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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 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
 

  1. Preheat and prepare:
    Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. 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.
  3. 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.
  4. Prepare the streusel topping:
    In a small bowl, combine brown sugar, salt, cinnamon, pecans, and melted vegan butter. Mix with a fork until crumbly.
  5. Assemble the cupcakes:
    Fill each cupcake liner about ¾ full with batter. Sprinkle the streusel topping generously over each cupcake.
  6. Bake:
    Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before glazing.
  7. Make the glaze:
    In a small bowl, whisk together confectioners’ sugar, almond milk, vanilla extract, and melted vegan butter until smooth and pourable.
  8. 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.