Vegan Funfetti Cupcakes

These Vegan Funfetti Cupcakes are made of soft vanilla vegan white cake packed full of colorful sprinkles and topped with a vegan vanilla “buttercream” icing.

Vegan Funfetti Cupcakes

In the News

If you follow me on Instagram, you may have noticed this past week was a bit chaotic for me. Florida became the target of a nasty hurricane named Irma.

I was all set to share with you these cute little Vegan Funfetti Cupcakes when I had to start evacuation planning for me and my family. This was definitely not how I planned to spend my week.

At first, we weighed our options of evacuating to North Carolina or just waiting out the storm. Even though hurricanes give you time to prepare, they also have the ability to quickly change course.

Vegan Funfetti Cupcakes

A Hard Decision

Each day that passed leading up to the hurricane left fewer and fewer resources behind. Stores were out of water, bread, batteries, plywood, almost everything. Gas stations were out of gas. Hotels were booked solid north of Tampa and on into Georgia and South Carolina.

Hurricane house

We made the hard decision to stay because I would rather be near home with the supplies I knew we already had than stranded with no gas and nowhere to go three hundred miles from home. This is not an easy choice to make for anyone. My only advice is that you do what you feel is right for you and your family to keep them safe.

My son and I, stayed with friends that live farther inland during the hurricane because our home is located in a flood zone and flooding looked to be likely. We evacuated but we did not evacuate far from home. I am so grateful to our friends for taking us in and making us feel so comfortable and welcome in their home. I will never be able to repay them for their kindness.

In the two years I have lived here, I had not yet had to deal with a hurricane scare. This was definitely a lesson to be learned and a memory I will never forget. However, I believe I passed a Floridian milestone and learned exactly how I react to stress.

Stress Baking

Is it any surprise that I stress bake? As Captain Cupcakeasaurus and I were making evacuation decisions, I got to work baking. I couldn’t control myself. My anxiety was through the roof and all I could think to do was to focus on the food.

Vegan Funfetti Cupcakes

I baked a lasagna, two chicken broccoli casseroles, a flat of brownies, a chocolate poke sheet cake and thirty chicken burritos.

That was just the first day.

The next day I made homemade mustard basted chicken legs, sausage and date Brussel sprouts, cauliflower mash and two batches of chocolate cake box cookies.

I was frenzy baking y’all!

Vegan Funfetti Cupcakes

I was frenzy baking y'all! Click To Tweet

Free Baking Conversion Cheat Sheet

First Responders

Thankfully, all of the food was put to a good use and sent off to the Fire Station for those hard working firefighters. Captain Cupcakeasaurus went into work with the instructions that he would be working for a minimum of seventy-two hours. Not only were we weathering a hurricane, but we were weathering it apart.

Fire Station

Our community came together to look after each other. I have to praise all of our first responders, police and even the linemen (Is linepeople the gender neutral term for that?) that were working during and immediately after the storm to help those in need and get everyone back in their homes and their power back on.

I am very thankful that the storm died down significantly by the time it crossed our home so damage was minimal. We only had two trees down in the yard and no flooding. Things could have been SO MUCH worse.

Hurricane Trees

Back to the Vegan Funfetti Cupcakes

Originally, I was creating this custom cupcake flavor for an artist friend who also happens to be Vegan. I wanted to create a colorful and fun cupcake reminiscent of her artwork and photography.

Vegan Funfetti Cupcakes

Once the news of the upcoming storm hit, these cuties were specifically made to brighten my day. After seeing the colorful swirls of Hurricane Irma across the weather map, I felt like colorful sprinkles might be a fun way to bring back a little cheer.

Something about those rainbow colored sprinkles always puts a smile on my face.You can purchase your own bag of colorful Vegan Funfetti here.

Vegan Funfetti Cupcakes

Confessions

In all honesty, this was not my first batch of Vegan Funfetti Cupcakes. But as you know, I refuse to share with you a recipe that is not rightly approved by my kitchen first.

The first time, I made these cupcakes, they were a disaster. I had filled my cupcake tins three-quarters full as I often do. The cupcakes rose so much they expanded over the top of my tins and created sugar cookie like discs over the top of my cupcakes!

