Dairy Free Cupcakes
Soft, flavorful, and completely dairy free, these cupcakes prove you can enjoy irresistible desserts without compromise. Perfect for any special diet or occasion!
Equipment
- Muffin Tin
- Cupcake Liners:
- Mixing Bowls:
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ¾ cup almond milk or oat milk
- ½ cup coconut oil melted
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until blended.
- Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting or serving.
Notes
For a fun twist, try adding cocoa powder for chocolate cupcakes or folding in fresh berries for a fruity surprise. Always check that your ingredients are fully dairy free.