Vegan Peach Cupcakes With Honey Buttercream Frosting

We attended a bridal shower a few weeks ago. In early October, two of our best friends will be getting married. John is the best man, and I am the unofficial bride’s caterer. The couple promised, no, insisted that we dance at their reception. Our home-roasted coffee will be served. The party will be great.

It’s just in my nature to bring sweets for the shower. My mother used to get cupcakes on a cone for the class at my school for my birthday. I thought my mushroom haircut, shy demeanor, and six crooked incisors would have made me the coolest student in the school. But that couldn’t have been further from the truth. It’s okay; middle school was a turning point. Who needs popularity in third grade anyway?

Peaches and honey were meant to be together, just like basil and peanut butter or wine and sitcoms or Saturdays with sleeping in. Imagine a marriage of cupcakes and buttercream that is even more delicious than the two in their natural state. You can trust that I know what sugary treats are.

My cupcakes were a hit at the baby shower. Three cupcakes were eaten in the first ten minutes and the rest shortly after. I heard a lot of moaning and lots of “What’s this?” I listened to a lot of moaning, lots of “What is this?

Although I cannot guarantee that these recipes will make your old third-grade classmates like you, you will gain some new friends, even if it’s just for your delicious honey buttercream frosting.


  • 1 cup light vanilla soy milk
  • 1 tsp apple cider vinegar
  • Sugar granules 3/4 cup
  • Two medium peaches (peeled and pitted, then finely pureed).
  • Canola oil, 1/3 cup
  • 2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour or pastry flour
  • 3/4 tsp baking soda
  • Baking powder, 1/2 tsp
  • One pinch of salt
  • 10-12 Ice cream cones


  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together the vinegar and soy milk. Set aside for several minutes to curdle. Beat the soymilk mixture until it foams. Add sugar, vanilla extract, oil, and vanilla. Stir in peach puree.
  • Add flour, baking powder, baking soda, and salt to the sifter. Sift carefully over the wet ingredients. Beat until there are no large lumps.
  • Pour the batter into the cones and fill them almost to the top.
  • Bake for 30 minutes or until the toothpick inserted in the middle comes out clean.
  • Let the cupcakes cool on a flat surface. While the cupcakes bake, rinse out your bowl to use for buttercream frosting.

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