Peppermint Swirl Chocolate Cupcakes

With a moist cake base crowned with a swirl of fluffy peppermint buttercream, these Peppermint Swirl Chocolate Cupcakes bring an instant dose of holiday cheer to any party! Simple ingredient swaps make them vegan without any fuss.

In full disclosure, it took me a while to warm up to the combination of chocolate and peppermint. But once I got on board, I fully got on board (hat tip to these fudgy Peppermint Chocolate Cookies). And today’s peppermint swirl chocolate cupcakes were my first love. The cake itself is so tender and rich, and the peppermint buttercream on top is pure holiday bliss—like a candy cane in frosting form! I love making these for my family’s Christmas celebration, but they’re so delicious, I’ve been known to make them all year long!

Why These Cupcakes Are a Must-Make for the Holidays

I know your baking list for this festive time of year is probably quite long, but you really need to make some room for these peppermint swirl chocolate cupcakes!

• The perfect holiday cupcake. I love my Vegan Vanilla Cupcakes and Vegan Red Velvet Cupcakes , but this time of year, it’s gotta be these peppermint cupcakes! They’re so festive and fun with the crushed candy canes on top.
• Fluffy and tender. Homemade Vegan Buttermilk and warm coffee help create cupcakes with an ultra-moist crumb and beautiful rise. You’ll never guess they’re vegan!
• A dreamy peppermint frosting. I took my Vegan Buttercream Frosting and added a splash of peppermint extract to make it festive and SO delicious.

Notes on Ingredients

Here’s a list of the ingredients you’ll need for these vegan peppermint swirl chocolate cupcakes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Apple cider vinegar – This reacts with the baking soda to create lift. You can swap in regular white vinegar instead if that’s what you have on hand.
• Soy milk – I like to bake with soy milk because it’s richer and creamier, but you can use any unflavoured and unsweetened plant milk you like.
• Sugar –You can use either brown sugar or cane sugar.
• All-purpose flour – Want to make your peppermint cupcakes gluten-free? Easy! Just use a 1:1 gluten-free flour.
• Unsweetened cocoa powder – Be sure to use cocoa powder, not cocoa mix, which is sweetened.
• Baking powder and baking soda
• Sea salt
• Oil – Any kind you like to use in your baking.
• Peppermint extract – Use peppermint extract not mint extract. Mint extract has more of a wintergreen flavour.
• Vanilla extract
• Warm vegan milk + instant coffee – Don’t worry, your cupcakes won’t taste like coffee! But coffee does intensify the chocolate flavour.

For the Frosting:

• Vegan butter – Plus sea salt if you’re using unsalted butter.
• Vanilla extract
• Powdered sugar – Here’s how to make Homemade Powdered Sugar .
• Peppermint extract
• Vegan milk – To adjust the consistency of the frosting as needed.
• Crushed peppermints – You can use candy canes or Starlite mints.

How to Make Peppermint Swirl Chocolate Cupcakes

Don’t be intimidated! Let’s break down the steps of making these cupcakes. It’s easier than you think!

Make the vegan buttermilk.

• Make the vegan buttermilk. Whisk the vinegar and vegan milk; set aside to thicken.
• Combine the dry ingredients. Whisk the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.

Combine wet and dry.

• Add the wet ingredients. Whisk in the oil, buttermilk, peppermint extract, and vanilla.
• Stir in the coffee mixture. Mix the warm milk and instant coffee. Beat this into the batter.

Bake the cupcakes.

• Bake. Divide the batter into 12 liners and bake at 350°F for 18 minutes. Cool completely.
• Make the frosting. Beat the vegan butter, vanilla, and peppermint, then gradually add the powdered sugar and milk until light and fluffy.
• Assemble. Frost the cupcakes and garnish with the crushed peppermints.

Tips for Success

If you scroll on down to the recipe card, I’ve got lots of detailed tips to help you make sure these peppermint swirl chocolate cupcakes turn out perfect. But here’s a brief overview.

• Warm milk matters. Warm liquid dissolves the coffee, which enhances and deepens the chocolate flavour.
• Weigh your flour and cocoa powder. I provide gram measurements in the recipe card and I highly recommend weighing the dry ingredients if you can. If you don’t have a kitchen scale, lightly spoon the flour and cocoa powder into measuring cups, then level them with a butter knife to make sure you don’t use too much.
• Avoid overmixing. Too much, or too vigorous, mixing activates the gluten in the flour and makes the cupcakes dense.
• Cool completely before frosting. Even if the cupcakes are just a tiny bit warm, the frosting will melt. They really need to be room temperature!
• Don’t stress about the frosting. If you don’t have experience piping frosting, or don’t have a piping bag, you have other options! An offset spatula does a terrific job or if you really want that beautiful mound of frosting on top, use a large cookie dough scoop and add a scoop of frosting to each cupcake. Even some professional bakeries add their frosting this way!

