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3 Vegan Almond Cupcakes.

Vegan Almond Cupcakes

If you love the marzipan taste, try these vegan almond cupcakes! They are easy to prepare, moist and rise beautifully. Everything you'd want from a cupcake!
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Course: Dessert
Cuisine: American
Keyword: Almond, Almond Essence, Quick, Vegan cupcakes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 Cupcakes
Calories: 292kcal
Author: Sabine Blankevoort


Dry Ingredients

  • 1 cup Cake flour
  • cup (80ml) Castor sugar
  • 7 ml Baking powder
  • 2 ml Salt
  • 2 tablespoon (30ml) Almond sprinkles Chopped up almonds work too 😊

Wet Ingredients

  • ¼ cup (60ml) Aquafaba (Chickpea brine)
  • 100 ml Water
  • ¼ cup (60ml) Oil I used Sunflower
  • tablespoon (10ml) Almond essence

Glacé Icing


  • Sift the flour, castor sugar, baking powder,and salt together.
  • Whisk the aquafaba, water, oil and almond essence.
  • Pour the wet ingredients into the dry ingredients and whisk until smooth.
  • Fill 6 cupcake cups to ⅔ full.
  • Bake in a preheated oven at 180°C (350°F) for 25 minutes. Leave to cool.

Glacé Icing

  • Mix the icing sugar, water and almond essence together. It should be a spreadable consistency*
  • Ice the tops of the cupcakes.
  • Decorate with more almond sprinkles 😀


  • Don’t over mix the batter! Only whisk until the ingredients are just combined.
  • Fill the muffin liners only ⅔ full. These rise quite a bit!
  • Use a toothpick inserted in the middle of the almond cupcakes to ensure that they have cooked through.
  • These can burn quickly, so keep an eye on them. Nobody wants dried out cupcakes...
  • If the icing is too thick, simply add more water.
  • If it is too runny, add more icing sugar!
Tried this recipe?Mention @veganise.life or tag #veganiselife!


Calories: 292kcal