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Vegan Hostess Cupcakes with chocolate frosting

Vegan Hostess Inspired Cupcakes

Vegan Hostess Cupcakes with a simple chocolate frosting
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12 cupcakes


  • 1 cup unsweetened plain soy milk
  • 1 tsp apple cider vinegar
  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Vegan Chocolate Frosting

  • 3 cup powdered sugar
  • 4.5 tbsp unsweetened plain soy milk
  • 1/4 cup (plus 2 tbsp) unsweetened cocoa powder
  • 1/4 tsp vanilla extract


  • Preheat oven to 350 degrees.
  • Whisk together the soy milk and vinegar and let sit for 10 minutes until slightly curdled.
  • In a large bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk in the milk and vinegar mixture, sugar, vegetable oil, and vanilla.
  • Line a muffin tin with 12 cupcake liners. Pour batter into each liner and bake 18-20 minutes.
  • Let the cupcakes cool completly on a wire rack.
  • For the frosting, beat the powdered sugar, vanilla extract and 2.5 tbsp soy milk. Spoon 1/4 cup off of the frosting into a plastic bag. Cut the corner of the bag (about 1/8 inch).
  • Add the cocoa powder and remaining 2 tbsp of soy milk and beat on high speed for 2 minutes. Add more powdered sugar or soy milk (1 tbsp at a time) to reach desired consistancy.
  • Frost cooled cupcakes. Decorate the tops of the cupcakes (optional) with the white frosting.