Hey friends!
The holiday season is just around the corner, and you know what that means—time for some festive treats!
Today, I’ve got a delightful recipe for vegan Christmas cupcakes.
They’re moist, flavorful, and topped with a dreamy frosting that will make your taste buds dance.
Whether you’re vegan or just want to try something new, these cupcakes are a hit!
Let’s spread some holiday cheer with some yummy baking!
Ingredient Substitutions
All-purpose flour can be replaced with gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but add 1/4 teaspoon of xanthan gum per cup of flour to improve texture. Coconut oil can be substituted with applesauce or mashed avocado for a lower-fat option. Use the same amount, but expect a slightly denser texture. For a non-dairy alternative, replace regular milk with almond, soy, or oat milk. These plant-based options work well in baking and maintain the recipe’s vegan status. When using sweetened versions, reduce the sugar in the recipe slightly to compensate.
| Preparation Time | 15-25 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 30-40 g
- Fat: 80-100 g
- Carbohydrates: 400-450 g
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup coconut oil
- 1 mashed banana
- 1/2 cup milk
- 1 cup blueberries
- 1 cup cranberries
- 1/2 cup pecans (toasted and powdered)
- 1/4 cup maple syrup
- 1 cup icing sugar
Step 1: Preheat and Prepare Dry Ingredients
Begin by preheating your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your batter is ready.
In a bowl, mix together a combination of flour and sugar to create your dry ingredients.
This will be the base for our muffins.
Step 2: Prepare Wet Ingredients
In a separate bowl, create the wet mix by combining melted coconut oil, a mashed banana (which will act as an egg substitute), and your choice of plant-based milk.
Mix until these ingredients are well blended.
Step 3: Combine and Add Fruits
Fold the wet mixture into the dry ingredients, gently stirring until everything is well combined.
Incorporate air into the batter as you mix, which will help achieve a light texture.
Next, add blueberries and cranberries to the batter for added flavor and freshness.
Step 4: Fill the Muffin Tins
Transfer the batter into muffin tins, filling each cup about two-thirds full to allow room for rising during baking.
Step 5: Bake the Muffins
Place the filled muffin tins into the preheated oven and bake for about 20 minutes.
Test for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, the muffins are fully baked.
Step 6: Prepare and Apply Icing
While the muffins are baking, blend toasted pecans into a powder to prepare the icing.
In a bowl, combine the pecan powder with maple syrup and icing sugar to create a thick icing.
Once the muffins are baked and cooled, use a piping bag or a freezer bag with a hole cut in the end to decorate the tops with the icing.
For a finishing touch, top each iced muffin with a single blueberry for decoration.
Step 7: Serve and Enjoy
Your blueberry and cranberry muffins are now ready to be served.
Enjoy the delightful combination of flavors and the beautiful presentation!
