How to make Vegan Apricot Cupcakes recipe

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These vegan apricot cupcakes are a delicious and healthy treat. Made with whole wheat flour, almond milk, and apricot puree, they are a great way to satisfy your sweet tooth without compromising on nutrition. The cupcakes are light and fluffy, with a hint of apricot flavor and a sweet glaze. Perfect for a special occasion or just a snack, these vegan apricot cupcakes are sure to please. Enjoy!


Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the almond milk, coconut oil, apricot puree, coconut sugar, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
In a medium bowl, whisk together the vegan butter and apricot jam.
Add the powdered sugar and whisk until smooth.
Spread the frosting on the cooled cupcakes and enjoy!

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