Home » Sweets » Vegan Valentine’s Cupcakes

Vegan Valentine’s Cupcakes

Last Updated on January 19, 2024

Nothing says ‘I love you’ better than a batch of homemade cupcakes on Valentine’s Day. Whether your sweetheart has a sweet tooth or not, these delectable treats are sure to win your lover’s heart and put a smile on his/her face.

egg free cupcakes

Love in the air, it’s time to satisfy your sweet tooth guilt-free with these luxurious Valentine’s cupcakes (vegan chocolate raspberry cupcakes).

Trust us, you won’t be able to resist their delightful combination – cupcakes are topped with rich chocolate ganache, sweet raspberry, and more dark chocolate sprinkles!

So put away the store-bought gifts and show your love by making some cupcakes for Valentine’s Day of your own!

Valentine Cupcakes – Show Your Love on Valentine’s Day

Valentine’s Day cupcakes are great fun and a delicious way to share your love, the perfect way to show your affection to the ones you care about.

Whether you’re looking for a romantic dinner for two or an outdoor picnic with friends, these cupcakes will add the extra sweetness needed to make your special occasion extra special.

dairy free cupcakes

Making them with your partner is especially rewarding since you will have the best Valentine’s memory together.

Chocolate Cupcakes With Raspberries – Why You’ll Like This Recipe

  • These vegan Valentine’s cupcakes offer a healthier alternative to traditional desserts. They do not contain any animal products, they are egg-free, dairy-free, and soy-free, but still deliver a deliciously indulgent dessert experience.
  • The combination of decadent chocolate with sweet and tart raspberries creates an unforgettable flavor that is perfect for any occasion. These Valentine’s Day cupcakes are delicious desserts to impress your non-vegan friends and families. (You’ll get a lot of ‘Wow’!)
  • Whether you opt for simple decorations or more elaborate ones, do your experiments and spark your creativity.
  • We provide tips on how to make homemade vegan chocolate ganache for icing that’s sure to transform any cupcake into something truly elegant.
cupcakes for valentine's day

With Valentine’s Day just around the corner, it’s time to get baking! Take a look at our recipes and decorations now!

Valentine Cupcake Recipe (V, DF, Eggless)

They are a delicious dessert or snack, perfect for any special occasion or to enjoy on a lazy afternoon. Before you start baking, gather your ingredients. You will need:

ingredient list

Wet Ingredients

This recipe makes 36 mini cupcakes or 12 regular-sized cupcakes (place 2-3 raspberries in the center of each one, and bake for 18-20 minutes). Here are the ingredients you will need to make them:

  • Grapeseed Oil – or other type of neutral flavored oil.
  • Water – cold
  • Apple Cider Vinegar – or white vinegar
  • Vanilla Extract – good quality vanilla extract or vanilla essence only.

Cake Mix (Dry Ingredients)

  • All-Purpose Flour – I use organic flour.
  • Organic Castor Sugar
  • Unsweetened Cocoa Powder – Dutch-processed preferred
  • Baking Powder
  • Baking Soda (Bicarbonate Soda)
  • Pinch of Salt

Rich And Delicious Vegan Ganache

  • Vegan Dark Chocolate
  • Full-Fat Coconut Milk or Cream (PS. full-fat only)
  • Fresh. Raspberries – Wash and dried.

How To Make Valentine’s Cupcakes

This cupcake recipe is a beginner-friendly recipe. Follow our guide step by step so that you can make these Valentine cupcakes from scratch in no time.

Then set up your kitchen with the necessary equipment. You will need:

  • Two mixing bowls, an electric mixer, and a baking spatula
  • Measuring cups
  • Measuring spoons
  • A metal muffin pan (mini or regular-sized)
  • Nonstick oil spray
  • A piping bag for icing the cupcakes
step by step
  1. Preheat oven to 375°F/190 C. Grease mini muffin pans so that you have about 36 wells. In a measuring cup or small bowl, combine the grapeseed oil, water, vanilla extract, and vinegar. Set aside.
  2. In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, and cocoa powder. Use a whisk to evenly distribute the ingredients.
  3. Pour in the wet ingredients. Gently stir until very smooth with no pockets of flour remaining (Do not over-mix).
  4. Scoop small portions into each mini muffin pan – fill to about ¼”/6mm from the top. In each cupcake, place one raspberry, point side down into the batter.
bake cupcakes in muffin pan

5. Bake for 10-12 minutes until the cupcakes are firm on the edges and spring back towards the center when touched. Allow to cool for at least 10 minutes in the pan before removing and allowing to cool completely before decorating.