How to Store

• Storing unfrosted cupcakes: Keep these peppermint swirl chocolate cupcakes in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
• Storing frosted cupcakes: Refrigerate frosted cupcakes in an airtight container for up to 4 days. Allow to come to room temperature before serving.
• To freeze: Freeze unfrosted cupcakes for up to 2 months. Thaw, then add the frosting.

More Holiday Favourites

• Vegan Sugar Cookies
• White Chocolate Peppermint Bark
• Peppermint Chocolate Brownies
• Vegan Gingerbread Men

Ingredients

• 1 ½ tablespoons apple cider vinegar , or regular vinegar ( 22 mL)
• ½ cup soy milk , or other vegan milk ( 120 mL) (room temperature For buttermilk)
• 1 cup brown sugar , or cane sugar ( 200 g)
• 1 ½ cups all-purpose flour , ( 180 g)
• ½ cup unsweetened cocoa powder , ( 40 g)
• 1 teaspoon baking powder , ( 4 g)
• 1 teaspoon baking soda , ( 6 g)
• ½ teaspoon sea salt , ( 3 g)
• ⅓ cup oil , ( 66 g)
• ½-1 teaspoon peppermint extract , (for a subtle or a stronger peppermint taste, 2.5 – 5 mL)
• 1 teaspoon vanilla extract , ( 5 mL)
• ½ cup warm milk + 1 teaspoon instant coffee , mixed in until dissolved. Stir these together right before you need it so it’s still warm for cake batter ( 120 mL milk + 1.8 g coffee)

FOR THE FROSTING:

• ½ cup vegan butter , softened ( 113 g)
• ½ teaspoon vanilla extract , ( 2.5 mL)
• ¼ teaspoon peppermint extract , ( 1.25 mL)
• 1 ½-1 ¾ cups powdered sugar , ( 180 g)
• ½ tablespoon vegan milk , add more if needed ( 7 mL)
• ⅛ teaspoon sea salt , only if using unsalted butter ( 0.75 g)

GARNISH:

• Chopped peppermints , in a food processor

Instructions

• Preheat oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
• In a jar, add the vinegar and vegan milk together to curdle to form a buttermilk. Set aside.
• In a large bowl, add the sugar, flour, cocoa powder, baking powder, baking soda and sea salt. Using a whisk, whisk all the ingredients together, removing and clumps that may form.
• Whisk in the oil, the buttermilk mix from earlier, peppermint extract and the vanilla extract.
• Heat up that additional milk and coffee mixture in the microwave for 30 seconds (or on stove top until warm not boiling). You want it warm enough to dissolve but not boiling. Stir the instant coffee into it with a whisk or fork to dissolve for about 30 seconds.
• Add it to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 3 minutes, scraping down the sides of the bowl once in between to ensure that everything is incorporated.
• Divide the batter evenly between 12 cupcake liners (about ¾ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
• Place the pan in the middle rack of your oven and in the center of that rack. Bake for 18 minutes until fully cooked and a toothpick inserted in the centre comes out clean or with a few crumbs . Remove from oven and allow to cool completely.
• After cooled, frost with buttercream frosting and with sprinkles (optional!) Enjoy!

Frosting:

• Beat the butter, vanilla and peppermint extract for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
• Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.
• Add in a ½ tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup powdered sugar if you desire.
• Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

