Last week, we brought you the best organic cupcake recipes. (Sure, best in our humble opinion, and considering I have a near obsession with all things frosted and cakey, that means something.)  But comment after comment came back to me the same – what about the vegan options? More to the point, is it really possible to make a good cupcake without butter?

Actually, it is! Some of the best cupcakes I’ve have had have been free of the butter and the milk, and they are just as moist and sweet as their traditional brethren. (And if you’re ever in Los Angeles, check out the strawberry cupcake from M Café. It. Is. Awesome.) But until then, here’s a look at some of the tastiest vegan recipes out there. Get out your baking pan, pick up some recycled cupcake liners and go!

CHOCOLATE VEGAN CUPCAKES
Recipe Source 

Ingredients:
¼ cup organic vegetable oil
¾ cup organic unbleached sugar
½ cup soy vanilla yogurt
1 teaspoon vanilla
¼ teaspoon sea salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon organic baking soda
2/3 cups plain unsweetened vanilla soy milk
2 tablespoons organic lemon juice
1/3 cups organic unsweetened cocoa powder
1 cup all-purpose organic flour

Preparation:
Preheat oven to 350 degrees. Mix oil and organic unbleached sugar with soy yogurt and apple sauce with an electric mixer until smooth. Beat in vanilla, salt, and baking soda until well blended. Put soy milk and lemon juice together in c until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often. Divide batter equally between 12 paper-lined cupcake wells. Bake for 25 minutes.

Last week, we brought you the best organic cupcake recipes. (Sure, best in our humble opinion, and considering I have a near obsession with all things frosted and cakey, that means something.)  But comment after comment came back to me the same – what about the vegan options? More to the point, is it really possible to make a good cupcake without butter?

Actually, it is! Some of the best cupcakes I’ve have had have been free of the butter and the milk, and they are just as moist and sweet as their traditional brethren. (And if you’re ever in Los Angeles, check out the strawberry cupcake from M Café. It. Is. Awesome.) But until then, here’s a look at some of the tastiest vegan recipes out there. Get out your baking pan, pick up some recycled cupcake liners and go!

CHOCOLATE VEGAN CUPCAKES
Recipe Source 

Ingredients:
¼ cup organic vegetable oil
¾ cup organic unbleached sugar
½ cup soy vanilla yogurt
1 teaspoon vanilla
¼ teaspoon sea salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon organic baking soda
2/3 cups plain unsweetened vanilla soy milk
2 tablespoons organic lemon juice
1/3 cups organic unsweetened cocoa powder
1 cup all-purpose organic flour

Preparation:
Preheat oven to 350 degrees. Mix oil and organic unbleached sugar with soy yogurt and apple sauce with an electric mixer until smooth. Beat in vanilla, salt, and baking soda until well blended. Put soy milk and lemon juice together in c until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often. Divide batter equally between 12 paper-lined cupcake wells. Bake for 25 minutes.

FLUFFY VEGAN CUPCAKES
Recipe Source

Ingredients:
1 tablespoon apple cider vinegar
1 ½ cups vanilla soymilk
1 ¾ cups organic whole wheat flour
2 teaspoons organic baking powder
½ teaspoon organic baking soda
½ teaspoon sea salt
1 1/8 cups organic sugar
½ cup organic vegetable oil
1 ¼ teaspoon organic vanilla extract
½ teaspoon cinnamon

Preparation:
Preheat the oven to 350 degrees. Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle). In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, vegetable oil, vanilla, and cinnamon. Bake 25 minutes.

WHOLE WHEAT VEGAN CARROT CUPCAKES
Recipe Source

Ingredients:
1 ½ cups whole wheat flour
1 cup organic sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 ¼ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
1 whole organic carrot, shredded
1 ½ cup organic applesauce
1 teaspoon organic vanilla extract

Preparation:
Preheat oven to 350 degrees. Mix flour, baking powder, soda, sugar, salt, cinnamon, nutmeg and ginger. In another bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix, stir until just combined. Bake 25 minutes.

I know what you’re thinking. WHAT ABOUT FROSTING? Check out this link to Vegan Frosting!