How to make Vegan Christmas Cupcakes recipe

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These vegan Christmas cupcakes are the perfect way to celebrate the holiday season. They are moist and fluffy, and the perfect combination of festive spices and sweet flavors. The cupcakes are made with almond flour, coconut oil, and vegan egg replacer, and are topped with a creamy vegan cream cheese frosting. The cupcakes are also gluten-free, making them a great option for those with dietary restrictions. Enjoy these vegan Christmas cupcakes as a special treat this holiday season!


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together almond flour, melted coconut oil, vegan egg replacer, coconut sugar, baking powder, cinnamon, nutmeg, cloves, ginger, and salt until combined.
Divide batter evenly among the 12 cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.
In a medium bowl, beat together vegan cream cheese and vegan butter until light and fluffy. Gradually add in powdered sugar and beat until combined.
Frost cooled cupcakes with cream cheese frosting. Enjoy!

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