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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Maple Cupcakes with Pure Maple Buttercream Frosting

    Vegan Maple Cupcakes with Pure Maple Buttercream Frosting

    35
    By Alisa Fleming on October 9, 2011 Dairy Free Desserts, Dairy-Free Recipes

    Imagine tender cupcakes topped with a decadent buttercream that you can enjoy almost guilt-free. Enter these whole grain, vegan maple cupcakes topped with a rich, buttery frosting that’s not only free of butter, but also refined sugars! Yes, both the little cakes and the buttercream are sweetened exclusively with pure maple syrup.

    Vegan Maple Cupcakes Recipe with Pure Maple Buttercream - the easy dairy-free buttercream is sweetened only with maple - no powdered sugar!

    These amazing vegan maple cupcakes were created by my good friend Ricki Heller. She is  a cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader with expertise in plant-based, sugar-free, and gluten free diets.

    This is one of her earlier recipes, which is wheat-free but not gluten-free, and it was inspired by none other than a good quality, pure maple syrup:

    Growing up in Quebec, I assumed maple syrup was as common as my father’s ex-girlfriend (well, that’s what my mom used to say about her, anyway). So I never really thought much about maple syrup as anything but a substitute for sugar, used whenever a certain type of sweetness was required; it never occurred to me to showcase the auburn ambrosia as the primary flavor in its own right. Not until, that is, I received an amazing sample of Coombs Family Farms Pure Organic Maple Syrup in the mail. I was agog as soon as I inhaled the stuff and immediately set about creating.

    The resultant vegan maple cupcakes have an incredibly light crumb and a warm, decadent maple aroma. Ricki uses coconut oil rather than butter in both the single-serve cakes and the frosting, and rather than powdered sugar, she adds a bit of dairy-free milk powder to bring the topper together.

    Vegan Maple Cupcakes Recipe with Pure Maple Buttercream - the easy dairy-free buttercream is sweetened only with maple - no powdered sugar!

    Special Diet Notes: Vegan Maple Cupcakes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

    5.0 from 5 reviews
    Vegan Maple Cupcakes with Pure Maple Buttercream
     
    Print
    Prep time
    30 mins
    Cook time
    20 mins
    Total time
    50 mins
     
    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.
    Author: Ricki Heller
    Serves: 10-12 maple cupcakes
    Ingredients
    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
    • ⅔ cup organic refined coconut oil, soft at room temperature (see note)
    • ⅔ cup pure maple syrup (preferably grade B)
    • 1 teaspoon pure vanilla extract
    • Pinch fine sea salt
    • ⅓ cup soymilk powder, rice milk powder, or dairy-free coconut milk powder
    • 1 teaspoon finely ground chia seeds, optional (see instructions)
    Instructions
    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.
    Notes
    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.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    35 Comments

    1. Deb on November 3, 2022 1:57 pm

      These are the easiest and best cupcake ever.
      I make them at least once a week.
      They tast great without the frosting…..light and fluffy too 😊
      I’d give it 10 stars, but only 5 available 😔

      Reply
      • Alisa Fleming on November 3, 2022 2:57 pm

        Glad it’s a 10 star recipe for you Deb!

        Reply
    2. Monica on August 12, 2022 12:46 pm

      Thank you so much for this!! We are dedicated to not giving our kiddos (a lot of) sugar. Just found this recipe and it is now our go to recipe for birthday cakes and cupcakes! Made them with a coconut cream mousse / frosting and everyone loved it! Doubled the recipe for a nice sized 9×13” (¼ sheet cake) and it came out perfectly 🤩

      Reply
    3. Alissa on March 16, 2020 7:13 am

      Hi, I was wondering if coconut, almond, or oat flour could be used? These sounds amazing & I can’t wait to try them!

      Reply
      • Alisa Fleming on March 16, 2020 9:42 am

        Hi Alissa, you could try oat flour, but the cupcakes will definitely be more crumbly. Almond flour and coconut flour should not be directly swapped for wheat flour, they have different moisture, protein, and fat contents that heavily affect outcomes.

        Reply
    4. Grace on May 9, 2019 7:49 pm

      How long do you think they can hold up till I was planning on making them tomorrow in advance and then have them ready for mother’s day on Sunday x

      Reply
      • Alisa Fleming on May 10, 2019 10:36 am

        Frost the cupcakes just before servings. Store the frosting separately in an airtight container in the refrigerator, and whip again before using.

        Reply
    5. Ash on March 11, 2018 1:14 am

      Hello! I made these today and I think they are the fluffiest, softest and most delicious vegan cupcake I have made so far! Thanks for the recipe!!! I will be sharing this around for sure 🙂

      Reply
      • Alisa Fleming on March 11, 2018 1:20 pm

        Marvelous! So glad you enjoyed it.

