Vegan Butter Pecan Cupcakes

Vegan Butter Pecan Cupcakes are a delightful treat that combines the rich, nutty flavor of pecans with the sweet, creamy texture of vegan frosting. The cupcakes themselves are a marvel of vegan baking, featuring a tender, moist crumb that comes from the combination of all-purpose flour, baking powder, baking soda, and a pinch of sea salt. The Earth Balance Natural Buttery Spread, softened to perfection, infuses the cupcakes with a buttery richness, while the vegan refined sugar adds just the right amount of sweetness. Unsweetened applesauce provides moisture and a subtle fruity undertone, enhancing the overall texture without overpowering the other flavors. Vanilla extract and vanilla almond milk add a layer of aromatic sweetness, creating a harmonious blend of flavors.

The real star of these cupcakes is the generous amount of chopped pecans mixed into the batter, which not only imparts a delightful crunch but also a deep, nutty flavor that is unmistakably butter pecan. The addition of distilled white vinegar helps to activate the baking soda, ensuring a light, airy texture that perfectly complements the richness of the nuts.

To top it all off, these cupcakes are adorned with a luscious frosting made from Tofutti Better Than Cream Cheese and Earth Balance Buttery Spread, both softened to create a smooth, creamy consistency. Vegan confectioners’ sugar adds sweetness and stability to the frosting, while a touch of vanilla extract and vanilla almond milk enhances its flavor. More chopped pecans are sprinkled on top, adding a final touch of crunch and nuttiness. Each bite of these Vegan Butter Pecan Cupcakes is a delightful journey through sweet, creamy frosting and moist, nutty cake, making them a perfect indulgence for any occasion.


Vegan Butter Pecan Cupcakes

Vegan Butter Pecan Cupcakes


  • Cake Ingredients:
  • 1 cup chopped pecans
  • 1/2 cup Earth Balance Natural Buttery Spread, softened
  • 1 cup vegan refined sugar
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup vanilla almond milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon distilled white vinegar
  • Frosting Ingredients:
  • 1/2 cup chopped pecans
  • 5 ounces Tofutti Better Than Cream Cheese
  • 1/3 cup Earth Balance Natural Buttery Spread, softened
  • 3 1/2 cups vegan confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon vanilla almond milk


    1. Preheat your oven to 350 degrees Fahrenheit.
    2. To toast the pecans, spread them out on a baking pan lined with aluminum foil and bake for 5 minutes. Set aside.
    3. In a large bowl, mix together the Earth Balance and refined sugar on low-medium speed until combined. Mix in the applesauce, vanilla and almond milk.
    4. In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt and baking soda.
    5. Combine the wet ingredients and the dry ingredients, mixing on medium speed until well combined.
    6. Stir in vinegar by hand, then fold in 1 cup of the toasted pecans.
    7. Spoon the batter into cupcake liners and bake for 15-18 minutes, until a toothpick can be inserted and removed cleanly.
    8. Allow the cupcakes to cool to room temperature.
    9. To make the frosting, combine the Tofutti, Earth Balance, confectioners’ sugar, vanilla and almond milk into a large bowl and mix on low-medium speed until fully combined.
    10. Frost the cupcakes and sprinkle the remaining 1/2 cup of toasted pecans on top.
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