Cherry Blossom Vegan Cupcake Recipe

Cherry Blossom Cupcake


1 3/4 cups all-purpose flour
1 cup vegan sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 cup cherries, mashed and pitted
1 cup cold cherry blossom tea, strong
1/2 cup vegetable oil
1/4 cup applesauce
1/4 cup vegan cherry yogurt
1/2 vanilla extract
12-24 cherries, garnish


Preheat oven to 350F.
Line cupcake tins with paper cupcake liners.
Gather all ingredients and supplies.
In large mixing bowl, sift dry ingredients.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not over-mix.
Fill cupcake liners 1/2 to 2/3 full.
Bake 15-20+ minutes or until toothpick comes out clean.
Keep watching the oven after 15 minutes.
Don’t open the door too often.
Let cool another 20 minutes, then add icing and sprinkle tops with vegan sugar.
Top each with a cherry.