Vegan Funfetti Cupcakes

I tweaked the recipe to better balance the wet and dry ingredients to hopefully reduce so much expansion and I made sure not to overfill my cupcake tins. There you go. My error is your reward. Just make sure to only put a Tablespoon of batter in each cupcake tin and you will have beautiful level cupcakes.

Vegan Funfetti Cupcakes

 

I Want To Know

After this experience with Irma, I have a greater empathy for those who have been at the mercy of Mother Nature. Have you ever experienced a natural disaster in your area? How did it affect you or change your perspective? Do you have any tips or tricks to prepare for such a disaster?

I want to know about you. Comment down below or you are always welcome to send me a personal email if you’d prefer.

Sharing our experiences and coming together is how we make life taste sweeter.

 

Vegan Funfetti Cupcakes
Vegan Funfetti Cupcakes
Print Recipe
Soft vanilla vegan white cake packed full of colorful sprinkles and topped with a vegan vanilla "buttercream" icing.
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Vegan Funfetti Cupcakes
Vegan Funfetti Cupcakes
Print Recipe
Soft vanilla vegan white cake packed full of colorful sprinkles and topped with a vegan vanilla "buttercream" icing.
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Ingredients
Vegan Funfetti Cupcakes
Vegan Vanilla "Buttercream" Icing
Servings: cupcakes
Instructions
Vegan Funfetti Cupcakes
  1. Preheat oven to 350 degrees. Place liners in a cupcake tin.
  2. Add apple cider vinegar to the cup of almond milk, stir and set to the side.
  3. In a large bowl, use electgric mixer on medium high speed to cream coconut spread and sugar.
  4. In a separate bowl combine and whisk dry ingredients of flour, baking powder, baking soda, and salt.
  5. Add a third of the dry ingredients to the sugar mixture and mix thoroughly.
  6. Add half of the almond milk to the sugar mixture and mix thoroughly.
  7. Alternate additions of almond milk and dry ingredients, mixing thoroughly between each addition. Finish with the last third of the flour mixture.
  8. Add vanilla and mix with a spatula.
  9. With spatula, fold in the rainbow sprinkles.
  10. Place a Tablespoon of batter in each lined cupcake tin. The batter rises significantly and any more than a Tablespoon will result in overflow during baking.
  11. Bake at 350 degrees for 20-25 minutes. A toothpick inserted will come out clean when done.
Vegan Vanilla "Buttercream" Icing
  1. In a large bowl using the whisk attachment of an electric mixer, beat coconut spread until smooth.
  2. Add in sifted powdered sugar a little at a time, mixing thoroughly between each addition.
  3. Add in vanilla extract and mix until well blended.
  4. Refrigerate until ready to use or if a firmer consitency is desired.
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Bold and Free Vegan Avocado Chocolate Cupcakes

Vegan Avocado Chocolate Cupcake

A Vegan Avocado Chocolate Cupcake topped with a Vegan Avocado Chocolate “butter cream” icing to satisfy one of the most stringent diets and the familiar chocoholic.

Hey, Guys!

Today is Friday and you know what that means: Cupcake time!

It is also the day that Aimee from Be Bold and Free goes live on her Facebook and Instagram accounts.

Who is Aimee and what is Be Bold and Free?

Aimee is the inspirational author of the blog Be Bold and Free. Though she documents her journey with health and maintaining a plant-based diet, her site is really more about taking risks and finding new adventures.  In many ways, I feel like her message of “be bold to live free” goes hand in hand with my message to make life taste sweeter.

In the spirit of Aimee’s message of taking chances and exploring life outside of my comfort zone, I decided to experiment with my first intentionally vegan recipe. Aimee has removed meat from her diet and found that her health and mood have both drastically improved. Keeping meat out of a cupcake may sound like a pretty easy feat for some folks but that isn’t so easy for the creator of the Almost Legendary Apple Bacon Cupcakes.

The other challenge with veganism is also abstaining from animal byproducts like eggs, milk and even honey. That part is a little more difficult but certainly not impossible.

Why Avocados?

Do vegan chocolate cupcakes have to be made with avocados? Absolutely not! The avocados were just an extra challenge.

Captain Cupcakeasaurus hates avocados. He will not touch the guacamole or the chunky Mexican shrimp cocktail. Making a dessert that I know he would not be able to resist like a chocolate cupcake and then filling it with his least favorite food was both torturous for him and hilarious for me. I knew he wouldn’t be able to resist and would end up loving these Vegan Avocado Chocolate Cupcakes.

