Vegan Peppermint Chocolate Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist chocolate cupcakes infused with peppermint and topped with peppermint-flavored frosting, decorated with crushed candy canes. Perfect for holiday baking and festive celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/4 cups all-purpose flour
- 1 1/4 cups white sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups plant-based milk ((such as soy or almond))
- 1/3 cups light oil ((such as canola or vegetable))
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup vegan butter
- 1/4 cup vegetable shortening
- 1 1/2 cup powdered sugar
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 - 2 tablespoons plant-based milk ((such as soy or almond), if needed)
- 5 candy canes (crushed)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 186mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 51mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.