Birthday Cupcakes

Birthday Cupcakes

From the Silk test kitchen

Share with your friends ›

Total Time
45 min
+ cooling

See the nutritional information

Birthday Cupcakes




  • 2 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup margarine (or butter), softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup Silk soy or almondmilk, any flavor except chocolate


  • 1 cup margarine (or butter), softened
  • 2 1/4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 Tbsp Silk soy or almondmilk, any flavor except chocolate
  • Several drops food coloring, optional
  • Sprinkles, optional

Dish up your review

  • Birthday Cupcakes

    1 review


    The cupcake texture is awesome! It was moist and held together without crumbling. I used the silk vanilla almond milk (in the cupcakes and the frosting). The frosting wasn't my favorite, but my kids loved it. I'm pretty picky about frosting and I think I will try a different dairy-free margarine next time. I did like the frosting a little more with a little almond extract added. Either way, it was great to see the smile on my son's face that he could have a cupcake! (He's lactose intolerant.)
  • Birthday Cupcakes

    1 review

    It has eggs

    I do not add eggs to my cupcakes because you can get the same results with applesauce.
  • Birthday Cupcakes

    1 review
    New York

    The best frosting

    This is the only frosting I will ever make again. It is delicious and so easy to make! This is so helpful because my daughter can't have dairy, so we always substitute silk!

Read and Review

Birthday Cupcakes


  • Make cupcakes
  • Preheat oven to 350°F.
  • Line a 16-cup muffin tin with paper liners.
  • Sift together flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  • In a large mixing bowl, beat margarine (or butter) and sugar with an electric mixer until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping bowl after each addition.
  • At low speed, beat in flour mixture alternating with Silk in three batches.
  • Spread batter evenly in muffin cups, filling each cup 2/3 full. Reserve any leftover batter for additional cupcakes.
  • Bake until golden and a wooden pick inserted in center of cupcake comes out clean, 15-18 minutes.
  • Cool completely.
  • Make frosting
  • Beat margarine (or butter) with an electric mixer until pale and creamy, about 2 minutes.
  • With speed on low, slowly add powdered sugar. Add vanilla, Silk and food coloring, if using, and beat until light and fluffy, about 3 minutes.
  • Frost cupcakes and decorate with sprinkles, if desired. 
  • Refrigerate.