How to Make Ganache And Pipe

vegan strawberry cupcake

6. While the cupcakes are cooling, make the ganache. Chop the chocolate finely. Add the coconut milk to a microwave-safe bowl and heat in 30 second bursts until just hot. Or heat in a medium saucepan until hot but not simmering.

7. Add the chocolate to the hot coconut milk. Stir gently until all the chocolate has melted. If the chocolate pieces are not fully melted after several minutes, the mixture can be heated in 10 second bursts on 50% power in the microwave. Stir well after each burst.

8. Allow the chocolate mixture to cool to body temperature. Using a hand mixer, beat the ganache on low speed until cool and starting to hold ridges for at least 15 seconds. This will take several minutes. Slowly increase the mixer speed a bit at a time until you get to medium-high speed. Beat the ganache until light and fluffy and much paler in colour. Stop several times to scrape down the sides so that everything gets whipped evenly.

9. Place your favourite piping tip in a piping bag. Scoop the whipped ganache into the bag and pipe a small amount onto each cupcake. Alternatively put the ganache into a Ziploc bag and cut off a corner. Allow to chill slightly before serving to firm up the ganache. These Valentine cupcakes can be stored in an airtight container in the fridge for up to 3 days. Always keep them chilled in the fridge before serving.

Optional: add a bit of grated chocolate on top (or powdered freeze-dried raspberries) to decorate.

valentines cupcakes

Pro Tips – Cupcake Baking Basics

Cupcakes are a delicious and convenient way to make party treats. Whether you’re baking traditional ones in the oven, making mini cupcakes in your air fryer, or crafting decorative cupcake toppers, there are a few basic tips to keep in mind.

  • To get started with baking cupcakes, it’s important to have all of your ingredients pre-measured and ready before beginning. This will ensure that the recipe goes along smoothly and avoids any last-minute rushes for missing ingredients.
  • Make sure your oven is preheated and that you have all of your baking pans prepared beforehand.
  • It’s also helpful to know how long each recipe takes so that you can plan accordingly so you don’t end up overbaking them or worse yet, underbaking them by accident. Mini cupcake recipes usually take 10-15 minutes, regular cupcake recipes usually take 20-25 minutes. Depending on the pan size used and what type of cake recipe is being used (chocolate cake recipes usually take longer than vanilla).
  • When finished, it’s important to let the cupcakes cool on a rack before decorating them; this helps keep their shape intact while also preserving their moisture content which helps create soft cakes with a luscious texture when they are served after they are decorated!

Baking Tips

  • When baking vegan cupcakes, it is important to choose the correct unsweetened vegan baking ingredients such as cocoa powder, almond milk and oil.
  • Select dark chocolate chips or chunks that are specifically labeled as vegan-friendly. Also, white sugar can be used in place of organic castor sugar, since organic sugar is processed without the use of animal byproducts.
  • When preparing the raspberries for filling the cupcakes, make sure to pick out fresh raspberries with vibrant color and sweet aroma.

