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Vegan Santa Hat Cupcakes

Vegan Monster Halloween Cupcakes- these colorful vegan cupcakes are almost as much fun to decorate as they are to eat!
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Prep Time 15 mins
Cook Time 20 mins
Course Dessert


  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 cup pure cane sugar
  • 1/4 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegetable or melted coconut oil
  • 1 tsp pure vanilla extract

For the vegan buttercream icing

  • 1/2 cup vegan butter, room temperature
  • 2 cups powdered sugar
  • 1 tbsp almond milk


  • Preheat the oven to 350 degrees. Add cupcake liners to the pan. In a small bowl, stir together the almond milk and apple cider vinegar. Let sit for 10 minutes.
  • In a medium bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, salt. Whisk together.
  • Combine the melted vegetable oil, almond milk, and vanilla extract in a bowl. stir together until combined.
  • Pour the wet ingredients into the dry and stir to combine. Be careful not to over-mix.
  • Add ¾ cup of batter to each cupcake. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool thoroughly before decorating.
  • For the frosting: Add the room temperature vegan butter to a large bowl and beat using a hand or standing mixer until creamy. Be careful not to over-mix. Add ½ cup of powdered sugar at a time, mixing as you go. Once the sugar is added, add the almond milk and mix another 30 seconds.
    (See blog post for decorating instructions)
Keyword Cupcakes, Vegan
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