How to make Vegan Espresso Ecstasy Cupcakes recipe

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These vegan espresso ecstasy cupcakes are a delicious treat for any occasion. The espresso gives them a rich, bold flavor, while the vegan ingredients make them a healthier alternative to traditional cupcakes. The cupcakes are moist and fluffy, with a light and airy texture. The espresso flavor is balanced with a hint of sweetness from the vegan sugar and a hint of nuttiness from the vegan butter. The cupcakes are topped with a creamy vegan espresso frosting, which adds a delicious finishing touch. Enjoy these vegan espresso ecstasy cupcakes for a special treat that is sure to please!


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, cream together the vegan butter and vegan sugar until light and fluffy. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
In a small bowl, mix together the almond milk, espresso powder, and vanilla extract. Add the wet ingredients to the creamed butter and sugar, and mix until combined.
Add the dry ingredients to the wet ingredients, and mix until just combined. Do not overmix.
Fill the cupcake liners about 3/4 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.

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