Decorating Ideas

When it comes to decorating Valentine’s cupcakes, the possibilities are almost endless. To get your creative juices flowing and piping skills honed, here are some popular ideas to consider:

  • Add a swirl of vegan frosting on top and sprinkle crumbled freeze-dried raspberries or edible glitter over it for an elegant look.
  • Instead of ganache, top the cupcakes with fresh raspberries and a dollop of vegan whipped cream for a lighter dessert.
  • Drizzle melted vegan dark chocolate over the top of the icing for a decadent finish.
  • Create small roses out of thinly sliced dark chocolate or finely shredded coconut to add a touch of flare to your treats.
  • Top each freshly baked cupcake with vegan marzipan and turn it into an animal for kids’ birthday parties – like bears, bunnies, and butterflies – complete with details in food coloring or colored coconut flakes!
cupcakes ideas for valentines

Variations

There are wonderful ways to enjoy indulgent desserts without compromising on your dietary choices. If you’d like to shake things up and look for different flavors, there are plenty of ways to vary this recipe. Here are some ideas to get you started:

  • Swap out the raspberries with other types of fruits or berries, such as blackberries, blueberries, cherries, or strawberries.
  • Add ground flaxseed or vegan protein powder for an extra protein boost.
  • Add vegan mini chocolate chips or chopped vegan chocolate bars for an extra burst of sweetness.
my profile
easy valentine cupcakes

More Vegan Sweets n Baking

egg free cupcakes

Vegan Valentine’s Cupcakes

Nothing says 'I love you’ better than a batch of homemade Valentine cupcakes on Valentine's Day. Whether your sweetheart has a sweet tooth or not, these delectable treats are sure to win your lover's heart and put a smile on his/her face. 
5 from 25 votes
Print Rate
Prep Time: 25 minutes
Cook Time: 10 minutes
Assembly Time: 10 minutes
Total Time: 45 minutes
Servings: 36 mini cupcakes
Calories: 106kcal
Author: SHU-CHUN

Ingredients

Wet Ingredients

Dry Ingredients

Filling

  • cup Fresh Raspberries 135g, washed and dried

Vegan Chocolate Ganache

Instructions

  • 1. Preheat oven to 375°F/190 C. Grease mini muffin pans so that you have about 36 wells. In a measuring cup or small bowl, combine the grapeseed oil, water, vanilla extract, and vinegar. Set aside.
  • 2. In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, and cocoa powder. Use a whisk to evenly distribute the ingredients.
  • 3. Pour in the wet ingredients. Gently stir until very smooth with no pockets of flour remaining (Do not over mix).
  • 4. Scoop small portions into each mini muffin pan – fill to about ¼”/6mm from the top. In each cupcake, place one raspberry, point side down into the batter.
  • 5. Bake for 10-12 minutes until the cupcakes are firm on the edges and spring back towards the center when touched. Allow to cool for at least 10 minutes in the pan before removing and allowing to cool completely before decorating.
  • 6. While the cupcakes are cooling, make the ganache. Chop the chocolate finely. Add the coconut milk to a microwave safe bowl and heat in 30 second bursts until just hot. Or heat in a medium saucepan until hot but not simmering.
  • 7. Add the chocolate to the hot coconut milk. Stir gently until all the chocolate has melted. If the chocolate pieces are not fully melted after several minutes, the mixture can be heated in 10 second bursts on 50% power in the microwave. Stir well after each burst.
  • 8. Allow the chocolate mixture to cool to body temperature. Using a hand mixer, beat the ganache on low speed until cool and starting to hold ridges for at least 15 seconds. This will take several minutes. Slowly increase the mixer speed a bit at a time until you get to medium-high speed. Beat the ganache until light and fluffy and much paler in colour. Stop several times to scrape down the sides so that everything gets whipped evenly.
  • 9. Place your favourite piping tip in a piping bag. Scoop the whipped ganache into the bag and pipe a small amount onto each cupcake. Alternatively put the ganache into a Ziploc bag and cut off a corner. Allow to chill slightly before serving to firm up the ganache. These Valentine cupcakes can be stored in an airtight container in the fridge for up to 3 days. Always keep them chilled in the fridge before serving.
    Optional: add a bit of grated chocolate on top (or powdered freeze dried raspberries) to decorate.

Nutrition

Serving: 1mini cupcake | Calories: 106kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 36mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Sign Up to Joyful Dumplings!

Subscribe to our mailing list and join our community!

Thank you for subscribing.

Something went wrong.

Leave a Comment

Thanks for Your Feedback!

Recipe Rating