Description

These delightful dairy-free vanilla cupcakes are moist, fluffy, and bursting with classic vanilla flavor. Perfect for those with dietary restrictions or anyone seeking a delicious treat. Topped with a smooth, creamy dairy-free frosting, these cupcakes are sure to be a crowd-pleaser at any gathering.

Ingredients

1 1/2 cups (190g) all-purpose flour (or gluten-free blend)
1 1/2 cups (300g) granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (240ml) plant-based milk (oat, soy, or almond)
1/2 cup (120ml) melted dairy-free butter or oil
2 large eggs (or equivalent egg replacer)
2 teaspoons vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the plant-based milk, melted dairy-free butter, eggs (or egg replacer), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix.
5. Fill each cupcake liner about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
For the Dairy-Free Frosting:
1. In a large bowl, beat the softened dairy-free butter with an electric mixer until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Add the plant-based milk, vanilla extract, and salt. Mix on low speed until combined, then increase to medium-high speed and beat for 2-3 minutes until light and fluffy.
4. Once the cupcakes are completely cool, frost them with the dairy-free frosting.

Notes

1. - Variations: For chocolate cupcakes, add 1/2 cup of unsweetened cocoa powder to the dry ingredients. Add a pinch of cinnamon and nutmeg for a subtle spice. Use different extracts, such as almond or lemon, for different flavor profiles. Add chocolate chips or chopped nuts into the batter.
  - Tips: Make sure the dairy-free butter is softened for the frosting. Ensure not to overmix the batter, this can lead to a tougher cupcake. Use room-temperature ingredients for the best results. Let cupcakes cool fully before frosting.
  - Intolerances/Allergies: This recipe is dairy-free. Ensure all ingredients used are certified dairy-free, especially if catering to severe allergies. For gluten-free, use certified gluten-free flour blend. For egg-free, use appropriate egg replacer such as flax eggs or commercial egg replacers.
  - Adjustments: Adjust the sweetness of the frosting by adding more or less powdered sugar. Increase or decrease plant milk in frosting to reach the preferred consistency. For a more intense flavor, use high quality extracts. You can use brown sugar instead of white sugar for a hint of caramel flavor.

Prep Time: PT20M
Cook Time: PT22M
Category: Dessert, Baking
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1/12 of recipe
Calories: 320
Sugar: 25g
Sodium: 180mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: dairy-free, cupcakes, vegan, plant-based, vanilla, dessert, baking, allergy-friendly, dairy-free frosting, egg-free option, gluten-free option, party food, treats, homemade cupcakes