Blue Velvet Cupcakes (Vegan)


I’m not vegan, however I think it is a good idea to have at least one vegan recipe on hand for a vegan guest or hostess. I attended my hubby’s friend’s birthday “surf-n-turf” bash, along with my family, over the weekend and wished I had brought these cupcakes along. His friend’s house is a newly built Green Home in Malibu. It’s certainly dramatic with a tranquil Zen ambiance and gardens. 

We arrived early and the appetizers were still being put out onto the table. I was surprised to see the table being filled with jars of hemp seeds, organic oats and hummus, and a bunch of other unrecognizable super healthy items. I had no idea my hubby’s friend’s wife had turned her family organically vegan. Next time we visit my hubby’s friend, I will be bringing these cupcakes along…they maybe the only thing that I end up eating. 


I have always assumed that vegan desserts were dry and tasteless, until I tried these cupcakes. They are so flavorful and moist!  My hubby took one bite and said “I’ve been converted to vegan cupcakes only from now on”.


Fresh blueberries are pureed into a juice.  This juice provides a deep rich color, no need to use chemical induced food coloring.  Vegan “cream cheese” is used in making the frosting.

These cupcakes have a hint of fruit flavor from the blueberries and are super moist and very chocolaty.

I plan on adding additional organic and vegan recipes to my blog. You don’t have to eat organic or vegan all the time, but it does help to slowly incorporate some of these healthy items to your diet. I refuse to go as far as to serve hemp seeds as appetizers, but I will keep encouraging my family to eat healthier.


Recipe: Blue Velvet Cupcakes (Vegan)


Makes 12 cupcakes

For the cupcakes:

  • 12 ounces blueberries, fresh or frozen
  • 3/4 cup granulated sugar
  • 1/3-cup canola oil
  • 1-cup all-purpose flour
  • 2 tablespoons Dutch process cocoa powder
  • 1-teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1-teaspoon apple cider vinegar

For the frosting:

  • 1 8-ounce package Vegan “cream cheese”
  • ¼ cup non-dairy margarine
  • 1-cup powder sugar
  • ½ teaspoon vanilla extract
  • 12 raspberries, to garnish


Preheat oven to 350 degrees. 

Line muffin tin with 12 cupcake papers.

Rinse and dry the blueberries. Toss them all into a food processor and let the machine run until the berries are completely pureed. Using a spatula, press the pulp through a fine-meshed strainer to remove all of the seeds, extract as much of the liquid as you can. You should end up with approximately 1 cup of blueberries juice. If your measurement is a bit scant, add water until you reach 1 cup.

In a mixer or large bowl, combine the blueberry puree, sugar, and oil. Stir vigorously to emulsify and set aside. In a separate bowl, mix together the flour, cocoa powder, baking powder and soda, and salt. Slowly pour the dry ingredients into the wet, mixing until combined. Add the vanilla and then the vinegar last, mixing briefly and then quickly spooning out the batter into the prepared cups.

Bake for 15 to 18 minutes, until a toothpick inserted into the center comes out clean.

Once the cupcakes have completely cooled, you can make the frosting by simply beating together the cream cheese and margarine until smooth. Add the sugar and vanilla then whip on high speed for a minute or two, until light and creamy. Apply frosting to cupcakes as desired and top each with a raspberry.

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