Birthday Cupcakes
Cakes & Cupcakes
Ingredients:
For the Cupcakes:
- 240 ml (1 cup) unsweetened non-dairy milk (e.g., almond, soy, oat)
- 1 tbsp apple cider vinegar or white vinegar
- 150 g (3/4 cup) granulated sugar
- 80 ml (1/3 cup) neutral oil (canola, sunflower, or vegetable)
- 2 tsp vanilla extract
- 190 g (1 1/2 cups) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional Add-ins:
- 1-2 tbsp rainbow sprinkles (for funfetti style)
- 1/2 tsp almond extract (for extra flavor depth)
For the Frosting:
- 113 g (1/2 cup) vegan butter, softened
- 240 g (2 cups) powdered sugar, sifted
- 1-2 tbsp non-dairy milk (as needed for consistency)
- 1 1/2 tsp vanilla extract
- pinch of salt
Equipments:
- 12-cup muffin pan
- Cupcake liners
- Stand mixer or hand mixer
- Two large mixing bowls
- Whisk
- Piping bag (optional)
Features:
Nut-Free
Soy-Free
Nutrition:
Servings 1 cupcake Calories 285 Carbohydrates 44g Fat 11g Fiber 1g Protein 3g Cholesterol 0mg Sodium 160mg Sugar 30g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
.svg){kind=small}
.svg){kind=small}
Instructions:
- Preheat the Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Make Vegan Buttermilk: Stir vinegar into non-dairy milk and set aside for 5–10 minutes to curdle.
- Mix the Wet Ingredients: In a large bowl, whisk together sugar, oil, vanilla extract, and the prepared vegan buttermilk.
- Add Dry Ingredients: Sift in flour, baking powder, baking soda, and salt. Fold until just combined—do not overmix.
- Fill the Cupcake Liners: Divide batter evenly among the liners, filling each about ⅔ full.
- Bake: Bake for 20–22 minutes, or 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 Vanilla Frosting: In a large bowl, beat the softened vegan butter until smooth and fluffy (2–3 minutes).
Gradually add powdered sugar, beating after each addition.
Add vanilla, salt, and 1 tbsp milk. Beat until smooth and creamy, adding more milk 1 tsp at a time if needed. - Frosting Tips: Use a piping bag with a star tip for bakery-style swirls. Chill frosting for 10–15 minutes before piping if it’s too soft. Top with sprinkles, fresh fruit, or edible flowers for decoration.
Notes
- Make Ahead: Unfrosted cupcakes can be stored at room temp for 2–3 days or frozen up to 2 months.
- Frosting Storage: Keep leftover frosting in the fridge for up to 1 week. Bring to room temp and re-whip before using.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
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.
Birthday Cupcakes
Ingredients:
For the Cupcakes:
- 240 ml (1 cup) unsweetened non-dairy milk (e.g., almond, soy, oat)
- 1 tbsp apple cider vinegar or white vinegar
- 150 g (3/4 cup) granulated sugar
- 80 ml (1/3 cup) neutral oil (canola, sunflower, or vegetable)
- 2 tsp vanilla extract
- 190 g (1 1/2 cups) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional Add-ins:
- 1-2 tbsp rainbow sprinkles (for funfetti style)
- 1/2 tsp almond extract (for extra flavor depth)
For the Frosting:
- 113 g (1/2 cup) vegan butter, softened
- 240 g (2 cups) powdered sugar, sifted
- 1-2 tbsp non-dairy milk (as needed for consistency)
- 1 1/2 tsp vanilla extract
- pinch of salt
Features:
Instructions:
- Preheat the Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Make Vegan Buttermilk: Stir vinegar into non-dairy milk and set aside for 5–10 minutes to curdle.
- Mix the Wet Ingredients: In a large bowl, whisk together sugar, oil, vanilla extract, and the prepared vegan buttermilk.
- Add Dry Ingredients: Sift in flour, baking powder, baking soda, and salt. Fold until just combined—do not overmix.
- Fill the Cupcake Liners: Divide batter evenly among the liners, filling each about ⅔ full.
- Bake: Bake for 20–22 minutes, or 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 Vanilla Frosting: In a large bowl, beat the softened vegan butter until smooth and fluffy (2–3 minutes).
Gradually add powdered sugar, beating after each addition.
Add vanilla, salt, and 1 tbsp milk. Beat until smooth and creamy, adding more milk 1 tsp at a time if needed. - Frosting Tips: Use a piping bag with a star tip for bakery-style swirls. Chill frosting for 10–15 minutes before piping if it’s too soft. Top with sprinkles, fresh fruit, or edible flowers for decoration.
Notes
- Make Ahead: Unfrosted cupcakes can be stored at room temp for 2–3 days or frozen up to 2 months.
- Frosting Storage: Keep leftover frosting in the fridge for up to 1 week. Bring to room temp and re-whip before using.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
