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Vegan White Chocolate Cupcakes

Unbelievably Vegan White Chocolate Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 27
  • Total Time: 37 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


The moist tender and moist vegan white chocolate cupcakes that don’t taste dairy free!! Topped with dairy free buttercream Christmas trees, these white chocolate cupcakes make the perfect vegan holiday cupcake treat!


  • 1 cup (240ml) dairy free unsweetened milk, room temperature
  • 1 tsp vinegar
  • 1/3 cup (67 grams) vegan butter, melted and cooled to room temperature
  • 1/3 cup vegan white chocolate, melted and cooled to room temperature
  • 2 tsp vanilla extract
  • 1 cup (200g) sugar
  • 1 3/4 cups (230g) all purpose flour with 1 tbsp arrowroot starch or cornstarch*
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 batch of vegan white chocolate buttercream


  1. Please read through all instructions before beginning.
  2. Prep: Preheat the oven to 350F and line a 12 cup-cupcake tin with cupcake liners. Measure out all ingredients. Combine the dairy free milk and vinegar together to create the vegan buttermilk. Set aside to curdle. Make sure that the vegan butter and white chocolate are melted and cooled to room temperature. You don’t want hot ingredients going into the batter!
  3. Whisk the dry ingredients: In a medium bowl, sift together the flour, arrowroot starch, baking powder, and baking soda. Set aside.
  4. Make the batter: In a large bowl, whisk together the vegan buttermilk, vegan butter, vegan white chocolate, and vanilla extract. Add in the dry ingredients, and use a silicone spatula to fold the flour until there are no more clumps of dry ingredients left, being careful not to over mix the batter.
  5. Bake the cupcakes: Use a large cookie scoop or a spoon to fill each cupcake liner about 3/4 of the way full. Place the cupcake tin into the oven and bake for 27-30 minutes, or until the toothpick comes out clean. Another way to test this is the tops of the cupcakes should be lightly golden and the cupcake should spring back at a light touch.
  6. Cool the cupcakes: Remove from the oven and allow the cupcakes to cool completely before making the vegan buttercream frosting.
  7. Make the vegan white chocolate buttercream: Follow the instructions for making the white chocolate buttercream.
  8. Decorate the cupcakes: Pipe the buttercream onto each cupcake, and decorate as desired. 
  9. Serve and enjoy!


Gluten Free: Swap in gluten free 1:1 baking flour, such as Bob’s Red Mill in the blue bag.