Delicious Mini Cupcakes: Perfect Bite-Sized Treats for Any Occasion

1.Chocolate Fudge Cakes

Mini Vegan Chocolate Fudge Cakes

Ingredients:

• 1 cup all-purpose flour

• ½ cup cocoa powder

• ¾ cup coconut sugar

• 1 tsp baking soda

• ½ tsp salt

• 1 cup almond milk + 1 tsp apple cider vinegar (vegan buttermilk)

• ⅓ cup coconut oil, melted

• 1 tsp vanilla extract

Method:

• Preheat oven to 175°C (350°F). Grease a mini muffin/cake tin.

• Dry ingredients: Mix together in one bowl.

• Almond milk + vinegar: Mix together and let sit for 5 mins. Add oil and vanilla.

• Blend wet and dry ingredients together until creamy.

• Pour the batter into mini molds and bake 18–20 mins.

• Let cool and drizzle with vegan chocolate ganache (dark chocolate + coconut cream, melted).

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2. Lemon Drizzle Cakes

Mini Vegan Lemon Drizzle Cakes

Ingredients:

• 1 cup all-purpose flour

• ½ cup cane sugar

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tbsp lemon zest

• 1 cup soy milk + 1 tbsp apple cider vinegar

• ¼ cup olive oil

• ¼ cup lemon juice

For drizzle:

• ½ cup powdered sugar

• 2 tbsp lemon juice

Procedure:

• Preheat oven to 175°C (350°F). Grease mini cake molds.

• Mix together flour, sugar, baking powder, soda, and zest.

• Whisk soy milk + vinegar, leave it for 5 mins, then mix oil & lemon juice.

• Mix wet & dry, pour into molds, and bake for 18–20 mins.

• Whisk drizzle and drizzle over warm cakes.

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3 .Carrot Cakes with Cashew Cream

Mini Vegan Carrot Cakes with Cashew Cream

Ingredients:

• 1 cup grated carrots

• ¾ cup whole wheat flour

• ½ cup coconut sugar

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp cinnamon

• ¼ tsp nutmeg

• ½ cup almond milk

• ¼ cup coconut oil

• 1 tsp vanilla extract

• 2 tbsp walnuts, chopped

• Cashew Cream Frosting:

• 1 cup soaked cashews

• 3 tbsp maple syrup

• 2 tbsp coconut cream

• 1 tsp lemon juice

  
  

Method:

• Preheat oven to 175°C (350°F).

• Mix flour, sugar, baking soda, powder, and spices.

• Add almond milk, oil, vanilla, and carrots. Mix in walnuts.

• Pour into mini molds and cook for 20 mins.

• Blend frosting ingredients until creamy.

• Frost chilled cakes and top with a walnut slice.

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4 .Matcha Coconut Cakes

Mini Vegan Matcha Coconut Cakes

Ingredients:

• 1 cup all-purpose flour

• ½ cup cane sugar

• 1 tsp baking powder

• 1 tsp matcha green tea powder

• ¾ cup coconut milk

• ¼ cup coconut oil

• 1 tsp vanilla extract

Topping:

• Toasted coconut flakes

• A dust of matcha

Method:

• Preheat oven to 175°C (350°F).

• Mix flour, sugar, baking powder, and matcha powder.

• Mix in coconut milk, oil, and vanilla.

• Pour into molds and bake for 18–20 mins.

• Cool and top with coconut flakes & matcha dusting.

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5 .Red Velvet Cakes with Beetroot

Mini Vegan Red Velvet Cakes

Ingredients:

• 1 cup all-purpose flour

• ½ cup beetroot puree (cooked and blended)

• ½ cup cane sugar

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp apple cider vinegar

• ½ cup almond milk

• ¼ cup sunflower oil

• 1 tsp vanilla extract

• Cashew Cream Frosting: (same as carrot cake recipe)

Method:

• Preheat oven to 175°C (350°F).

• Mix flour, sugar, baking soda, and baking powder.

• Combine beet puree with almond milk, vinegar, oil, and vanilla.

• Combine with dry ingredients and mix well until smooth.

• Bake in tiny molds for 20 minutes.

• Top with cashew cream and garnish with beetroot powder or coconut flakes.

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6 .Mango Cardamom Cakes (Indian Inspired)

Mini Vegan Mango

Ingredients:

• 1 cup all-purpose flour

• ½ cup mango puree (ripe mangoes blended)

• ½ cup cane sugar

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp cardamom powder

• ½ cup almond milk

• ¼ cup coconut oil

• 1 tsp lemon juice

Method:

• Preheat oven to 175°C (350°F).

• Mix together flour, sugar, baking powder, soda, and cardamom.

• In a separate bowl, whisk mango puree, almond milk, oil, and lemon juice.

• Combine wet and dry ingredients.

• Pour into small molds and bake for 18–20 mins.

• Garnish with crushed pistachios or saffron strands.

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7 .Pistachio Rose Cakes (Middle Eastern Inspired)

Pistachio Rose Cakes

Ingredients:

• 1 cup all-purpose flour

• ½ cup pistachios ground

• ½ cup sugar

• 1 tsp baking powder

• ½ cup almond milk

• ¼ cup olive oil

• 1 tsp rose water

• 1 tsp lemon juice

Topping:

• Chopped pistachios

• Dried rose petals

Method:

• Preheat oven to 175°C (350°F).

• Combine flour, pistachios, sugar, and baking powder.

• Whisk almond milk, oil, rose water, and lemon juice.

• Wet and dry both, pour into mini molds.

• Bake for 20 mins. Cool and top with pistachios & rose petals.

