What’s more classic than Vegan Yellow Cupcakes with Chocolate Frosting? I’ve never been a big chocolate fan, but I can never resist one of these bad boys. I mean just look at them!
Wondering what yellow cake tastes like? It tastes just like vanilla with a little extra color! I topped mine with chocolate frosting for the nostalgia, but you could use a vanilla frosting or any other favorites. Since the flavor is pretty neutral, it pairs nicely with a variety of frosting options.
Ingredients You’ll Need to Make Vegan Yellow Cupcakes with Chocolate Frosting:
- All-Purpose Flour
- Organic Cane Sugar
- Unsweetened Almond Milk
- Apple Cider Vinegar
- Vanilla Extract
- Vegan Butter
- Baking Soda
- Cocoa Powder
- Powdered Sugar
How to Make Vegan Yellow Cupcakes with Chocolate Frosting
Lucky for you, these Vegan Yellow Cupcakes with Chocolate Frosting are really easy to make! The entire recipe (including the chocolate frosting) only requires 9 ingredients! You’ll want to start by mixing together the unsweetened almond milk and apple cider vinegar to create the vegan buttermilk. This will help make your cake nice and moist! Once these two ingredients have been combined, set them aside.
In a large bowl, add all of the dry ingredients– all purpose flour, organic cane sugar, salt and baking soda. Mix these ingredients together, then add in your wet ingredients– vanilla extract, melted vegan butter and the vegan buttermilk mixture. Use a large whisk or hand mixer to combine all of the ingredients together until the batter is mostly smooth.
Once the batter has smoothed out, evenly disperse the batter amongst a muffin pan lined with cupcake liners and bake the cupcakes for 20-23 minutes or until done. If you would like to check to see if the cupcakes are done, you can gently press down on them with your finger. If it bounces back up, they’re done. If there’s an indention, allow them to continue baking for a few more minutes.
Alternatively, you can insert a toothpick into the center of one of the cupcakes. If it comes out clean, the cupcakes are done. If there’s residue on the toothpick, continue to let them bake.
Once the cupcakes are done baking, let them cool completely until they’ve reached room temperature. While the cupcakes are cooling, it would be a good time to make the frosting.
How to Make Vegan Chocolate Frosting:
Making this vegan chocolate frosting is super simple. In a large bowl, add your softened vegan butter and beat it with a hand mixer until it appears whipped. Add the cocoa powder, organic powdered sugar and vanilla extract. Beat the mixture until well combined, adding in the unsweetened almond milk as needed until the frosting has reached the desired consistency.
Once your cupcakes have cooled completely it’s time to frost them! You can frost your vegan yellow cupcakes with chocolate frosting by hand, simply using a butter knife or you can use a bag and tip.
How to Store Vegan Yellow Cupcakes with Chocolate Frosting
You can store these Vegan Yellow Cupcakes with Chocolate Frosting in an airtight container for 3-5 days or in the fridge for up to one week.
Can These Cupcakes Be Frozen?
Yes! You can freeze these cupcakes, but if you do I would recommend freezing them separately. Meaning freeze the cupcakes unfrosted and store the frosting in a separate container. They’ll likely be a lot prettier that way too since the frosting will be freshly applied and not smooshed 🙂
Can These Cupcakes Be Made Gluten Free?
Yep! Just swap out the all-purpose flour for your favorite 1-1 gluten free flour swap.
Can The Frosting Be Made Ahead of Time?
Absolutely! You can make this frosting and put it in the fridge. When you’re ready to use it, set it on the counter and let it come to room temperature so that you’re able to spread it properly, as it is most likely a little on the hard side. Once room temperature, give it a good mix and you’re all set!
I love this recipe because it’s so versatile! It can be used for birthdays or even Valentine’s Day (coming up soon!). You can jazz them up by using vegan sprinkles, serve them plain or even salt (like I did) to accentuate the sweetness. If you do add salt, just sprinkle a little bit. Too much will ruin the flavor. Less is more and nobody wants salty cupcakes!
I know you’ll love these Easy Vegan Yellow Cupcakes with Chocolate Frosting! They’re easy to make, soft, moist and chocolatey. Give this recipe a try and let me know what you think in the comments below!
More Cupcake Recipes You’ll Love:
- Easy Vegan Oreo Cupcakes
- Easy Vegan Lemon Cupcakes
- Vegan Chocolate Cupcakes
- Vegan Vanilla Cupcakes
- Vegan Strawberry Cupcakes
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Easy Vegan Yellow Cupcakes with Chocolate Frosting
Equipment
Ingredients
- 1 cup unsweetened almond milk
- 2 tbsp apple cider vinegar
- 1¾ cups all- purpose flour
- ¾ cups organic cane sugar
- ½ tsp salt
- 1 tsp baking soda
- 1 tbsp vanilla extract
- ½ cup vegan butter melted
Vegan Chocolate Frosting
- ½ cup vegan butter softened
- ¾ cup cocoa powder
- 2 cups organic powdered sugar
- 1 tsp vanilla extract
- 3 tbsp unsweetened almond milk
Instructions
- Preheat oven to 350°
- In a small bowl, combine the unsweetened almond milk and apple cider vinegar to form vegan buttermilk. Set aside.1 cup unsweetened almond milk, 2 tbsp apple cider vinegar
- In a large bowl combine the flour, sugar, baking soda and salt.1¾ cups all- purpose flour, ¾ cups organic cane sugar, ½ tsp salt, 1 tsp baking soda
- To the same bowl add in the vanilla extract, melted vegan butter and buttermilk mixture. Use a whisk or hand mixer to combine until mostly smooth.1 tbsp vanilla extract, ½ cup vegan butter
- Divide the batter evenly amongst a muffin pan lined with cupcake liners. Bake for 20-23 minutes.
- Once done, remove from oven and set aside. Allow to cool completely before frosting.
Chocolate Frosting
- In a large mixing bowl, use a hand mixer (or standing mixer) to beat the softened vegan butter until it appears whipped.½ cup vegan butter
- In that same bowl, gradually add in the powdered sugar, cocoa powder and vanilla extract. Add in the almond milk one tablespoon at a time until you've reached desired consistency.¾ cup cocoa powder, 2 cups organic powdered sugar, 1 tsp vanilla extract, 3 tbsp unsweetened almond milk
- Once your cupcakes have cooled completely, frost them with your chocolate frosting and enjoy!
Can I use any kind of unsweetened nut milk? like macademia?
Hey Bree! Yes, you can sub for any plant-milk alternative (outside of coconut milk!)
These cupcakes are delicious! So sweet and soft!! I replace the cane sugar with coconut sugar for the batter to make the refined sugar free and they come out perfectly every time just a tad darker in color! I’ve made these cupcakes four times now and about to give two dozen to my boyfriends grandma tomorrow for her birthday!! Thank you for this perfect recipe! It’s a favorite in my home
I have earth balance spread (soy free). Would that work as well?
Yep! That should work too