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Lemon Ginger Cupcakes

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Bright and summery Lemon Ginger Cupcakes flavored with lots of fresh lemon and fresh ginger! With a light ginger flavor and tons of sweetness, these simple lemon cupcakes are easy to love! And easy to bake, too!

Lemon Ginger Cupcakes

The sunny spring here has me craving LEMON, and these Lemon Ginger Cupcakes have been baked no less than three times in the last month at my house! The lightly flavored cake is perfectly…well, cakey. Its fluffy, moist, and holds together so well (not crumby)! I truly love this cake recipe, and the lemon ginger is just delightful. I used fresh lemon (zest in the cupcakes; juice in the frosting), lemon extract, fresh ginger, and ground ginger. There are lots of ways to get the flavors into these bakes, but I found these to be my favorite in terms of flavor and cake texture!

What You’ll Need

  • All-purpose flour makes up the bulk of the cupcakes. I haven’t tried this recipe with any other flours.
  • Ground ginger + fresh ginger give these cupcakes a noticeable ginger flavor. You’ll need a roughly 3 inch piece of fresh ginger that you’ll peel and finely grate for the cake. Plus, ground ginger is added to both the cake and frosting!
  • Leavening agents help these cupcakes rise. I like to use a mix of baking powder and baking soda. These two are not interchangeable. 
  • Salt enhances flavor.
  • Plant-based butter is used in both the cake and frosting. It brings moisture and flavor to the cake and helps make up the buttercream frosting. You can use regular butter in its place if you’re not dairy-free.
  • Granulated sugar adds sweetness to the cupcakes. I like to use an unrefined cane sugar, but you can use a white or raw cane sugar as well. I don’t recommend coconut sugar for these cupcakes as it will turn the cupcakes brown.
  • Eggs bind the batter together and help create fluffy, leavened cupcakes. I haven’t tried any egg replacements for this recipe
  • Lemon extract and vanilla extract both add flavor. Feel free to swap one for the other!
  • Lemon zest and lemon juice are added to bring even more lemon flavor to these cupcakes. You’ll need 2 large lemons (or 3-4 small) to zest and juice for all that good lemon flavor.
  • Plant-based milk is added to the cupcake batter to help with moisture and cake texture. I use an unsweetened almond milk for this recipe, but you can use whichever milk you like best (including cow’s if you’re not DF).
  • Powdered sugar makes up the bulk of the frosting, and there are no replacements.

More Lemon Recipes:

Lemon Cake Donuts with Lemon Icing

Soft Iced Lemon Cookies

Yield: 24 Mini Cupcakes or 12 Regular Cupcakes

Lemon Ginger Cupcakes

Lemon Ginger Cupcakes

Soft and summery Lemon Ginger Cupcakes flavored with lots of fresh lemon and fresh ginger! With a light ginger flavor and tons of sweetness, these lemon cupcakes are easy to love!

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 45 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1 3/4 cup unbleached all-purpose flour
  • 1 Tbsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup plant-based butter (or regular butter), softened
  • 2/3 cup sugar
  • 2 large eggs, room temp
  • 1 tsp lemon extract
  • 1 Tbsp fresh lemon zest (about 2 large lemons)
  • 1-2 Tbsp freshly grated ginger (about 3" of ginger root)
  • 1 cup plant-based milk

Frosting

  • 3/4 cup plant-based butter, softened
  • 1 tsp ground ginger (add more to taste)
  • 1 tsp vanilla extract
  • 5-6 cups powdered sugar
  • 4-5 Tbsp lemon juice (from the 2 lemons used to zest)

Instructions

Bake the Cupcakes

  1. Preheat your oven to 350°F and line a 24-count mini cupcake pan (or 12-count regular cupcake pan - see Note 1) with paper liners. Bring your eggs to room temperature by placing them in a glass of warm water for 10 minutes.
  2. Meanwhile, in a medium bowl, whisk together the flour, ground ginger, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and lemon extract. And then the lemon zest and freshly grated ginger.
  4. Next beat ~1/3 of the dry ingredients into the wet ingredients. Add half of the milk and beat. Repeat once more and then, finally, beat in the last 1/3 of the dry ingredients.
  5. Fill the lined cupcake wells a little more than 3/4 full. Bake at 350°F for 10-11 minutes for mini cupcakes or 15-20 minutes for regular cupcakes. Test for doneness by inserting a toothpick into a cupcake; when it comes out clean, the cupcakes are done.
  6. Allow the cupcakes to cool in the pan for 5 minutes before gently removing to a cooling rack to cool completely.

