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Christmas Cranberry Cupcakes

Christmas Cranberry Cupcakes
Christmas Cranberry Cupcakes

This is our delicious Christmas themed vegan cupcake recipe, filled with blueberries, cranberries and topped with a delicious pecan icing.

We wanted to bring you a recipe for Christmas cupcakes that you can make this festive period! They're a great choice for vegan party food or as nibbles on Christmas day. It's a super easy vegan recipe to make and take minimal effort and time.



For the cupcakes

  • 90g plain flour
  • 90g whole wheat flour
  • 50g light brown sugar
  • 100g white sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 70ml coconut oil (melted)
  • 1 ripe banana
  • 125ml plant based milk
  • 100g fresh blueberries
  • 50g dried cranberries

For the pecan frosting

  • 30g pecans, toasted
  • 60g dairy free butter
  • 1 tbsp dairy free milk
  • 1 tbsp maple syrup
  • 450g icing sugar

To serve

  • Fresh blueberries


  1. 1.

    You will need...

    Preheat the oven to 200*C | Muffin tin lined with muffin cases | Food processor

  2. 2.

    Pour the flours, sugars, salt and baking powder into the mixing bowl and mix together with a fork

  3. 3.

    Mash the banana with a fork and add it to the bowl along with the melted coconut oil and plant based milk | Fold everything together with a spatula to combine | Pour the blueberries and cranberries into the bowl and fold them into the batter

  4. 4.

    Transfer equal amounts of the mixture into the muffin cases, put the tray in the oven and bake for 20 minutes until golden and fluffy

  5. 5.

    Whilst the muffins are baking, make the frosting | Spread the pecans out on a baking tray and bake, on a low shelf for 6-7 minutes | Take them out of the oven, transfer into a food processor and blitz them into a fine powder | Add the dairy free butter, dairy free milk and maple syrup to the processor and blitz them until everything comes together | Add the icing sugar to the processor and blitz into a thick icing sugar

  6. 6.

    Take the muffins out of the oven, transfer them to a cooling rack and let them cool down to room temperature | Transfer the icing sugar into a piping bag and squeeze it on to the muffins

  7. 7.

    Decorate the muffins with blueberries and serve immediately