How to make Vegan Cranberry Cupcakes recipe

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These vegan cranberry cupcakes are a delicious and unique twist on a classic dessert. The tart cranberries are balanced perfectly with the sweet cupcake batter, and the vegan cream cheese frosting adds a creamy finish. 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 and line a 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 chopped cranberries.
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.

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