Why You’ll Love This Recipe

Vegan St. Patrick’s Day Rainbow Cupcakes are festive, colorful, and perfect for celebrating the holiday with a plant-based twist. These cupcakes feature vibrant rainbow layers inside soft, moist vanilla cake, topped with fluffy vegan frosting and festive sprinkles or gold candy. They’re fun to make, kid-friendly, and a cheerful way to bring a splash of color to your celebration.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbaking powdersaltplant-based milk (such as almond or soy)apple cider vinegarvanilla extractvegetable oilnatural or gel food coloring (red, orange, yellow, green, blue, purple)vegan butterpowdered sugarnon-dairy milk (for frosting)St. Patrick’s Day-themed sprinkles or edible gold decorations

directions

Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.

In a small bowl, mix plant-based milk with apple cider vinegar and let sit for 5 minutes to curdle (vegan buttermilk).

In a large mixing bowl, combine flour, sugar, baking powder, and salt.

Add the curdled milk, vanilla extract, and vegetable oil to the dry ingredients and stir until just combined.

Divide the batter evenly into six small bowls and add a different food coloring to each bowl to create rainbow colors.

Layer each color into the cupcake liners one spoonful at a time in rainbow order.

Bake for 18-22 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely.

For the frosting, beat vegan butter until creamy, then slowly add powdered sugar and a splash of non-dairy milk. Beat until fluffy.

Pipe or spread frosting on the cooled cupcakes and decorate with sprinkles or gold candy.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 25 minutesBaking time: 20 minutesCooling and decorating time: 30 minutesTotal time: 75 minutes

Variations

Add a hint of mint extract for a festive flavor twist.

Use natural food coloring from fruit or vegetable powders for a cleaner option.

Top with a mini rainbow candy strip and a gold chocolate coin for added holiday charm.

Swap vanilla cake for chocolate if preferred.

storage/reheating

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.For longer storage, freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.To refresh, microwave for 10 seconds before eating if desired.

FAQs

Are these cupcakes fully vegan?

Yes, all ingredients used are 100% plant-based.

What food coloring is best for vegan cupcakes?

Look for vegan-friendly natural or gel food coloring without animal-derived ingredients.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend designed for baking.

Can I skip the food coloring?

Yes, but you’ll miss the rainbow effect. Natural dyes like beet or spirulina powders can be used as alternatives.

What’s the texture like?

They are moist and fluffy with a rich vanilla flavor.

Can I use coconut oil instead of vegetable oil?

Yes, melted coconut oil works well and adds a subtle coconut flavor.

Do I need a piping bag for the frosting?

No, you can use a spatula or even a plastic bag with the corner snipped off.

Can I prepare the batter in advance?

It’s best baked fresh, but you can mix the dry and wet ingredients separately and combine just before baking.

Can I double the recipe?

Yes, it scales well for larger batches.

Are these good for kids?

Absolutely! They’re colorful, fun, and free of common allergens if made with the right substitutes.

Conclusion

Vegan St. Patrick’s Day Rainbow Cupcakes bring joy, color, and flavor together in one delightful bite. Perfect for parties, classroom celebrations, or just a fun baking project, these cupcakes are sure to be a hit with vegans and non-vegans alike. Make them part of your festive tradition and enjoy the cheerful surprise of a rainbow inside!