Vegan Honey-Style Agave Cupcakes
Warm, golden cupcakes sweetened with agave or maple, ready in about 43 minutes with 25 minutes prep and 18 minutes bake.
Last updated: October 4, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup agave syrup (or maple syrup)
- 1/3 cup melted coconut oil
- 3/4 cup unsweetened plant milk (almond or oat)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1/2 cup vegan butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 2 tbsp agave syrup (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1 pinch salt (for frosting)
Instructions
Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, mix the plant milk and apple cider vinegar. Let it sit for 2 minutes to curdle slightly.
Whisk the agave syrup, melted coconut oil, sugar, and vanilla into the milk mixture.
Pour the wet mix into the dry mix. Stir just until no dry streaks remain. Do not overmix.
Divide the batter evenly among the liners, filling each about two thirds full.
Bake for 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes.
Move cupcakes to a wire rack and cool completely before frosting.
Beat the vegan butter until smooth, then add powdered sugar, agave syrup, vanilla, and salt.
Beat the frosting for 2 minutes until fluffy, then pipe onto cooled cupcakes.
Pro Tips
- • Maple syrup gives a deeper, woodsy sweetness if you want a change from agave.
- • Do not overbake. Pull the cupcakes as soon as the toothpick comes out clean, since agave can brown edges faster than white sugar.
- • Let the batter rest 5 minutes before baking. This helps the crumb set evenly.
- • Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
Recipe Details
Timing
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Nutrition (per cupcake)
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Final Thoughts
These cupcakes bring a warm, honey-like sweetness to your vegan baking rotation. Try them with maple syrup for a cozy twist and share the batch with friends who miss honey cake.
Frequently Asked Questions
Can I use maple syrup instead of agave in this recipe?
Yes. Swap the agave one for one with maple syrup. The cupcakes will taste a bit more woodsy and less clean sweet.
Why do these cupcakes taste like honey without using honey?
Agave and maple syrup both bring a warm, golden sweetness close to honey. The cinnamon in the batter adds to that honey-like feel.
Can I make these cupcakes gluten free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly denser but still moist.
Why did my cupcakes turn out dense instead of fluffy?
This usually means the batter was overmixed. Stir just until the dry streaks disappear, then stop.
