Thursday, September 25, 2014

Vegan Rainbow Cupcakes

Vegan Rainbow Cupcakes
I love to change up the style of cupcakes and play around, you don't want to get bored do you? Okay I don't think you can get bored with any kind of cupcake but its nice to change it up right?. Recently while checking my addiction...better named Pinterest...I came along the allusive rainbow cupcake. They take some time or labor of love but the outcome is really fun! So I took it upon myself to make a version we can all enjoy. This recipe will show you how to make these popular treats without worrying if they are vegan. With that yummy familiar flavor of a vanilla cupcake paired with that creamy and dreamy frosting...but with a corvul twist. This cupcake is different in all the right ways! I will guarantee you will not be disappointed. These cupcakes are great as a special party treat or on those occasion when you want to show someone you care. Pair the cupcakes with a big glass of vegan milk and wait for the big smiles that await as your loved ones see the surprise inside these cupcakes. Enjoy!

Vegan Rainbow Cupcakes


1 Tablespoon vinegar
2 cup vegan milk
2 1/4 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup oil
1 teaspoon pure vanilla extract, 
(you can flavor these with anyone of your choice, I went traditional.)

Vegan Buttercream (Recipe Below)


Heat the oven to 350 Degrees.

Grease the top of your cupcake tin (so the cupcakes don't stick) and then line with your cupcake liners and set aside.

*The metallic lined cupcake wrappers are the best here because the color on the inside doesn't brown and dull.*

Place the vinegar in the bottom of a 2 cup measuring cup and fill the cup with the vegan milk. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. 

Once you are ready to make the batter, place your mixing bowl in your stand mixer. In the mixing bowl fitted with a paddle attachment, mix together the vegan milk mixture, oil, and vanilla. Add in the dry ingredients to the wet and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Once the cupcake batter is done, let it rest for 10 to 15 minutes. This mixture will become airy and light. Once you have your batter ready to use, this will be when you divide it up equally to make colors. 


Divide the vegan batter up evening within 7 disposable cups. Now you can add more or less colors, I went with traditional rainbow colors. Let your creativity shine here and make it your own. 

Next, you will need to add your colors one by one. You will want to make sure each color is dark enough to withstand baking, the color will stay vibrant in the end. Once your colors are added, you can start assembling the cupcakes. 

Rainbow Assortment
Starting out with your purple, adding 3 to 4 teaspoons of each color to the cupcake liners. Spread each color evening over each layer, being careful not to mix the colors together. This is time consuming but you will have a perfectly layered rainbow cupcake in the end...a labor of love.

When you have your cupcakes ready, place them in a preheated oven.

Ready to Bake
Bake for 15 to 20 minutes, until a cake tester or toothpick inserted in the middle of a cupcake comes out clean. Let the cupcakes cool in the pans for 3 to 5 minutes, then remove cupcakes from the pan and place on a wire cooling rack. Let the cupcakes cool completely before frosting. Once they are frosted and decorated, these cupcakes are ready to share. These cupcakes are great as a special party treat or on those occasion when you want to show someone you care. Pair the cupcakes with a big glass of vegan milk and a big smile. Enjoy!

Ready to Frost

Vegan Buttercream Frosting


1 cup vegan butter or shortening
2 cups powdered sugar
1/2 cup vegan milk or cold water
1 teaspoon pure vanilla extract
Food coloring, color of your choice (optional)


In the stand mixer fitted with a whisk attachment, beat the vegan butter or shortening and the exacts on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Once the vegan shortening mixture is creamed you can move on to the next step.

Add in your powdered sugar and switch the mixer to low, slowly adding in the lemon juice. Beat the frosting until incorporated, and then beat on medium high until the frosting is airy and thoroughly mixed, about 1 to 2 minute, stopping to scrape down the sides of the bowl.

                          Ready to use Frosting
                              (Color Optional)

When the cupcakes are ready to handle and are cooled, using a piping bag (or with a spatula) frost the top of the cupcakes with the homemade vegan buttercream frosting. Decorate each cupcake with edible vegan sprinkles (optional). Serve and Enjoy!



  1. Looks so good! Can't wait to try this recipe tomorrow 😀
    How much lemon juice did you use for the frosting??

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  3. What a lovely cake! I like the recipe and appreciate you sharing it; I'll try it out. I'm a college student who has recently begun taking culinary lessons to augment my academics; I also receive a great deal of assistance from Write My Dissertation Cheap, which is quite helpful for novices.


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