Craving a sweet treat that doesn't compromise your dietary restrictions? Get ready to discover the most incredible dairy-free and egg-free cupcakes that taste so amazing, you won't believe they're allergen-friendly! These cupcakes are not just a dessert; they're a game-changing solution for anyone with food sensitivities who refuses to give up on delectable baked goods. Prepare to be amazed by a recipe that proves healthy eating can be incredibly delicious and satisfying!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups with cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and free of lumps.
- In a separate medium bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk these wet ingredients until they are thoroughly mixed.
- Pour the wet ingredients into the dry ingredients. Gently mix with a spatula or whisk until just combined. Be careful not to overmix; some small lumps are okay.
- Use an ice cream scoop or measuring cup to divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Tap the muffin tin gently on the counter to release any air bubbles and ensure even baking.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, you can frost with a dairy-free frosting of your choice or enjoy them plain.
Tips
- Use room temperature almond milk for smoother batter integration
- Don't overmix the batter - this keeps cupcakes light and fluffy
- For extra moisture, consider adding a mashed ripe banana to the wet ingredients
- Check cupcakes a few minutes early to prevent over-baking
- Allow cupcakes to cool completely before frosting to maintain structural integrity
- Experiment with different dairy-free milk alternatives like oat or coconut milk
- Store cupcakes in an airtight container to maintain freshness for 3-4 days
- For added flavor, try incorporating spices like cinnamon or nutmeg into the dry mix
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
