Get the Recipe: Dairy Free Cupcakes
Satisfy your sweet tooth with these delicious dairy free cupcakes! Made with high-quality ingredients and dairy free alternatives, these cupcakes are perfect for those with dietary restrictions or simply looking for a healthier indulgence.
Ingredients
- 1 ½ cups flour, gluten free or regular
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsweetened almond milk, or other dairy-free milk
- ½ cup olive oil, or melted coconut oil
- 2 tsp pure vanilla extract
- 1 tbsp apple cider vinegar, or white vinegar
- dairy-free vanilla frosting of your choice, store-bought or homemade
Instructions
- First, preheat your oven to 350°F (175°C). Line a cupcake/muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the unsweetened almond milk, olive oil, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing, as it can lead to dense cupcakes.
- Stir in the apple cider vinegar, which will react with the baking soda and help the cupcakes rise.
- Fill each cupcake liner about two-thirds full with the cupcake batter.
- Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are completely cooled, frost them with your favorite dairy-free vanilla frosting. You can use store-bought frosting or make a simple dairy-free buttercream by mixing dairy-free margarine, powdered sugar, and vanilla extract until smooth and creamy.
- Finally, if desired, decorate the cupcakes with sprinkles or any other toppings of your choice!
Notes
- Both gluten free flour and all purpose flour can be used. Do not use an alternative flour.
- I love using unsweetened almond milk for this cupcake recipe. Feel free to use cashew milk, oat milk, or coconut milk.
- Feel free to use melted dairy-free butter instead of olive oil.
- Do not overmix the cupcake batter.
- Use a toothpick to see if the cupcakes are done baking. Insert a toothpick into the center of the cupcake. If it comes out clean, the cupcakes are done baking.
- Allow the cupcakes to fully cool before frosting.
- Feel free to use any type of dairy free frosting.
- Check out all of my kitchen favorites!
Calories: 203kcal, Carbohydrates: 29g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 130mg, Potassium: 19mg, Fiber: 0.4g, Sugar: 17g, Calcium: 22mg, Iron: 1mg