Vegan Chocolate Cherry Cupcakes

vegan chocolate cherry cupcake recipe

Vegan Chocolate Cherry Cupcakes – Vegan chocolate cupcakes with vegan cherry frosting. Vegans and non-vegans alike will love these cherry cupcakes.

We all know that I am not a vegan. But that does not mean that I am not willing to try a recipe that is. I saw this cupcake recipe, and it looked good, so why not? I have to admit, it was one of the better cupcakes that I have made recently. The cupcake is very tender, and the frosting was creamy and smooth.

I didn’t tell anyone that these were vegan, and they had no idea. When I make treats, I try to get rid of them as soon as I can. It is easier to resist temptation when the temptation is no longer in your house. In my neighborhood, it is in very easy to get rid of a baked good. There are about 3 times the amount of children as there are adults. I just open my door, yell, and within seconds, whatever I have to offer is gone. The other great thing about this is, kids are brutally honest. They will tell you if something is not good, or needs some improvement. Very handy when recipe testing. I am telling you this because the kids loved them. If the kids love them, so will you and your non-vegan friends.

I also want to say thank you to the GI staff at Shawnee Mission Medical Center. I think that doctors and nurses have a pretty thankless job sometimes. They know when they have done a bad job, and not necessarily when they have done a good one. Something that they do each and every day changed my life. I have been having some serious stomach issues for several months, and I was in a tremendous amount of pain, and it was beginning to effect my day to day life. I know that they don’t read my blog, but I want to publicly thank a group of nurses and doctors that made what could have been a horrible experience, one that was great. Not only do I feel a million times better (thanks for getting rid of the stones in my bile duct) but the staff were so kind and caring. They were on-time, professional, and they put me at ease. Anesthesia and I are not very good friends, and I was really fearful about having this procedure done. It ended up having the best possible outcome and really felt like the staff really cared about me. So thank you from the bottom of my heart (and my no longer in pain stomach).

The cupcake recipe comes from Martha Stewart Cupcakes Cookbook, and the frosting comes from my friend Alison.

vegan chocolate cherry cupcake recipe1 1/2 cups cake flour (I used a substitute)
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 1 Tablespoon vegetable oil
1 Tablespoon white vinegar
1 teaspoon vanilla
1 1/4 cups water

vegan chocolate cherry cupcake recipeWhisk together flour, sugar, cocoa, baking soda, and salt in a big bowl.

vegan chocolate cherry cupcake recipeIn another bowl, mix together vegetable oil, vinegar, vanilla, and water.

vegan chocolate cherry cupcake recipeWhisk the wet ingredients into dry. Whisk until everything is combined. This batter is really runny.

vegan chocolate cherry cupcake recipePut the batter into a muffin tin lined with paper liners. This recipe makes 12 cupcakes.

vegan chocolate cherry cupcake recipeBake in a preheated 350 degree oven for 20 to 25 minutes.

vegan chocolate cherry cupcake recipe2 sticks Earth Balance butter (at room temperature)
3 cups powdered sugar
1/2 cup cherry preserves
1 teaspoon vanilla extract1/2 teaspoon almond extract
2-3 Tablespoons almond milk (or whichever non-dairy milk you have, I just always have almond milk on hand)

vegan chocolate cherry cupcake recipeCream together the Earth Balance and powdered sugar. Add the cherry preserves, vanilla, and almond extracts. Beat until light and creamy. Add almond milk as needed to get the right consistency.

vegan chocolate cherry cupcake recipeFrost and garnish with a cherry.

Vegan Chocolate Cherry Cupcakes

Vegan Chocolate Cherry Cupcakes

Yield: 18 cupcakes

Vegan Chocolate Cherry Cupcakes. Vegans and non-vegans will all love these cherry cupcakes.

Ingredients

  • 1 1/2 cups cake flour (I used a substitute)
  • 3/4 cup sugar
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 Tablespoon vegetable oil
  • 1 Tablespoon white vinegar
  • 1 teaspoon vanilla
  • 1 1/4 cups water2 sticks Earth Balance butter (at room temperature)
  • 3 cups powdered sugar
  • 1/2 cup cherry preserves
  • 1 teaspoon vanilla extract1/2 teaspoon almond extract
  • 2-3 Tablespoons almond milk (or whichever non-dairy milk you have, I just always have almond milk on hand)

Instructions

  1. Whisk together flour, sugar, cocoa, baking soda, and salt in a big bowl.
  2. In another bowl, mix together vegetable oil, vinegar, vanilla, and water.
  3. Whisk the wet ingredients into dry. Whisk until everything is combined. This batter is really runny.
  4. Put the batter into a muffin tin lined with paper liners. This recipe makes 12 cupcakes.
  5. Bake in a preheated 350 degree oven for 20 to 25 minutes.
  6. Cream together the Earth Balance and powdered sugar. Add the cherry preserves, vanilla, and almond extracts. Beat until light and creamy. Add almond milk as needed to get the right consistency.
  7. Frost and garnish with a cherry.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 52 Comments

  1. J

    This was the first vegan cupcake recipe I’ve ever tried. They turned out great! Bringing them to a party, and I know they’ll be a hit. Thanks!

    1. bakedbree

      I hope that they were!

  2. Rebecca

    I really am 100% vegan, and this was one of the best cakes I’ve ever made. I did it in a 9×13 (still only took about 25 minutes) pan and added about 10 chopped fresh cherries to the batter, and then cooked down my own little pan of preserves for the frosting. The frosting turned out a little runny, but I just poured it on, smoothed it into place, and let it set up in the fridge.
    Love it! Thanks!

    1. bakedbree

      I am so glad that you liked it so much.

  3. Pingback: Vegan Cupcakes That Are So Good You’ll Forget They’re Healthier – Easy-Recipes.Site

  4. Leah

    Could I use cherry purée or does it need to be preserves specifically? Also if I use a different kind of vegan margarine how much do I use?

    1. bakedbree

      You could use cherry puree, but you might need more sugar. And I think that if it is solid vegan margarine it would be 1:1.

  5. Kristy

    I just made this recipe for a catering event…they turned out amazing!!! Wish I could post a picture here of the final product.

    The only thing that was off was the frosting recipe. Way too much!!! I’d halve it going forward.

    Thanks for the recipe!

    1. Bree Hester

      Thanks for letting me know that, its helpful!

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