Go Back
Vegan peppermint cupcake topped with frosting and crushed candy canes.
Print Recipe
5 from 4 votes

Vegan Peppermint Cupcakes

Gorgeous vegan peppermint cupcakes with a pink swirl peppermint frosting! Moist, light and fluffy and loaded with peppermint flavor.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Cupcakes, Dessert
Cuisine: American, Vegan
Diet: Vegan
Servings: 12
Calories: 370kcal

Ingredients

For the Peppermint Cupcakes:

For the Pink Swirl Peppermint Frosting:

  • ½ cup Vegan Butter (112g)
  • 3 cups Powdered Sugar (360g)
  • ½ tsp Peppermint Extract
  • 2 Tbsp Soy Milk or other non-dairy milk
  • 2-3 Drops Pink Food Coloring or Red food coloring

For Topping:

  • Peppermint Candy Canes Crushed

Instructions

  • Preheat the oven to 350°F (180°C)
  • Sift the flour into a mixing bowl and add the sugar, baking soda and salt.
  • Then add the soy milk, vanilla, peppermint, oil and vinegar and using a hand whisk, whisk it up briefly to remove any big lumps (tiny lumps are fine!). Don't overmix.
  • Line a cupcake tray with cupcake liners and divide the batter evenly between them.
  • Bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  • Transfer the cupcakes to a wire cooling rack and allow to cool completely before frosting.
  • Add the vegan butter, powdered sugar, peppermint extract and soy milk to the bowl of an electric mixer and beginning on low speed, gradually increase speed until the frosting is thick and smooth.
  • Divide the frosting into two bowls. Add a few drops of pink or red food coloring to one of the bowls and mix it in to get a nice pink color.
  • Then add roughly equal amounts of each color frosting on either side of a piping bag or syringe and pipe the frosting onto the cupcakes, getting the pink swirl.
  • Top with crushed candy canes.

Notes

  1. Keep them covered at room temperature and they'll stay wonderfully fresh for a few days, or keep them covered in the fridge if you need them to stay fresh longer, in the fridge they'll stay good for up to a week!
  2. They are freezer friendly (frosted or unfrosted) for up to 3 months. 
  3. Nutritional information includes frosting.

Nutrition

Serving: 1Cupcake | Calories: 370kcal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 261mg | Potassium: 56mg | Fiber: 1g | Sugar: 47g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg