I don’t know of anything more birthday-ish than vanilla cupcakes.
Last month, we celebrated two birthdays.
Hyrum turned 7, Mali turned 4. Since their birthdays are less than 2 weeks apart, to cut down the work load, we threw a dual birthday party.
A quote from Hyrum: ”Mom, this was the best birthday ever.” I think he was right.
Guests present included a dozen of cousins, both sets of grandparents, aunts & uncles, & Joseph’s grandma (who is nearing 90 years old).
Sequence of events:
Swimming,
water balloons,
a relay race (courtesy of Joseph) that involved jumping on the trampoline, hula hooping, & popping a water balloon by sitting on it,
veggie dogs & cupcakes,
party favors,
a pinata (!),
& presents.
Moist, rich, vanilla cupcakes, perfect for a birthday celebration. No dairy, no eggs (can be made gluten-free).
Ingredients
- 3 1/3 c. white flour OR 3 1/3 all-purpose GF flour
- 1 1/2 TBS. baking powder
- 1 tsp. salt
- 2 c. evaporated cane juice or organic sugar
- 3/4 c. non-dairy butter (I used vegan Smart Balance)
- 1/4 c. ground flaxseed
- 1/2 c. water
- 1 3/4 c. full fat non-dairy milk (soy works well in this recipe)
- 1 1/2 tsp. pure vanilla
- 1 1/2 c. powdered sugar
- 3 TBS. non-dairy butter (not melted)
- 1 1/2 tsp. vanilla
- 1 tsp. non-dairy milk
Instructions
- Preheat oven to 350 F.
- Sift flour, baking powder, salt. Set aside.
- Whip flaxseed & water in electric mixer or by hand, until slightly stiff & thick, similar to consistency of an egg.
- In electric mixer (or by hand), cream butter & sugar. Add flax mixture, milk & vanilla.
- Add flour & mix on high for 2 minutes (or about 50 strokes).
- Line cupcake pan with cupcake papers & pour mixture into cupcake holders.
- Bake for 20-25 minutes, or until it passes "toothpick" test.
- Remove from oven, & let cool before frosting.
- Using an electric mixer, food processor, or by hand, mix sugar, butter, vanilla, & milk until smooth.
Notes
I did not make these gluten-free or low fat, but they can be made both gluten-free & lower in fat. You can replace butter in cupcakes with applesauce, but it will give it a "healthier" flavor. Use a gluten-free all-purpose flour in place of white flour, to make gluten-free.
If you make 18, fill empty cupcake spaces halfway with water so that cupcakes will cook in a uniform fashion. If you make 18, cupcakes will have "muffin-tops." I like them this way. If you want smaller cupcakes, that have a flat top, make 24 with this recipe.
Additional Nutrition Information: Per large cupcake: 3 g protein, 1 g fiber, 41 g carbs, 200 mg sodium. Frosting adds additional 50 calories per cupcake & 3 g fat.
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Wow what a fantastic Birthday Celebration – your children are ADORABLE!
And I myself am a Summer Birthday Girl (Summer Pool Parties are the best!) and totally a vanilla vs chocolate fan
Great shots! I love these cupcakes. They look so gorgeous and white I’d almost hate to eat them. *Almost*
lol. Yes, *almost* too pretty to eat. My kids can vouch for this, but they even taste better than they look!
These look wonderful! My son is having his birthday party on Saturday and I was wondering what kind of cake to make. I am definitely going to make these cupcakes! I just happen to have some vegan sprinkles in my pantry that need to be used, too. Yum! Perfect timing posting this recipe!
Yay! Hope you have a fun-filled memorable birthday. & sprinkles, yes, cupcakes are not birthday cupcakes without sprinkles.
Thanks for saying hello, Sara.
oh my gosh how fun!! a double birthday party:) and i agree – vanilla cupcakes are the ultimate bday treat! they look fabulous!
A double birthday party IS as much fun as it sounds. More presents, more people, more reason to celebrate. Thanks for always bring a bit of sunshine to Bring Joy with your kind comments Caralyn.