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recipe image Vegan Esther the Wonder Pig Cupcake

Vegan Esther the Wonder Pig Cupcake

Vegan Esther the Wonder Pig Cupcake

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  • Prep time15 min
  • Cooking time25 min
  • Portions18


  • 2 cups almond milk
  • 2/3 cup plus 1 tablespoon Country Crock Plant Butter® with Olive Oil Sticks, melted
  • 3 tablespoons vanilla extract
  • 2 teaspoons distilled white vinegar
  • 3 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1/3 cup plus 2 tablespoons light brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
Buttercream-style Frosting
  • 2 1/4 cups confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
  • 6 tablespoons Country Crock Plant Butter® with Olive Oil Sticks
  • 1 tablespoon water
  • rainbow sprinkles

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 350˚F. Prepare standard size cupcake pans by either lining with paper wrappers or spray pans generously with non-stick spray.
  2. In a medium bowl, stir nondairy milk, melted Country Crock Plant Butter, vanilla extract and vinegar until homogenized.
  3. In a larger bowl, whisk flour, sugar, brown sugar, salt, and baking powder.
  4. Pour wet ingredients into the dry ingredients and whisk until fully incorporated.
  5. Pour batter into prepared cupcake pans, leaving about 1/4'' of space for the cupcakes to rise as they bake.
  6. Bake in preheated oven for 25 minutes.
Buttercream-style Frosting
  1. Add all ingredients to electric stand mixer bowl fit with paddle attachment.
  2. Turn mixer on low to stir ingredients together. When all ingredients are mixed, increase speed to high.
  3. Continue mixing on high until light and fluffy.
  4. Pipe or spread onto cooled cupcakes. Top with rainbow sprinkles.
Makes 18 cupcakes.

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