How to make Vegan Black Currant Cupcakes recipe

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These vegan black currant cupcakes are a delicious and unique treat. The black currants add a tartness that pairs perfectly with the sweet cupcake. The cupcakes are moist and fluffy, and the black currant frosting is creamy and smooth. These cupcakes are sure to be a hit at any gathering! Plus, they're vegan, so everyone can enjoy them.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the vanilla extract and almond milk and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the black currants.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.

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