Servings: 12 cupcakes
Calories: 180kcal
Cost: $10
Equipment
- Mixing bowl
- Whisk
- Measuring cups
- Muffin tin
- Cupcake liners
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup lactose-free milk (e.g., oat milk)
- 0.33 cup coconut oil or melted vegan butter
- 1 large egg (or flax egg for vegan option)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- Add lactose-free milk, coconut oil (or vegan butter), and the egg (or flax egg) to the dry ingredients.
- Stir until just combined, being careful not to overmix.
- Fill each cupcake liner about two-thirds full with batter.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool before frosting.
Notes
Experiment with different lactose-free milks for varied flavors; oat milk is a popular choice. For frosting, try whipped coconut cream for a light and fluffy topping. Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To freeze, wrap each cupcake individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or microwave briefly before serving. Don't hesitate to add flavors like vanilla or cocoa powder to the batter for variety.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3IU | Calcium: 5mg | Iron: 6mg
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