Vegan Vanilla Birthday Cupcakes

Prep Time: ~20 minutes; Yield: Serves 6-8


  • 1¼ cups all-purpose flour
  • 2 tbsp cornstarch
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon sugar
  • ½ cup Earth Balance, softened
  • 1½ cup soy milk (not almond for this recipe)
  • 1 tsp. apple cider vinegar
  • ½ cup Truvia baking blend
  • 3 tsp. vanilla extract
  • Sprinkles!


  • Preheat oven to 350 degrees, and line a muffin pan with your favorite cupcake liners.
  • Whisk the soy milk and apple cider vinegar vinegar together and set aside to curdle (note, let it rest for 10 minutes! The added time makes the batter fluffy).
  • Combine the softened Earth Balance, vanilla, and Truvia baking blend, until no large chunks remain.
  • Once the soy milk mixture has rested, add it into the wet ingredients and mix well.
  • Sift in the flour, cornstarch, baking powder, baking soda, cinnamon sugar, and salt, and mix until no lumps remain.
  • Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. (I use an ice cream scooper!)
  • Let the cupcakes cool completely before frosting.
  • Frosting – I cheated and used vanilla pillsbury, but you can actually make your own frosting from scratch. Using a hand mixer, combine 2 cups powdered sugar, 1 tsp vanilla extract, and 1/2 cup soy milk until fluffy.
  • Garnish with sprinkles of your choosing.
  • Enjoy!