Spice Cake Cupcakes

Spice up your life with these extra moist spice cake cupcakes made with the warmth of cinnamon, nutmeg, cloves, ginger and allspice.


These vegan spice cake desserts are topped with a cream cheese frosting and then coated with chopped pecans.


No nuts for you? No problem – the nuts are an optional ingredient for this eggless and dairy free dessert.


These vegan spice cake cupcakes are great to serve on holidays (especially Easter!), but I personally love starting my day with this sweet treat and pairing it with a cup of coffee.


To make this batch of deliciousness, all you need is a hand mixer, cupcake pan, cupcake liners and about 60 minutes. Get the recipe below!



Ingredients (18 cupcakes)

  • 1 cup plant milk (ex: full fat oat milk)
  • 1 Tbsp. apple cider vinegar
  • 2 1/4 cups 100% whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 1/2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 1/2 tsp. all spice
  • 1/4 tsp. ground cloves
  • 4 Tbsp. egg replacement powder (or the equivalency of 4 eggs)
  • 8 Tbsp. water (adjust this amount according to which egg replacement powder you use)
  • 1 3/4 cup packed light brown sugar
  • 3/4 cup vegetable oil
  • 3/4 cup unsweetened applesauce
  • 2 tsp. vanilla extract
  • Chopped pecans (optional)

Vegan Cream Cheese Frosting

  • 8 oz. vegan cream cheese
  • 1/4 cup softened vegan butter
  • 3 cups powdered sugar
  • 1 tsp. vanilla extract

Recipe Equipment/Tools

  • Hand Mixer
  • Cupcake/Muffin Pan
  • Cupcake liners


  1. Preheat the oven to 350°F. Place the cupcake holders in the cupcake pan (if you don’t have 2 pans, then you’ll have to bake 2 batches of cupcakes).
  2. In a bowl, combine the oat milk and vinegar to create “buttermilk” and let it sit for 10 minutes.
  3. Then whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves until well combined. Set aside.
  4. In a small bowl, whisk together the egg replacer powder and 8 tablespoons of water. Let sit for 1-2 minutes until it thickens.
  5. Meanwhile, in another mixing bowl, add the brown sugar (make sure there are no blocks or chunks of sugar clumped together). Then add the oil and applesauce. Use a hand mixer on medium speed to thoroughly combine the ingredients. Add in the egg replacer and vanilla extract. Mix well until the batter thickens.
  6. Add about half the flour mix to the sugar mix and combine well with the hand mixer on low speed. Then mix in the buttermilk until well combined. Then add the remaining flour and mix.
  7. Scoop batter into each cupcake holder, filling each cupcake holder about ½ or ⅔ of the way with batter. Bake the cupcakes for about 23-25 minutes. Stick a toothpick in the center cupcake to test if it’s done baking. If the toothpick comes out clean, the cupcakes are done. Remove them from the oven and place on a cooling rack.
  8. Meanwhile, in a mixing bowl combine the vegan cream cheese, butter and half the powdered sugar using the hand mixer on a low speed. Add the remaining sugar and vanilla extract. Combine well until the frosting is smooth and lump free. Then place in the refrigerator to cool and thicken.
  9. When the cupcakes have cooled and the frosting has thickened, use a frosting spatula to evenly spread frosting on each cupcake. Top with chopped pecans if desired. Enjoy!*

*If you have extra frosting, store it in an airtight container and refrigerate.

If you are following the SBH Plant-Based 21-day Meal Plan, one Spice Cake Cupcake is approximately:

  • 1/2 servings Meat/Dairy Alternative
  • 3 1/2 servings Grains
  • 1 1/2 servings Healthy Fats

Nutritional Note: One spice cake cupcake is approximately 292 calories when using half the batch of frosting and no pecans. If you use all the frosting without pecan, one cupcake is approximately 361 calories.


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I'm Sara Heilman

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