vegetable oil because the coconut oil was a bit expensive. Actually this made it a lot easier than other baking recipes that require creaming butter, beating eggs, etc.

Totally yummy! My mom has recently turned vegan, and after trying this recipe it snow my go-to recipe for sweet vegan treat. For her birthday we made these with a dark chocolate frosting instead of a birthday cake and she loved them! :)

These cupcakes are really good! I did follow the recipe exactly except I added a bit of almond extract as well. I used to eat only vegan and these were the perfect treat. I recommend a vanilla vegan frosting for the top. Yum!

We are not vegan, but I wanted to try something different for V-day! I made these for my son's class today and they were a huge hit! After reading some reviews I used canola oil. I also used both lemon and vanilla extract. I used a non-dairy frosting and they loved them.

I've made this a few times. As written, I think the vanilla (or almond extract) overpowered the coconut flavor. I am rating it 4 stars because I changed it a little. I used coconut milk, skipped the vinegar, coconut extract and used Lisa S's icing recipe. After reading the review that it was muffin like, I used cake flour (or omit 4Tbsp of A.P. flour). My cupcakes were delicate, light and fluffy and had a great coconut flavor.

Wow. I made these for a dinner party where there was a vegan, and everyone loved them! The only change I made was substituting vegetable oil for the coconut oil. I will post the recipe for vegan chocolate frosting I made when I have more time. Can't wait to try out different flavours!

Finally a cake recipe for my daughter who is allergic to milk and eggs!

I love this recipe. It comes out so moist and just plain good. I love that it is easy to tweak depending on what mood you are in. You definitely wont miss the egg/dairy in this!

These are delicious! With the orange citrus frosting, they taste unbelievably good. Without the frosting, I thought the coconut oil flavor was overpowering, but once I frosted them, it all seemed to come together, and the coconut flavor was pretty much gone...or it just worked better with the orange and lemon. I'm making them for my daughter's first birthday cupcakes.

Just made these. Followed the recipe exactly and they came out light and fluffy, maybe just a bit too sweet, but yummy! No frosting needed, a sugared sliced strawberry would be pretty.. I think your results will only be as good as your ingredients, so use the highest quality you can, and follow the directions as closely as possible, but just for the first time...after that... experiment! explore! Have fun!

my husband has recently gone on a health food kick, and i was aching for some cupcakes, so i made these. They are great! my first vegan cupcake recipe. The only thing i changed was the oil. To cut the fat (because i knew i wanted cream cheese frosting), i substituted unsweetened apple sauce and they were very tasty. my husband liked them!

YUMMY! This recipe introduced me to Coconut Oil which I've learned has some excellent health benefits. Be sure to use a nice Virgin Coconut Oil to get the yummy coconut taste. It is expensive but worth it! I filled 12 muffin cups almost to the top with this (original yield says 18). I used a dollop of Hershey’s Coca frosting on top because I couldn't figure out the proportions of the recommended frosting. They came out fantastic!

Fantastic cupcakes! I added vanilla frosting, and a pinch of coconut on top of each one. AMAZING!

food allergies prevent my daughter from eating milk & egg, and therefore, she misses out on a lot of baked goods...these however are great! so great that 6 kids just gobbled them up -- totally unaware of their "vegan-ness" SCORE!

Excellent recipe! One of the best tasting vegan cake recipes I've come across. I like vegan recipes because they don't use eggs, which my son is allergic to. I made a few slight modifications. Instead of almond milk, I used regular skim milk, since my son is also allergic to nuts too. I also added about 1/4 c. of orange juice to the batter after all the ingredients were mixed. My family, especially my husband, loved the cupcakes. My son also asked me to make them for his class for his birthday in October. Thanks for sharing this awesome recipe.

UNREAL! The recipe seriously makes me want to cry in a good way. My son has a lot of food allergies and I mourn for what he'll miss out on, but this recipe changes it all. These are delicious. I used rice milk instead of almond milk. I also didn't want too much coconut flavor so, I put a shade less than a 1/4 cup of oil instead. Mine rose well too, very light and no typical vegan density, hooray! Thank you SO much cornfairy!

Awesome cupcakes!!!!

There were fabulous. All my vege friends loved them.

Well, I hate to say it, but I really didn't like these. So heavy, not like pound cake dense, just heavy. The coconut oil did give them a nice flavor, just can't get past the heavyness. No one in my house will eat them. Thank you for posting this recipe, they are just not for us.

