Description

These Vegan St. Patrick’s Day Rainbow Cupcakes are fun, festive, and delicious with vibrant rainbow layers and a light, fluffy vegan vanilla frosting – perfect for celebrating the holiday with a plant-based twist.

Ingredients

Units Scale

2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened almond milk
1/2 cup vegetable oil
1 tbsp apple cider vinegar
2 tsp vanilla extract
Gel food coloring (red, orange, yellow, green, blue, purple)
1 cup vegan butter (for frosting)
3–4 cups powdered sugar (for frosting)
2–3 tbsp almond milk (for frosting)
1 tsp vanilla extract (for frosting)

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Instructions

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix almond milk, oil, vinegar, and vanilla extract.
Pour the wet ingredients into the dry and mix until just combined.
Divide the batter evenly into six bowls and tint each with a different color of food coloring.
Spoon a small amount of each colored batter into each cupcake liner, layering the colors in rainbow order.
Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cool completely.
To make the frosting, beat the vegan butter until creamy, then gradually add powdered sugar, almond milk, and vanilla until desired consistency is reached.
Frost the cooled cupcakes and decorate as desired.

Notes

You can use natural food coloring for a healthier option.
Store cupcakes in an airtight container at room temperature for up to 2 days.
Chill the frosting slightly if it’s too soft to pipe.

Nutrition

Serving Size: 1 cupcake
Calories: 240
Sugar: 22g
Sodium: 180mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg