Vanilla Cupcakes

Ah cupcakes.

Delicious, sweet, delicate, moist cupcakes.

When one gets a hankering for cupcakes, there isn’t really anything one can do except make cupcakes.

You won’t hear anyone over here complaining. The Hubster drools just thinking about getting to eat one. His favorite part? The icing. I actually think that Erica is The Hubster’s new hero. The icing was all her.

As for the cupcakes, it was adapted (well, mostly taken) from More Great Good Dairy-Free Desserts Naturally by Fran Costigan. Thanks to my friends over at Book Publishing Company for the copy!

Yields 12

Vanilla Cupcakes (Dairy Free)

Vanilla Cupcakes inspired by Fran Costigan of [url href="" target="_blank]More Great Good Dairy-Free Desserts Naturally [/url].

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


    For the cupcakes:
  • 1 cup + 2 tbs whole wheat flour
  • 3/4 cup + 2 tbs unbleached all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 3/4 cup + 2 tbs brown rice syrup
  • 3/4 cup milk (rice, almond, coconut)
  • 3 tbs vanilla extract
  • 2 tsp apple cider vinegar
  • For the icing:
  • 5 tbs Earth Balance (or vegan buttery spread)
  • 3 tbs Spectrum Shortening
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract (or any other flavor of choice)
  • splash milk (rice, almond, coconut)


    For the cupcakes:
  1. Preheat oven to 375°F.
  2. Place cupcake wrapper into baking tins (or grease muffin pan, your choice).
  3. In medium-large bowl, mix flours, sugar, baking powder, baking soda, and salt. Whisk until ingredients mixed together.
  4. In a separate bowl, whisk oil, brown rice syrup, milk, vanilla, and vinegar until well blended.
  5. Pour wet mixture in with dry mixture and stir with a whisk until batter is smooth.
  6. Divide batter among the prepared cups, filling about 3/4 full.
  7. Bake for 13-15 minutes (though, our oven took about 20+) until the cupcakes are well risen, golden, and a cake tester comes out clean.
  8. Set aside and let cool.
  9. For the frosting:
  10. Combine Earth Balance and Spectrum together, and mix with hand mixer on medium-high speed for 1-2 minutes.
  11. Turn mixer to low and add powdered sugar, 1/2 cup at a time.
  12. Add extract of choice.
  13. Add splash of rice milk to achieve desired texture (smooth and light).
  14. Using a knife, spread frosting over cooled cupcakes.
  15. Take a bite.
  16. Take another bite.
  17. Repeat until cupcake is gone.

Allergen Information

Nightshade free, dairy free, soy free, and egg free.


Let's stay connected!

Looking for a little extra inspiration in your inbox? Enter your name and email below and I'll share some of my favorite tips and tools to get your day going.

More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply 3 tbsp of vanilla extract? :-o That sounds quite vanilla-y to me alright! The brown rice syrup probably makes for a nice flavour, as well.
    1. Reply i think we did around 2 1/2 tbs, but the original recipe called for vanilla rice/soy milk and 2 tbs of vanilla extract. and the brown rice syrup gave it a nice caramel-y flavor.
  2. Reply Haha, I love that I'm your hubby's hero! I'm glad you loved it.
  3. Reply Looks good. I'd love to try it but it sounds like it'll make to many and I'm the only one that would eat it. :(
  4. Reply Adrienne, I read a blog last week that you can freeze cupcake dough. So why don’t you try to freeze it then bake it whenever you want to. Your recipe is really great! My kids will surely love the cameral-y and vanilla-y cookies and they surely enjoy putting some toppings on their cupcakes. Thanks for the new taste of cupcakes.
  5. Reply Your cupcakes are so cute. Perfect for my daughter’s birthday party this Saturday. Thanks for sharing this one. Maybe I should add some chocolate syrup at the top since it’s my daughter’s favorite sweets.
    1. Reply @melanie - hope the cupcakes turned out well! i'd love to know how they turned out. :)
  6. Reply [...] went with a caramel frosting for the top {we had it leftover from these bad boys}, but bet that peanut butter frosting and a little chocolate sauce drizzled on top would have been [...]

Leave a Reply

Your email address will not be published. Required fields are marked *