Dining In - Vanilla Birthday Cupcakes with Vanilla Frosting

Vanilla Birthday Cupcakes with Vanilla Frosting - Chloe's Vegan Desserts

These cupcakes were super light and fluffy! I made them for my boyfriend's family (not for a birthday though, like the name suggests). Everybody loved them. His dad, who has now taste-tested many vegan baked goods, said these were his favorite so far! The next day we got a call from his aunt, who got the leftovers, who said she loved them. I definitely enjoyed them, but I'd say my favorite vegan cupcake recipe is a tie between Fluffy Coconut Cupcakes and Ginger Nutmeg Spice Cupcakes. Give these a try and decide for yourself. They are quick and easy to prepare and you can get as creative as you want with the decorations. I kept the frosting white and used a thin piping tip - the end result reminded me of fluffy clouds. You can find the full recipe in Chloe's Vegan Desserts (buy your copy here). 


Vanilla Birthday Cupcakes
1 1/2 cup flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup almond milk
1/2 cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract

Vanilla Frosting
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon vanilla extract
3-5 tablespoons almond milk
Food coloring (optional - did not use)
Sprinkles (optional - did not use)

To Prepare Cupcakes:


Preheat oven to 350 degrees. Fill two 2-dozen cupcake pan with liners for 14-15 cupcakes.
In a large bowl combine flour, sugar, baking soda, and salt and sift together.
In a separate medium bowl whisk together almond milk, oil, apple cider vinegar, and vanilla.
Pour wet mixture into dry and mix together until all dry clumps are gone, but don't overmix.
Pour batter into cupcake pan, filling about 2/3 or 3/4 of the way full.
Bake for 18-20 minutes or until toothpick comes out clean. Let cupcakes cool completely before frosting.


To Prepare Vanilla Frosting:

Using a handheld or stand mixer, beat shortening on medium speed for about two minutes, until it is smooth.
Slowly add in powdered sugar. Alternate by adding in vanilla and one tablespoon at a time of the almond milk.