Sometimes you want to forego the fancy desserts in favor of something everybody can agree on. That is these vanilla cupcakes that come with a rich vanilla frosting. These little cupcakes are picture-perfect for any event — they're almost too cute to eat! Okay, not really. There's no guarantee that these will last long enough for pictures.

Vanilla Birthday Cake Cupcakes With a Cream Cheez Frosting [Vegan]



For the Cupcakes:
  • 1 1/4 cups almond milk
  • 1 tablespoon apple cider vinegar
  • 1/2 cup canola or vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups plain flour
  • 1 tablespoon arrowroot (tapioca) flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • 1 1/2 tablespoons sprinkles
For the Frosting:


To Make the Cupcakes:
  1. Preheat your oven to 350°F and prepare a cupcake tray with liners.
  2. In a medium-sized bowl, whisk together the almond milk and apple cider vinegar before adding the oil and vanilla.
  3. Sift the flour, arrowroot, baking soda, baking powder, and salt into the bowl of your electric mixer.
  4. Mixing on a medium speed, slowly add the almond milk mixture until the batter is smooth (it’ll be pretty runny).
  5. Finally, add the sprinkles and mix until well distributed.
  6. Using a 1/4 cup measure, fill the cupcake liners with the batter.
  7. Lightly tap the tray on the bench a few times to even out the batter and release any air bubbles.
  8. Bake in the oven for 15-20 minutes, until golden on top before removing from the oven and allowing to cool.
To Make the Frosting:
  1. While the cupcakes are cooling, make the frosting by beating together the butter and vegan cream cheese in an electric mixer.
  2. Sift in the powdered sugar and continue to mix until light and fluffy.
  3. Add the vanilla and beat until well mixed.
  4. Pipe the frosting onto the cupcakes before generously sprinkling with sprinkles.