Frost the Cupcakes

  1. Once your cupcakes are totally cool, you'll make the frosting. In a large bowl, beat together the butter and vanilla extract. Add 3 cups of the powdered sugar and beat. Add another 2-3 cups of sugar + 2 Tbsp of lemon juice. Begin beating and add more lemon juice and powdered sugar as you need. You want the consistency to be thick and stable enough to hold shape yet spreadable and smooth.
  2. Add the frosting to a piping bag, or gallon ziploc bag, fitted with your favorite frosting tip (I used a Wilton 1M tip). Frost each cupcake and immediately top with lemon zest or sprinkles.
  3. Store any leftover cupcakes in an airtight container at room temperature or in the refrigerator.

Notes

  1. You can make either mini cupcakes or regular cupcakes with this recipe. It makes 24 mini cupcakes or 12 regular cupcakes. The bake time will increase for regular cupcakes to between 15 and 20 minutes.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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Chocolate Guinness Baked Donuts

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These perfectly fluffy Chocolate Guinness Baked Donuts are tender, moist, and sure to become a favorite! They’re topped with a simple and delicious Guinness icing, and I promise you won’t be able to eat just one.

Chocolate Guinness Baked Donuts

It’s nearly St. Paddy’s day, which means I’ve got beer on my mind! What’s more classically Irish than a freshly poured Guinness? It wasn’t until I was in Northern Ireland that I realized I actually like Guinness draft. I swear it tastes better over there! Add it to a batch of cake donuts and you’ve got my heart! These donuts are tender, moist, and absolutely delicious. Plus, they go perfectly with a pint (or half pint) of freshly-poured Guinness 😉

For these easy, one-bowl donuts, you’ll reduce the Guinness for maximum flavor. This process takes a little while (about 12 minutes for me on a gas range), but I promise it’s worth it! If you’re going to put your beer into a batch of donuts, then you should be able to taste it! Now, the Guinness flavor here is light, but you’ll have leftover beer to sip alongside these amazing donuts!

What You’ll Need

  • All-purpose flour makes up the bulk of the donut batter. I haven’t tested these with any other flours.
  • Cocoa powder (the natural/regular kind) brings the chocolate flavor! For a richer chocolate flavor, up to half of the natural cocoa can be replaced with Dutched cocoa powder.
  • Baking powder & baking soda leaven these donuts perfectly.
  • Salt enhances flavor and cuts sweetness.
  • Brown sugar has molasses in it, so it adds a bit more moisture than regular sugar. You’ll want to “lightly pack” it into your measuring cup as opposed to the standard of smashing it in there. Feel free to use light or dark brown sugar.
  • Eggs bind these donuts together and keep them moist and cakey. For vegan donuts you can use the Bob’s Red Mill gluten-free vegan egg replacer – I tried this and the donuts came out very tender and delicious!
  • Olive oil adds moisture to these donuts. You can use avocado oil, light olive oil, or vegetable oil.
  • Plant-based yogurt makes the donuts extremely moist and tender. I don’t recommend any substitutes as I’ve found that yogurt works best! If you’re not dairy-free, regular yogurt will work as well.
  • Vanilla extract adds flavor to both the donuts and the glaze.
  • Guinness is necessary for these donuts! It’s the classic dark stout beer, and I believe the nitrogen (each can has a nitrogen capsule in it) affects the leavening to create the perfect baked donut!
  • Powdered sugar makes up the bulk of the icing. I don’t recommend any substitutes. 
Yield: 10 Donuts

Chocolate Guinness Baked Donuts

Chocolate Guinness Baked Donuts

Fluffy and tender baked chocolate donuts made with Guinness! Topped with a Guinness icing, these delicious donuts won't last long.

