Vegan streusel cupcakes combine the comfort of classic bakery-style desserts with the ease of plant-based baking. These cupcakes feature a soft, moist crumb topped with a buttery streusel and finished with a light vanilla glaze that adds just the right amount of sweetness. They’re designed to feel indulgent while remaining approachable, even for bakers who are new to vegan desserts.

What sets these vegan streusel cupcakes apart is their balance of texture and flavor. The cupcake base is tender without being fragile, while the streusel topping adds contrast and visual appeal. Each component works together to create a dessert that feels familiar yet elevated, making it suitable for casual gatherings, holidays, or everyday treats.

Because this recipe relies on simple pantry staples, it fits easily into most baking routines. There’s no need for specialty equipment or hard-to-find ingredients, which makes these cupcakes especially appealing for home bakers who want dependable results without added complexity.

Why These Vegan Streusel Cupcakes Work So Well

Vegan streusel cupcakes succeed when texture is carefully managed. Without eggs or dairy, the structure of the cupcake depends on proper moisture balance and gentle mixing. This recipe creates a soft, stable crumb that supports the streusel topping without becoming dense or gummy, which is a common issue in vegan baking.

The streusel topping adds contrast rather than heaviness. As the cupcakes bake, the topping becomes lightly crisp while the cake underneath stays tender. This balance of textures is what gives vegan streusel cupcakes their bakery-style appeal while still remaining approachable for home bakers.

Flavor development is another key element. The cupcake base is intentionally mild, allowing the streusel to stand out without overpowering the cake itself. Subtle warmth from spices enhances the overall profile without competing with the sweetness, making these cupcakes suitable for both dessert and brunch-style serving.

Because these cupcakes are plant-based, they’re a reliable option for gatherings where dietary preferences vary. They hold their shape well after cooling and maintain freshness for days, which makes them ideal for advance preparation. Whether served plain or lightly glazed, vegan streusel cupcakes offer consistent results with minimal effort.

Streusel-topped desserts have long been a staple in traditional baking, and this vegan version preserves that nostalgic quality while adapting it for plant-based kitchens. The crumb topping adds both structure and flavor, helping to keep the cupcakes moist while providing a lightly crisp finish once baked.

The vanilla glaze enhances the cupcakes without overpowering them. Rather than acting as a heavy frosting, it adds a smooth finish that complements the streusel topping. This makes the cupcakes feel complete without becoming overly sweet or rich.

These vegan streusel cupcakes also travel well, making them ideal for bake sales, potlucks, or gifting. Their sturdy structure allows them to hold their shape, while the topping stays intact when properly cooled and stored.

Because they’re egg-free and dairy-free, these cupcakes are also a great option for accommodating dietary preferences without sacrificing flavor or presentation. Even non-vegan guests will appreciate their bakery-style appearance and classic taste.

Substitutions & Variations

Ingredient Substitutions

Oil Options: Use neutral oils like sunflower or avocado oil if you don’t have vegetable oil on hand.
Flour Swap: Replace up to ½ cup of all-purpose flour with oat flour for a slightly heartier texture.
Sugar Alternatives: Coconut sugar can be used in the cupcake batter for a deeper, caramel-like sweetness.
Milk Options: Any unsweetened plant-based milk works well, including almond, oat, or soy milk.

Flavor Variations

Apple Streusel Cupcakes: Add finely diced apples to the batter for a fall-inspired variation.
Cinnamon Vanilla Glaze: Stir a pinch of cinnamon into the glaze for extra warmth.
Berry Streusel Cupcakes: Fold fresh or frozen berries into the batter for bursts of fruit flavor.
Nutty Crunch: Add chopped pecans or walnuts to the streusel topping for added texture.

Published by: Priscilla Michele

Vegan Streusel Cupcakes with Vanilla Glaze

These Vegan Streusel Cupcakes are soft, fluffy, and topped with a buttery cinnamon-pecan crumble that adds the perfect crunch. Finished with a smooth vanilla glaze, they’re a delicious dairy-free dessert perfect for brunches, holidays, or cozy afternoons. Easy to make with simple ingredients—no eggs or dairy needed!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 cupcakes

Ingredients Equipment Method Notes

Ingredients

Batter:
2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cup granulated sugar
1/2 cup vegan butter
1/2 cup unsweetend applesauce
1 cup vanilla almond milk
1 tsp vanilla extract
1 tbsp distilled vinegar
Streusel:
1/4 cup light brown sugar, packed
1/4 tsp salt
1 tsp cinnamon
1/2 cup chopped pecans
1 tbsp vegan butter, melted
Glaze:
1 1/2 cup confectioner sugar
3 tbsp vanilla almond milk
1 tsp vanilla extract
1 tbsp vegan butter, melted

Equipment

Mixing bowls
Hand mixer or whisk
Cupcake pan
Cupcake liners
Rubber spatula
Cooling rack
Measuring cups & spoons

Method

Preheat and prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
Make the batter:
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream together vegan butter and sugar until light and fluffy. Add in applesauce, vanilla extract, vinegar, and almond milk. Mix until smooth.
Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Don’t overmix—stop when the batter is smooth and lump-free.
Prepare the streusel topping:
In a small bowl, combine brown sugar, salt, cinnamon, pecans, and melted vegan butter. Mix with a fork until crumbly.
Assemble the cupcakes:
Fill each cupcake liner about ¾ full with batter. Sprinkle the streusel topping generously over each cupcake.
Bake:
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before glazing.
Make the glaze:
In a small bowl, whisk together confectioners’ sugar, almond milk, vanilla extract, and melted vegan butter until smooth and pourable.
Glaze and serve:
Drizzle the vanilla glaze over the cooled cupcakes and allow it to set before serving. Enjoy your soft, crumbly, and sweet vegan cupcakes!

Notes

🌱 Tips for Perfect Vegan Streusel Cupcakes

Use unsweetened applesauce to prevent the cupcakes from becoming overly sweet.
A small pinch of nutmeg or cardamom enhances the streusel flavor without overpowering the batter.
Store cupcakes covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

These vegan streusel cupcakes are a dependable dessert that stays moist and flavorful even after baking. When properly stored, they maintain their texture and presentation, making them ideal for preparing ahead of time for events or gatherings. Allowing the cupcakes to fully cool before storing helps preserve the glaze and streusel topping.

Whether you’re baking for a special occasion or simply craving a comforting plant-based treat, these vegan streusel cupcakes deliver consistent results with minimal effort. If you try this recipe, be sure to leave a comment, rate the recipe, or share how you customized it — your feedback helps other bakers bake with confidence.