Cupcake Recipe for Baked Milk Challenges

Cupcake Recipe for Baked Milk Challenges

Cupcake Recipe for Baked Milk Challenges

  • Follow this recipe carefully and use all the batter.
  • Following baking time and temperature carefully.
  • Please bring at least four (4) regular size cupcakes with you.
  • Do not use jumbo or mini muffin/cupcake pans.


1 cup of whole milk
1 tablespoon of vegetable oil
1 large egg*
*If egg allergic: ¼ cup of applesauce
1 teaspoon vanilla extract
1 ¼ cups white flour
½ cup sugar
2 teaspoon baking powder
¼ teaspoon salt


  1. Preheat oven to 350 degrees F
  2. Line muffin/cupcake pan(s) with paper liners
  3. Mix liquid ingredients: milk, vegetable oil, vanilla extract, egg or applesauce
  4. In separate bowl, mix the dry ingredients: flour, sugar, salt, and baking powder
  5. Add the liquid ingredients to the dry ingredients and mix thoroughly.
  6. Pour mixture into pan dividing equally so to use ALL the batter.

Bake for 30-35 minutes (not less).


  • Bring in fresh-baked cupcakes. Do not freeze or microwave the cupcakes.
  • Please bring at least four (4) cupcakes for the challenge.
  • Do not put frosting/icing on the cupcakes or add anything else in the cupcakes.
  • Stop antihistamines seven (7) days prior to the challenge.
  • Reschedule if your child is sick, wheezing, coughing, or on prednisone.

For PDF File copy, download here.



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