Notes

• Don’t Skip the Vinegar : This is our key ingredient to helping these cupcakes rise alongside the baking soda! It reacts to it and also helps with the fluffiness. Don’t worry – you don’t taste it at all.
• Ensure Ingredients are Room Temperature : This ensures that everything blends together properly. It also makes emulsion (such as for the buttermilk) easier, so aids in the end cupcakes being fluffy, tender and soft.
• The secondary ½ cup warm milk is crucial. It helps to dissolve the coffee which enhances the chocolate flavour. It also aids in helping the cupcakes to be soft. You want this to be warm, but not piping hot!
• Check Your Ingredients for Freshness : Always ensure your baking powder and baking soda are fresh! This will make or break your recipe, and its very easy to check with this tip.
• Weigh Cocoa Powder : I highly suggest using a kitchen scale for this! It gives you the most accurate results. Even if you don’t weigh the other ingredients, I highly recommend always weighing your cocoa powder. It can get packed very easily and you can end up adding too much or too little, which will throw off the rest of the recipe.
• Don’t Over-Mix the Batter : Over-mixing the batter can make the cupcakes too dense because of the gluten that activates in the flour – just mix enough to combine all of the ingredients together.
• Always let your chocolate cupcakes cool completely before adding frosting. This way the frosting won’t slide off or melt.
• Sift Your Powdered Sugar : Be sure to sift your powdered sugar before making your frosting! This makes such a tremendous difference to the consistency of the frosting.
• To Avoid Thick Frosting : You don’t want the frosting to be runny, but you also want it to spread easily across the top of the cake. If your frosting turns out to be too thick, try adding a splash of milk to it. Add your milk a little bit at a time.
• Let Cakes and Cupcakes Cool Before Frosting : Frosting too quickly might make the cake and cupcakes crumble. If you want a pretty cake, wait to frost until it’s cooled.
• Sift Your Powdered Sugar: Make sure to sift your powdered sugar before mixing, so that the frosting is the ultimate creamy consistency.
• Soften Your Vegan Butter: Be sure that your vegan butter is soft enough to spread before mixing it. You don’t want it runny though!
• If Too Thick, Add Milk: The ideal frosting is not runny, but not too thick either. If yours becomes too thick, add a splash of milk until it reaches the desired consistency.
• Whip It: For super fluffy frosting, you’ll want to keep whipping it. I prefer using a stand mixer for my frosting so I can whip it for about 5 minutes.

With a moist cake base crowned with a swirl of fluffy peppermint buttercream, these Peppermint Swirl Chocolate Cupcakes bring an instant dose of holiday cheer to any party! Simple ingredient swaps make them vegan without any fuss.

In full disclosure, it took me a while to warm up to the combination of chocolate and peppermint. But once I got on board, I fully got on board (hat tip to these fudgy Peppermint Chocolate Cookies). And today’s peppermint swirl chocolate cupcakes were my first love. The cake itself is so tender and rich, and the peppermint buttercream on top is pure holiday bliss—like a candy cane in frosting form! I love making these for my family’s Christmas celebration, but they’re so delicious, I’ve been known to make them all year long!

Why These Cupcakes Are a Must-Make for the Holidays

I know your baking list for this festive time of year is probably quite long, but you really need to make some room for these peppermint swirl chocolate cupcakes!

• The perfect holiday cupcake. I love my Vegan Vanilla Cupcakes and Vegan Red Velvet Cupcakes , but this time of year, it’s gotta be these peppermint cupcakes! They’re so festive and fun with the crushed candy canes on top.
• Fluffy and tender. Homemade Vegan Buttermilk and warm coffee help create cupcakes with an ultra-moist crumb and beautiful rise. You’ll never guess they’re vegan!
• A dreamy peppermint frosting. I took my Vegan Buttercream Frosting and added a splash of peppermint extract to make it festive and SO delicious.

Notes on Ingredients

Here’s a list of the ingredients you’ll need for these vegan peppermint swirl chocolate cupcakes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Apple cider vinegar – This reacts with the baking soda to create lift. You can swap in regular white vinegar instead if that’s what you have on hand.
• Soy milk – I like to bake with soy milk because it’s richer and creamier, but you can use any unflavoured and unsweetened plant milk you like.
• Sugar –You can use either brown sugar or cane sugar.
• All-purpose flour – Want to make your peppermint cupcakes gluten-free? Easy! Just use a 1:1 gluten-free flour.
• Unsweetened cocoa powder – Be sure to use cocoa powder, not cocoa mix, which is sweetened.
• Baking powder and baking soda
• Sea salt
• Oil – Any kind you like to use in your baking.
• Peppermint extract – Use peppermint extract not mint extract. Mint extract has more of a wintergreen flavour.
• Vanilla extract
• Warm vegan milk + instant coffee – Don’t worry, your cupcakes won’t taste like coffee! But coffee does intensify the chocolate flavour.

For the Frosting:

• Vegan butter – Plus sea salt if you’re using unsalted butter.
• Vanilla extract
• Powdered sugar – Here’s how to make Homemade Powdered Sugar .
• Peppermint extract
• Vegan milk – To adjust the consistency of the frosting as needed.
• Crushed peppermints – You can use candy canes or Starlite mints.

