Dairy-Free Cupcakes
These dairy-free cupcakes are quick, easy, and perfect for anyone avoiding dairy. Ready in under 35 minutes, they’re soft, moist, and cater to vegan and allergy-free diets.
Ingredients
- 1 ½ cups all-purpose flour or gluten-free flour blend
- 1 cup non-dairy milk almond, oat, or coconut
- ½ cup vegan butter or coconut oil
- ¾ cup granulated sugar or vegan sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp apple cider vinegar
- Egg substitute 1 tbsp flaxseed meal + 2.5 tbsp water or ¼ cup unsweetened applesauce
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare Wet Ingredients:
- In a bowl, combine the non-dairy milk, vegan butter, vanilla extract, and apple cider vinegar. Stir well.
Mix Dry Ingredients:
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Add Egg Substitute:
- Mix in the flaxseed meal mixture (or applesauce) and combine until smooth.
Fill the Cupcake Liners:
- Spoon the batter evenly into the cupcake liners, filling them about 2/3 full.
Bake:
- Place in the oven and bake for 18-20 minutes, or until a toothpick comes out clean.
Cool:
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Calories: 220 kcal
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Protein: 2g
- Carbohydrates: 26g
- Fiber: 1g
- Sugars: 15g
- Sodium: 170mg
- Cholesterol: 0mg
- Sugar: 15g