Get the Recipe: Dairy Free Cupcakes
User Reviews
5.0
6 reviews
Excellent
Get the Recipe: Dairy Free Cupcakes
Report
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.
Share:
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
Add to Shopping List
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
- kitchen favorites
- 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!
Nutrition Information
Show Details
Calories
203kcal
(10%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
130mg
(5%)
Potassium
19mg
(1%)
Fiber
0.4g
(2%)
Sugar
17g
(34%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 130mg | 5% |
| Potassium | 19mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 17g | 34% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
American
5.0
(165 reviews)
Get the Recipe: Gluten & Dairy Free Snickerdoodles Without Cream of Tartar
American
4.8
(36 reviews)
