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–+ servings
Fresh cherry cupcakes with pink frosting on a cooling rack, perfect for dessert.

Vegan Chocolate Cherry Cupcakes

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Course cupcakes, Dessert, Vegan Treat
Cuisine American, vegan
Servings 18 cupcakes
Calories 305 kcal

Ingredients
  

For The Cupcakes:

  • 1 1/2 cups cake flour
  • 3/4 cup sugar
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup + 1 tablespoon vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla
  • 1 1/4 cups water at room temperature

For The Frosting:

  • 2 sticks plant-based butter at room temperature
  • 3 cups powdered sugar
  • 1/2 cup cherry preserves
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-3 tablespoons almond milk
  • Fresh cherries for garnish

Instructions
 

To Make The Cupcakes:

  • Preheat oven to 350°F and line 18 holes of 2 muffin tins with paper liners.
  • Whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl.
    Flour, baking soda, and seasonings in a mixing bowl for baking recipe.
  • In another bowl, mix together vegetable oil, vinegar, vanilla, and water.
    Egg mixture in a white bowl for baking or cooking recipes.
  • Whisk the wet ingredients into dry until everything is combined. The batter will be runny.
    Smooth chocolate batter in a white mixing bowl with a whisk for baking recipes.
  • Put the batter into the muffin tin lined with paper liners.
    Creamy chocolate batter for baked goods, ready for baking or filling.
  • Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Allow the cupcakes to cool in the tin for 10 minutes. Remove from the tin and place on a wire rack to cool completely, about 1 hour.
    Rich chocolate muffins cooling on a wire rack.

To Make The Frosting:

  • Cream together the plant-based butter and powdered sugar. Add the cherry preserves, vanilla, and almond extracts. Beat until light and creamy. Add almond milk as needed to get the right consistency.
    Creamy pink frosting being mixed in a stainless steel bowl for baking.
  • Frost and garnish each cupcake with a cherry.
    Fresh cherry chocolate cupcakes with pink frosting on cooling rack.

Nutrition

Calories: 305kcalCarbohydrates: 43gProtein: 2gFat: 15gSaturated Fat: 3gSodium: 251mgFiber: 1g
Keyword best funfetti cupcake recipe, best vegan cupcakes, Cherry preserves, Chocolate cherry cupcakes, dairy free dessert, Eggless baking, Martha Stewart cupcakes, Tender chocolate cupcakes, Vegan frosting, Vegan treats for kids
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