I have seen many vegan cupcake recipes and all of them claim to be really good. Despite success that I have had with making some of my muffin recipes vegan, I was skeptical... especially about the frosting! As an experiment I made some white vegan cupcakes with white vegan frosting. They were really good and, ahem, gone. I even fed them to non-vegetetarian friends who also really liked them. The texture of the cake was dense and moist. It reminded me of the cupcakes I get at Whole Foods. The frosting was outstanding. I did have to use about a cup and a half more of the powdered sugar than it called for and I had to store them in the fridge because the frosting started to droop after an hour at room temp.
The cupcake recipe is from Jennifer at The Vegan Lunchbox. I replaced the coconut extract with almond extract because I could not find coconut extract.
The frosting recipe is from The Vegan Chef. I used Earth Balance brand soy margerine. I used regular powdered sugar. That was all they had at Whole Foods. They actually did have unbleached powdered sugar, but I think the frosting would have been light brown instead of white if I had used it (and it was wicked expensive).
These recipes are definitely keepers!