Prep Time 30 minutes
Cook Time 16 minutes
Additional Time 30 minutes
Total Time 1 hour 16 minutes

Ingredients

Chocolate Guinness Donuts

  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar, lightly packed
  • 2 large eggs (see Note 3 for vegan option)
  • 1/3 cup olive oil
  • 1/4 cup plant-based yogurt
  • 1 tsp vanilla extract
  • 1 1/4 cups Guinness, reduced & divided (see Step 1)

Guinness Icing

  • 3 cups powdered sugar
  • 1/4 cup of reduced Guinness (the leftovers from above)
  • 1 tsp vanilla extract

Instructions

  1. Reduce the Guinness: in a small pot, add the 1 1/4 cup of Guinness. Bring to a simmer and allow to cook until reduced to 3/4 cup, stirring occasionally (this took me about 12 minutes on a gas range). Pour the reduced beer into a liquid measuring cup and set aside.
  2. Preheat your oven to 350°F and spray your donut pan with non-stick spray; set aside.
  3. Make the Donuts: in a large bowl (you can use a stand mixer bowl), sift in the flour and cocoa powder. Whisk in the baking powder, baking soda, salt, and brown sugar.
  4. Add the eggs, oil, yogurt, vanilla, and 1/2 cup of the reduced Guinness. Beat with hand mixer (or stand mixer) until smooth, around 30 seconds.
  5. Pour the batter into the greased donut wells, filling nearly to the top (see Note 1).
  6. Bake at 350°F for 8 minutes or until a toothpick inserted into a donut comes out with a couple of crumbs. Allow the donuts to rest in the pan for 3-4 minutes. Then turn out onto a cooling rack - you may need to shake the pan up and down to get the donuts to come out.
  7. Once the pan is cool, repeat steps 5 and 6 to finish baking the batter. Allow the donuts to cool completely.
  8. Ice the Donuts: once your donuts are totally cool, you can make the icing. In a small bowl, stir together the powdered sugar, remaining 1/4 cup of reduced Guinness, and vanilla extract until totally smooth. If it seems too thick, you can add plant-based milk or water 1 tsp at a time.
  9. Ice the donuts by dipping the top of each donut into the icing and flipping over to set on a cooling rack (see Note 2).
  10. I recommend enjoying these donuts the day they're made. If you have leftovers, you'll want to store them in an airtight container in a cool spot.

Notes

  1. You can pour the batter directly into the wells, or add the batter to a large Ziploc bag (or piping bag) and "pipe" it into the wells. This batter is thin, so if you go the piping route, you'll want to add only 1/2 the batter at a time to the bag.
  2. These donuts are tender and fragile while dipping in the icing. If it's easier for you, you can spoon/spread the icing on instead!
  3. For vegan donuts: replace the eggs with Bob's Red Mill gluten-free and vegan egg replacer. I've tested this and the donuts came out extra tender and delicious!

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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Orange Sweet Crumb Cake (dairy-free)

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A moist and fragrant Orange Sweet Crumb Cake flavored with orange and almond extract. All topped with a sugary crumb and sweet glaze. Perfect for any citrus lover!

Orange Sweet Crumb Cake

It’s nearly spring, and I am here for all things citrus. Give me orange and lemon and lime, please! This cake has everything you want in a springtime dessert. It’s perfectly moist, flavored with both fresh orange and orange extract (plus almond extract for extra delicious flavor profile, and then covered in a sugary crumb topping and sweet glaze. If you like orange, then I have no doubt you will love this cake!

Some of the Ingredients + Substitutes:

  • Sugar sweetens the cake and makes up the bulk of the crumb topping. You can use white granulated sugar, raw sugar, or coconut sugar. Coconut sugar will lend to a darker, less sweet cake.
  • Plant-based butter brings together the crumb topping and the cake. If you aren’t dairy-free you can use regular butter.
  • All-purpose flour + cornstarch is a simple mix to create a “cake flour.” Feel free to use cake flour instead (see Note 1 below the recipe) OR replace the cornstarch with arrowroot starch.
  • Eggs act as a binder and help create that fluffy, cakey texture. I haven’t tried this recipe with any vegan alternatives.
  • Orange extract + orange zest give this cake a wonderful citrus flavor. If you don’t have orange extract on hand, you can leave it out and double or triple the amount of fresh orange zest in the cake + add orange zest to the glaze.
  • Almond extract pairs so well with the orange flavor – I highly recommend it! But if you don’t have any on hand OR you’re looking to use a natural flavor, then vanilla extract can be used in its place in both the cake and glaze.
  • Unsweetened applesauce adds moisture to the cake. I haven’t tested this cake with any alternatives.
  • Powdered sugar is necessary for the glaze. I don’t recommend any substitutes!
  • Plant-based milk thins out the glaze. You can use regular milk or water in its place.