I have made these three times now and everytime they are perfect light and yummy even took them to work and coworker rave about them.second time i didnt have almond milk so i used 1 percent milk as well as didnt have the coconut oil used veggie oil instead i did add 3 tblespoons of Dark Cocoa powder and used my own homemade frosting they are amazing will be making them again this Thursdsday to take to work on Friday

These were very moist, probably the best cupcakes I've ever had constistency-wise. They were a bit bland though; I'd recommend adding either cocoa powder or chocolate chips, or using a very strong-flavored icing (I used a whipped vanilla that tasted pretty much like the cupcakes).

I'm a vegetarian and I made these for a friend and her family (she had just became vegetarian) I didn't tell them they were vegan until after they ate them so they would give them a fair try. They loved them and wNt me to make more!

Very good recipe. I followed a reviewers suggestion and used the juice of 1 lemon then added almond milk to make 1 1/2 cups. I also used canola oil since that is what I had on hand. In place of the vanilla i used lemon extract that i found in my cabinet from another recipe. The cupcakes had a light lemon flavor but a great lemon scent. I think adding lemon zest to the batter may make for a more lemony flavor if that is something you are looking for. Although I am not a vegan I will make this recipe again if I find myself without eggs in my kitchen again!

Awesome recipe! Cupcakes turned out fully and delicious. I did chocolate version with soy milk instead of almond milk, a little extra baking soda, and instead of the oil, melted vegan butter and chocolate chips. I think the extra baking soda is what kept this from being too dense and the final product was super fluffy. This will definitely be my go-to recipe.

Amazing! I used rice milk and canola oil and these babies were fantastic. I also added the zest of one orange into the batter. Also took the suggestion for the frosting - I'm not much of a baker and had no idea you could make such a nice, thick frosting so easily and without butter/cream cheese. Play around with the proportions of orange juice, cocoa, and powdered sugar until you get the consistency you want with the frosting. This made a fantastic Orange/Vanilla cupcake with Chocolate Orange frosting. Quick, easy, vegan, and delicious! Can't ask for anything more.

There was an aftertaste that was very unpleasant and the crumb of the cake was pretty rough.

These cupcakes are awesome! I made them for my fiance's birthday. He is not a huge fan of sweets, so I always have a hard time figuring out what to make for him. He loved these! Also, I cannot eat dairy or eggs, so these were perfect for me as well. They taste great. No one would ever know guess they are "vegan". I followed the recipe with only one modification. I used vegetable oil instead of coconut. Next time I'll try canola.

Yummm. These were amazing cupcakes. I would give them 4 1/2 stars because I tend to like things less sweet than average. I love coconut oil and the vinegar makes them nice and fluffy. I made just as directed this time but I think next time I'll use less sugar and substitute something else. The coconut oil is so sweet that it doesn't really need much sugar.

I LOVED these! Thank you so much. I was to bring dessert to non-vegan people and I was so happy with this:-} It's funny though, my nephew LOVES cupcakes and only licked the icing and took a little bite and said that the "bottom part did not taste good on my tongue". But, my son, who only ever licks icing off of cupcakes and never eats them ... he downed the WHOLE thing. But, my hubby and I think that my son is a vegetarian at heart:-} ADDING: BEWARE ... they do not keep long and will be disgusting! Best eaten fresh and no longer than 2 days. Or, maybe that was just the way I packaged them (air-tight tupperware container).

these are very excellent, although the texture and flavor made me think of muffins more than cupcakes. i recommend trying out different flavorings - these are very versatile. instead of trying to make an icing, i just sprinkled different types of toppings on the batter in the pans before i baked them, such as cinnamon or nuts. also, for a very different twist, tear open about 5 teabags of earl grey tea and mix the tea granules in the batter before baking - it's delicious.

These are wonderful. I actually used almond milk, but changed the flours and oils. Added some nutmeg and put them in my square cupcake pans (12). Yippee whoopy! They are delightful. They are just a touch oily so next time I'll cut the oil back. they have a fine texture.

I'm usually pretty good with baking, but I must have done something wrong?! These were terrible. Never making them again.

Cupcakes are very easy to make and came out light and fluffy with a nice coconut flavor. I filled the cups too full so I had to be careful frosting the the cupcakes because they were a little more fragile since the bottoms were so light and delicate.

