Delectable Dairy-Free Dream: Vanilla Cupcakes Without Milk

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Are you looking for a delightful vanilla cupcake recipe that’s perfect for those who are lactose intolerant or simply following a dairy-free diet? Look no further! This easy-to-follow recipe delivers moist, fluffy cupcakes bursting with vanilla flavor, all without a drop of milk.

Whether you’re a seasoned baker or just starting your baking journey, this recipe is sure to become a favorite. It uses readily available ingredients and comes together quickly, making it ideal for a weekend baking project or a last-minute dessert craving.

Super Moist Vanilla Cupcakes  No Egg No Milk No Butter Cake
Super Moist Vanilla Cupcakes No Egg No Milk No Butter Cake

Ingredients:

1 ¾ cups all-purpose flour

  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted vegan butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened plant-based milk (almond milk, soy milk, oat milk, etc.)
  • 1 teaspoon apple cider vinegar

  • Directions:

    1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

    2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

    3. In a large mixing bowl, cream together the softened vegan butter and sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer.

    4. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Then, stir in the vanilla extract.

    5. Alternately add the dry ingredients and the plant-based milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

    6. In a small cup, whisk together the apple cider vinegar. This will react with the plant-based milk to create a buttermilk substitute, adding a slight tang and helping the cupcakes rise. Gently fold the vinegar mixture into the batter until fully incorporated.

    7. Divide the batter evenly among the prepared cupcake liners. Fill each liner about ¾ full.

    8. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

    9. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

    10. Once cool, frost your cupcakes with your favorite frosting or enjoy them plain!

    Nutrition Facts (per cupcake):

    Calories: 280

  • Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 55mg
  • Sodium: 130mg
  • Carbohydrates: 36g
  • Sugar: 24g
  • Protein: 3g

  • