Vegan & Gluten Free Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup soy or almond milk
1/3 cup canola oil
3/4 cup sugar
2 tsp GF vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup corn flour or almond flour
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 350F. In a large mixing bowl, combine milk, canola oil, sugar and extracts. Beat on medium speed just to combined. Add tapioca flour and flax seed and mix vigorously for about a minute, until the tapioca flour is dissolved add the mixture is well emulsified. Add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium to high speed for about 2 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. These cupcakes wont rise as much as the average cupcake, so you can fill the liners a little more than usual. Bake for 20-24 minutes, rotating half way through bake time. Remove pan from the oven and cool cupcakes completely.

for the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup vegan margarine
3 1/2 cups gluten free icing sugar
1 1/2 tsp GF vanilla extract
1/4 soy or almond milk

2. Beat shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes. Add the vanilla and milk and beat for an additional 5-7 minutes until light and fluffy. Frost each cupcake and enjoy!

Makes approximately 12 cupcakes

Vegan Vanilla Agave Cupcakes - Recipe

for the cupcakes:
2/3 cup soy/almond milk
1/2 tsp apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 325F. Mix the milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract. Sift in the flour, baking powder, baking soda and salt and mix until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20-22 minutes, rotating half way through baking time. Remove pan from the oven and cool for 60-90 minutes.

for the frosting:
1/3 cup soy/rice/almond milk
1 tbsp arrowroot
pinch of salt
1/3 cup light agave nectar
1/3 cup refined, nonhydrogenated coconut oil
1 1/2 tsp vanilla extract
1/2 cup + 2 tbsp soy milk powder

2. In a small saucepan, whisk together milk, arrowroot and salt until dissolved. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens into a pudding-like consistency (about 2-3 minutes). Remove from the heat and scrape mixture into a medium bowl with a heat proof spatula. Add agave nectar and whisk until combined, then add coconut oil and vanilla extract and whisk again. Add the soy milk powder and beat on medium speed with an electric mixer for 4-5 minutes, until creamy and smooth. (If you wish to colour your icing, add a few drops of colouring along with the soy milk powder). Cover and chill in the fridge for about 45 minutes until the mixture is firm. (For best results, make the frosting the night before and allow it to set in the fridge overnight).  Frost each cupcake with a piping bag fitted with a large open star tip.

Makes approximately 12 cupcakes

Gluten-Free Black and White Cupcakes - Recipe

for the cupcakes:
1 cup salted butter, softened
1 cup water
1/2 cup unsweetened cocoa powder
2 cups sugar
1 cup sour cream
1 tsp. GF pure vanilla extract
2 1/2 cups GF all-purpose flour (see bottom of the page for recipe)
2 tsp. xanthan gum
1 1/2 tsp. GF baking powder
1 1/2 tsp. GF baking soda
1/2 tsp. salt

1. Preheat the oven to 350F. Heat butter, water and cocoa over medium heat in a saucepan until the butter is melted. Put the sugar in a mixing bowl, all the butter mixture and beat at low speed for about 5 minuets, until the mixture is cool. Add the eggs, one at a time, mixing to incorporate after each addition. Add the sour cream and vanilla. Mix to incorporate, scraping down the sides of the bowl if needed. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda and salt and mix with a whisk to 'sift' the ingredients and break up any lumps. Add the dry ingredients to the wet ingredients in the large mixing bowl and beat for 10-15 seconds on medium speed to incorporate. Scrape down the sides of the bowl and beat for an additional 5-10 seconds at high speed until the batter is well mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 10-12 minutes. Rotate the pan in the oven and bake for an additional 10-12 minutes. Remove pan from the oven and cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1 cup salted butter, softened
4 cups icing sugar
1/4 cup heavy cream
1 tsp. GF pure vanilla extract

2. Cream together all ingredients in a large bowl or electric stand mixer. Beat until light and fluffy. If the frosting is too thick, add additional cream, one teaspoon at a time, until desired consistency is reached. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle the top of each cupcake with chocolate sprinkles or mini chocolate chips, if desired.