Avocados Are Cool

They are also an awesome fruit with twenty or so essential vitamins and minerals.  Some people even call them a super food because of all of their healthful benefits.

Avocados are sometimes called Alligator pears. How appropriate is that name for this Floridian baking endeavor? They are green and pear shaped and often have a scaly outer skin. My Florida avocados were quite large and actually had a smoother skin than their Mexican counterparts.

A Chocolate Cupcake is a Chocolate Cupcake, with or without avocados. Click To Tweet

A Chocolate Cupcake is a Chocolate Cupcake

To be completely honest, these chocolate cupcakes are just regular chocolate cupcakes with a few substitutions. If you are really that scared of using an avocado in your chocolate cupcakes, you could easily use an oil equivalent. I’m telling you though, these cupcakes are perfect just the way they are.

If you are looking for another chocolatey vegan cupcake recipe, you can always try Black Bean Chocolate Cupcakes with Date Syrup. Just remember to use agave instead of honey for that recipe.

Bold and Free Vegan Avocado Chocolate Cupcakes
Print Recipe
A chewy vegan chocolate cupcake made with Florida avocados and topped with a vegan avocado "butter cream" icing
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
20-25 minutes
Bold and Free Vegan Avocado Chocolate Cupcakes
Print Recipe
A chewy vegan chocolate cupcake made with Florida avocados and topped with a vegan avocado "butter cream" icing
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
20-25 minutes
Ingredients
Vegan Avocado Chocolate Cupcakes
Vegan Avocado Chocolate "Butter Cream" Icing
Servings: cupcakes
Instructions
Vegan Avocado Chocolate Cupcakes
  1. Preheat oven to 350 degrees. Line cupcake tin with twelve liners.
  2. In a small bowl of measuring cup stir together almond milk and apple cider vinegar. Let sit while preparing other ingredients.
  3. Brew coffee and let cool to room temperature.
  4. In a large bowl whisk together dry ingredients of flour, cocoa, baking soda, baking powder and salt.
  5. In a large mixing bowl with a paddle attachment, mix together the sugar, avocado puree, applesauce and both vanilla and maple extracts. Mix on medium speed until well blended.
  6. Add almond milk mixture and brewed coffee to the avocado mixture. Batter will be very wet.
  7. Add dry ingredients into avocado mixture a little at a time mixing thoroughly between each addition.
  8. Spoon batter into cupcake liners 3/4 full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Remove from tin and let cool on rack.
Vegan Avocado Chocolate "Butter Cream" Icing
  1. In a large mixing bowl with the whisk attachment, mix the avocado puree, coconut spread, cocoa powder and salt on medium to high speed until well blended.
  2. Add confectioner's sugar one cup at a time, mixing thoroughly between each addition.
  3. Icing will be a bit wetter than most; refrigerate until ready for use. Ice cooled cupcakes and enjoy.
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The cupcake batter may seem a bit wet when you are spooning it into the cupcake tin but I promise it works out just fine out of the oven. Sometimes when I bake, I have a couple cupcakes that want to swell more than others and create that dreaded muffin top. This batter stays put and all the cupcakes come out even and beautiful. They are chewy and moist like every favorite chocolate cake you’ve ever eaten.

A vegan cupcake was not so difficult. A vegan icing on the other hand proved to be a bit more challenging. You try making a delicious icing that doesn’t use milk, butter or cheese!

Originally I was going to just make an avocado “butter cream” but frankly the color put me off enough that I decided to make it chocolate icing instead. I can’t ruin a beautiful chocolate cupcake by putting an avocado green icing on top.

I used a little bit of a coconut spread to help the “butter cream” hold together. If you have a vegan butter on hand, it would probably work as good if not better.

Today we made life taste sweeter with vegan sugar.

Just remember when you are making a recipe that has strict dietary restrictions make sure to read all of the labels. Even ingredients that you would not expect, like sugar, might have animal products or by products included. Typically, if a product is vegan it will be labeled as such. Reading the ingredient list on the packaging is helpful too.

