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!

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Vanilla Cupcakes (Dairy Free)

Vanilla Cupcakes inspired by Fran Costigan of [url href="http://www.bookpubco.com/products/more-great-good-dairy-free-desserts-naturally" target="_blank]More Great Good Dairy-Free Desserts Naturally [/url].
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Author Emily Levenson | emilylevenson.com

Ingredients

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

Instructions

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.

For the frosting:

  1. Combine Earth Balance and Spectrum together, and mix with hand mixer on medium-high speed for 1-2 minutes.
  2. Turn mixer to low and add powdered sugar, 1/2 cup at a time.
  3. Add extract of choice.
  4. Add splash of rice milk to achieve desired texture (smooth and light).
  5. Using a knife, spread frosting over cooled cupcakes.
  6. Take a bite.
  7. Take another bite.
  8. Repeat until cupcake is gone.

Allergen Information

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

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

8 comments / Add your comment below

  1. 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.

  2. 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.

  3. Pingback: Recipe: Banana Cupcakes : The Reluctant Vegetarian

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