Vegan Maple Cupcakes with Pure Maple Buttercream
Prep time
Cook time
Total time
These marvelous vegan maple cupcakes were inspired by a recipe in Vegan Cupcakes Take Over the World. Laden with the lovely sweetness of pure maple throughout, they are an indulgent, yet natural, treat.
Serves: 10-12 maple cupcakes
Vegan Maple Cupcakes
  • ½ cup plain or vanilla dairy-free milk beverage (your choice of type)
  • ½ cup pure maple syrup (preferably grade B)
  • ⅓ cup melted coconut, sunflower or other light-tasting oil
  • 1 tablespoon finely ground flax seeds
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon apple cider vinegar
  • 1⅓ cups light spelt flour (can sub all-purpose flour or white-wheat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
Dairy-Free Maple Buttercream Frosting
  1. To make the cupcakes, preheat your oven to 350ºF (180C).
  2. Line 10 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners, or spray with nonstick spray.
  3. In a medium bowl, whisk together the milk beverage, maple syrup, oil, vinegar, flax seeds, vanilla, and vinegar until well combined.
  4. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Pour the wet ingredients over the dry and whisk just until combined; do not overmix.
  6. Using a large ice cream scoop or ⅓ cup (80 ml) measuring cup, scoop the batter into the prepared muffin cups.
  7. Bake for 20 to 25 minutes, until a tester inserted in one of the center cupcakes comes out clean.
  8. Let the cupcakes cool completely before frosting.
  9. To make the buttercream, add the coconut oil, maple syrup, vanilla, and sea salt to a mixing bowl and beat with a mixer until combined.
  10. Slowly sift in the milk powder and blend on low speed to incorporate. Then blend on high speed until the mixture becomes lighter, both in color and texture, and fluffy. If it seems too soft to hold a peak, add the chia seeds and beat to incorporate; let stand 2 to 5 minutes, then beat again before using.
Coconut Oil: You can certainly use unrefined coconut oil for this frosting, but it will have a distinct coconut flavor.

Freezing Option: The cupcakes and frosting may be frozen separately. Defrost each in a covered container in the refrigerator overnight before using.
Recipe by Go Dairy Free at