Here’s the thing. I love cupcakes, but I’ve never understood why you’d choose vanilla over chocolate. These, though. These vegan single-serving vanilla bean cupcakes might make me a believer. They use real vanilla bean, in addition to vanilla extract, to up the vanilla flavor without watering down the batter. As far as cake goes, they actually stand alone really well, but add in some great buttercream frosting and I’m a total sucker.
Since I have two kiddos who can’t have dairy (and one who can’t have peanuts), I love finding or creating recipes that allow other kids to be safe when they eat my treats, too, especially since I send a single cupcake to birthday or class parties with my eldest so that he can partake like the rest of his friends. These vegan single-serving vanilla bean cupcakes let me do just that– they’re egg- AND dairy-free– because they make just enough for one for his party (and one for Mama to make sure they pass the taste test, right?).
Can’t be convinced to give up the chocolate? Check out my single-serving CHOCOLATE cupcakes recipe and make sure to follow my Pinterest boards for more awesome allergy-friendly (and “normal”) recipes.
Vegan Single-Serving Vanilla Bean Cupcakes
4 T flour
2.5 T sugar
1/4 t baking soda
1/4 t salt
3 T cashew milk
1 T vegetable oil
1/2 t vanilla extract
1/8 vanilla bean, scraped
- Pre-heat the oven to 350* and put two cupcake liners in a cupcake pan.
- In a cereal-size bowl, use a fork to whisk together the dry ingredients (CAREFULLY!).
- Then, add the wet ingredients and whisk until just combined.
- Fill the cupcake liners, pouring evenly between the two.
- Bake for 20 minutes, until a toothpick comes out clean when inserted.
- Allow to cool on a rack before frosting.