31 Mar Delicious Vegan Cupcake Recipe
My first choice for my kids’ vegan dessert dietary needs has always been Ms. Paula’s Buttercream Dreams Bakery, located in Southern California.
Since moving to Texas, I’ve researched different bakeries, but none of them look up to par with BCD Bakery.
They say, “never judge a book by its cover”, but in this case I have. Since we can’t always get BCD Bakery’s amazing treats, we did find a mediocre substitute at our local Central Market.
On my birthday, we attempted to purchase our cupcakes, only to find out they no longer sell them at Central Market.
What to do now?
Yes, BCD Bakery has been ever so gracious in the past to ship us cupcakes in a jar (which are delish). But when I don’t have the time or money to do that, I needed a back up plan.
This weekend we had a few birthday parties to attend and I would need more than a few cupcakes. I searched endlessly on Pinterest, praying I’d find a really good recipe.
I’d tried a recipe before, for our Birthday Party for Jesus Celebration but they didn’t turn out too good. This meant I was really hesitant to try the many recipes I would come across.
With one party Friday morning, late Thursday night I scouted around and found the best vegan cupcake recipe I could find.
This recipe has not only been mommy tested and kid approved, but it’s one both my vegan and non-vegan family members tasted and enjoyed.
So whether you are one of my vegan or non-vegan readers, if you need a cupcake, I think I’ve found just the right recipe for you!
Try these Vegan Snickerdoodle Cupcakes from The Pretty Bee!
But before you do, I’ve found that having the right flour is key. So if you are looking for the perfect gluten free flour to pair with this recipe, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour has never failed me yet.
If you don’t need gluten free, then feel free to use your favorite flour.
Considering the ingredients listed, I chose not to use the icing recipe from The Pretty Bee.
Instead I opted for a recipe using ingredients I’d previously used. See the ingredients and instructions listed below.
1/2 cup of vegetable shortening (if you need soy free shortening, I opt for Spectrum Naturals Organic All Vegetable Shortening every time. Another seemingly great option is Nutiva Organic Shortening)
1 1/2 cups of powdered sugar
1/2 tsp. Vanilla Extract
1 tbsp. Original Coconut Milk (feel free to use whatever milk option you use for your dietary needs).
Mix or beat the vegetable shortening until light and airy. Add in the powdered sugar, vanilla, and 1 tablespoon of milk at a time. You can add an additional 1 to 2 tablespoons to your liking. Mix until smooth. Mix or beat until light and fluffy.
Add food coloring if you choose!
*makes icing for approximately 18-24 cupcakes
If you decide to try these recipes, let me know what you think. If you have any cupcake recipes you enjoy, please share!
I hope you enjoy as much as we did.
Are you looking for an amazing gluten free, vegan pancake recipe? Try our favorite recipe here!