Birthday Cupcakes
Cakes & Cupcakes
Ingredients:
For the Cupcakes:
🥛 1 cup (240 mL) unsweetened non-dairy milk (e.g., almond, soy, oat)
🫙 1 tbsp apple cider vinegar or white vinegar
🍩 3/4 cup (150 g) granulated sugar
🛢️ 1/3 cup (80 mL) neutral oil (e.g., canola, sunflower, or vegetable)
🌼 2 tsp vanilla extract
🌾 1 1/2 cups (190 g) 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:
🧈 1/2 cup (113 g) vegan butter, softened
🍩 2 cups (240 g) powdered sugar, sifted
🥛 1-2 tbsp non-dairy milk (as needed for consistency)
🌼 1 1/2 tsp vanilla extract
🧂pinch of salt
Features:
Features:
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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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.
Birthday Cupcakes
Ingredients:
For the Cupcakes:
🥛 1 cup (240 mL) unsweetened non-dairy milk (e.g., almond, soy, oat)
🫙 1 tbsp apple cider vinegar or white vinegar
🍩 3/4 cup (150 g) granulated sugar
🛢️ 1/3 cup (80 mL) neutral oil (e.g., canola, sunflower, or vegetable)
🌼 2 tsp vanilla extract
🌾 1 1/2 cups (190 g) 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:
🧈 1/2 cup (113 g) vegan butter, softened
🍩 2 cups (240 g) 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.
