If you have food allergies, it can be tough to find great recipes to send to school for parties. Make some of these Vegan Vanilla Cupcakes for your next birthday party or school event
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 vegan 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 dairy free 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