More Orange Recipes:

Glazed Orange Almond Muffins

Chocolate Orange Cupcakes

Orange Olive Oil Chocolate Chip Cookies

Yield: 9 - 16 Slices

Orange Crumb Cake

Orange Crumb Cake

A moist and fragrant cake flavored with orange and almond extract. All topped with a sugary crumb and sweet glaze. Perfect for any citrus lover!

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 1 hour
Total Time 2 hours 20 minutes

Ingredients

Crumb Topping

  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 6 Tbsp plant-based butter, melted

Cake

  • 1 3/4 cup all-purpose flour (see Note 1)
  • 1/4 cup corn starch (see Note 1)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup plant-based butter, softened (see Note 2)
  • 3/4 cup sugar
  • 3 large eggs, room temp
  • 1 tsp almond extract
  • 1 tsp orange extract
  • 1 cup unsweetened applesauce
  • Zest from 1 large orange

Glaze

  • 1 cup powdered sugar
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • ~2 Tbsp plant-based milk

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish (I used glass) with nonstick spray and parchment paper - cut 2 long strips of parchment paper, criss-crossing them in the bottom of the pan. Firmly fold the paper over the sides of the dish and trim with scissors.
  2. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile...
  3. Make the crumb topping: in a small bowl, combine the sugar and flour. Add the melted butter and use a fork to fluff the ingredients together until you have lots of large "crumbs" and all of the flour is coated. If needed, add more butter until all the flour is well coated; set aside.
  4. Make the cake: in a medium bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt; set aside.
  5. In a large bowl, beat together the butter and sugar until well combined and a bit fluffy. Beat in the eggs, one at a time, and then beat in the extracts. Beat in the applesauce and orange zest. Finally, beat in the dry ingredients until all is combined.
  6. Add the cake batter to your prepared baking dish. Use a spoon to sprinkle the crumb topping over the batter, evenly covering the surface. Bake the cake at 350°F for 40-50 minutes or until a toothpick inserted into the cake comes out clean (if you're using a metal pan, the cake may take longer to bake).
  7. Allow the cake to totally cool. If you wish to slice the cake out of the pan, use the parchment paper to gently lift the cake up and out of the pan once it has cooled.
  8. Make the glaze: in a small bowl, combine the powdered sugar, extracts, and 1 tbsp of milk. Add milk, 1 tsp at a time, until the glaze is thin enough to drizzle. Drizzle glaze over the cake. Slice and enjoy!
  9. Store leftovers in an airtight container at room temperature.

Notes

  1. The AP flour and cornstarch can be replaced with an equal amount of cake flour, so 2 cups of cake flour in place of both the AP flour and cornstarch
  2. If using plant-based butter from a tub, you won't need to soften it at room temperature as it's already soft enough to beat. On the other hand, stick "butter" will need to be softened

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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Cranberry Coffee Cake (dairy-free)

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This moist Coffee Cake is dotted with tart cranberries and topped with a sweet cinnamon streusel crumb! Grab a slice while it’s still warm and pour yourself a cup of coffee for the the perfect snack.

What is Coffee Cake?

Okay, so here’s the deal: there’s no coffee in this cake. If you’re wondering why it’s called “coffee cake” then you’re not alone. From what I’ve gathered (through a whopping 30 second scan of Google search results), coffee cake can be any cake that is intended to be eaten with a cup of coffee. And in all honesty, this ultra moist yellow cake with the classic cinnamon filling and crumb topping goes wonderfully with a hot coffee.

This cake is the dairy-free version of the coffee cake we all know and love: fluffy and sweet with notes of brown sugar and cinnamon. I added cranberries to help balance the sweetness of all the brown sugar, but you could add cherries or blueberries, or even apples! However you make it, I think you’ll love it – Nathan and I ate nearly all of this cake over the span of a few days. Yeah, it’s really good. Bake it for yourself or bring it to your next small gathering. Whatever you do, serve it with a side of coffee and enjoy.

Some of the ingredients + substitutions:

All-purpose flour + cornstarch = cake flour. So if you’d rather use cake flour (for the cake, not the filling or crumb topping), go ahead and use that in place of the AP flour & cornstarch. I haven’t tried this cake with any other starches. Flour also thickens both the filling and crumb topping, and all-purpose flour is what you’ll want to use.