How to Make Peppermint Swirl Chocolate Cupcakes

Don’t be intimidated! Let’s break down the steps of making these cupcakes. It’s easier than you think!

Make the vegan buttermilk.

• Make the vegan buttermilk. Whisk the vinegar and vegan milk; set aside to thicken.
• Combine the dry ingredients. Whisk the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.

Combine wet and dry.

• Add the wet ingredients. Whisk in the oil, buttermilk, peppermint extract, and vanilla.
• Stir in the coffee mixture. Mix the warm milk and instant coffee. Beat this into the batter.

Bake the cupcakes.

• Bake. Divide the batter into 12 liners and bake at 350°F for 18 minutes. Cool completely.
• Make the frosting. Beat the vegan butter, vanilla, and peppermint, then gradually add the powdered sugar and milk until light and fluffy.
• Assemble. Frost the cupcakes and garnish with the crushed peppermints.

Tips for Success

If you scroll on down to the recipe card, I’ve got lots of detailed tips to help you make sure these peppermint swirl chocolate cupcakes turn out perfect. But here’s a brief overview.

• Warm milk matters. Warm liquid dissolves the coffee, which enhances and deepens the chocolate flavour.
• Weigh your flour and cocoa powder. I provide gram measurements in the recipe card and I highly recommend weighing the dry ingredients if you can. If you don’t have a kitchen scale, lightly spoon the flour and cocoa powder into measuring cups, then level them with a butter knife to make sure you don’t use too much.
• Avoid overmixing. Too much, or too vigorous, mixing activates the gluten in the flour and makes the cupcakes dense.
• Cool completely before frosting. Even if the cupcakes are just a tiny bit warm, the frosting will melt. They really need to be room temperature!
• Don’t stress about the frosting. If you don’t have experience piping frosting, or don’t have a piping bag, you have other options! An offset spatula does a terrific job or if you really want that beautiful mound of frosting on top, use a large cookie dough scoop and add a scoop of frosting to each cupcake. Even some professional bakeries add their frosting this way!

How to Store

• Storing unfrosted cupcakes: Keep these peppermint swirl chocolate cupcakes in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
• Storing frosted cupcakes: Refrigerate frosted cupcakes in an airtight container for up to 4 days. Allow to come to room temperature before serving.
• To freeze: Freeze unfrosted cupcakes for up to 2 months. Thaw, then add the frosting.

More Holiday Favourites

• Vegan Sugar Cookies
• White Chocolate Peppermint Bark
• Peppermint Chocolate Brownies
• Vegan Gingerbread Men

Ingredients

• 1 ½ tablespoons apple cider vinegar , or regular vinegar ( 22 mL)
• ½ cup soy milk , or other vegan milk ( 120 mL) (room temperature For buttermilk)
• 1 cup brown sugar , or cane sugar ( 200 g)
• 1 ½ cups all-purpose flour , ( 180 g)
• ½ cup unsweetened cocoa powder , ( 40 g)
• 1 teaspoon baking powder , ( 4 g)
• 1 teaspoon baking soda , ( 6 g)
• ½ teaspoon sea salt , ( 3 g)
• ⅓ cup oil , ( 66 g)
• ½-1 teaspoon peppermint extract , (for a subtle or a stronger peppermint taste, 2.5 – 5 mL)
• 1 teaspoon vanilla extract , ( 5 mL)
• ½ cup warm milk + 1 teaspoon instant coffee , mixed in until dissolved. Stir these together right before you need it so it’s still warm for cake batter ( 120 mL milk + 1.8 g coffee)

FOR THE FROSTING:

• ½ cup vegan butter , softened ( 113 g)
• ½ teaspoon vanilla extract , ( 2.5 mL)
• ¼ teaspoon peppermint extract , ( 1.25 mL)
• 1 ½-1 ¾ cups powdered sugar , ( 180 g)
• ½ tablespoon vegan milk , add more if needed ( 7 mL)
• ⅛ teaspoon sea salt , only if using unsalted butter ( 0.75 g)

GARNISH:

