Happy Birthday Cupcakes

These Happy Birthday Cupcakes could not be more fun! They’re soft, sweet and easy to make. They’re exactly what I imagine at a fun birthday party! Best part, they're filled with a dairy free pudding! If you're a pudding lover, make sure to check out my Vegan Chocolate Pudding Pie!

If you’re looking for more cupcake recipes, check out my Blueberry Cupcakes, Vegan Lemon Cupcakes and Snickerdoodle Cupcakes.

Reasons To Love these Cupcakes

• Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan). 
• Soft & Fluffy- The cupcakes are super soft and delicious.
• Vegan Pudding- Such a delicious chocolatey surprise when you take a bite into the cupcake!
• Rainbow Sprinkles- Add that gorgeous color and a nice crunch! 

Ingredient Notes

For the Cake 

• Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy. 
• Milk of choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
• Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
• Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick. 
• White Vinegar- Helps make the cupcakes rise.

For the Pudding 

You can see the directions on how to make the pudding and ingredients here.

For the Frosting

Click here for the chocolate fudge frosting recipe and ingredient list.

Substitutions and Variations

How to Make Happy Birthday Cupcakes 

Here are the step by step instructions to make these cupcakes! 

Step 1: Make the Pudding 

Click here for the pudding recipe. It takes about 15 minutes to make.

Step 2: Whisk Together the Dry Ingredients 

In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside. 

Step 3: Mix Together the Wet Ingredients and Brown Sugar

In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil, vinegar and the vanilla.

Step 4: Add the Wet Ingredients into the Dry

Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.

Step 5: Add the Sprinkles 

Using a spatula, stir in 1 cup of rainbow sprinkles until combined.

Step 6: Fill the Cupcake Tins 

Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife.

Step 7: Bake the Cupcakes 

Bake the cupcakes at 350 degrees Fahrenheit for 28 minutes or until tops of the cupcakes are golden brown and spring back at you when carefully touched.

Step 8: Cool the Cupcakes 

Let the cupcakes cool almost completely in the pan before trying to remove them.

Step 9: Make the Frosting 

For these cupcakes, I use my chocolate fudge frosting recipe. You will need to double the recipe. 

Assembling the Cupcakes

Step 1: Make the Holes in the Cupcakes 

Once the cupcakes have cooled completely, we are going to make the holes for the pudding filling.

If you have piping bags with tips, you can use that to make the holes.

If not, using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom.

Step 2: Fill the Cupcakes

Fill the hole with the chocolate pudding, all the way to the top.

Easiest way to do this is to fill a piping bag with a tip with pudding and pipe it in.

If you don’t have a piping bag, fill a zip top bag with pudding and snip a small piece of the corner off.

Step 3: Chill the Cupcakes 

After they’re filled with pudding, pop them uncovered in the fridge for at least 15 min. 

This is to make the pudding a bit more solid. You don’t want it oozing everywhere as you try to frost.

Step 3: Add More Sprinkles 

Immediately after finishing frosting the cupcakes, add the rainbow sprinkles so they stick to the frosting.

Expert Baking Tips

• Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the cupcake tin, gently smooth the tops with a butter knife.
• Make the Pudding Ahead of Time- Either make the pudding before you begin making the cupcakes or make it the night before. The pudding needs to be at least room temperature before you fill the cupcakes with it. If making it the night before, store it in a bowl covered with plastic wrap in the fridge.

Recipe FAQs

Storing and Freezing 

Storing 

Since gluten free and eggless baked goods are best the first day, we want to try to keep these Happy Birthday Cupcakes as fresh as possible.

Store extra cupcakes in an airtight container in the fridge for up to 2 days.

When ready to eat, let the cupcake sit on the counter, until it is room temperature and soft.

Or you can warm each cupcake in the microwave for 5-10 seconds. Be careful not to burn your mouth on hot pudding inside the cupcakes. 

Freezing

I do not recommend freezing the cupcakes once they are assembled. 

The pudding will be very wet as it defrosts, making the inside of the cupcakes a wet mess.

Did you try this recipe? Please leave me a ⭐ review below!

Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

📖 Recipe