Vegan St. Patrick’s Day Rainbow Cupcakes
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Get ready to celebrate St. Patrick’s Day in a deliciously colorful way with these Vegan St. Patrick’s Day Rainbow Cupcakes! These delightful treats are not only plant-based, but they’ll also add a festive touch to your holiday festivities.
Adorned with sprinkles and topped with a Irish-vibe green frosting, these dairy-free cupcakes are sure to get you in the party mood! Who’s ready to party their vegan shamrocks off?
Why You’ll Love This Vegan St. Patrick’s Day Rainbow Cupcake Recipe
As St. Patrick’s Day approaches, it’s time to start thinking about fun and festive treats to celebrate the holiday. But for those following a vegan diet, it can be challenging to find tasty options. With a touch of green frosting and a sprinkle of luck, these rainbow cupcakes are sure to be a hit at your St. Patrick’s Day gathering.
Luckily, these delicious Vegan St. Patrick Cupcakes are the perfect treat for any occasion, with a fluffy & moist vanilla cupcake base with lots of rainbow sprinkles in the cake batter! The perfect surprise when you bite into the rainbow!
And what’s a cupcake without frosting and sprinkles? This vanilla frosting is bursting with vanilla flavor and adds the perfect touch of sweetness to our dairy free vanilla cupcakes. And because we’re all about green and the rainbow, we topped these Irish beauties with a gorgeous green frosting and more rainbow colored sprinkles on top!
You’ll find that these vegan cupcakes are super easy to make! And the frosting is too, although you can opt to buy some green frosting or buy some vanilla frosting and color it green with some green food coloring! The decorations couldn’t be easier! Sprinkles! Sprinkles! And MORE Sprinkles!
Don’t miss out on these tasty and festive desserts for your St. Patrick’s Day celebration!
Ingredients You Need
Vegan Vanilla Cupcakes Recipe
- 1 cup non-dairy milk, room temperature, like almond milk, oat milk or soy milk
- 1 teaspoon vinegar, can also use apple cider vinegar
- 1 cup cane sugar
- 1 3/4 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ⅓ cup unsalted vegan butter, melted and cooled, can also use any neutral oil (if using salted butter, omit salt)
- 1 tablespoon vanilla extract, can use less
- ½ cup colorful vegan rainbow sprinkles
Ultimate Vegan Buttercream Frosting Recipe
- 1 cup unsalted vegan butter, softened, if using salted butter, omit the salt
- 3 3/4 cups powdered sugar, add more if needed
- 1 teaspoon vanilla extract
- 3-4 tablespoons vegan heavy cream or non-dairy milk, add more if needed
- ¼ teaspoon salt
- Green food coloring or gel
- vegan rainbow sprinkles
Instructions How to Make Our Vegan St. Patrick’s Day Cupcakes
Vegan Vanilla Cupcakes Recipe
- Preheat the oven to 350°F. Line the muffin tins with cupcake liners and lightly spray with non-stick cooking spray. Set aside.
- Pour the vinegar and the non-dairy milk into a measuring cup and stir to combine. Let the mixture curdle for 5 minutes or so. Once it’s curdled, you can start the next step.
- In a large mixing bowl, mix together with a whisk the sugar, flour, baking soda, and salt.
- Next, add the milk, melted butter/oil, and vanilla extract to the dry ingredients and whisk everything together for a minute or more or until the mixture is completely combined, or you can use a mixer on low speed if you wish. Try not to overmix the batter.
- Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full making sure not to fill them up more! I like using an ice cream scoop to put the batter in the cupcake liners.
- Place a spoonful of sprinkles on top of each of the cupcakes. Swirl them into the batter with the tip of knife.
- Bake the cupcakes on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
- Let it cool down for 5 minutes in the cupcake pan, then cool completely on a rack before frosting.
Ultimate Vegan Butterceam Frosting Recipe
- In a large mixing bowl, using a mixer, mix together the softened butter, the powdered sugar, vanilla extract and some of the heavy cream/milk until the mixture starts to become frosting.
- Add some green food coloring or gel to the frosting and start mixing it into the frosting to distribute. Add more heavy cream/milk as needed and mix together for 3-5 minutes. Add more green food coloring and gel if you need more green color, if needed.
- If you want a stiffer frosting add more powdered sugar and if you want a creamier texture add more heavy cream/milk. I like it creamier so I can pipe the frosting onto the cupcakes more easily.
Frosting & Decorating The Cupcakes
- Once the cupcakes have completely cooled, it’s time to frost your cupcakes. To frost cupcakes, we put our frosting in a pastry bag with a large star tip. You can squeeze the piping bag to form a star shape, then release pressure and lift the tip. You can also use a large star tip to make a rosette or a swirl.
- Now that the cupcakes are frosted, immediately add the sprinkles on top so they stick to the frosting. If you wait too long, they won’t stick as the frosting will firm up.
- Let the frosting firm up and then party on with our Vegan St. Patrick’s Day Cupcakes!