• Chopped peppermints , in a food processor

Instructions

• Preheat oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
• In a jar, add the vinegar and vegan milk together to curdle to form a buttermilk. Set aside.
• In a large bowl, add the sugar, flour, cocoa powder, baking powder, baking soda and sea salt. Using a whisk, whisk all the ingredients together, removing and clumps that may form.
• Whisk in the oil, the buttermilk mix from earlier, peppermint extract and the vanilla extract.
• Heat up that additional milk and coffee mixture in the microwave for 30 seconds (or on stove top until warm not boiling). You want it warm enough to dissolve but not boiling. Stir the instant coffee into it with a whisk or fork to dissolve for about 30 seconds.
• Add it to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 3 minutes, scraping down the sides of the bowl once in between to ensure that everything is incorporated.
• Divide the batter evenly between 12 cupcake liners (about ¾ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
• Place the pan in the middle rack of your oven and in the center of that rack. Bake for 18 minutes until fully cooked and a toothpick inserted in the centre comes out clean or with a few crumbs . Remove from oven and allow to cool completely.
• After cooled, frost with buttercream frosting and with sprinkles (optional!) Enjoy!

Frosting:

• Beat the butter, vanilla and peppermint extract for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
• Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.
• Add in a ½ tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup powdered sugar if you desire.
• Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

Notes

• Don’t Skip the Vinegar : This is our key ingredient to helping these cupcakes rise alongside the baking soda! It reacts to it and also helps with the fluffiness. Don’t worry – you don’t taste it at all.
• Ensure Ingredients are Room Temperature : This ensures that everything blends together properly. It also makes emulsion (such as for the buttermilk) easier, so aids in the end cupcakes being fluffy, tender and soft.
• The secondary ½ cup warm milk is crucial. It helps to dissolve the coffee which enhances the chocolate flavour. It also aids in helping the cupcakes to be soft. You want this to be warm, but not piping hot!
• Check Your Ingredients for Freshness : Always ensure your baking powder and baking soda are fresh! This will make or break your recipe, and its very easy to check with this tip.
• Weigh Cocoa Powder : I highly suggest using a kitchen scale for this! It gives you the most accurate results. Even if you don’t weigh the other ingredients, I highly recommend always weighing your cocoa powder. It can get packed very easily and you can end up adding too much or too little, which will throw off the rest of the recipe.
• Don’t Over-Mix the Batter : Over-mixing the batter can make the cupcakes too dense because of the gluten that activates in the flour – just mix enough to combine all of the ingredients together.
• Always let your chocolate cupcakes cool completely before adding frosting. This way the frosting won’t slide off or melt.
• Sift Your Powdered Sugar : Be sure to sift your powdered sugar before making your frosting! This makes such a tremendous difference to the consistency of the frosting.
• To Avoid Thick Frosting : You don’t want the frosting to be runny, but you also want it to spread easily across the top of the cake. If your frosting turns out to be too thick, try adding a splash of milk to it. Add your milk a little bit at a time.
• Let Cakes and Cupcakes Cool Before Frosting : Frosting too quickly might make the cake and cupcakes crumble. If you want a pretty cake, wait to frost until it’s cooled.
• Sift Your Powdered Sugar: Make sure to sift your powdered sugar before mixing, so that the frosting is the ultimate creamy consistency.
• Soften Your Vegan Butter: Be sure that your vegan butter is soft enough to spread before mixing it. You don’t want it runny though!
• If Too Thick, Add Milk: The ideal frosting is not runny, but not too thick either. If yours becomes too thick, add a splash of milk until it reaches the desired consistency.
• Whip It: For super fluffy frosting, you’ll want to keep whipping it. I prefer using a stand mixer for my frosting so I can whip it for about 5 minutes.

Peppermint Swirl Chocolate Cupcakes

Ingredients

• 1 ½ tablespoons apple cider vinegar or regular vinegar ( 22 mL)
• ½ cup soy milk or other vegan milk ( 120 mL) (room temperature For buttermilk)
• 1 cup brown sugar or cane sugar ( 200 g)
• 1 ½ cups all-purpose flour ( 180 g)
• ½ cup unsweetened cocoa powder ( 40 g)
• 1 teaspoon baking powder ( 4 g)
• 1 teaspoon baking soda ( 6 g)
• ½ teaspoon sea salt ( 3 g)
• ⅓ cup oil ( 66 g)
• ½-1 teaspoon peppermint extract (for a subtle or a stronger peppermint taste, 2.5 - 5 mL)
• 1 teaspoon vanilla extract ( 5 mL)
• ½ cup warm milk + 1 teaspoon instant coffee mixed in until dissolved. Stir these together right before you need it so it’s still warm for cake batter ( 120 mL milk + 1.8 g coffee)

