Frosted Vanilla Cupcakes



1½ cups sugar
½ cup parve margarine
2 eggs
1 tablespoon vanilla extract
1½ cups all-purpose flour
½ teaspoon salt
1¾ teaspoons baking powder
¾ cup vanilla soymilk

Preheat the oven to 350 F. Line muffin pans with 18 paper liners.

Combine the flour, salt and baking powder. Set aside.

In a larger bowl, beat the sugar and margarine until creamy. Beat in the eggs and vanilla. Add the dry ingredients, then the vanilla soymilk. Mix until the batter is smooth.

Fill each paper liner 2/3 full. Fill empty muffin cups halfway with water. Bake 25-30 minutes until a toothpick inserted in the center comes out clean and the tops are golden.

Remove the cupcakes from the pans to cool. Cool them completely before frosting.


2 egg whites
3½ cups confectioner’s sugar
1 tablespoon orange juice
Multi-colored nonpareils (optional)

Beat the egg whites on medium high speed until stiff, but not dry. Slowly add the confectioner’s sugar and orange juice. Beat for one minute or until the frosting is thick and glossy. Add a little additional water or sugar, if needed to get the right consistency.

Spread the frosting on the tops of the cupcakes immediately. Sprinkle with nonpareils, if using.

Makes 18 pretty cupcakes.

Kosher By Design Entertains: Fabulous Recipes For Parties And Every Day

Kids of all ages love these cupcakes which keep well in the refrigerator for a couple of days. Adapted from Susie Fishbein’s Kosher by Design Entertains (Artscroll/Shaar Press).

11 Responses to “Frosted Vanilla Cupcakes”

  1. Sandi May
    September 4th, 2010 at 11:22 am

    Is it possible to use applesauce or oil in place of the soymilk?

  2. Rebecca Joseph
    September 5th, 2010 at 6:24 pm

    Sandy, the ingredients you mention are usually used as fat substitutes. I’d substitute almond or oat milk for the soymilk. Commercial almond milk often has a lot of added sugar. Unless you want really sweet cupcakes, either use a sugar-free product or reduce the sugar in the recipe by 1/4 cup. Let me know what you try and how it’s worked for you.

  3. Sarah
    August 5th, 2011 at 12:49 pm

    Can I substitute water instead of soy milk

  4. Rebecca Joseph
    August 7th, 2011 at 1:43 am

    Sarah, I haven’t used water in this recipe. It should work, though with somewhat less flavor. You might also try substituting almond milk or orange juice.

  5. Marilyn
    September 27th, 2011 at 12:53 pm

    I have a recipe that calls for 1 1/2 cups of vegetable oil. I have changed he recipe to 1 cup oil and 1 small container (4oz size) apple sauce. It comes out fine. I have used sweetened with sugar and with splenda,

  6. Esther
    May 29th, 2012 at 5:24 pm

    Cupcakes usually work well replacing unsweetened applesauce instead of oil.

  7. stefanie s
    October 5th, 2012 at 12:44 am

    I use oil instead of marg. all the time for this recipe and have used agave for the sugar. Does have that “agave” taste but if needed for health reasons, it does work.

    I make these all the time and was set to make this at midnight til I realized I couldn’t find my cookbook – you posting it has been a godsent! Thank you!

  8. Shiksa Whitney
    October 7th, 2012 at 2:07 pm

    I substitute coconut oil for butter except when the butter flavour is needed (and I never use margarine or shortening). Coconut oil is solid at cool room temperatures, as it is saturated. But wait! It is a saturated medium-chain triglyceride, not long-chain triglyceride like lard and butter. Coconut oil actually has health benefits for the heart and brain.

  9. sara
    July 1st, 2013 at 6:12 pm

    isn’t it unhealthy to have egg whites uncooked?

  10. Huvie
    September 15th, 2013 at 11:33 am

    Awesome cupcake

  11. chaya
    June 15th, 2014 at 8:59 am

    My family loved these cupcakes!!

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