As the countdown to midnight approaches, why not celebrate with a sweet, festive twist to ring in the new year? My New Year’s Eve cupcakes featuring chocolate sandwich cookies decorated to look like clocks striking midnight and party hats are the perfect treat for ringing in the new year. They’re not only delicious but also completely plant-based, so everyone can enjoy a bite of the celebration!
What do I need to make these?
- Vegan cake mix. This recipe uses my super popular better boxed vegan cake recipe (most store bought cake mixes are vegan but I prefer Duncan Hines brand) and you can use a vanilla, chocolate or any other flavor really. Get the recipe here or at the end of the blog post.
- Vegan frosting. You can use a jar of store bought frosting (a majority are vegan friendly) or make my vanilla buttercream here.
- Chocolate sandwich crème cookies. There are lots of store brands and commercial varieties you could use so choose your favorite.
- Festive sprinkles. Just check for confectioners glaze or shellac (sourced from insects) in the ingredients. I got these gold ones I used from a craft store.
- Piping bag and tips. I just snipped the end of a disposable bag for the melted chocolate to make the clock’s face and then a large star tip for the vanilla frosting.
- Vegan chocolate peanut butter cups. I “glued” these onto the other side of the chocolate sandwich crème cookie I wasn’t using to make festive hats with melted chocolate and then some frosting to write the new year onto the side. I used Reese’s vegan cups but Justin’s or another brand would work just fine.
Why You’ll Love These Cupcakes:
- Vegan and Delicious: These cupcakes are completely plant-based, making them perfect for vegans and non-vegans alike and no one will know!
- They’re easy! Starting with a boxed cake mix and even the option of using canned frosting makes these super easy to make.
- Fun and Festive: The cookie midnight topper and festive hats add a playful element, perfect for New Year’s Eve celebrations.
- Customizable: You can decorate these cupcakes with your favorite colors, sprinkles, or even edible glitter to match your party theme.
Tips for success:
- How to decorate: I made the clocks and hats to decorate but you can use store bought options if short on time like small party favors. If you can’t find gold or silver sprinkles use rainbow as it is a celebration after all!
- Storing leftovers: If there are any cupcakes left after your party (highly unlikely!), store them in an airtight container at room temperature for up to 3 days.
These New Year’s Eve cupcakes are the perfect way to ring in the new year with sweetness, fun, and a little extra sparkle. The playful cookie clocks and hats add a whimsical touch that guests of all ages will love, while the moist, cupcakes are sure to delight your taste buds. Here’s to a delicious and joy-filled 2025 — enjoy every bite and every moment of the celebration! Happy new year!
New Year’s Eve Vegan Cupcakes
12
servings30
minutes20
minutesA quick and festive way to ring in the new year!
Ingredients
- Cupcakes
Use my better boxed cake mix recipe here and use any flavor you’d like.
- Vanilla Buttercream Frosting
1 cup vegetable shortening
2 1⁄4 cups confectioners sugar, sifted to remove lumps
1⁄2 teaspoon vanilla extract (use clear imitation for perfect white frosting)
1-2 tablespoons vegan milk or cream
- Decorations
chocolate sandwich crème cookies separated
vegan mini peanut butter cups
1/4 cup vegan chocolate, melted
decorative sprinkles, optional
Directions
- Decorations
- I would suggest making these the night before so they set completely. Separate the cookies (I used a sharp small knife to cut through them then scraped any cookie crumbs off the frosted half. Using melted chocolate in a piping bag or plastic storage bag, snip a tiny bit off the end so you can pipe the number 12 and the extra dots and midnight hand of the clock on the cookie. Let the chocolate dry completely and set before using. Using more melted chocolate, add a blob to the bottom of the other plain half of the cookies you separated to make a hat. You can decorate it with some white frosting to say the year and some additional glitter if you’d like. Let those set as well before using them to decorate.
- Cupcakes
- Make the cupcakes according to my recipe. It will make 12 standard sized cupcakes with a little bit leftover. Fill them to 1/4 inch of the top of the cup and use a liner so they look nicer. I used a black foil cupcake liner but any will do. Bake for 18-22 minutes or until a cake tester comes out clean. Cool completely.
- Buttercream Frosting
- Add all the frosting ingredients to a large bowl and using a hand or stand mixer, beat until light and fluffy scraping down the sides of the bowl at least once. If the frosting seems a little dry, add a teaspoon at a time of extra vegan cream or milk and if it looks too wet, add some more powdered sugar a tablespoon at a time. Using a piping bag and a large star tip, swirl into a circle on top of each cupcake, add any sprinkles while they’re wet and set aside.
- To decorate the cupcakes add the clock or hat to the top of each. Store any leftover cupcakes in an airtight container for up to three days at room temperature or freeze well wrapped for up to six months.
Recipe Video
Notes
- You can find decorative sprinkles that are vegan friendly online or at craft stores. Just look for the words “shellac” or “confectioners glaze” and avoid those as that’s derived from insects and is not vegan.
- They do make edible markers you can use on the cookies if you don’t want to pipe chocolate.
- Look for mini vegan peanut butter cups. Justin’s and Reese’s make them as well as other brands.
- You can use a canned frosting but if you want a pure white one making mine, use all shortening and clear vanilla. You can use vegan butter too instead and regular vanilla but the frosting will be off white.
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