These vegan orange cupcakes are incredibly moist and made with real fresh orange juice baked right into the batter for a bright, citrusy flavor in every bite. No eggs, no dairy, one bowl, and ready in about 30 minutes. The orange juice adds a deeply fruity sweetness that feels genuinely fresh and fragrant. Light, beautiful,…
These vegan banana cupcakes are super moist, lightly spiced with cinnamon, and made with real ripe bananas that naturally sweeten the batter. No eggs, no dairy. The bananas keep the crumb wonderfully tender for days, and the cinnamon adds a warm, fragrant note throughout. Easy to make in one bowl and wonderful for breakfast or…
These vegan marble cupcakes have a gorgeous swirl of vanilla and chocolate in every bite. The batter starts as one, then gets divided and folded into that beautiful zebra pattern before baking. No eggs, no dairy, super moist and easy to make. The kind of cupcake you bring to a gathering when you simply cannot…
These vegan coffee cupcakes are moist, boldly flavored with real instant coffee in the batter, and crowned with a cloud of whipped Dalgona-style coffee frosting. No eggs, no dairy. The coffee flavor is rich and aromatic throughout, and the frosting is light, sweet, and intensely coffee-forward. The perfect treat for any coffee lover who also…
These vegan strawberry cupcakes are soft, moist, and made with real fresh strawberries blended into the batter for a vivid, naturally fruity flavor and a beautiful soft pink color. No eggs, no dairy. Topped with fresh strawberry slices and a dusting of powdered sugar, they look as gorgeous as they taste. A perfect summer cupcake…
These vegan mango cupcakes are loaded with real mango flavor: fresh or frozen mango blended into the batter, plus chunks of mango folded in throughout. Topped with roasted, salted pistachios for a crunch that contrasts beautifully with the soft, fruity crumb. No eggs, no dairy. Tropical, light, and completely irresistible for mango lovers. Also try…
These vegan red velvet cupcakes are super moist, beautifully deep red, and made entirely without eggs or dairy. The classic flavor is all there: a subtle cocoa note, a soft, tender crumb, and that gorgeous deep red color. Simple to make in one bowl, ready in about 30 minutes. They are one of the most…
These vegan vanilla cupcakes are the most popular recipe on the site, and it is easy to understand why. Incredibly moist, soft, and full of clean vanilla flavor, made with no eggs, no milk, and no butter. Simple pantry ingredients, one bowl, about 25 minutes. They come out perfectly every single time and are the…
These matcha green tea cupcakes are soft, fluffy, and have a beautifully earthy matcha flavor that pairs perfectly with the light, sweet whipped cream frosting on top. The vivid green color from the matcha is completely natural and makes them look stunning. Made with butter and eggs for a rich, tender crumb. The perfect cupcake…
These steamed coffee cupcakes, known as Fa Gao or Prosperity Cakes, are a beloved traditional Chinese New Year treat. Made with brown sugar and real instant coffee, they steam up into soft, pillowy cakes with a characteristic split top said to bring good fortune. The coffee gives them a rich, aromatic flavor that is wonderfully…
These sweet idli are soft, fluffy, and colorful: a playful twist on the classic South Indian steamed cake. Made with milk powder and vanilla for a light, gently sweet flavor, they steam up into perfectly pillowy little cakes and can be made in any color you like with a drop of food coloring. A fun…
These vegan chocolate cupcakes are incredibly moist and loaded with deep cocoa flavor and a touch of vanilla. Made with white vinegar to activate the baking soda for a beautifully airy, tender crumb, and topped with a piece of dark chocolate that melts slightly during baking. No eggs, no milk, no butter. A classic, reliable…