This is one of my blog's most beloved cupcakes and I constantly get messages from parents thanking me for giving them a birthday cupcake recipe that non-allergy guests rave about. I know the joy that comes from having a birthday treat for your little one that lets them be "normal" on their big day and I'm so glad to share this feeling with you! This recipe is also fantastic because you can make additions to it, depending on your mood, that will only make it better. You have the option of vanilla "butter"cream or chocolate "butter"cream depending on your mood and with the optional add-ins, this cupcake recipe never gets old. I give you some ideas at the end of the recipe, but let me know if you try something creative that works. I love new ideas and I know our fellow dairy and soy free mamas do too!
Ingredients:
For the cupcakes:
1 1/2 c. all-purpose flour
3 tbsp. dairy-free, soy-free Dutch process cocoa powder (such as Hershey's Natural Unsweetened Cocoa Powder — check product label to verify that yours is dairy & soy-free as product formulations often change.)
1/2 tsp. salt
1 c. sugar
1 tsp. baking soda
2 tsp. pure vanilla extract
1 tsp. white vinegar
6 tbsp. canola oil
1 cup cold water
Paper baking cups or dairy-free, soy-free “butter” for greasing the pan (see link below)
For the frosting:
3 c. confectioners’ sugar
1 c. dairy-free, soy-free “butter” (such as Earth Balance Vegan Buttery Sticks)
1 tsp. pure vanilla extract
1 to 2 tablespoons oat milk or almond milk (I like using Califia Farms Unsweetened Oat Milk or Califia Farms Unsweetened Almond Milk)
Directions:
For the cupcakes:
Preheat 350 degrees F.
Place the dry ingredients in a bowl.
Make 3 small holes in the dry mixture and pour the vanilla into one hole, the vinegar into another hole and the canola oil into the last hole. Pour water over the top of your mixture and mix.
Place paper baking cups in cupcake pan or grease the pan with dairy-free, soy-free butter and then flour the pan so nothing sticks. Then, pour the mixture into the pan and bake for 18-20 minutes or until a knife inserted into the center of the cupcake comes out clean (please watch your cupcakes as cooking times may vary by oven).
Allow cupcakes to cool completely before frosting or the frosting will melt right off.
For the vanilla "butter"cream frosting:
In a stand mixer fitted with a whisk or with an electric hand mixer fitted with a whisk attachment, mix together sugar and “butter” on low speed until well blended and then increase mixer speed to medium and beat for another three minutes.
Add the vanilla extract and the “milk” and continue to beat on medium speed for 1 more minute, adding more or less “milk” as needed to achieve spreading consistency.
Top cupcakes with frosting and serve.
Get Creative:
For the cupcakes, you can make these fun additions to the batter:
Dairy-free, soy-free chocolate chips (I like Enjoy Life Semi-Sweet Mini Chips because they're also gluten-free, nut-free and delicious!)
Dairy-Free Soy-Free peanut butter chips (I like Davis Chocolate Organic Peanut Butter Baking Chips because they're also gluten-free!)
For the frosting, you can liven up the frosting by adding these fun mix-ins at the end and with your electric mixer:
To make chocolate "butter"cream, add 1/2 cup natural unsweetened cocoa powder and 1 additional teaspoon of vanilla to the frosting and mix well.
Chopped up strawberries that you've let sit in a collander so juices drain.
Chopped up raspberries that you've let sit in a collander so juices drain.
Crushed dairy-free, soy-free chocolate chip cookies (I like Enjoy Life Soft-Baked Chocolate Chip Cookies, and they're nut-free, gluten-free and non-GMO, too!)
Top with sprinkles, chopped gummy candies, crushed pretzels, or your favorite cake decorations to add a festive mood!
Did you try this recipe? Take a photo and share it on our instagram or facebook page!
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