Christmas Cranberry Cupcakes
- Simple
- 0:25 m
- 16 ingredients
This is our delicious Christmas themed vegan cupcake recipe, filled with blueberries, cranberries and topped with a delicious pecan icing. We wanted to bring you a recipe for Christmas cupcakes that you can make this festive period! They're a great choice for vegan party food or as nibbles on Christmas day. It's a super easy vegan recipe to make and take minimal effort and time.
Serves: 4
Ingredients
For the cupcakes
- 2 tsp baking powder
- 90g plain flour
- 90g wholewheat flour
- 50g light brown sugar
- 100g white sugar
- ½ tsp salt
- 70ml coconut oil - melted
- 1 banana
- 125 tbsp plant-based milk
- 100g fresh blueberries
- 100g dried cranberries
- 1 tbsp maple syrup
For the pecan frosting
- 1 tbsp plant-based milk
- 30g pecans
- 60g plant-based butter
- 450g icing sugar
To serve
- blueberries
Before you start
Preheat the oven to 200°C | Muffin tin lined with muffin cases | Food processor
Step 1
Make the cake batter
- Pour the flours, sugars, salt and baking powder into the mixing bowl and mix together with a fork
- Mash the banana with a fork and add it to the bowl along with the melted coconut oil and plant based milk
- Fold everything together with a spatula to combine
- Pour the blueberries and cranberries into the bowl and fold them into the batter
Ingredients
- 2 tsp baking powder
- 90g plain flour
- 90g wholewheat flour
- 50g light brown sugar
- 100g white sugar
- ½ tsp salt
Step 2
Cook the cupcakes
- Transfer equal amounts of the mixture into the muffin cases, put the tray in the oven and bake for 20 minutes until golden and fluffy
Ingredients
- 70ml coconut oil - melted
- 1 banana
- 125 tbsp plant-based milk
- 100g fresh blueberries
- 100g dried cranberries
Step 3
Whilst the muffins are baking, make the frosting
- Spread the pecans out on a baking tray and bake, on a low shelf for 6-7 minutes
- Take them out of the oven, transfer into a food processor and blitz them into a fine powder
- Add the dairy free butter, dairy free milk and maple syrup to the processor and blitz them until everything comes together
- Add the icing sugar to the processor and blitz into a thick icing sugar
Step 4
Ice the cupcakes
- Take the muffins out of the oven, transfer them to a cooling rack and let them cool down to room temperature
- Transfer the icing sugar into a piping bag and squeeze it on to the muffins
Ingredients
- 1 tbsp plant-based milk
- 30g pecans
- 60g plant-based butter
- 450g icing sugar
- 1 tbsp maple syrup
Step 5
Finish and serve
- Decorate the muffins with blueberries and serve immediately
Ingredients
- blueberries