Go Back
+ servings
candy cane cupcake with buttercream swirl on top

Vegan Candy Cane Cupcakes

Light and fluffy chocolate sponge cakes topped with dairy-free peppermint buttercream.

Course Dessert
Cuisine vegan
Keyword vegan candy cane cupcakes
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12 cupcakes
Calories 407 kcal


  • 280 ml Soy milk (1 cup + 2 tablespoons)
  • 1 Teaspoon Apple cider vinegar (or lemon juice)
  • 200 g Self-raising flour (1 + ½ cups)
  • ½ Teaspoon Baking soda
  • 4 Tablespoons Cocoa powder
  • 200 g Caster / superfine sugar (1 cup)
  • 6 Tablespoons Vegetable oil
  • 2 Teaspoons Vanilla extract
  • ½ Teaspoon Peppermint extract (more if you want a stronger flavour)

For the peppermint frosting:

  • 450 g Powdered sugar (3 + ½ cups)
  • 120 g Vegan butter (½ cup)
  • 1 Tablespoon Plant-based milk of choice
  • ½ - 1 Teaspoon Peppermint extract (depending on how strong you want it)
  • ½ Teaspoon Vegan pink or red food colouring (optional)

To top:

  • A few Crushed candy canes


  1. Preheat your oven to 180°C / 350°F (160°C/325°F if using a fan or convection oven) and prepare a cupcake tin with 12 paper cases.

  2. Mix the soy milk and the apple cider vinegar together and set it aside for 5 minutes to thicken a little. This will be your vegan buttermilk.

  3. In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.

  4. Now add in your vegan buttermilk along with the oil, vanilla extract and peppermint extract. Mix together until smooth.

  5. Spoon the cake batter evenly into your cases and bake for 18-20 minutes. Check that they're cooked all the way through by inserting a toothpick through the centre of the cakes. If it comes out dry- they're done.

  6. Allow the cakes to cool while you prepare your buttercream.

For the peppermint frosting:

  1. Add the powdered sugar, vegan butter and plant-based milk to a large bowl and mix together using a wooden spoon or electric mixer until you have a smooth and fluffy buttercream. Start off gentle and gradually increase the speed to avoid getting powdered sugar everywhere!

  2. Add in your peppermint extract to your preferred taste.

  3. Spoon half of the buttercream into a separate bowl and add your food colouring so you have 1 bowl of white buttercream and 1 bowl of pink/red. Transfer the buttercream into a dual piping bag with a large star nozzle.

  4. Pipe the frosting onto your cooled cupcakes and decorate with crushed candy cane pieces!

Recipe Notes

  • Will last for around 4 days at room temperature in an airtight container.
Nutrition Facts
Vegan Candy Cane Cupcakes
Amount Per Serving (1 Iced cupcake)
Calories 407 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 94mg4%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 54g60%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.