Servings: 12 cupcakes
Calories: 150kcal
Cost: $8.00
Equipment
- Mixing Bowls
- Whisk
- Muffin Tin
- Cupcake Liners
- Toothpick
- Ice Cream Scoop Optional for portioning batter
Ingredients
- 195 g All-Purpose Flour or gluten-free flour
- 200 g Granulated Sugar
- 8 g Baking Powder
- 1 g Salt
- 240 ml Dairy-Free Milk oat, almond, coconut, or soy
- 80 ml Neutral Oil canola or vegetable
- 5 ml Vanilla Extract
- 1 Egg Substitute flax egg or store-bought replacer
- 120 g Applesauce or Mashed Banana Optional for added moisture
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until evenly mixed.
- In another bowl, mix the dairy-free milk, oil, vanilla extract, and egg substitute until smooth.
- Gradually pour the wet mixture into the dry ingredients and fold gently until just combined.
- Pour the batter into the lined cupcake liners, filling each one about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
Notes
Feel free to experiment with different dairy-free milk alternatives to find the flavor and texture you enjoy most. For frosting, a simple homemade dairy-free buttercream can be made using powdered sugar and dairy-free margarine; just add a splash of plant-based milk for creaminess.
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 0.5g | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Calcium: 2mg | Iron: 4mg
Tried this recipe?Let us know how it was!