Birthday Cupcakes
Cakes & Cupcakes
Ingredients:
- 240 ml (1 cup) unsweetened non-dairy milk
- 15 ml (1 tbsp) apple cider vinegar or white vinegar
- 150 g (¾ cup) granulated sugar
- 80 ml (⅓ cup) neutral oil
- 8.7 g (2 tsp) vanilla extract
- 190 g (1½ cups) all-purpose flour
- 9.3 g (2 tsp) baking powder
- 2.3 g (½ tsp) baking soda
- 1.5 g (¼ tsp) salt
- 1–2 tbsp rainbow sprinkles (for funfetti style)
- ½ tsp almond extract (for extra flavor depth)
- 113 g (½ cup) vegan butter
- 240 g (2 cups) powdered sugar
- 1–2 tbsp non-dairy milk (as needed for consistency)
- 6.5 g (1½ tsp) vanilla extract
- pinch of salt
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Let the vinegar and non-dairy milk sit the full 5-10 minutes until curdled before mixing it in — this vegan buttermilk is what helps the cupcakes rise properly.
Instructions:
- Preheat and Prep: Preheat oven to 175°C (350°F). Line a 12-cup muffin pan with cupcake liners.
- Make Vegan Buttermilk: Stir 1 tsp vinegar into 240 ml (1 cup) non-dairy milk and let sit for 5–10 minutes to curdle.
- Mix Wet Ingredients: In a large bowl, whisk together 150 g (¾ cup) sugar, 80 ml (⅓ cup) neutral oil, 2 tsp vanilla extract, and the prepared vegan buttermilk.
- Add Dry Ingredients: Sift in 190 g (1½ cups) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Fold until just combined — do not overmix.
- Fill and Bake: Divide batter evenly among the liners, filling each about ⅓ full. Bake for 20–22 minutes until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat 113 g (½ cup) softened vegan butter until smooth. Gradually add 240 g (2 cups) powdered sugar, 1½ tsp vanilla, a pinch of salt, and 1 tbsp non-dairy milk. Beat until smooth and creamy.
- Frost: Pipe or spread frosting on cooled cupcakes. Top with sprinkles, fresh fruit, or edible flowers for decoration.
Notes: Do not overmix the batter once the wet and dry ingredients are combined — stir only until just incorporated. Overmixing leads to dense, tough cupcakes. Fill cupcake liners only ⅔ full to prevent overflow.
Tips: Room temperature ingredients blend more evenly than cold ones. Take the milk and any refrigerated items out 30 minutes before starting. Cool cupcakes completely before frosting. Even slightly warm cupcakes will melt the frosting.
Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Unfrosted cupcakes freeze well for up to 2 months.
Swaps: All-purpose flour can be swapped for a 1:1 gluten-free blend. Any non-dairy milk works equally well.
Every ingredient here earns its place, but a few really shape the dish. The apple cider vinegar or white vinegar adds tang that cuts through richness and balances the flavors. The granulated sugar provides clean sweetness and helps balance acidity. The neutral oil keeps the fat neutral so the other ingredients can shine. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Birthday Cupcakes
Ingredients:
- 240 ml (1 cup) unsweetened non-dairy milk
- 15 ml (1 tbsp) apple cider vinegar or white vinegar
- 150 g (¾ cup) granulated sugar
- 80 ml (⅓ cup) neutral oil
- 8.7 g (2 tsp) vanilla extract
- 190 g (1½ cups) all-purpose flour
- 9.3 g (2 tsp) baking powder
- 2.3 g (½ tsp) baking soda
- 1.5 g (¼ tsp) salt
- 1–2 tbsp rainbow sprinkles (for funfetti style)
- ½ tsp almond extract (for extra flavor depth)
- 113 g (½ cup) vegan butter
- 240 g (2 cups) powdered sugar
- 1–2 tbsp non-dairy milk (as needed for consistency)
- 6.5 g (1½ tsp) vanilla extract
- pinch of salt
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The apple cider vinegar or white vinegar adds tang that cuts through richness and balances the flavors. The granulated sugar provides clean sweetness and helps balance acidity. The neutral oil keeps the fat neutral so the other ingredients can shine. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Prep:
Let the vinegar and non-dairy milk sit the full 5-10 minutes until curdled before mixing it in — this vegan buttermilk is what helps the cupcakes rise properly.
Instructions:
- Preheat and Prep: Preheat oven to 175°C (350°F). Line a 12-cup muffin pan with cupcake liners.
- Make Vegan Buttermilk: Stir 1 tsp vinegar into 240 ml (1 cup) non-dairy milk and let sit for 5–10 minutes to curdle.
- Mix Wet Ingredients: In a large bowl, whisk together 150 g (¾ cup) sugar, 80 ml (⅓ cup) neutral oil, 2 tsp vanilla extract, and the prepared vegan buttermilk.
- Add Dry Ingredients: Sift in 190 g (1½ cups) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Fold until just combined — do not overmix.
- Fill and Bake: Divide batter evenly among the liners, filling each about ⅓ full. Bake for 20–22 minutes until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat 113 g (½ cup) softened vegan butter until smooth. Gradually add 240 g (2 cups) powdered sugar, 1½ tsp vanilla, a pinch of salt, and 1 tbsp non-dairy milk. Beat until smooth and creamy.
- Frost: Pipe or spread frosting on cooled cupcakes. Top with sprinkles, fresh fruit, or edible flowers for decoration.
