Vegan Maple & Pecan Cupcakes [SPONSORED] - These vegan maple & pecan cupcakes will set off fireworks on your taste buds, with melt-in-the-mouth pecan cupcakes, a fluffy maple frosting and a centre of luscious maple spread. Plus, the recipe has no egg replacements, and did I mention the cupcakes are absolutely gorgeous? Vegan cupcakes. Vegan buttercream frosting. Vegan dessert recipes. Dairy free cupcakes. Maple syrup recipes. Pecan recipes. #vegan #cupcakes
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Vegan Maple & Pecan Cupcakes

These vegan maple & pecan cupcakes will set off fireworks on your taste buds, with melt-in-the-mouth pecan cupcakes, a fluffy maple frosting and a centre of luscious maple spread. Plus, the recipe has no egg replacements, and did I mention the cupcakes are absolutely gorgeous?

Course Dessert
Cuisine Dairy Free, Vegan
Keyword maple cupcakes, raw vegan cupcakes, vegan buttercream frosting, vegan cupcake recipe, vegan cupcakes
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 12 cupcakes

Ingredients

For maple & pecan cupcakes:

  • 1 3/4 cups + 2 tbsp (225 g) plain all-purpose flour
  • 1 1/2 cups (150 g) pecans, ground
  • 3/4 cup (120 g) maple sugar (you can find it here)
  • 2 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp salt
  • 3/4 cup + 2 1/2 tbsp (225 mL) non-dairy milk (like almond, soy, rice or oat milk)
  • 3/8 cup (90 mL) sunflower or vegetable oil
  • 3/8 cup (90 mL) maple syrup (you can find it here)
  • 3 tsp lemon juice

For maple buttercream frosting:

You will also need:

Instructions

For maple & pecan cupcakes:

  1. Adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole muffin/cupcake tin with cupcake liners.

  2. In a large bowl, whisk together the flour, ground pecans, maple sugar, baking powder, baking soda, cinnamon (optional) and salt.

  3. In a separate bowl, whisk together the non-dairy milk, oil, maple syrup and lemon juice.

  4. Add the wet ingredients to the dry and whisk everything together until you get a smooth batter with no flour clumps.

  5. Divide the batter between the 12 paper liners, filling each about 3/4 full.

  6. Bake at 355 ºF (180 ºC) for about 22 minutes, or until golden brown on top and an inserted toothpick comes out clean.

  7. Leave to cool in the cupcake/muffin tin to cool for 10 minutes, then transfer to a wire cooling rack and allow to cool completely.

For maple buttercream frosting:

  1. Allow the vegan butter to soften slightly at room temperature, then use a stand mixer with a paddle attachment or a hand mixer with the double beaters attachment to beat it until fluffy.

  2. Add the maple sugar, salt and vanilla (optional), and beat for about 5 minutes until fluffy and creamy.

Assembling the cupcakes:

  1. Use an apple corer or a piping nozzle, turned upside down, to create a cavity in the middle of each cupcake. Fill it with ~1/2 tbsp of maple spread.

  2. Pipe the frosting on top of the cupcakes with a nozzle of choice (I used Wilton 1M) and sprinkle with chopped pecans and maple flakes.

  3. Enjoy!

  4. Storage: The cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.