How long does cherry almond cupcakes [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make cherry almond cupcakes [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make cherry almond cupcakes [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cherry almond cupcakes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cherry almond cupcakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Cherry Almond Cupcakes
[Vegan]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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Discover more recipes with these ingredients

Cherry Almond Cupcakes [Vegan]

10-12

Dairy Free

These cupcakes 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... Read More

Ingredients You Need for Cherry Almond Cupcakes [Vegan]

For the Cupcakes:

1 cup almond milk
1 teaspoon apple cider vinegar
1/3 cup melted coconut oil
1 1/2–2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup flour
1 cup sugar
1/4 cup almond flour/meal
2 tablespoons corn starch
3/4 teaspoon baking powder
1/2 teaspoon baking soda

For the Frosting:

12 tablespoons vegan butter, softened
3 1/2 cups powdered sugar
5 tablespoons maraschino cherry liquid
1 teaspoon almond extract
Cherries, for topping

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How to Prepare Cherry Almond Cupcakes [Vegan]

To Make the Cupcakes:

Preheat oven to 350°F.
In a small bowl, combine almond milk and vinegar. Set aside.
In your mixing bowl, combine flour, sugar, almond meal, cornstarch, baking powder, and baking soda.
Add the coconut oil and almond extract to the almond milk, then add the whole mixture to the flour. Mix well, scraping down the outside and bottom to get all the flour out.
Place cupcakes in cupcake liners and bake for 25-30 minutes. Cool completely.

To Make the Frosting:

Place vegan butter in mixer and mix until smooth. Gradually add in the powdered sugar, alternating with the cherry liquid. Finally,add in the almond extract and mix until smooth. Place the frosting in a piping bag and ice cupcakes once they are cooled. Top with a cherry.