FOR THE FROSTING:

• ½ cup vegan butter softened ( 113 g)
• ½ teaspoon vanilla extract ( 2.5 mL)
• ¼ teaspoon peppermint extract ( 1.25 mL)
• 1 ½-1 ¾ cups powdered sugar ( 180 g)
• ½ tablespoon vegan milk add more if needed ( 7 mL)
• ⅛ teaspoon sea salt only if using unsalted butter ( 0.75 g)

GARNISH:

• Chopped peppermints in a food processor

Instructions

• Preheat oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
• In a jar, add the vinegar and vegan milk together to curdle to form a buttermilk. Set aside.
• In a large bowl, add the sugar, flour, cocoa powder, baking powder, baking soda and sea salt. Using a whisk, whisk all the ingredients together, removing and clumps that may form.
• Whisk in the oil, the buttermilk mix from earlier, peppermint extract and the vanilla extract.
• Heat up that additional milk and coffee mixture in the microwave for 30 seconds (or on stove top until warm not boiling). You want it warm enough to dissolve but not boiling. Stir the instant coffee into it with a whisk or fork to dissolve for about 30 seconds.
• Add it to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 3 minutes, scraping down the sides of the bowl once in between to ensure that everything is incorporated.
• Divide the batter evenly between 12 cupcake liners (about ¾ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
• Place the pan in the middle rack of your oven and in the center of that rack. Bake for 18 minutes until fully cooked and a toothpick inserted in the centre comes out clean or with a few crumbs . Remove from oven and allow to cool completely.
• After cooled, frost with buttercream frosting and with sprinkles (optional!) Enjoy!

Frosting:

• Beat the butter, vanilla and peppermint extract for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
• Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.
• Add in a ½ tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup powdered sugar if you desire.
• Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

Notes

• Don’t Skip the Vinegar : This is our key ingredient to helping these cupcakes rise alongside the baking soda! It reacts to it and also helps with the fluffiness. Don’t worry – you don’t taste it at all.
• Ensure Ingredients are Room Temperature : This ensures that everything blends together properly. It also makes emulsion (such as for the buttermilk) easier, so aids in the end cupcakes being fluffy, tender and soft.
• The secondary ½ cup warm milk is crucial. It helps to dissolve the coffee which enhances the chocolate flavour. It also aids in helping the cupcakes to be soft. You want this to be warm, but not piping hot!
• Check Your Ingredients for Freshness : Always ensure your baking powder and baking soda are fresh! This will make or break your recipe, and its very easy to check with this tip.
• Weigh Cocoa Powder : I highly suggest using a kitchen scale for this! It gives you the most accurate results. Even if you don’t weigh the other ingredients, I highly recommend always weighing your cocoa powder. It can get packed very easily and you can end up adding too much or too little, which will throw off the rest of the recipe.
• Don’t Over-Mix the Batter : Over-mixing the batter can make the cupcakes too dense because of the gluten that activates in the flour – just mix enough to combine all of the ingredients together.
• Always let your chocolate cupcakes cool completely before adding frosting. This way the frosting won’t slide off or melt.
• Sift Your Powdered Sugar : Be sure to sift your powdered sugar before making your frosting! This makes such a tremendous difference to the consistency of the frosting.
• To Avoid Thick Frosting : You don’t want the frosting to be runny, but you also want it to spread easily across the top of the cake. If your frosting turns out to be too thick, try adding a splash of milk to it. Add your milk a little bit at a time.
• Let Cakes and Cupcakes Cool Before Frosting : Frosting too quickly might make the cake and cupcakes crumble. If you want a pretty cake, wait to frost until it’s cooled.
• Sift Your Powdered Sugar: Make sure to sift your powdered sugar before mixing, so that the frosting is the ultimate creamy consistency.
• Soften Your Vegan Butter: Be sure that your vegan butter is soft enough to spread before mixing it. You don’t want it runny though!
• If Too Thick, Add Milk: The ideal frosting is not runny, but not too thick either. If yours becomes too thick, add a splash of milk until it reaches the desired consistency.
• Whip It: For super fluffy frosting, you’ll want to keep whipping it. I prefer using a stand mixer for my frosting so I can whip it for about 5 minutes.

