How do you make Vegan Cupcakes even better? Use Mini Cones as the base instead of cupcake paper. This is the best comfort food recipe ever. Part of Cook For The Cure and 10,000 Cupcakes Jump to Recipe Print Recipe

My quick and easy vegan cupcakes in mini ice cream cones are a delicious dessert idea. Make them for birthday parties, baby showers or bake sales.

Disclaimer: Vegan Cupcakes Post is brought to you by HHGregg. All Opinions are mine

A lightbulb went off in my head yesterday! I know I love cupcakes and I love ice cream cones. So, why not combine the two?!

Most of all, cupcakes are my dessert weakness. When I lived out in Long Branch, NJ, I visited my favorite cake bakery everyday an that is no exaggeration. Cake, Bake and Roll was (no longer in business 🙁 ) right next to my gym. Talk about extremely convenient, right?

This way, there would be no cupcake paper to throw away. The whole cupcake would be edible and trees would be thankful.

The cupcake when topped with pistachios and peppermint is my idea of perfect dessert idea!

I deliberately chose the mini cones for this vegan cupcake recipe. They are so small and can be consumed in one bite. It makes them perfect for any get together, birthday party or baby shower.

What is your favorite cupcake recipe?

How to make Vegan cupcakes in Mini Cones

To make the batter:

1) In a mixing bowl, sieve 1 cup of unbleached all purpose flour

2) Take 1/4 a cup of unsalted and shelled pistachios and roughly grind them. Sieve the pistachios into the flour

3) Set aside the big pieces of pistachios. They will be used as toppings on the vegan cupcakes

4) Add 1/4 tsp of baking soda and a 1/4 tsp of baking powder.

5) Add 2 drops of vanilla essence

6) Add 1/2 cup of granulated sugar

7) Add 1/2 tsp of Apple cider vinegar

8) Add 1/2 cup of Almond milk. If you feel it is dry, add no more than 1 Tbsp of more almond milk

9) Using a hand blender or mixer, blend the ingredients at low speed until all the mixture has batter consistency. Set aside

Prepare the mini cups:

1) Preheat oven to 350 degrees. Remove the mini cups from their packaging.

2) Use a mini muffin tray for holding the cups

3) Wrap the top with aluminum foil

4) Using a sharp object, pierce a hole in the middle of each muffin hole. I used an uncooked spaghetti pasta.

5) Using your fingers, make the hole slightly bigger and place a mini cup gently in the hole. Do the same for the rest of the cups

Make the cupcakes:

1) Using a spoon or frosting bag, add the batter to the cups. Do not fill it more than 2/3 of the way. They will overflow when in the oven.

2) Place the tray in the oven and cook for about 20 minutes or until the cupcakes have risen and the top is golden brown. Remove from the oven and cool for about 15 minutes

3) Frost with my vegan buttercream frosting or your favorite frosting.

4) Take 3 tsp of peppermint bits and mix with the pistachio pieces. Top the the frosting with these combination and serve immediately