Makes approximately 24 cupcakes

Vegan Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup soy/almond milk
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 tbsp cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup non-hydrogenated margarine, room temperature
3/4 cup granulated sugar
2 tsp. vanilla extract
1/4 tsp almond extract, caramel extract or additional vanilla extract

1. Preheat the oven to 350F. Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to curdle. Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix. In a separate large bowl, cream the margarine and sugar with an electric mixer on medium speed for 2 minutes. Beat in the vanilla and other extract (if you're using one) then alternate between beating in milk mixture and flour mixture until all ingredients are incorporated. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup non-hydrogenated margarine
3 1/2 cups icing sugar
1 1/2 tsp. vanilla extract
1/4 cup soy/almond milk

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar 1/2 cup at a time until all is incorporated. Add the vanilla and milk and beat for about 5-7 minutes until fluffy. This takes about 10 minutes total, and your arm will get tired; either try switching arms back and forth, or use a stand mixer if you have one. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle with coloured sugars if desired.

Makes approximately 12 cupcakes

Organic Vanilla Cupcakes - Recipe

For the cupcakes:
1 1/2 cups organic all purpose flour (or cake flour)
1 tsp. baking powder
1/4 tsp salt
1/3 cup unsalted organic butter
2/3 + 3 tbsp. organic sugar
1 large organic egg
1 tsp organic vanilla extract
1/4 vanilla bean (seeds only)
2/3 cup organic homo/whole milk

1. Preheat the oven to 350F. Line a muffin pan with 12 baking cups. Sift flour, baking powder, and salt together in a medium bowl. Using a stand or hand mixer, beat the butter, until light and fluffy. Gradually add the sugar into the whipped butter and mix well. Beat in the egg until well blended and then beat in the vanilla extract. Slice the vanilla bean in half, lengthwise, and scrape out the seeds using a paring knife. Discard the husk. Measure the milk into a small container and add the vanilla seeds to it. Add the flour mixture and milk alternating between additions, in three equal parts to the butter mixture, beginning and ending with flour. Blend gently until smooth. Spoon about 1/4 cup of batter into each well of the muffin tin. Bake for 18-22 minutes, rotating in the oven about half way through baking time. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1/4 vanilla bean (seeds only)
1/2 cup organic unsalted butter, room temperature
1/2 cup trans-fat free vegetable shortening
2 cups organic icing sugar
1/4 tsp oganic vanilla extract

2. Slice the vanilla bean in half lengthwise and scrape out the seeds using a paring knife. Discard the husk and set the seeds aside. Using a stand, or hand mixer, beat the butter and shortening on medium speed until creamy. Add the vanilla seeds and mix for a few seconds on medium speed. In a separate bowl, sift the icing sugar. Add the icing sugar to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract, and beat on medium to high speed until fully incorporated. Frost each cupcake using a beveled spatula or piping bag fitted with a large round tip (such as a Wilton 1A). Top with sprinkles, fondant decorations or a small flower (as seen above).

If you enjoyed the recipe above and want to try out some other organic cupcakes, you must try Kara's Cupcakes in San Francisco. Most amazing cupcakes I have ever tasted, and they are made with quality organic ingredients!

Honey & Fig Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tbsp. vanilla extract
1 cup finely chopped, dried figs

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tsp. vanilla extract
1/3 cup honey1 tbsp. grated lemon zest
chopped fresh figs for garnish

2. Beat the cream cheese, icing sugar, vanilla and lemon zest with an electric mixer until soft and creamy. Gently beat in the honey on a low speed until well combined. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice of fig.

Makes approximately 18 cupcakes

Fig and Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tbsp. vanilla extract
1 cup finely chopped, dried figs

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tsp. vanilla extract
1 tbsp. grated lemon zest
chopped fresh figs for garnish

2. Beat the cream cheese, icing sugar, vanilla and lemon zest with an electric mixer until soft and creamy. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice of fig.

