Mini Chocolate Chip Cupcakes with Vanilla Buttercream Frosting
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24 cupcakes
Chocolate Chip Cupcakes
  • 1 cup non-dairy milk (I used almond milk)
  • 1 tsp apple cider vinegar
  • ½ cup vegan butter, softened (I used Earth Balance)
  • ¾ cup brown sugar
  • 1 tsp vanilla
  • 1½ cups kamut flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup + ¼ cup vegan chocolate chips
Vanilla Buttercream Frosting
  • ½ cup vegan butter (I used Earth Balance)
  • 2½ cups powdered sugar
  • ½ tsp vanilla
  • 2 tbsp non-dairy milk (I used almond milk)
Chocolate Chip Cupcakes
  1. Preheat oven to 350F. Spray your muffin pan with non-stick spray (or use paper liners).
  2. In a small bowl, add non-dairy milk and vinegar. Set aside.
  3. In a large bowl, add butter, sugar and vanilla, and using an electric mixer, beat until light and fluffy.
  4. Sift in the flour, baking powder, baking soda, and salt. Add in the milk/vinegar mixture and beat again until incorporated. Do not over-mix.
  5. Add in ½ cup chocolate chips and mix with a large spoon, until combined.
  6. Divide batter evenly among your cupcake holders, being sure not to over-fill. You will likely have a bit of batter left over.
  7. Bake for 12 minutes, or until a toothpick comes out clean. Set aside and allow to cool.
Vanilla Buttercream Frosting
  1. In a large mixing bowl, add your butter, powdered sugar, vanilla and non-dairy milk. With an electric mixer, beat until light and fluffy. If the frosting is too thick, add a bit more non-dairy milk. If it is too thin, add a bit more icing sugar. Add in a drop or two of food colouring too, if desired.
  2. Once your cupcakes have cooled completely, frost them and sprinkle a few more chocolate chips on top (the remaining ¼ cup, divided). I used a piping bag to pipe the frosting on my cupcakes, but you don't have to!
Recipe by Vegan Recipes from Cassie Howard at