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Perfect chocolate cupcakes wtih vanilla bean frosting. What could be better than that? Gluten free and vegan recipe.

Vegan Chocolate Cupcakes with Vanilla Bean Frosting.

Easy gluten free vegan chocolate cupcakes with creamy vanilla bean frosting.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 358 kcal

Ingredients

For the cupcakes:

For the vanilla bean frosting:

  • 3 Tablespoons vegan buttery spread
  • 2-3 Tablespoons non-dairy milk
  • 4 cups powdered sugar I prefer the corn free kind from Whole Foods
  • ½ vanilla bean pod inside scraped out to get the seeds

Instructions

  1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
  3. Add the oil, water, vinegar, and vanilla extract. Stir until combined.
  4. Spoon the batter into the cupcake liners, filling them about ⅔ full.
  5. Bake at 350 degrees for about 20 minutes.
  6. Cool in pan, then move to a wire rack to cool completely.
  7. Make the frosting: In a large bowl, beat the vegan buttery spread and the vanilla bean on medium speed. Add one cup of the powdered sugar and continue to beat. Add a little of the non-dairy milk, then more powdered sugar, and keep alternating until all the powdered sugar is in the mixing bowl. If the frosting is too thick, add a bit more non-dairy milk.
  8. Frost cooled cupcakes. Store the frosted cupcakes in the refrigerator.
Nutrition Facts
Vegan Chocolate Cupcakes with Vanilla Bean Frosting.
Amount Per Serving
Calories 358 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 215mg9%
Potassium 62mg2%
Carbohydrates 69g23%
Fiber 2g8%
Sugar 56g62%
Protein 2g4%
Vitamin A 140IU3%
Calcium 20mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.