What is a substitute for vanilla extract when frosting a cupcake?

Answer 1

I have used rum extract, almond extract, anise extract, and a bit of whiskey or vodka, or nothing at all, in place of vanilla in many different recipes including frosting. All without substantially causing a failure in the recipe. [The peppermint frosting went on chocolate cupcakes.] The vanilla is only to give the frosting a flavor other than just bland.

Experiment at will.

Answer 2

if you do not have vainella you can also use vainiella beans as shown on food network which will probably taste right, if you look up how to use it. If you want a different flavor you can always use peppermint extract, banana extract, almond extract, orange extract or chocolate extract. All of them taste really good for frosting a cupcake.

Answer 3

You could substitute just about any flavoring extract according to your taste: mint, lemon, almond, cherry, etc. If you do not have extracts, you can substitute a teaspoon or two of lemon juice plus some "zest" - grated rind of any citrus fruit. The zest is only the very outer, colored skin of the fruit, not the white pithy skin, which is bitter.

No lemons or citrus? Add a spoonful or two of very strong coffee. You can dissolve a teaspoonful of instant coffee in the milk or water used to make the frosting.

Answer 4

If you don't have vanilla you can use any other flavoring extract, depending on what you're frosting. For example, if you're frosting a pound cake or yellow cake, in place of the vanilla you could use almond, lemon, or orange extract.