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Vegan vanilla maple cupcakes

Vegan Vanilla Maple Cupcakes with Chocolate Avocado Frosting

Healthy vegan vanilla maple cupcakes with chocolate avocado frosting that are easy to make and perfect for celebrations.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine Vegan
Servings 12 cupcakes


Vanilla Maple Cupcakes

  • cups light spelt flour // or sub all-purpose flour in a pinch
  • 2 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup pure maple syrup
  • cups non-dairy milk, at room temperature
  • 1/3 cup virgin coconut oil, melted // sub organic grass-fed butter if desired
  • 1 tbsp pure vanilla extract
  • 1 tsp apple cider vinegar

Chocolate Avocado Frosting

  • 2 large ripe avocados, pitted and flesh scooped out
  • 1/3 cup pure maple syrup
  • 5 tbsp cocoa powder
  • 3 tbsp cashew butter//sub coconut cream for nut-free option
  • 1 tsp pure vanilla extract
  • 2 tbsp non-dairy milk


  • For the cupcakes: Preheat the oven to 350°F and line a standard 12-cup muffin tin with unbleached paper liners. In a large bowl, whisk together the light spelt flour, baking powder, baking soda, and sea salt.
  • In a medium bowl, whisk together the maple syrup, non-dairy milk, coconut oil or butter, and vanilla extract.
  • Pour the wet ingredients over top of the dry ingredients and whisk to combine. Quickly whisk in the apple cider vinegar.
  • Pour 1/3 cup batter into each cup. Bake for 22-27 minutes, or until golden on top and a toothpick inserted in the center cupcake comes out clean.
  • Allow the cupcakes to cool in the pan for 20 minutes before removing them to finish cooling on a wire rack.
  • For the frosting, place the avocado, maple syrup, cocoa, cashew butter, vanilla, sea salt, and non-dairy milk in the bowl of a food processor fitted with the 'S' blade. Blend until smooth.
  • Once the cupcakes have cooled completely, frost them and serve immediately.
  • Keep any leftovers in the fridge due to the perishable nature of the avocado frosting.


MAKE-AHEAD OPTION: You can make the cupcakes and the frosting a day in advance. Store the cupcakes in an airtight container at room temperature and the frosting in the refrigerator until ready to use. 
Cupcake recipe adapted from this cake by My New Roots. 
Keyword Healthy Dessert, Vanilla cupcakes, Vegan cupcakes