ABSOLUTLEY AMAZING!!!! Made 30, had 18 left after the first night, all gone in 3 days. :) YUM! I just substituted 1/2 cup flour for 1/2 cup graham cracker crumbs, and added 1/2 cup chocolate chips. Silly me, I didn't relize how quick theese were, and ended up having to wait 10 minutes for the oven to heat up. Even though I let them sit for 10 minutes before baking, left them out overnight, they were sinfully moist, chocolate-ey, and deliciuos! And I didn't feel bad about eating 3 because there is no butter. I finally found my go-to cupcake recipie!

my taste tester was my toddler. I said "Charlie!! try a CUPCAKE" I knew if it tasted bad- she would shake her head "No" if i tried to offer her more. Instead she came back and her spoke her first two syllable word "Kekcay"=cupcake. she loved it. ran back for more and more. I baked these for a friend that is doing the 30 day vegan trial to see if she could like it. It was her birthday and so i thought i'd try these. She loved them. Even the table of men across from us at the restaurant we went to- who initially snickered when i told them they were vegan cupcakes- had one and liked it. I used the confectioner sugar and orange juice icing someone else recommended. It gave it a nice citrus kick.

These are truly amazing. I made them for a friends birthday and people went crazy for them! I topped them with a (nonvegan) chocolate cream cheese icing and toasted coconut. Many recipes out there for raw food coconut oil and agave icing that would be great on them too :)

This is my new favorite cupcake recipe! I used rice milk instead of almond milk and a gluten-free flour mix and they came out great. It's not often that I've been able to just switch out the flour amount with a gluten-free mix and they come out ok. And I've used different oils as wells. Very versatile!

I made these today and they were gone in no time! Everyone raved about them and couldn't believe they were vegan. Will make these again....and again....

This is the first vegan cupcake that was a success for me! Delicious!

These are great! I frosted them with a veganized version of Rich Chocolate Frosting from this site also. Thanks!

I've been wanting to try these for so long! So I ordered coconut oil first and did! These are great! So soft, moist, simple and yummy. I put some homemade whipped cream on them with fresh fruit. So delicious. These don't need frosting and if you do put frosting, make it simple. However you top it, they are so good! Nothing at all on these is perfectly fine. They taste delicious as is. I have made these using Silk and Almond Milk and both time were excellent.

These were pretty tasty. Even my non-vegan friendly family members enjoyed them!

These turned out beautifully. They were moist and not too sweet, which is how I like my cupcakes. I used distiller white vinegar since I was out of apple cider vinegar, used a scant cup of sugar, and sunflower oil, that being all I had in the kitchen. I got exactly 18 medium-sized cupcakes. Next time I'll try to sub half the oil for applesauce to cut back on the fat, but I have a feeling that it will make them more dense. But I will definitely make these again!

I followed recipe but took out white sugar, used only 1/4 cup brown. Also added cup blueberries and 1 tbsp of real lemon juice mmmmm......

Extremely simple recipe, which is great for the novice baker like me! I made the first batch for my daughter's 2nd Birthday. They turned out great and nobody realized they were vegan. I subbed applesauce for half the oil in one batch and almond oil for coconut oil in another, and added cinnamon and clove to make spice cupcakes. I also usually use 1/2 the amount of sugar called for, because i dont like really sweet cakes. This recipe lends itself well to substitutions and variations.

Fantastic! My husband and I are vegetarians who do vegan one day a week. So, as a snack/dessert I decide to make these with vegan coconut icing. I switched the coconut oil for almond oil because, well, almond oil was a whole $4 cheaper. My husband is addicted to these and my co-workers loved them not even knowing that they were vegan! Delish!

This was very yummy. Even my non vegan (college student) friends loved this. I used rice milk instead of almond, reduced sugar to 3/4c., i reduced the oil (using part almond oil, part coconut oil) to 1/3 c and added 2.tbs applesauce instead. I made a lemon orange buttercream frosting (1/2c. vegan earth balance butter, 2c. confectioners sugar, 1tbs both orange and lemon juice, 1/2tbs. each lemon and organe zest, 1 tsp vanilla. i spriled with coconut shavings). I also made a mocha buttercream frosting (1/2c. vegan earth balance butter, 2c. confectioners sugar, 1/4 c. espresso cooled, 1tbs. coco powder. after frosting sprinle coco. have to mix a lot to combine the water from the espresso and the oil).

I did not care for this. dripping with oil. The texture was chewy. As a disclaimer, I substituted lactose-free milk for the almond milk. But I think the main problem is the the coconut oil; it re-coagulates when it mixes with the liquids.