Nutrition

Peppermint Swirl Chocolate Cupcakes https://jessicainthekitchen.com/peppermint-swirl-chocolate-cupcakes-tv/ December 5, 2025

This Butternut Squash Lasagna is an awesome vegan main dish for a celebration, but it’s also fantastic for meal prep! A creamy butternut squash filling is layered with plant-based ricotta and spinach, noodles, and cheeses for a dish that manages to feel decadent and wholesome at the same time.

One of the little side benefits of being vegan is that while holiday main dishes are usually a choice between turkey and ham for the meat eaters, we vegans have endless options! Will it be Vegan Wellington this year? Or Tourtière (seriously, click that link if you’ve never heard of it—SO good)? On my table for the holidays this year, it’s going to be this Butternut Squash Lasagna. It’s a truly special dish, with beautiful (and delicious!) layers of butternut squash, spinach, and cheese.

Why This Butternut Squash Lasagna Is Destined to Be a Favourite

You’re going to love this vegan lasagna recipe, I just know it! Here’s what makes it so divine.

• Creamy and cheesy (but vegan!) . Both the butternut squash and spinach layers are mixed with vegan ricotta, making them creamy and decadent. Vegan mozzarella and Parmesan add lots of cheesy goodness too!
• Perfect for fall and winter . Warm, cozy flavours make this butternut squash lasagna ideal for holiday dinners.
• Make-ahead friendly . Whether you’re making this recipe for your Christmas main dish or meal prep, it’s great for assembling in advance and cooking later.

What You’ll Need

Here are the ingredients you’ll need for this vegan butternut squash lasagna. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Butternut Squash Filling:

• Butternut squash – Honeynut squash can be swapped in for a similar, but sweeter, option.
• Vegan ricotta – Use store-bought or homemade Vegan Ricotta .
• Vegan milk – Make sure it’s unsweetened and unflavoured.
• Seasonings – Salt, ground nutmeg, garlic powder, onion powder, and red chili flakes.

Spinach Filling:

• Fresh spinach – I like using fresh spinach instead of frozen because it has a better flavour.
• Vegan ricotta
• Garlic
• Seasonings – Salt, black pepper, ground nutmeg, dried basil, and dried oregano.

Other Ingredients:

• Lasagna noodles – Use regular or oven-ready noodles; if you use regular noodles, cook them first.
• Vegan cheese – I use a combination of shredded vegan mozzarella cheese and vegan Parmesan cheese. (My Vegan Parmesan Cheese would work too!)
• Seasonings – Italian seasoning and smoked paprika.

How to Make Butternut Squash Lasagna

Let’s get started! Here’s a step-by-step guide to making this vegan lasagna recipe.

Roast the butternut squash, then puree the flesh.

• Roast and purée the squash. Roast the butternut squash until tender, scoop out the flesh, and blend until smooth. Measure 2 cups for the filling.
• Make the squash filling. Mix the purée with vegan ricotta, milk, and seasonings.

Sauté the spinach.

• Prepare the spinach filling. Sauté the garlic, wilt the spinach, drain well, then combine with the vegan ricotta and seasonings.
• Cook the noodles. If needed, boil the noodles until they’re al dente, then drain and lay flat on a towel.

Start layering…

• Assemble the lasagna. Layer the fillings and noodles, starting with the squash, then the noodles, spinach, mozzarella, and repeat. Top with the vegan Parmesan, mozzarella, Italian seasoning, and smoked paprika.
• Bake. Cover and bake at 375°F for 25 minutes, then uncover and bake another 15 to 20 minutes, until golden and bubbly.
• Rest and serve. Let the lasagna rest for 10 minutes to set before slicing and serving.

Tips and Variations

• Make it ahead of time . You can assemble this recipe up to 24 hours in advance. Cover it with foil and refrigerate; take it out of the fridge while you preheat the oven, then bake as instructed in the recipe, adding a few extra minutes to the cooking time since the lasagna will be starting out colder.
• Add some crunch . Garnish with chopped toasted pecans or walnuts, which pair beautifully with the flavour of butternut squash and add a nice contrast to the creaminess.
• Make it gluten-free . This is easy! Use gluten-free lasagna noodles for a gluten-free version.
• Streamline the process . You can swap in canned butternut squash purée and eliminate the step of roasting the squash. (Canned pumpkin is an option too!)

Serving Suggestions

Serve this butternut squash lasagna with a fall-inspired salad like my Pear and Gorgonzola Salad or Kale Apple and Chickpea Salad with Vegan Feta . A side of Brussels sprouts—like these Maple Brussels Sprouts with Apples and Pecans !—would pair well with the flavours in this lasagna too.

