As some of you already know, I am not a vegan, but we have multiple food allergies in our house that make baking with eggs and dairy a no-no. This is challenging when we go to birthday parties and we want to make sure that our kids stay allergy-free when there is cake and ice cream galore. My daughter’s class celebrated her birthday at school a couple weeks ago, and then we had a birthday party for my son on Monday. I needed to make a good cupcake recipe that would keep 30+ kids happy and keep my kids away from dairy and eggs.
I tried a cupcake recipe online, but the batter was too thin and they overflowed and sank in the middle – not so great looking! I was able to disguise this with frosting, but I decided to make my own recipe that worked better.
Cupcakes for my son’s birthday party
Just a heads up, this recipe is not gluten-free or sugar-free! My kids can have gluten and wheat so I decided to make cupcakes that everyone (including the other children) would enjoy. If you would like a gluten-free cupcake recipe, check out these vanilla cupcakes.
Cupcakes for my daughter’s birthday party
This recipe makes 3 dozen cupcakes! You can adjust the recipe to meet your needs if you like. Since I was making cupcakes for a crowd, this was perfect. Also, to scoop the batter into the muffin pans, I used a 2-Tablespoon sized protein powder scoop and it delivered the right amount of batter so these didn’t overflow. The cupcakes baked right to the edge of the paper and it made 3 dozen cupcakes – pretty handy! If you find that these are sinking in the middle a bit, simply add a bit more flour 1 Tablespoon at a time, or reduce the milk by 1 Tablespoon at a time until the batter is perfect!
- 3-1/2 cups all-purpose flour whisked and scooped into measuring cups
- 1-1/2 cups sugar
- 2 Tablespoons baking powder
- 1/2 to 1 teaspoon salt depending on your preference
- 2 cups rice milk
- 1/3 cup oil
- 1 Tablespoon vanilla
- Preheat oven to 350 degrees F
- Line muffin pan with muffin papers
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside
- In a medium bowl, whisk together the rice milk, oil, and vanilla
- Add the liquid ingredients to the dry ingredients and mix well.
- Using a small measuring cup (protein powder scoops work really well), scoop the cupcake batter into the prepared muffin pan until each muffin cup is 2/3rd's full. Make sure not to over-fill the pan otherwise the cupcake batter will overflow as it bakes.
- Bake the cupcakes in the pre-heated oven for 17-19 minutes or until a toothpick inserted into the center comes out clean. If you are using a stoneware pan, they may take a little bit longer to bake.
- For chocolate cupcakes, reduce the flour by 1/4 cup and add 1/2 cup cocoa powder
We have a batch-size adjustment option on the recipe card, but to make it easier, here are the measurements for 1 dozen cupcakes:
1 cup + 3 Tablespoons flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup rice milk (or other non-dairy milk)
2 Tablespoons oil (canola or olive)
1 teaspoon vanilla
Instructions and bake times are the same
- 1/2 cup butter flavored palm oil I use Spectrum
- 3 cups powdered sugar
- 1 dash salt
- 2 teaspoons vanilla extract
- 2-3 Tablespoons rice or coconut milk
- In a medium bowl, beat the palm oil with a hand held blender until creamy
- Blend in the powdered sugar, salt, vanilla, and rice milk, and cream together until well blended
- Adjust the consistency of the frosting by adding more rice milk to thin it or adding more powdered sugar to make it thicker.
- For chocolate buttercream frosting, replace 1/4 cup of the powdered sugar with 1/4-1/2 cup cocoa powder, depending on how dark you want the chocolate flavor