Plant-based butter adds that familiar, buttery flavor that we all love with our sweet, cinnamon desserts. If you’re not dairy-free, regular butter will work, too.

Sugar is necessary for any good cake. And, for this cake, you can use coconut sugar, raw cane sugar, or white cane sugar. For the filling and crumb topping, I highly recommend sticking to brown sugar – light or dark will work.

Eggs help bind the cake together. If you’re vegan, you can try using flax eggs in place of the eggs, but I haven’t tried this (so I can’t guarantee the results).

Unsweetened applesauce adds moisture to this cake. In its place, you can use a dairy-free yogurt (or regular yogurt if you’re not dairy-free).

Cranberries add a lovely tart bite to this otherwise very sweet cake. I used fresh cranberries in my cake, but frozen will also do – just be sure to thaw them and drain off any excess juice/liquid.

Yield: 10 Slices

Cranberry Coffee Cake

Cranberry Coffee Cake

A sweet coffee cake filled with tart cranberries and a ribbon of cinnamon sugar. All topped off with a cinnamon streusel crumb, this cake is the perfect companion to your afternoon coffee (or tea)!

Prep Time 30 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 55 minutes

Ingredients

Cinnamon Filling

  • 3/4 cup brown sugar, lightly packed
  • 1 Tbsp ground cinnamon
  • 1/2 cup unbleached all-purpose flour

Cake

  • 1 3/4 cups unbleached all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup unrefined cane sugar
  • 3 large eggs, room temp
  • 2 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 2 1/4 cups cranberries (fresh or frozen), divided

Streusel Topping

  • 3/4 cup raw cane sugar
  • 3/4 cup unbleached all-purpose flour
  • 1 Tbsp ground cinnamon
  • 6 Tbsp plant-based butter, cold

Instructions

  1. Preheat your oven to 350°F and prepare a 9" springform pan (or 8x8" baking pan) by spraying it with nonstick spray and lining the bottom and side with parchment paper (see Note 1).
  2. Make the cinnamon filling: in a small bowl, whisk together the brown sugar, cinnamon, and flour; set aside.
  3. Make the cake: in a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt; set aside.
  4. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs, one at at time, and then beat in the vanilla extract. Beat in the applesauce, and then, finally, the dry ingredients. Stir in 2 cups of the cranberries.
  5. Add 1/2 of the cake batter to your prepared pan, smoothing out the top. Spoon the cinnamon filling over the cake batter. Then spoon the remaining cake batter over the filling and smooth out. Top with the leftover 1/4 cup of cranberries.
  6. Make the streusel topping: in a medium bowl, whisk together the sugar, flour, and cinnamon. Add the cold butter to the bowl and use your fingers (or a fork) to mash the ingredients together. You should start to see larger crumbs forming. If the streusel seems dry, add another tablespoon of butter.
  7. Generously sprinkle the streusel topping over the cake batter, allowing some of the cranberries to peek through. Bake the cake at 350°F for 45-60 minutes (mine took 55 minutes). At the 45 minute mark, start checking your cake for doneness every 5 minutes until a toothpick inserted into the middle comes out clean.
  8. Allow the cake to cool in the springform pan for 10 minutes (if you're using a square pan, you can let your cake totally cool in the pan). Release the side of the pan and allow the cake to cool for another 20 minutes before serving warm.
  9. Store cooled cake in an airtight container at room temperature - this cake keeps moist and stores well for a few days.

Notes

  1. I like to cut a circle of parchment paper for the bottom of the pan, and then I cut one (or two) long, thin strip to line around the inside. A square 8x8" pan doesn't require any parchment paper, unless you'd like to remove the whole cake prior to slicing/serving.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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Chocolate Peppermint Cupcakes with Marshmallow Mint Buttercream (dairy-free)

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The classic holiday flavor is made extra sweet with these Chocolate Peppermint Cupcakes! Topped with a Marshmallow Mint Buttercream, these cupcakes have a delightful, light ‘sweet mint’ flavor.

Chocolate Peppermint Cupcakes

Peppermint and chocolate are a match made in heaven. Give it to me all year round, but especially during the holiday season. I’ll take it in my cookies, my lattes, and, obviously, my cupcakes. These cupcakes have a light peppermint flavor along with lots of dark, chocolatey cocoa (you’ll want to use Dutched cocoa for these!). The frosting is an easy American buttercream made with marshmallow creme (fluff), which gives it a sweet-mint flavor. I opted for unflavored sprinkles and snowflake candies for my toppings to keep the peppermint under control. For maximum minty flavor, you can decorate with crushed candy cane pieces or even whole candy canes!

