Description
These fluffy and delicious milk-free cupcakes are perfect for those who are lactose intolerant or simply avoiding dairy products. Made with simple pantry ingredients, these cupcakes have a tender crumb and a light vanilla flavor. They are versatile enough for any occasion—birthdays, gatherings, or even just an afternoon treat. You can top them with your favorite dairy-free frosting for a delightful, customizable dessert that everyone can enjoy!
Ingredients
Scale
Dry Ingredients:
- 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
Wet Ingredients:
- 1/2 cup vegetable oil (can substitute with melted coconut oil)
- 3/4 cup water
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
Optional Toppings:
- Dairy-free frosting (like coconut whipped cream or vegan buttercream)
- Sprinkles or fresh fruit for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the vegetable oil, water, apple cider vinegar, and vanilla extract. Add the eggs and whisk until the mixture is smooth.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients. Stir until just combined; be careful not to overmix, as this can make the cupcakes dense.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Frost: Once cooled, frost with your favorite dairy-free frosting and add optional toppings as desired.
Notes
- Substitutions: You can use coconut oil instead of vegetable oil for a hint of coconut flavor.
- Vinegar: The apple cider vinegar helps activate the baking soda, giving the cupcakes their light texture. You can also use white vinegar if that’s what you have on hand.
- Egg-Free Option: To make these cupcakes vegan, substitute the eggs with flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons water, let it sit for 5 minutes).
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 10 minutes:
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 13g
- Sodium: 125mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 27mg