This Mother’s Day, celebrate that special person in your life. Whether it’s your mother, grandmother, or someone who has always been there for you, you don’t need a holiday to thank them. But hey, why not use this day to your advantage and make them some treats! We went through the Food Monster App and found some of our most beautiful and yummy cupcakes to make this year!
Source: Matcha Cupcakes
Delicious Matcha Cupcakes by Aine Carlin are a great treat! Matcha is basically green tea, which might sound a bit weird if you’re not familiar with it as an ingredient. Texturally, they are denser than your typical cupcake, but that can be a good thing. You might think matcha on matcha is a bit too much matcha (that’s a mouthful!) but think again because you can never have too much matcha.
Source: Cardamom Rose Cupcakes
These Cardamom Rose Cupcakes by Native Foods Cafe are beautiful and unique with the warm spice of cardamom! Lightly sprinkled with some dried rose petals to give it that extra floral note, you’re guaranteed to impress.
Source: Party Pink Frosting
Eating colorful frosted cupcakes or other treats don’t require artificial food coloring! Use this vegan Party Pink Frosting by Jackie Newgent any way you wish, even if you just prefer going the traditional route by frosting cake or cupcakes. The flavor is a hint fruity, which actually makes it quite versatile. Its pink hue comes naturally from a pomegranate juice reduction.
Source: Unicorn Cupcakes
These charming and girly Unicorn Cupcakes by Holly Jade are absolutely scrumptious. The cake is fluffy and light, the buttercream is perfectly flavored with caramel, mixed with the fondant coating and buttercream on top… it’s just a delightful treat! You won’t be able to have just one.
Source: Cardamom Cocoa Mini Bundt Cakes
These adorable Cardamom Cocoa Mini Bundt Cakes by Courtney West are topped with crushed, dried rose petals. These mini bundt cakes are decadent without being overly sweet and have a particularly great crumb for being both gluten-free and vegan.
Source: Lemon Coconut Curd Cupcakes
These Lemon Coconut Curd Cupcakes by Nissrine Boufawaz are vegan, oil-free, and sugar-free; they are made with a combination of whole-spelt flour, fresh ground almond meal, and desiccated unsweetened coconut that has been ground into a coarse meal. They’re spiked with fresh lemon juice and zest and filled and topped with a dairy-free, egg-free, sugar-free Lemon Coconut Curd that gets its pastel yellow color from a pinch of turmeric.
Source: Lemon Drizzle Cupcakes
These beautiful Lemon Drizzle Cupcakes by Holly Jade are surprisingly quick and easy to make. They use a simple white cake as a base that is augmented with a liberal amount of lemon juice and zest and then topped with a velvety buttercream frosting. They look like a fresh, sunny, spring day and they taste even better.
Source: Raw Carrot-Orange Cupcakes
These Raw Carrot-Orange Cupcakes by Adam Graczynski are a burst of fresh, citrusy goodness that is perfect for spring! The “cupcake” is made from sweet, sticky dates, orange, warm spices, coconut, and carrot and they’re topped with whipped coconut cream.
Source: Rosewater and Vanilla Cupcakes
These Rosewater and Vanilla Cupcakes by Josephine Watmore are light but also decadent. The cupcakes are moist with just a hint of rosewater flavor and they’re topped with a rich and creamy buttercream frosting so good, you’ll want to eat it on its own. Add color to the frosting depending on the occasion and garnish with crunchy pistachios or rosebuds.
These Whole Wheat Turkish Delight Cupcakes by Amanda Logan start with a fudgy red velvet chocolate chip cupcake. The finish? Raspberry and rosewater frosting made from cashews, raspberries, maple syrup, and a splash of rosewater — hence, the name “Turkish delight.” They are sweet, but not too sweet, easy enough for the novice baker and they taste like a luxury treat.
Source: Cherry Almond Cupcakes
These Cherry Almond Cupcakes by Kristen Genton bring together two flavors that are always a winning combo — almond and cherry! A little bit of almond meal is mixed into the batter in substitute of a portion of the flour, bringing a unique texture and little bits of nutty goodness in every bite and a pink cherry frosting is piled high on top of each cupcake. Even though almond meal is denser than all-purpose flour, these cupcakes still turn out incredibly light and fluffy.
Source: Orange-Ginger Cupcakes
These Orange-Ginger Cupcakes by Jesse Jane Lee are moist and sweet, with a hint of warming ginger and zesty orange. They are topped with a smooth frosting made from Medjool dates and sprinkled with orange zest for color and extra flavor. Instead of refined sugar, the cupcakes are sweetened with blackstrap molasses!
13. Margarita Cupcakes With A Twist Of Lime
Source: Margarita Cupcake
This Margarita Cupcake recipe by Aileen Metcalf is one that includes the classic flavor of the drink: lime! Lime is incorporated in a few ways: a little juice in the batter; some juice and zest in the syrup; and some zest (and extract, if you can find it) in the frosting. Yum!
14. Malibu Rum Cupcakes With Pineapple and Jalapeño Filling
Source: Malibu Cupcakes
Yes, you read that right. Think of the combination for these Malibu Cupcakes by Aileen Metcalf: pineapple and jalapeno. Weird, right? But, if you tried it, you would become a believer quickly. It’s not spicy, per se. The jalapeno brings out a more complex flavor than just regular pineapple. Because the jalapeno is cooked, it loses much of its heat. If you’re worried, just make sure that you leave out the seeds! You have this rich, dynamic filling in a light, fluffy cupcake – it’s just perfection.
Source: Vanilla Cupcakes
Need more ideas for Mother’s Day? Check out our Brunch Ideas! We also highly recommend downloading our Food Monster App, which is available for iPhone, and can also be found on Instagram and Facebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!
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