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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 (¾ cup) granulated sugar
- 80 ml (⅓ cup) neutral oil (canola, sunflower, or vegetable)
- 2 tsp vanilla extract
- 190 g (1½ cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional Add-ins:
- 1–2 tbsp rainbow sprinkles (for funfetti style)
- ½ tsp almond extract (for extra flavor depth)
For the Frosting:
- 113 g (½ cup) vegan butter, softened
- 240 g (2 cups) powdered sugar, sifted
- 1–2 tbsp non-dairy milk (as needed for consistency)
- 1½ tsp vanilla extract
- pinch of salt
Equipments:
- 12-cup muffin pan
- Cupcake liners
- Whisk
- Stand mixer or hand mixer
- Two large mixing bowls
- Piping bag (optional)
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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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.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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
12 Cupcakes
Prep 15 min
Bake 20 min
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 (¾ cup) granulated sugar
- 80 ml (⅓ cup) neutral oil (canola, sunflower, or vegetable)
- 2 tsp vanilla extract
- 190 g (1½ cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional Add-ins:
- 1–2 tbsp rainbow sprinkles (for funfetti style)
- ½ tsp almond extract (for extra flavor depth)
For the Frosting:
- 113 g (½ cup) vegan butter, softened
- 240 g (2 cups) powdered sugar, sifted
- 1–2 tbsp non-dairy milk (as needed for consistency)
- 1½ tsp vanilla extract
- pinch of salt
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
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.
