Description
A straightforward recipe for moist vanilla cupcakes made without any dairy products.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup dairy-free butter substitute, softened
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened plant-based milk (like soy or almond)
- 2 large eggs
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened dairy-free butter substitute and vanilla extract to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the plant-based milk, eggs, and water.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
Notes
- Use room temperature ingredients for the best texture.
- You can substitute the vanilla extract with almond extract for a different flavor.
- Frost with your favorite dairy-free buttercream or glaze once fully cooled.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 35
Keywords: dairy free cupcakes, vegan cupcakes, vanilla cupcakes, egg free baking, simple dessert