Makes approximately 18 cupcakes

Chocolate & Vanilla Twisty Cone Cupcakes - Recipe

for the cupcakes:
1 box devil's food cake mix
2/3 cup butter, softened
6 eggs
1 cup chocolate milk
1 box white cake mix
1 cup white milk
24 flat bottom ice cream cones

1. Preheat oven to 350F. In a large bowl, combine combine chocolate cake mix, 1/3 cup butter, 3 eggs and 1 cup chocolate milk and beat with an electric mixer on low-medium speed for about 2 minutes. In another large bowl, combine the white cake mix, 1/3 cup butter, 3 eggs and 1 cup white milk and beat with an electric mixer on low - medium speed for about 2 minutes. Place 24 flat bottom ice cream cones in the wells of a mini muffin pan, the cones should sit fairly steadily in the mini wells. Fill each cone to about 2/3 full (just past point where the cone gets larger) by dropping heaping tablespoons of chocolate and then white batter, alternating. Bake for 16-22 minutes, until tops spring back. Remove pan from the oven and cool for 30 minutes. Remove cones from the pan.

For the frosting:
1 tub ready made vanilla icing
1 tub ready made chocolate icing
2. Lay a piping bag fitted with a large open star tip on its side. Carefully spoon the vanilla frosting into the bag, only filling the bottom side/half. Then fill the top side/half with chocolate frosting so that there is a vertical line of chocolate and vanilla down the center of the piping bag when it is held upright. Pipe the top of each cupcake into a soft serve swirl effect. Place cupcakes in the freezer for 15-20 minutes. Ddd a maraschino cherry and chopped nuts or sprinkles, if desired.

Makes approximately 24 cupcakes

Spring Bling Cupcakes - Recipe

For the cupcakes:
1 3/4 cups cake flour
1 1/4 cups all-purpose flour
2 cups sugar
1 tbsp. baking powder
1 cup butter, cubed
4 eggs
1 cup whole/homo milk
1 tsp. vanilla extract

1. Preheat oven to 325F. In a large bowl (or kitchen aid mixer, ideally) combine flours, sugar and baking powder on low speed. Add butter, and mix until butter is coated with flour. In a medium bowl, whisk together eggs, milk and vanilla. Add wet ingredients to dry ingredients in 3 intervals, beating on medium speed for about 30-45 seconds between additions. Scrape sides of bowl when necessary until all ingredients are incorporated. Do not beat for more than 2.5 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the frosting:
1 cup unsalted butter, softened
6-8 cups confectioners sugar, sifted
1/2 cup milk
1 tsp. vanilla extract

2. In a large bowl, cream butter with an electric mixer, beating for about 2 minutes, until light and fluffy. Add 6 cups of icing sugar, one at a time, milk and vanilla extract. Beat on low speed until well blended. Add additional 1-2 cups icing sugar to reach desired consistency. Frost each cupcake with a beveled spatula or piping bag. Sprinkle with one color or many colors of metallic dragees on top of each cupcake.

Makes approximately 30 cupcakes

***Dragees are small metallic balls that are used in decorating cakes and cookies. They are edible and come in many colors. To give your cupcakes an added class and shine, try baking them in coordinating foil liners. Foil liners also come in a variety of metallic colors, and they hold their color even if you are baking a dark colored cupcake!***

Toadstool Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl, and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the frosting:
3 cups confectioners/icing sugar, sifted
1 cup unsalted butter, softened
pinch of salt
red gel/paste food colouring (not the liquid drops)
2 oz. red rolled white fondant
OR
1 cup assorted white chocolate chips and wafers

2. Cream the icing sugar, butter and salt in a medium bowl with an electric mixer until smooth. Add 1/4 - 1/2 an oz. of red gel color and mix until an even coloring is reached. Frost each cupcake with a beveled spatula or knife with a rounded point, to resemble a mushroom. (If using fondant): Roll out fondant to 1/8" thickness and cut out small circles using cookie cutters or the back side of piping tips. Place different sized polka dots randomly on each cupcake top. (If using chocolate wafers): Turn chocolate chips and wafers upside down, so the flat side faces up, place different sizes of chips and wafers randomly on each cupcake top.

Makes approximately 18 cupcakes

White Wedding Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
*if you can find vanilla sugar, substitute half of the icing sugar for vanilla sugar*
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F. Place all ingredients in a medium bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of the batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool for an additional 25 minutes on a wire rack.