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8 .Chai-Spiced Cakes (Indian Street Tea Inspired)

Chai-Spiced Cakes

Ingredients:

• 1 cup all-purpose flour

• ½ cup coconut sugar

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp cinnamon

• ¼ tsp ground ginger

• ¼ tsp ground cloves

• ¼ tsp cardamom

• ½ cup oat milk

• ¼ cup coconut oil

• 1 tsp vanilla extract

Method:

• Preheat oven to 175°C (350°F).

• Mix together flour, sugar, baking soda, powder, and spices.

• Stir in oat milk, oil, and vanilla.

• Pour into mini molds and bake for 18–20 mins.

• Dust with powdered sugar or drizzle with maple glaze.

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9 .Matcha Yuzu Cakes (Japanese Inspired)

Matcha Yuzu Cakes

Ingredients:

• 1 cup all-purpose flour

• 1 tsp matcha green tea powder

• ½ cup sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ cup soy milk

• ¼ cup coconut oil

• 1 tbsp yuzu juice (or lemon if unavailable)

  
  

Method:

• Preheat oven to 175°C (350°F).

• Mix flour, matcha, sugar, baking powder, and soda.

• Sift in soy milk, oil, and yuzu juice.

• Bake in tiny molds for 18–20 mins.

• Garnish with a drizzle of yuzu glaze.

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10 .Coconut Pandan Cakes (Southeast Asian Inspired)

Coconut Pandan Cakes

Ingredients:

• 1 cup all-purpose flour

• ½ cup coconut milk

• ½ cup sugar

• 1 tsp pandan extract

• ½ tsp baking powder

• ¼ tsp baking soda

• 2 tbsp shredded coconut

Method:

• Preheat oven to 175°C (350°F).

• Mix flour, sugar, baking powder, and baking soda.

• Add in coconut milk and pandan extract.

• Pour into moulds, bake 18–20 mins.

• Sprinkle shredded coconut on top to serve.

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11 .Espresso Almond Cakes

Espresso Almond Cakes

Ingredients:

• 1 cup all-purpose flour

• ½ cup almond flour

• ½ cup coconut sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ cup oat milk

• 1 tbsp apple cider vinegar

• ¼ cup strong brewed espresso (cooled)

• ¼ cup coconut oil

• ½ tsp vanilla extract

• 2 tbsp sliced almonds (for topping)

  
  

Method:

• Preheat oven to 175°C (350°F) and grease mini muffin pans.

• Mix dry ingredients (flours, sugar, baking powder, soda).

• Mix wet ingredients (oat milk + vinegar, espresso, oil, vanilla).

• Mix wet and dry to a smooth consistency.

• Pour into muffin pans, sprinkle with sliced almonds.

• Bake 18–20 minutes until clean when inserted with a toothpick.

Serving & Storage Tips:

• Serve dusted with cocoa powder or drizzled with vegan chocolate.

• Store in an airtight container at room temperature for 2 days.

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12 . Coconut Lime Cakes

Coconut Lime Cakes

Ingredients:

• 1 cup flour

• ½ cup shredded coconut

• ½ cup cane sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ cup coconut milk

• 2 tbsp lime juice

• Zest of 1 lime

• ¼ cup coconut oil

• 1 tsp vanilla

Method:

• Preheat oven to 175°C (350°F).

• Whisk flour, coconut, sugar, baking powder, and soda.

• Whisk wet ingredients (coconut milk, lime juice/zest, oil, vanilla).

• Fold wet into dry.

• Pour into molds, bake 18 mins.

• Garnish with lime zest curls.

Serving & Storage Tips:

• Serve with fresh mango or pineapple slices.

• Store in fridge for 3 days.

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13 . Peanut Butter Chocolate Cakes

Peanut Butter Chocolate Cakes

Ingredients:

• 1 cup flour

• ½ cup cocoa powder

• ½ cup brown sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ cup almond milk

• ¼ cup peanut butter

• ¼ cup coconut oil

• 1 tsp vanilla

  
  

Topping:

Melted dark chocolate drizzle

Crushed peanuts

Procedure:

• Preheat oven to 175°C (350°F).

• Whisk flour, cocoa, sugar, baking agents.

• Combine almond milk, peanut butter, oil, and vanilla.

• Fold into dry mixture.

Bake 20 mins.

Garnish with melted chocolate and crushed peanuts.

Serving & Storage Tips:

• Best served warm.

• Store airtight for 2 days.

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14 .Pineapple Upside-Down Cakes

Pineapple Upside-Down Cakes

Ingredients:

• 1 cup flour

• ½ cup sugar

• ½ tsp baking soda

• ½ tsp baking powder

• ½ cup oat milk + 1 tsp vinegar

• ¼ cup coconut oil

• 1 tsp vanilla extract

• Pineapple rings (canned or fresh)

• 2 tbsp coconut sugar for caramel

Instructions:

• Preheat oven to 175°C (350°F).

• Grease mini molds, add coconut sugar to each.

• Add a pineapple ring at the bottom.

• Mix cake batter from dry + wet ingredients.

• Pour over pineapple slices.

• Bake 20 mins, turn out carefully.

  
  

Serving & Storage Tips:

• Serve warm with coconut cream.

• Chill up to 2 days.

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15 .Strawberry Shortcakes

Strawberry Shortcakes

Ingredients:

• 1 cup flour

• ½ cup sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ cup soy milk + 1 tsp vinegar

• ¼ cup coconut oil

• 1 tsp vanilla

• Fresh strawberries, sliced

• Coconut whipped cream

  
  

Method:

• Preheat oven to 175°C (350°F).

• Mix dry ingredients.

• Mix wet ingredients, fold into dry ingredients.

• Bake in mini molds 18 mins.

• Chill, slice, and top with whipped cream and strawberries.

  
  

Serving & Storage Tips:

• Serve fresh.

• Store unfrosted cakes 2 days; assemble before serving.