Vegan Cookie Cupcakes with Buttercream Frosting Recipe

Vegan Cookie Cupcakes with Buttercream Frosting Recipe

If you can’t decide between a cookie or a cake, these vegan cookie cupcakes with buttercream icing are the best of both worlds.

The combination of cookie and cake makes this vegan baking recipe a firm family favourite.

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The vegan cupcakes are topped with sweet and silky vegan buttercream icing with an unexpected crunch inside these cupcakes that we just can’t get enough of! 

The batter is easily prepared, and the frosting is fun to pipe on making this recipe a good vegan cupcake recipe to make with your kids.

We must warm you now, you may lose some cookies to your little helpers while making it though, so make sure you have a few extra on hand! 

 

Total Time: 40 minutes

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 12

Rating:  

Total Time: 40 minutes

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • For the vegan cookie cupcakes:
  • 20.833333333333 20.833333333333 ml soya milk
  • 0.083333333333333 0.083333333333333 tsp apple cider vinegar
  • 12.5 12.5 grams caster sugar
  • 6.25 6.25 ml rapeseed oil
  • 0.083333333333333 0.083333333333333 tsp vanilla extract
  • 12.5 12.5 grams plain flour
  • 2.0833333333333 2.0833333333333 grams cocoa powder
  • 0.0625 0.0625 tsp bicarbonate of soda
  • 0.041666666666667 0.041666666666667 tsp baking powder
  • 5.8333333333333 5.8333333333333 grams vegan cookies, chopped
  • For the topping:
  • 2.9166666666667 2.9166666666667 grams vegan butter
  • 2.9166666666667 2.9166666666667 grams white vegetable shortening
  • 25 25 grams vegan icing sugar
  • 0.0625 0.0625 tsp vanilla extract
  • 6.25 6.25 ml soya cream
  • 2.9166666666667 2.9166666666667 grams vegan cookies, chopped

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12-hole cupcake tin with paper cases.
  2. Put the soya milk into a measuring jug, stir in the vinegar and set aside for a few minutes to curdle.
  3. Put the sugar, oil and vanilla into a large mixing bowl and beat together. Pour in the milk and vinegar, mix thoroughly and then add the flour, cocoa powder, bicarbonate of soda and baking powder. Stir until the ingredients are just combined, then fold in the cookie crumbs.
  4. Divide the mixture evenly between the paper cases and bake in the preheated oven for 18–20 minutes, or until springy to the touch and golden. Transfer to a wire rack to cool completely before icing.
  5. To make the topping, beat the margarine and vegetable shortening together, then mix in the icing sugar and the vanilla. Gradually add the soya cream to achieve a thick pipeable consistency. Pipe or spoon the icing generously over the cupcakes and sprinkle with cookie crumbs.

Got the urge to do some more baking?

You must try these delightfully fruity vegan blueberry cupcakes with a surprise centre!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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