Vegan cupcakes! Bright, colorful icing made with natural, homemade food coloring—what’s not to love?
Vegan baking has come a long way from the myths of being bland or dry. Since I went vegan five years ago, I’ve discovered countless outstanding plant-based desserts. Alongside family favorites, some vegan treats—like homemade cupcakes, chocolate mousse, and pecan pie—can be just as satisfying as their traditional counterparts. I’ve even enjoyed vegan French macaroons, croissants, and old-fashioned doughnuts that rival classic versions.
For these super fluffy, moist cupcakes I use Chloe Coscarelli’s vanilla cupcake recipe—it’s a solid base. To make them extra special, I topped them with colorful frosting tinted using natural, homemade food colorings. I avoid artificial dyes because of health concerns and because they lack flavor. My natural colorings add subtle flavor notes to the icing, and they’re easy to prepare.
My favorite is the green matcha frosting—matcha adds both color and a lovely green tea flavor. For red, I make a beet reduction: quarter a beet, simmer it in water, then reduce the liquid until it concentrates. Yellow comes from a blend of mango puree and a pinch of turmeric, which brings an exotic, tangy warmth. Purple is made from the liquid released by thawed frozen blueberries. All four color options are simple and flavorful.
Now go make some!
Vegan Vanilla Cupcakes + Icing with DIY Food Coloring
Ingredients
- 1 1/2 cups unbleached all-purpose flour or spelt flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 3/4 cup unsweetened non-dairy milk (soy, almond, or rice)
- 1/2 cup canola oil
- 2 tbsp vinegar (white or apple cider)
- 1 tbsp vanilla extract
Colorful Frosting (recipes below)
Vegan Icing Base
- 1 cup vegan butter (such as Earth Balance)
- 3 cups powdered sugar
- 1 tbsp soy milk (optional; not necessary for yellow or red coloring)
Red Food Coloring
- 1 beet, quartered
- 3 cups water
Yellow Food Coloring
- 1/2 cup mango puree
- 1 tsp turmeric powder
Green Food Coloring
- 2 tsp culinary matcha powder
Purple Food Coloring
- 1/4 cup frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In another bowl, whisk the sugar, non-dairy milk, oil, vinegar, and vanilla.
- Pour the wet ingredients into the dry and mix gently—don’t overmix.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 18–20 minutes.
- Perform the toothpick test: a clean toothpick or one with a few crumbs means they’re done. Let the cupcakes cool at least 30 minutes before frosting.
Vegan Icing Base
- Place the vegan butter and soy milk (or liquid coloring) in a large mixing bowl.
- Cream the butter with a hand mixer until smooth.
- Gradually add powdered sugar and beat until smooth and spreadable.
Red Food Coloring
- Bring the water to a boil and add the quartered beet.
- Cook covered for 30 minutes on medium heat until the beet is tender.
- Remove the beets and continue to simmer the liquid uncovered for about 20 minutes on medium-low to reduce and concentrate the color.
- Allow the liquid to cool, then add to the icing a teaspoon at a time until you reach the desired shade.
Yellow Food Coloring
- Blend the mango puree with turmeric until smooth.
- Stir or whisk the mixture into the icing until evenly colored.
Green Food Coloring
- Whisk culinary matcha powder directly into the icing until fully incorporated and the color is even.
Purple Food Coloring
- Thaw the frozen blueberries and strain them through a sieve to collect the purple liquid.
- Cool the liquid if warm, then stir a teaspoon at a time into the icing until you reach your desired hue.
What did you think of these vegan cupcakes? Share your thoughts in the comments below.