Some of the Ingredients You’ll Need + Substitutions:

  • All-purpose flour: I like to use the unbleached kind for my cupcakes. For a healthier option, you can replace up to half of the AP flour with white whole wheat flour or whole wheat pastry flour.
  • Dutch-process cocoa: this dark cocoa powder gives the cupcakes a richer flavor and color. Look for the Hershey’s Special Dark cocoa powder for an affordable, easy-to-find option.
  • Unrefined cane sugar: white granulated sugar will also work.
  • Eggs: for a vegan option, try using flax eggs in place of the eggs. Mix 3 Tbsp flaxseed meal with 8 Tbsp warm water; allow to thicken for five minutes.
  • Oil: I usually use olive oil in all of my baked goods. You can use your favorite liquid oil. Avocado oil is tasteless and healthy. Melted coconut oil will also work.
  • Plant-based milk: any plant “milk” will work!
  • Coffee: this adds depth to the chocolate flavor and you won’t taste any coffee in the final cupcake. If you have no coffee on hand, you can use more plant-base milk in its place.
  • Peppermint extract: be sure to use peppermint extract and not mint extract!
  • Plant-based butter: you can use either stick butter or tub butter for this recipe. Whichever you choose, make sure it’s softened.
  • Vegetable shortening: I like to add shortening to my dairy-free buttercream frostings for structure. If you’d like to omit it, you can use more butter in its place. You may need to omit the milk in your frosting if you do this.
  • Powdered sugar: there is no sub for powdered sugar 😉
Yield: 18 Cupcakes

Chocolate Peppermint Cupcakes Marshmallow Mint Buttercream

Chocolate Peppermint Cupcakes Marshmallow Mint Buttercream

Vegan-friendly cupcakes made with dark cocoa and peppermint! Topped with a delicious sweet-mint buttercream, these are perfect for the holidays!

Prep Time 1 hour
Cook Time 15 minutes
Additional Time 1 hour
Total Time 2 hours 15 minutes

Ingredients

Cupcakes

  • 1 3/4 cup unbleached all-purpose flour
  • 3/4 cup Dutch-process cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unrefined cane sugar (or white granulated sugar)
  • 3 large eggs (or 3 flax eggs)
  • 2/3 cup olive oil
  • 1 cup plant-based milk
  • 1/2 cup strong coffee
  • 1 tsp peppermint extract

Frosting

  • 7oz marshmallow creme/fluff
  • 3/4 cup plant-based butter, softened (see Note 1)
  • 1/4 cup vegetable shortening (or more butter)
  • 1/2 tsp peppermint extract
  • ~1/2 Tbsp plant-based milk
  • 5 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F and line cupcakes pans with paper liners (this recipe makes 18 cupcakes).
  2. In a large bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, and salt until all is incorporated.
  3. In a medium bowl, whisk the sugar and eggs. Whisk in the oil, milk, coffee, and peppermint extract. Slowly beat the liquid ingredients into the dry until totally combined - your batter will be runny.
  4. Fill muffin liners roughly 3/4 full. Bake at 350°F for 13-16 minutes or until a toothpick inserted into a cupcakes comes out clean. Allow cupcakes to cool in the pans for 5 minutes before gently removing to a cooling rack.
  5. Once the cupcakes are totally cool, you can make the frosting. In a large bowl, beat the marshmallow creme, plant butter, and shortening. Beat in the peppermint extract and plant milk. Finally, beat in the powdered sugar, cup by cup, until your frosting is smooth and stiff enough to pipe.
  6. Add frosting to a piping bag fitted with your favorite tip and begin frosting your cupcakes. To add sprinkles, pause between each cupcake to immediately add the sprinkles (the frosting begins to stiffen quickly).
  7. Finish each cupcake with a centerpiece topping (I chose candy snowflakes from the holiday baking aisle). Peppermint candies or other candy cane candies would be beautiful.
  8. Store any leftover cupcakes in an airtight container at room temperature.

Notes

  1. Plant-based butter: you can use either stick butter or tub butter for this recipe. I've had success with both. I've found that I don't need the tub butter to sit very long at room temperature in order to be soft enough, so don't let it get melty.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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