Storage and Reheating

• Refrigerator: Refrigerate in an airtight container or covered in the baking dish for up to 4 days.
• Freezer: Wrap individual portions, or wrap the full dish tightly with a layer of plastic wrap then foil. Freeze for up to 3 months. I recommend thawing before reheating, which will help the lasagna reheat more evenly.
• To reheat: Bake leftover butternut squash lasagna in a covered baking dish at 350°F until warmed through, or microwave individual slices. When microwaving, I usually cut the slice into quarters, which promotes more even reheating.

More Vegan Lasagna Recipes

• Vegetable Lasagna
• Lasagna Soup
• Sheet Pan Lasagna
• Lasagna Roll-Ups

Ingredients

For the Butternut Squash Filling:

• 1 medium butternut squash
• 1 cup vegan ricotta cheese , 240 g
• ½ cup vegan milk , or more if needed – 120 mL
• ¼ teaspoon salt , 1.5 g
• ¼ teaspoon ground nutmeg , 0.5 g
• ½ teaspoon garlic powder , 1.5 g
• ½ teaspoon onion powder , 1.5 g
• ¼ teaspoon red chili flakes , optional, 0.5 g

For the Spinach Filling:

• 8 ounces fresh spinach , 1 cup cooked – 225 g
• 1 cup vegan ricotta cheese , 240 g
• 3 cloves garlic , minced – 9 g
• ¼ teaspoon salt , 1.5 g
• Black pepper , to taste
• ⅛ teaspoon ground nutmeg , 0.25 g
• ½ teaspoon dried basil , 0.5 g
• ½ teaspoon dried oregano , 0.5 g

Other Ingredients:

• 10 ounces lasagna noodles , cook if required, 280 g
• 2 cups shredded vegan mozzarella cheese , divided – 200 g
• ½ cup vegan Parmesan cheese , for topping – 50 g
• 1 ½ teaspoons Italian seasoning , 1 g
• ¼ teaspoon smoked paprika , 0.5 g

Instructions

Make the Squash Filling:

• Preheat the oven to 400°F (200°C).
• Slice the squash in half lengthwise, scoop out the seeds, and place cut side down on a parchment-lined baking sheet.
• Roast for 35–40 minutes, until tender when pierced with a fork.
• Scoop out the flesh and blend or mash until smooth. Measure 2 cups (about 500 grams).
• Reduce the oven temperature to 375°F (190°C) for baking the lasagna later.
• In a medium bowl, combine butternut squash purée, vegan ricotta, vegan milk, salt, nutmeg, garlic powder, onion powder, and chili flakes (if using).
• Stir until smooth, adding a splash of milk if needed for a spreadable consistency.

Make the Spinach Filling:

• In a skillet, sauté the minced garlic in a drizzle of oil or splash of water for about 1 minute, until fragrant.
• Add the spinach and cook until wilted. Drain well and press out excess moisture.
• Chop the cooked spinach and mix it with vegan ricotta, salt, pepper, nutmeg, basil, and oregano.

Assemble and Bake:

• Bring a large pot of salted water to a boil.
• Cook lasagna noodles according to package instructions until al dente.
• Drain and lay flat on a clean towel to prevent sticking. (Skip this step if using oven-ready noodles.)
• Spread a thin layer of butternut squash filling on the bottom of a 9×13-inch (23×33 cm) baking dish.
• Add a layer of noodles.
• Spread half of the spinach filling over the noodles and sprinkle with mozzarella.
• Add another layer of noodles, then spread half of the butternut squash filling and sprinkle with mozzarella.
• Repeat the layers (spinach → noodles → squash), finishing with noodles topped with squash filling.
• Sprinkle the top with remaining mozzarella, Parmesan, Italian seasoning, and smoked paprika.
• Cover the baking dish with foil and bake for 25 minutes.
• Remove the foil and bake for an additional 15–20 minutes, until golden and bubbly on top.
• Let rest for 10 minutes before slicing and serving.

Notes

• Refrigerator: Refrigerate in an airtight container or covered in the baking dish for up to 4 days.
• Freezer: Wrap individual portions or the full dish tightly in foil and freeze for up to 3 months. I recommend thawing before reheating, which will help the lasagna reheat more evenly.
• To reheat: Bake leftover butternut squash lasagna in a covered baking dish at 350°F until warmed through, or microwave individual slices. When microwaving, I usually cut the slice into quarters, which promotes more even reheating.