Eggless Cupcakes with Candy Canes
These Candy Cane Christmas Cupcakes will make kids and adults happy this holiday season! Eggless Cupcakes topped with dairy free frosting and crushed candy canes. No one will even know that this is a vegan cupcake recipe.
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Table of Contents
Homemade Vegan Cupcakes
I just love fun and festive holiday dessert recipes. And it doesn’t get more jolly than these Candy Cane Cupcakes!
These eggless cupcakes are topped with dairy free peppermint buttercream frosting and crushed candy canes. Santa is going to love this holiday treat!
I have to admit that I didn’t have very high expectations when I decided to create a vegan cupcake recipe. It seemed almost impossible to make a delicious frosted cupcake without eggs and butter.
But, these cupcakes are BETTER than my regular cupcakes. I don’t know what that says about my regular cupcakes. Both are delicious. I am absolutely surprised by how amazing these cupcakes are. They do not taste like anything is missing.
My Mom took several cupcakes to a bake sale. Her vegan coworkers were so excited to have a dessert option and the feedback was really positive. They wanted the recipe!
And look how gorgeous these cupcakes are. Definitely the shining star on your holiday dessert table!
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Candy Cane Christmas Cupcakes
Ingredients
Cupcakes
- 1 Cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Sea Salt
- 1/4 Cup Vegan Butter* - softened
- 1/2 Cup Sugar
- 1/2 Cup Silk Unsweetened Organic Soymilk
- 1 teaspoon Vanilla Extract
Frosting
- 3/4 Cup Vegan Butter - softened
- 2½ Cups Powdered Sugar
- 1 teaspoon Silk Unsweetened Organic Soymilk
- 2-4 Drops Peppermint Oil to taste
Topping
- Crushed Candy Canes
Instructions
Cupcakes
- Preheat oven to 350°
- Sift flour, baking powder and salt. Set aside.
- Cream together butter and sugar. Add soymilk and vanilla. Mix.
- Gradually add dry ingredients while mixing.
- Divide the batter between 6 muffin tins prepared with paper liners.
- Bake 20-22 minutes or until a toothpick can be inserted and removed clean.
- Transfer to rack and cool completely before frosting.
Frosting
- In a stand mixer fitted with the whisk attachment, whip the butter for 30 seconds.
- Add the powdered sugar 1/2 cup at a time. Scrape the sides in between each addition and start mixing slow then increase to medium/high. Mix for 30 seconds between each sugar addition.Stop and scrape down sides.
- Add soymilk and peppermint oil.
- Mix on medium/high speed for 3-4 minutes. Frosting will be light in color and fluffy.
- Chill in the refrigerator for 5 minutes before frosting cupcakes.
- Pipe frosting onto cooled cupcakes and top with crushed candy canes.
Notes
Nutrition
Get in the holiday spirit with these Holly Jolly Candy Cane Cupcakes!
More To Sweeten Your Holidays. . .
Gingerbread Pancakes with Ginger Maple Syrup
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