        Reply
    6. Alexandra on September 26, 2017 4:55 pm

      hi there! this recipe looks great! thinking of using it for a layer cake, do you think your frosting would be firm enough to frost the sides of a cake? ty!

      Reply
      • Alisa Fleming on October 20, 2017 11:47 am

        Sorry for my delay Alexandra! I think so, but see the comments above.

        Reply
    7. Tara on September 23, 2017 2:41 pm

      My coconut oil is seperating from my frosting. How do I fix that?

      Reply
      • Alisa Fleming on September 23, 2017 4:47 pm

        It sounds like it got too warm. Chill it for 20 minutes or so and re-whip.

        Reply
    8. Greg on August 20, 2016 1:04 am

      I have been looking for a vegan maple syrup cupcake recipe for a long time and this one is perfect. To make them a bit more autumnal, I did add some cinnamon to the recipe.

      Reply
      • Alisa Fleming on August 20, 2016 11:48 am

        Cinnamon sounds like a great addition. Thanks for the feedback Greg!

        Reply
    9. Vegan Lady on May 16, 2016 2:52 pm

      Made them, they came out perfectly!!

      Reply
      • Alisa Fleming on May 20, 2016 7:04 am

        Fabulous!

        Reply
    10. kasey on May 10, 2016 3:10 am

      I just made these! waiting for them to cool so I can add the frosting. I didn’t have powdered milk and couldn’t find my grinder for the chia seeds (which I felt the frosting needed with the splash of liquid milk that I added) so I used the ground flax that I had and it worked great! I also used namaste gluten free flour and they turned out perfect 🙂

      Reply
      • Alisa Fleming on May 10, 2016 3:37 pm

        That’s great! Thank you so much for sharing your feedback and adaption Kasey!

        Reply
      • Michele Talbott on April 3, 2017 2:33 pm

        Hi! I don’t have milk powder either and no time to order any since I need to make this tonight. How did you make yours without milk powder?

        Reply
        • Alisa Fleming on April 3, 2017 3:28 pm

          Michele, you can finely grind some cashews (I just use my spice grinder). They grind into a “powder” and can be used. Some types of protein powder may work. For a sweeter frosting, you can use powdered sugar.

          Reply
      • Hanna on August 28, 2017 6:53 pm

        So, just to clarify, Kasey, you used ground flax and a splash on non-dairy milk to make the frosting? Brilliant if that works since I’m making this tomorrow and don’t have cashews either…

        Reply
    11. Jeff on April 8, 2016 2:24 pm

      Many thanks, it works! This is only the second time in my life I’ve baked a cake, and it is for my wifes birthday, saved by the recipe!

      Reply
      • Alisa Fleming on April 14, 2016 2:39 pm

        Marvelous! I hope your wife loved the cupcakes!

        Reply
    12. kristina on March 10, 2016 5:12 pm

      I’ve never seen milk powder anywhere. Suggestions of where to find it?

      Reply
      • Alisa Fleming on April 27, 2016 10:38 am

        Dairy-free milk powder is available online and in many natural food stores. Lately I’ve been using Native Forest Coconut Milk Powder.

        Reply
    13. karlah on November 13, 2015 5:06 pm

      Hello Alisa, i must thank you for this wonderful recipe, i made it into a birthday cake for my grandfather’s 83rd birthday yesterday and it was a superhit! First time i have baked with flax meal and i will be doing it again and again. Thanks once again!
      Kind regards
      Karlah

      Reply
      • Alisa Fleming on November 17, 2015 7:20 pm

        So glad you enjoyed it karlah!

        Reply
    14. karlah on November 12, 2015 3:02 pm

      Hello
      Just wanted to know if i can make this into a cake for a birthday.
      Kind regards
      Karlah

      Reply
      • Alisa Fleming on November 12, 2015 4:02 pm

        I wouldn’t see why not, but it will only make one layer. I’m not sure on the baking time either, so you would need to test.

        Reply
    15. Guljan on July 8, 2015 5:59 am

      Hi! I wanted to make this for my son’s 2nd birthday this weekend. I was wondering if the icing will stay solid if they’re outside in the heat as it’s an outdoor party
      Thanks!

      Reply
      • Ricki on July 8, 2015 7:29 am

        Hi Guljan,

        It will depend on the outside temperature. Coconut oil liquefies at 76 degrees F (26 C), so if it’s there or above, they will melt quickly. I’ve had them inside at around 70F for 20 minutes with no problem. Hope that helps!

        Reply
    16. Pingback: Cupcakes for a Christmas Catchup | makebakesisters

    17. Maria on August 7, 2013 5:03 pm

      Like to find more about vegan options for cooking. I’m new to vegan cooking

      Reply
    18. Rooted Vegan on February 28, 2013 12:35 pm

      Just thought you might want to know that we linked to you today. http://rooted-vegan.blogspot.com/2013/02/vegan-baked-good-link-roundup.html

      Reply

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