Pineapple cup cake and vegan buttercream frosting

By Shalini Kolluri

Make this Easter memorable my making this incredibly yummy and healthy dessert. Sure, the kids can dig into their Easter baskets after dinner, but what about the grown-ups? For them, proper Easter desserts are a must! Hope you enjoy this recipe.

cup cake


1 cup flour

1.5 teaspoons baking powder

1 pinch salt

1 cup brown sugar / 1.5 cups maple syrup

1/3 cup canola oil

1 egg

1/2 cup low fat milk

1 cup drained pineapple chunk

1/2 teaspoon vanilla essence

For the frosting:-

1 cup (215 grams) Regular Vegan butter  or margarine, refrigerator temperature
2 cups (260 grams) confectioners sugar
1 Tablespoon + 2 teaspoons (24 mL) non-dairy milk
¾ teaspoon apple cider vinegar
¾ teaspoon vanilla extract
⅛ teaspoon almond extract



Preheat oven to 350 degrees.

Line muffin pan with liners.

In a small bowl, mix flour, baking powder and salt.

Whisk together sugar, oil, egg until smooth in another bowl. Whisk in the flour mixture and milk and beat until smooth.

Add a few drops of vanilla essence and pineapple.

Scoop in batter into a prepared pan and bake in oven for 25 minutes until tops of cup cakes spring back when lightly touched.

Let it cool on pan for 15 minutes. Top off cooled pancakes with frosting.


Transfer the Vegan Butter or stick margarine to a medium mixing bowl and place it in the refrigerator for at least 20 minutes so everything chills.

Remove the bowl from the refrigerator and whip on low while working your way up to high until the Vegan Butter is smooth. This should take about 30 seconds.Add the confectioners sugar and beat on high until the sugar has been moistened by the Vegan Butter, about another 30 seconds.

Add the non-dairy milk, apple cider vinegar, vanilla extract, almond extract and beat on high until the frosting is smooth and slightly fluffy, about 4 minutes.


  • Due to coconut oil having a melting temperature of 77F (25C), beating beyond 4 minutes can result in the frosting melting if you’re using a Vegan Butter that contains this oil.
  • Keep in mind that your cake will need to be kept below 77F (25C) in order for the frosting to maintain its shape on the cake.

After whipping, place the frosting in the refrigerator for about 10 minutes to firm it up enough to apply to a cake. Store the frosting in a covered container in the refrigerator for up to 6 months. Remove it from the refrigerator about 2 hours before using so it can soften accordingly.


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