For the frosting:
1 cup unsalted butter, softened
5 cups confectioners/icing sugar, sifted
1/2 cup whipping cream
1/2 tsp. vanilla extract

2. In a large bowl beat the butter with an electric mixer on low-medium speed until light and fluffy. Beat in icing sugar 1 cup at a time, alternating with splashes of whipping cream. Beat in the vanilla extract until all ingredients are well combined and fluffy. Pipe the top of each cupcake with a piping bag fitted with a large open star tip. You can usually find fancy cupcake wrappers, such as the ones shown above in crafting or cake decorating stores. I will admit, they're rather pricey, but for a special occasion like a wedding, why not splurge on something so beautiful!

Makes approximately 18 cupcakes

PS If you want your batter, and especially your frosting to stay bright white, rather than slightly yellowed  be sure to use clear vanilla extract. Trust me, its not hard to find, and its worth it for bright white look.

White Chocolate & Vanilla Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup icing/confectioners sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1/2 cup white chocolate chips


1. Preheat the oven to 350F. Combine all ingredients (except for the chocolate chips) in a large bowl. Beat on low-medium speed with an electric mixer for 2-3 minutes. Gently fold in white chocolate chips with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes. 


For white chocolate icing:
1/2 cup white chocolate chips
.5 lb. container of vanilla frosting (ensure it is not whipped frosting)
additional white chocolate chips or white chocolate shavings (if desired)


2.(1) In a medium bowl, melt chocolate chips on high in the microwave by 30 second intervals, being sure to stir well between each interval. Once melted, stir in vanilla frosting until well combined. Immediately frost each cupcake using a beveled spatula, knife or piping bag. Sprinkle with chocolate chips or white chocolate shavings for garnish, if desired.


For vanilla icing:
1/4 cup solid vegetable shortening (such as crisco)
1/4 cup unsalted butter
1/2 tsp. clear vanilla extract (regular vanilla extract will work as well, the clear just helps to keep the icing bright white versus creamy/yellowy)
2 cups icing/confectioners sugar
1 tbsp milk (2%, almond, or soy)
additional white chocolate chips or white chocolate shavings (if desired)

2.(2) Beat shortening butter and vanilla extract with an electric mixer on medium speed until smooth and well combined. Add in icing sugar 1 cup at a time and beat until combined, until all 4 cups have been added. Beat in 1-2 tbsp. milk to reach desired texture. Frost each cupcake with a spatula, knife or piping bag. Sprinkle with white chocolate chips or white chocolate shavings for garnish, if desired. 



Makes approximately 18 cupcakes

Vanilla Cupcakes - Recipe

For the cupcakes
(standard recipe):
1 box white cake mix
2 eggs
1 cup water
*(try substituting vanilla almond/soy milk to add to the vanilla flavor)
1/2 cup unsalted butter, softened

For the cupcakes
(gluten free recipe):
1 box El Peto gluten free white cake mix
4 eggs
2/3 cup warm water
*(try substituting vanilla almond/soy milk to add to the vanilla flavor)
2/3 cup Earth Balance vegan margarine for baking

1. Preheat oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer on low-medium for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.

For icing:
1/2 cup solid vegetable shortening (such as crisco)
1/2 cup unsalted butter *(or vegan margarine), softened
1 tsp. clear vanilla extract (regular vanilla extract will work as well, the clear just helps to keep the icing bright white versus creamy/yellowy)
4 cups icing/confectioners sugar
2 tbsp milk (2%, almond, or soy)

2. Beat shortening butter and vanilla extract with an electric mixer on medium speed until smooth and well combined. Add in icing sugar 1 cup at a time and beat until combined, until all 4 cups have been added. Beat in 1-2 tbsp. milk to reach desired texture. Frost each cupcake with a spatula, knife or piping bag. To achieve the look shown try a large open star tip fitted to a piping bag.

Makes approximately 24 cupcakes

*Have a craving for some classic vanilla cupcakes, but not in the mood to make them yourself? Let me bake them for you! From the cupcake shoppe, try Blandilla cupcakes, a delicious french vanilla cupcake topped with whipped vanilla frosting...a classic combination!*
http://www.heartofthebatter.com/Cupcake_Shoppe.html