Storing Vegan Rainbow Cupcakes
- Room Temperature: Plain cupcakes without any frosting can keep for up to a week on your kitchen counter, but frosted cupcakes will only last 2-4 days and must be stored in an airtight container in a cool place away from sunlight.
- Fridge: Cupcakes topped with buttercream can also be stored in the fridge and can last for 3-5 days refrigerated. Just bring them to room temperature before serving.
More Variations for Your Vegan St. Patrick’s Day Cupcakes
- Make the frosting rainbow colors by dividing the frosting up into 5-6 small bowls and then add your favorite color of the rainbow food colors and mix each of them up and then frost all the cupcakes different colors as desired.
- Want a shortcut? Buy store-bought frosting, (make sure it’s vegan) and frost your cupcakes that way. You can add food coloring to the tubs of frosting, but I’ve found it works better if you take the frosting out of the tubs and add the food coloring and then use a mixer to distribute the color more evenly.
- Add some peppermint extract to your frosting for a delicious flavor twist!
These colorful treats are perfect for satisfying your sweet tooth and showing off your holiday spirit. So don’t miss out on the fun of St. Patrick’s Day desserts – try these indulgent Rainbow Cupcakes and be the talk of the party!
Whether you’re hosting a celebration or just treating yourself to some vegan St. Patrick’s day recipes, these cupcakes are a must-try for any festive birthday occasion. So go ahead, add some sparkle to your St. Patrick’s Day with these tasty treats.
More Celebration Party Ideas!
- 30 ‘Pot of Gold’ Vegan St. Patrick’s Day Recipes
- Vegan Irish Lemon Pudding
- Easy Vegan Cake Mix Cookies
- Soft Vegan Sugar Cookies with Sprinkles
- Vegan Sugar Cookie Party Bars
- Vegan Strawberry Cupcakes
- Halloween Vegan Oreo Bat Chocolate Cupcakes
- Vegan White Chocolate Pistachio Blondies
Vegan St. Patrick’s Day Rainbow Cupcakes
Ingredients
Vegan Vanilla Cupcakes Recipe
- 1 cup non-dairy milk room temperature
- 1 teaspoon vinegar can also use apple cider vinegar
- 1 cup cane sugar
- 1 3/4 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ⅓ cup unsalted vegan butter melted and cooled, can also use any neutral oil (if using salted butter, omit salt)
- 1 tablespoon vanilla extract can use less
- ½ cup vegan rainbow sprinkles
Ultimate Vegan Buttercream Frosting Recipe
- 1 cup unsalted vegan butter softened, if using salted butter, omit the salt
- 3 3/4 cups powdered sugar add more if needed
- 1 teaspoon vanilla extract
- 3-4 tablespoons vegan heavy cream or non-dairy milk, add more if needed
- ¼ teaspoon salt
- green food coloring or gel
- vegan rainbow sprinkles
Instructions
- Instructions How to Make Our Dairy-Free Vanilla Rainbow Cupcakes
- Vegan Vanilla Cupcakes Recipe
- Preheat the oven to 350°F. Line the muffin tins with cupcake liners and lightly spray with non-stick cooking spray. Set aside.
- Pour the vinegar and the non-dairy milk into a measuring cup and stir to combine. Let the mixture curdle for 5 minutes or so. Once it’s curdled, you can start the next step.
- In a large mixing bowl, mix together with a whisk the sugar, flour, baking soda, and salt.
- Next, add the milk, melted butter/oil, and vanilla extract to the dry ingredients and whisk everything together for a minute or more or until the mixture is completely combined, or you can use a mixer on low speed if you wish. Try not to overmix the batter.
- Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full making sure not to fill them up more! I like using an ice cream scoop to put the batter in the cupcake liners.
- Place a spoonful of sprinkles on top of each of the cupcakes. Swirl them into the batter with the tip of knife.
- Bake the cupcakes on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
- Let it cool down for 5 minutes in the pan, then cool completely on a rack before frosting.
- Ultimate Vegan Butterceam Frosting Recipe
- In a large mixing bowl, using a mixer, mix together the softened butter, the powdered sugar, vanilla extract and some of the heavy cream/milk until the mixture starts to become frosting.
- Add more heavy cream/milk as needed and mix together for 3-5 minutes.
- If you want a stiffer frosting add more powdered sugar and if you want a creamier texture add more heavy cream/milk. I like it creamier so I can pipe the frosting onto the cupcakes more easily.
- Frosting & Decorating The Cupcakes
- Once the cupcakes have completely cooled, it's time to frost your cupcakes. To frost cupcakes, we put our frosting in a pastry bag with a large star tip. You can squeeze the piping bag to form a star shape, then release pressure and lift the tip. You can also use a large star tip to make a rosette or a swirl.
- Now that the cupcakes are frosted, immediately add the sprinkles on top so they stick to the frosting. If you wait too long, they won't stick as the frosting will firm up.
- Let the frosting firm up and then party on!