Best cake recipe EVER! This was for my husbands birthday and he loved it! Had to use regular milk (out of the almond) and we put it in an 8x8 for a larger cake instead of cupcakes. We also put rainbow sprinkles in the batter for fun. Still turned out moist, delicious and awesome! I'll try it again with the almond milk. I'll be using this recipe again and again and again! Thank you!

The texture of these cupcakes was nice. They tasted okay, but nothing special. I'd say you couldn't tell they were vegan, but they still didn't bring enough flavor.

Very good. My little brother loved them so much he asked me to make them for his birthday. He said forget cake lol. I used a vegan buttercream frosting I found on here and substituted the shortening for coconut oil.

Quite Yum! I made vanilla and chocolate cupcakes, for the chocolate I just substituted 1/2 cup of flour with 1/2 cup of cocoa. :)

these cupcakes are great! i put them together so fast this morning with just the stuff i had on hand. i was a bit worried about substituting rice milk, since it didn't really curdle, but they still taste fantastic. also, like others, i doubled the baking soda, and they rose just fine. i used vegan chocolate frosting, and i am pretty sure if i leave them on the counter, my roommates will eat them all up before i get home from work tonight. anyway, thanks for helping my first foray into vegan baking go so smoothly!

Awesome cupcakes. I used soy milk and canola oil because that's what I had on hand. I also added some diced strawberries and topped the cupcakes with strawberry frosting. I could see this recipe being tweaked to make many different flavors, and I'm sure it would be great as is. Wonderful recipe!!

I'm not a vegan but one day had a hankering for a vanilla cake. I found that I had all of the ingredients for this recipe so decided to give it a try. It was just a tad dry for my liking but quite good and I didn't think it needed any frosting.

I love this recipe soo much !! I made them first for my baby shower and a lot of my friends are vegan but I also made them gluten free by subbing the flour with gluten free flour and I used lemon extract and put raspberries in the center before adding the cake mix in. Everyone loved it so much I wish I made a double batch, This time I made them it is for a pot luck and I made the frosting with coca powder like suggested but I used apple juice and mixed in raspberries and the powdered sugar is always too sweet for me so I liked that the berries complement the sweetness and provides a different flavor with the lemon and berries inside the cupcakes. I don't mind the seeds but my husband said I should strain them out . . . if you ever do use this suggestion and want the extra work knock yourself out !! like I said I don't mind them!

These are amazing cupcakes!! My whole family loved them. We are new converts to vegan eating and, from what I am reading, I was VERY lucky to have found this cupcake recipe first! This one is definitely a keeper.

Best cupcakes ever.

These were absolutely delicious! I made them exactly how the recipes says to and they turned out amazing. I put some chocolate ganache on them too.

AMAZING! My hubby and I are new vegans but still loved our sweets from our past... this recipe now only satisfies your sweet tooth but can also fool former animal product eaters as well!

This recipe is amazing this was my first time making vegan cupcakes. We just found out 2 months ago my daughter is allergic to egg and milk. This was the only recipe I trust....Why??? well because any recipe from this website is amazing. If i could i will give 10 stars not only 5. 100% i do recommend this recipe. Enjoy!!!!

Wonderful cupcakes! I made them chocolate by adding 1/2 cup of Cocoa powder to the coconut oil and vanilla, mixing it together on a low heat and letting it cool before whisking in the almond milk. Thanks so much for the recipe!

I'm not vegan. I love eggs and butter in my baked good. However this cupcakes came out tender and light without using an egg substitute. I topped them with some homemade chocolate almond butter. It pretty much was the perfect cupcake.

These are AMAZING. I can't get enough! This recipe was so easy to make and the cupcakes are wonderful. I didn't even frost them, I was so impatient to try one :) The frosting suggested does sound good though - I'll try that next time. Wouldn't change a thing about these. YUM YUM YUM!

Taste like cornbread.

Delicious! I looked for a new recipe today, because I didn't have any eggs in the house. I subbed Sucanat (SUgar CAne NAtural) for the white sugar and whey (leftover from recently making yogurt) for the almond milk. The slight taste of coconut is wonderful. I will be making these again... soon!

Delicious! Made them for my son's second birthday,no one knew they were vegan! I made cupcakes, mini cupcakes, and a small round cake out of two batches. I would stick to cupcakes next time as the cake took a really long time to cook all the way through. Delicious though, especially with sprinkles!

Very tasty!