Cupcakes for Everyone

Kids with food allergies don't have to miss out on dessert. One of these delicious cupcake recipes -- including gluten-free and dairy-free varieties -- is just right for your child.

Vanilla Cupcakes

A classic cupcake topped with creamy white frosting.


2cups all-purpose flour
2 tsp. baking powder
1/2 tsp. Salt
10 Tbs. (1 stick plus 2 Tbs.) unsalted butter, softened
1 cup plus 1 Tbs. Sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup milk

Vanilla Frosting

10 Tbs. unsalted butter, softened
2 1/2 cups confectioners' sugar
1 to 2 Tbs. Milk
1 tsp. vanilla extract

  1. Heat oven to 350°F. Line 18 muffin cups with baking liners. Coat liners with vegetable cooking spray.
  2. In medium bowl, combine flour, baking powder, and salt. In large bowl, with electric mixer on medium-high, beat butter and sugar until light and fluffy. Add eggs and vanilla, beating to combine. Reduce mixer speed to low, and alternately add flour mixture and milk.
  3. Divide batter among baking liners, and bake 20 to 25 minutes, or until cake tester inserted in center comes out clean. Cool completely.
  4. Prepare frosting: In large bowl, with electric mixer on high, beat butter until fluffy, about 4 minutes. Gradually add confectioners' sugar until combined. Add milk, a little at a time, until frosting is light and fluffy. Beat in vanilla.

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