Description
Delight your taste buds with these scrumptious Dairy-Free Cupcakes topped with a luscious Dairy-Free Frosting. Perfect for those with dairy sensitivities or anyone looking for a delicious alternative to traditional cupcakes.
Ingredients
Scale
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 2/3 cup unsweetened almond milk (or other non-dairy milk)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Dairy-Free Frosting:
- 1/2 cup dairy-free butter substitute, softened
- 2 cups powdered sugar
- 1–2 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together oil, eggs, almond milk, apple cider vinegar, and vanilla extract until smooth. Combine wet and dry ingredients, mix gently until just combined.
- Bake the Cupcakes: Divide batter among liners, bake for 18-20 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Make the Frosting: Beat softened dairy-free butter until creamy. Gradually add powdered sugar, non-dairy milk, vanilla extract, and salt. Beat until light and fluffy.
- Frost the Cupcakes: Frost the cooled cupcakes and decorate as desired.
Notes
- Room temperature ingredients yield the best results.
- Substitute almond milk with oat, soy, or coconut milk.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 24g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
