Serve vegetable cupcakes during the holidays | News, sports, work

FAMILY FEATURES — Make this year’s celebrations truly memorable and add a touch of sweetness to your holiday celebrations with this delightful combination of fluffy cupcakes, cream frosting and heavenly caramel.

These dairy-free Salted Caramel Cookies are the perfect cold-weather treat that will have everyone reaching for more. Made with Country Crock vegetable butter and vegetable cream that are 100% dairy free, you can be sure that everyone at the table will find something delicious to enjoy. For more holiday dessert ideas, visit

Savory without dairy products

Caramel cupcakes

Preparation time: 25 minutes

Total time: 1 hour, 15 minutes

Servings: 12

Salted Caramel:

2 cups granulated sugar

6 tablespoons Country Crock Plant Butter Sticks with avocado oil at room temperature

1/2 cup Country Crock Plant Cream, at room temperature

2 tablespoons of coconut oil

1/2 teaspoon of salt


1 cup all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon of baking powder

2 teaspoons of cinnamon

1/2 teaspoon of salt

1 cup (2 sticks) Country Crock vegetable butter with avocado oil at room temperature

1 cup powdered sugar

1/2 cup brown sugar

2 teaspoons of vanilla extract

1 cup Country Crock Vegetable Cream

Vegan Caramel Frosting:

1/2 cup (1 stick) Country Crock vegetable butter with avocado oil, at room temperature

1 1/2 cups powdered sugar, plus more if needed

2 teaspoons caramel sauce at room temperature

Country Crock Plant Cream, as needed

1/2 teaspoon of vanilla

2 teaspoons caramel

salt flakes (optional)

caramel cubes (optional)

To make the caramel: In a medium, light-colored saucepan over medium heat, stir the sugar constantly until it dissolves evenly.

Remove the pan from the heat and add the vegetable butter, vegetable cream, coconut oil and salt.

Return the mixture to medium heat, stirring constantly, for 1 minute. Reduce the heat, stir and cook until the mixture is thick and smooth. If the caramel separates, whisk vigorously until it comes back together.

Pour the caramel into a heatproof bowl and pass through a fine sieve to remove the granulated sugar. Cover and let cool completely in the fridge.

To prepare the cupcakes: Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with liners; set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, using the whisk attachment, cream together the vegetable butter, powdered sugar, and brown sugar until light and fluffy. Add vanilla and cooled caramel, beat on medium speed until combined.

Slowly add the flour mixture, vegetable cream, scraping down the sides of the bowl until combined. Divide the dough evenly among the liners, filling each one 3/4 full.

Bake until the top springs back when touched or until a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the cupcakes to a wire rack and let cool for 5 minutes before removing from the pan. Let the cupcakes cool completely at room temperature.

To make the frosting: In the bowl of a stand mixer, mix the vegetable butter on medium-high speed for about 1 minute. Add the powdered sugar and Plant Cream for about 1 minute, then add the caramel sauce and mix until completely combined. Add vanilla and then Plant Cream as needed, 1 teaspoon at a time, stirring constantly until desired consistency.

Spread the frosting on the cupcakes, drizzle with caramel and sprinkle with salt flakes as needed. Garnish with caramel cubes if desired.

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