vegan buttercream frosting

A fluffy white vanilla buttercream-style frosting - veganized with coconut oil.

Vegan Buttercream Frosting

coconut oil (*see instructions)

tsp vanilla extract

sugar

vegetable oil

Melt the coconut oil in the microwave for about 1 minute, then stir it until all the solid bits are dissolved. Place it in the freezer for 25 minutes or until it has solidified.

Allow the coconut oil to come to room temperature before proceeding. If it is too cold/hard, breaking it up with a fork and a hand mixer will help it soften.

Whip the room-temp coconut oil with a hand mixer until it&#039;s creamy. Check for any chunks and crush them up.

Cream the vanilla extract with the coconut oil.

Mix in the powdered sugar in 3 goes, then add in the syrup and oil and whisk until light and fluffy, about 2 more minutes.

These vegan maple &amp; 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 Maple & Pecan Cupcakes

+ 2 tbsp (225 g) plain all-purpose flour

(150 g) pecans, ground

(120 g) maple sugar

tsp baking powder

tsp baking soda

tsp ground cinnamon ((optional))

tsp salt

+ 2 1/2 tbsp (225 mL) non-dairy milk ((like almond, soy, rice

(90 mL) sunflower or vegetable oil

(90 mL) maple syrup

lemon juice

vegan butter recipe ((find it here))

vanilla paste ((optional))

pecans (for sprinkling)

maple flakes

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.

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

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

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

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

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

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 &amp; pecan cupcakes:

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.

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

For maple buttercream frosting:

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.

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.

Enjoy!

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

Assembling the cupcakes:

This delicious vegan buttercream frosting is silky, smooth and velvety and perfect to spread on cakes or pipe onto cupcakes. Easy 4-ingredient recipe.

(420 grams) Powdered Sugar

(225 grams) Vegan Butter

Salt

tsp Vanilla Extract

Add the powdered sugar, vegan butter, salt and vanilla extract to the bowl of a stand mixer and starting at slow speed, gradually increase speed until thick and smooth.

If your consistency is too thick, add a little non-dairy milk a drop at a time, and if it's too thin, add 1/4 to 1/2 cup more powdered sugar.

Spread onto cakes or pipe onto cupcakes.

Store leftovers in the fridge.

This classic vegan buttercream frosting recipe is easy to make and perfect for all of your favorite cakes, cupcakes or even cookies. It requires just a few simple ingredients and takes about 10 minutes to whip up.

vegan butter (I like Earth Balance)

milk

tbsp vanilla extract (I like clear vanilla)

salt

add butter to bowl

Add the room temperature butter to a bowl or bowl of a stand mixer.

beat until creamy

beat for about 5 minutes, until fully whipped.

add sugar

Beat in the salt and powdered sugar two cups at a time while the mixer is running on low speed. Let run for about 5 minutes.

beat in milk

Beat in the milk and vanilla (I like clear vanilla for this) until completely creamy and well combined.

serve

Pipe onto cupcakes or add to cakes. Store any extra in the fridge for up to 2 weeks.

Want to know how to make the best vegan buttercream frosting that even dairy lovers will obsess over? This 4 ingredient quick vegan vanilla frosting is so easy to make and perfect for stacking, decorating, and piping onto layer cakes, cupcakes, brownies, and more!

Quick &amp; Easy Vegan Buttercream Frosting (4 Ingredients!)

(432 g) vegan butter, room temperature*

(520 g) powdered sugar, sifted*

In a bowl of a stand mixer with whisk attachment or a large bowl with a hand mixer, cream the vegan butter until light and fluffy. The color will begin to lighten. This should be about 2-3 minutes.

Sift in 1 cup of powdered sugar at a time, creaming the mixture together between every cup. Start with the lower speed, and increase as the powdered sugar becomes incorporated into the vegan butter. The mixture should be smooth yet thick at this point. You can add in a tablespoon of dairy free milk here to help if the powdered sugar isn&#8217;t integrating.

Add in the remaining tablespoons of dairy free milk, along with the vanilla extract, and cream together again until fluffy and light.

Apply to your cake, cupcakes, or macarons! This amount of frosting will frost an 8&#8243; cake, or generously frost a 6&#8243; cake, with extra for decorating.

Store any leftovers in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. When ready to use again, allow the buttercream to come to room temperature again lightly cream together again for 2-3 minutes (see blog post for thawing buttercream from the freezer).

I made this to go with a vegan bluberry &amp; banana cake &amp; it was yummy! I made half the amount &amp; it was enough to cover a two tier 8" cake (middle, top, &amp; 'naked cake' sides) I also added some strawberry powder for a bit of colour!

I cannot get over how delicious this frosting is. It's absolutely perfect, and I honestly like it even better than regular buttercream. I've used it for layer cakes and cupcakes so far. Thank you for the recipe!

This perfect vegan buttercream recipe will melt in your mouth

vegan butter

vegetable shortening (I used Spectrum Organic Shortening -- 24 oz)

vanilla

dairy free milk

With a beater or stand mixer cream the butter and shortening until smooth

Add sugar and beat for 1 minute on medium speed

Add vanilla and milk and beat 3 minutes on medium/high speed until very smooth and fluffy

Finally! A Dairy-Free Buttercream Frosting recipe that actually tastes good and pipes well! This light and fluffy vegan vanilla buttercream is made from scratch with just four ingredients in less than 5 minutes. It pipes like a dream, perfect for frosting cake, dairy free cupcakes, or even dairy free brownies!

5 Minute Dairy Free Buttercream Frosting

vegan butter (such as Earth Balance (227 grams))

vanilla extract (can add 1/2 a vanilla bean too)

oat milk (Sub soy or coconut milk)

Add the vegan butter into the bowl of a stand mixer fitted with the paddle attachment.

Mix on low-medium speed for 30 seconds.

Stop the mixer, add in the 3 1/2 cups sugar, and turn the dial to the lowest mixing setting so powdered sugar spill out of the sides.

Move to a higher speed when the sugar is more incorporated.

Move to high speed for 2 minutes, then stop the mixer and add in 1 tsp vanilla and 2 tsp dairy free milk.

Mix again on high for 1 minute.

Frost on the cupcakes or refrigerate right away.

Keep the cupcakes in the fridge before serving, the frosting can soften at room temperature.

The frosting was perfect. I frosted the cake then refrigerated it and the frosting was firm but perfect. We all enjoyed it. I used it on a vegan vanilla cake. Really perfect. Thankyou!

Seriously sooooo good!! Adding to my recipe book &amp; never making any other frosting but this one! I did dairy free for my son with eczema’s second birthday &amp; it was seriously so delicious. My husband couldn’t believe I didn’t use real butter. Will definitely try it with real butter one day though, just nice to have the option for dairy free! Thank you for this! 

I just made your cupcake recipe , I am going to use your frosting recipe tomorrow to finish them! I searched high and low for a recipe with good recipes - yours had SO many! I am excited to try them! My daughter is turning 2 , she is dairy free and her party is tomorrow. Thank you for a solution so we can enjoy a sweet treat ! Do the cupcakes need to be refrigerated? 

Hi Sam! Could I make this strawberry by adding it blended freeze dried strawberries? Maybe a cup total and reduce the powdered sugar by a cup?

I made this exactly as is and it’s so tasty!! Using it tomorrow for my daughter’s first birthday cupcakes. I just have all these freeze dried strawberries from a failed cream cheese recipe that I wanted to ask, thanks! 

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