My Most Requested Birthday Cupcake

Hello blogging family,

This summer, my number-one requested cupcake was definitely vegan funfetti cupcakes topped with luscious cream cheese frosting. The key to achieving that perfect moist texture? Use extra-light-tasting olive oil—just a little tip I picked up from a talented French baker in Paris when I was in grad school (and trust me, it’s a game-changer!). She even surprised me when I returned daily with delightful corn bread just in case I was homesick. It was such a sweet gesture that showcased the universal language of baking.

I truly hope you love this recipe as much as I do. With school back in session, here’s to a wonderful new school year for all the kiddos out there!

So, grab your mixing bowls and read on for the delicious recipe! If you’re new to my blog, don’t forget to check out more about my blogging journey. Happy baking, everyone!

Vegan Funfetti Cupcakes with “Cream Cheese” Frosting

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Yield: 12 cupcakes        Prep Time: 15 minutes        Cook Time: 20 minutes

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Ingredients:
1 cup soy milk
1 teaspoon apple cider vinegar
3⁄4 cup caster (superfine) sugar
1⁄3 cup extra light tasting olive oil*
1 1⁄2 teaspoons vanilla extract
1 1/3 cup all-purpose flour
3⁄4 teaspoon fresh baking soda
1⁄2 teaspoon fresh baking powder
1⁄4 teaspoon salt
1/8-cup rainbow sprinkles (about 1/3 of a 3.3 oz container of sprinkles)

For the Frosting
1 cup (8 ounces) vegan cream cheese, cold
1 cup vegan unsalted butter, room temperature
4 cups powdered sugar, sifted
1 tsp vanilla extract
plus a little rainbow sprinkles to top cupcakes

Directions:

1. In a cup, stir together the milk and vinegar. Let milk/vinegar mixture sit for  5-10 minutes to make buttermilk.
2. Meanwhile, turn on the oven to 350 F. Line a cupcake pan with 12 cupcake liners.
3. In a large mixing bowl, mix milk/vinegar mixture, sugar, extra-light-tasting olive oil and vanilla extract. In another bowl, stir together the flour, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone. Fold in the rainbow sprinkles, careful not to overmix.
4. Pour the batter into the cupcake liners until they are about two-thirds full. Bake at 350 F until a toothpick inserted into the center comes out clean (about 20 minutes).** Cool on a wire rack.
5. Make the cream cheese frosting as the cupcakes cool.
6. Add vegan butter and vegan cream cheese to a large bowl of a stand mixer. Cream together until combined.
7. Then add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick frosting.
8. Frost the cupcakes. If not eating immediately, store the cupcakes in the refrigerator. I dare you to eat just one. 😉

 

Tips:

*Make sure you buy the extra-light-tasting olive oil, not extra virgin. The difference is in the taste. Extra light olive oil is virtually tasteless. I only bake with this type of oil, and I’m still amazed at the results.

** You’ll know your cupcakes are done by inserting a toothpick in the center. If the toothpick comes out clean, the cupcakes are done.