Green Smoothie Vegan Cupcakes
Hello friends! It’s been a while since I’ve posted any cupcakes. I went on a cupcake kick for a while there, and then kinda switched to macarons. Anyway, today cupcakes are back on the block! So without any further ado, Green Smoothie Vegan Cupcakes!
These Green Smoothie Vegan Cupcakes are super easy to make! And they belong in a beautiful vegan brunch menu! Or in a fancy vegan tea time!
Or non-vegan, everyone will love these cupcakes, as long as they love green smoothies!
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For the frosting, I used this Green Blend by Flora Health, which is a combination of broccoli, kale, and a variety of other super-greens that are rich in vitamins, minerals, and nutrients.
You can use matcha powder if you don’t have this blend. Or you can find the Green Blend on Flora Health’s website. I love their products, it’s so worth checking them out!
I chose to top my Green Smoothie Vegan Cupcakes with cacao nibs, shredded coconut, mint leaves, and some berries such as blueberry and blackberry.
Those are some of my favorite green smoothie toppings, so I tried to add them to my cupcakes!
I am so excited about this frosting too! It came out tasting amazing!! And have in mind that the green will get a deeper color as the cupcake sits in the fridge, so don’t worry if the green seems too faded when you first make the frosting. (that is if you are using the Green Blend by Flora Health, if you want to use matcha, adjust the amount of matcha you will add according to taste, but it will work perfectly!)
The recipe for the vegan chocolate cupcakes wasn’t too shabby either. It came out so gorgeous and delicious!
And you can do some adaptations with this vegan chocolate cupcake recipe. You can use gluten-free flour (1 for 1 Bob’s red mill works great) to make this cupcake gluten-free.
As far as the sweetener goes, you can use any brown sugar, granulated sugar, or coconut sugar of your preference! Same with the milk, I used almond, but feel free to use soy milk, or cashew, or whatever is your favorite!
If you want to check out some more vegan cupcakes, here are some I have published on my blog:
If you want to see some more vegan dessert ideas, here are some you might like:
- Vegan Cannoli
- Vegan Brownie Chocolate Chip Cheesecake
- Vegan Raspberry Macarons
- Vegan Salted Caramel Macarons
- Blueberry Pineapple Vegan Donuts
- Matcha Vegan Oreos
- Lavender Lemon Vegan Macarons
- Vegan Hot Fudge Sundae Cake
I hope you liked today’s recipe for my Green Smoothie Vegan Cupcakes!
Have a lovely day!
Green Smoothie Vegan Cupcakes
Ingredients
Vegan Chocolate Cupcakes
- 1 1/4 cups all-purpose flour or gluten-free flour
- 1/4 cup cocoa powder
- 3/4 cup sugar use coconut, organic brown, or organic granulated
- 1/2 teaspoon espresso powder optional
- 3/4 teaspoon baking soda
- 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup hot brewed coffee or hot water
- 1/2 tablespoon apple cider vinegar
- 1/3 cup avocado oil or another neutral vegetable oil of your preference
- 1 teaspoon vanilla extract
Vegan Green Smoothie Frosting
- 3/4 cup vegan butter softened
- 1 3/4 cup powdered sugar
- 2-4 tablespoons green blend add more for taste (you can sub for matcha powder)
- 1 teaspoon vanilla extract
- 1-2 tablespoons vegan milk
Instructions
Vegan Chocolate Cupcakes
- Pre-heat oven to 350F. Line a cupcake pan with paper liners, or grease it well.
- Mix flour, cocoa powder, sugar, espresso powder, baking soda, baking powder, and salt in a bowl. Sift mixture and set aside.
- Mix hot coffee, apple cider vinegar, avocado oil, and vanilla in a measuring cup.
- Pour over dry ingredients. Mix with a whisk to incorporate.
- Distribute batter evenly between the 12 cupcake tins.
- Bake for 12-16 minutes, rotating the pan in between.
Vegan Green Smoothie Frosting
- Place vegan butter in the bowl of an electric mixer together with powdered sugar and green blend (or matchpowder.
- Mix on low until combined.
- Raise speed to medium high and cream for 2 minutes.
- Add vanilla extract. If the mixture is too stiff, add 1 tablespoon of vegan milk. Add more if necessary. Be mindful that a little liquid will go a long way.
- If mixture is too runny, consider adding a little more sifted powdered sugar until you achieve the desired consistency.
Storage
- Cupcakes will store well in the fridge, covered for up to 3 days. The frosting will start to get a deep green color as it sits in the fridge.
São doces assim que alegram nossos dias, muito lindos esses Cupcakes!!!!!!!!
I’m a big fan of green in my recipes! These are gorgeous!! You’ve decorated them so beautifully!
thank you Katherine!!
Just found your website and so happy to have found it! I love baking too, but I’m not good at coming up with my own recipes, which is why I’m so thankful for high quality recipes that people like you share with the world. I am especially excited to find both regular and vegan recipes, as I am an Orthodox Christian and practice intermittent fasting, which basically, entails going vegan for a few days or weeks at a time. Have you ever read the book Vegan Cupcakes Take Over the World by Terry Romero and Isa Moskowitz? So far, I have been using this book for when a celebration fell on a fasting day and I needed a vegan dessert. I am so excited to have something new to try now!
Ohhh I’ve never read that book! Sounds like a great one! Thanks for the recommendation!!! Have a great day Valentina!!! Thanks for writing!! Hope you like the recipes!!! 🙂