Everyone Needs a Chocolate Cupcake Sometimes

It is even better when you are also receiving healthful nutrients from avocados. I definitely stepped out of my comfort zone to create this Vegan Avocado Chocolate Cupcake. I hope you are also inspired by Aimee’s message and take a risk by giving them a shot.

Let me know in the comments what you think of these vegan alligator pear chocolate cupcakes. Then head over to Be Bold and Free and let Aimee know how much you loved her custom cupcake.

 

Pretty In Pink Strawberry Cupcakes

Happy Fall Y’all!

I totally just stole that from Jujube and her nifty diy-ed yard sign. But how fitting, right? October is closing and we are right smack dab in the middle of pumpkin season. Being in Florida for my first Autumn, I am seriously missing my North Carolina  colorful wonder from the changing of the leaves. It is hard for me to really embrace Fall without those majestic leaves dancing across city streets.

Instead, I get Palm trees. Palm trees in the summer, Palm trees in Autumn and I’m pretty sure they’ll still be here for Winter. So as we move into the season together, there will definitely be more season inspired cupcakes to come along. It is Friday folks and you know what that means. As promised in Halloween Spooktacular Disaster, I’m here to deliver you another scrumptious recipe from my kitchen to yours.

October is Breast Cancer Awareness month, as I’m sure you’ve noticed across social media with all things pink. Sticking with the theme of the month, these Pretty In Pink Strawberry Cupcakes will be a tasty addition. I know it is the end of October but that doesn’t change their sweet taste nor the importance of the cause. Please make sure you are getting that mammogram done or encouraging your significant others to do so. They really are one of the best ways for early detection.

Pretty _In_Pink_Strawberry_Cupcakes

Now that the important stuff is out of the way, let’s get down to the fun stuff. The recipe is similar to generic strawberry cupcake recipes but with a few additions they quickly turn into the embodiment of female empowerment. By the way, they aren’t for women because they are pink. They just happen to be pink and can really be for anyone. I have to add a dash of my Feminism in there. However, after I made this batch, it was brought to my attention that the strawberry on top slightly (or more than slightly) resembles a piece of female anatomy. Don’t let that stop you from adding them though because I really feel the fresh strawberry adds to the sweet and strawberry tartness of this cake.

Before the oven
Before the oven
After the oven
After the oven

Pretty In Pink Strawberry Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Pretty In Pink Strawberry Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Ingredients
Pretty In Pink Strawberry Cupcakes
Simple Cream Cheese Frosting
Servings: cupcakes
Instructions
Pretty In Pink Strawberry Cupcakes
  1. Preheat oven to 350 degrees. In a large bowl whisk together dry ingredients of flour, sugar, baking powder and salt.
  2. In a separate mixing bowl combine wet ingredients of butter, frozen strawberries, eggs and almond milk.
  3. Mixing on medium slow speed, gradually add dry ingredients into the wet ingredients. Batter should be thick and wet. Add drops of food coloring to make batter the desired pink shade.
  4. Line cupcake tins with liners and spray with cooking spray for easy cupcake removal from wrappers. Fill each cup 3/4 of the way full.
  5. Add half a strawberry (inside facing up) to the top of each cake. Bake for 15-20. Toothpick should come out clean when done.
Simple Cream Cheese Frosting
  1. whip on high the cream cheese and evaporated milk until fluffy.
  2. Gradually add in powdered sugar about a cup at a time. Icing should thicken.
  3. Mix in salt and vanilla until well blended. If runny, add more powdered sugar as needed.
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Reminiscent of Strawberry shortcake because in Fall we often long for those primarily Summer treats, I used Cream Cheese frosting but even whipped cream would work great. It is super easy and super delicious.

 

You can always dress these up with a fresh strawberry on top and really bump up that presentation. I hope you enjoy these as much as my family did. Strawberry is always such a classic flavor that so many enjoy.

Tomorrow, while you are out celebrating or not celebrating, remember to be safe and have fun. I am sure there will be plenty of Elsas and Jedis out there getting their Trick or Treating on. What is my Little Cupcakeasaurus Rex going as? Well, a Daryl-esque zombie hunter/survivor of course. That means Captain and I get the fun task of being awesomely disgusting zombies for the hunting.

 

Let me know how your batch comes out and I would love to hear what fun costumes your little goblins are going as this year. Trick or Treating is a great way to make life taste sweeter (or maybe it is just that big bag of candy ;)).