Birthday Cupcakes

Birthday Cupcakes

From the Silk test kitchen

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Total Time
45 min
+ cooling

Did you know Silk® has a ton of tasty recipes, like  this one for 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

    Average: 5 (1 vote)


    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

    Average: 3 (1 vote)

    It has eggs

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

    Average: 5 (1 vote)
    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!
  • Birthday Cupcakes

    Average: 5 (1 vote)

    Great Birthday Cupcakes!

    Wow! I made these for a friend's child's 8th birthday party... they were a hit! Nobody could tell I used all soymilk instead of regular milk, and the kids came back for seconds and thirds! Way to go, Silk! Great recipe!

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.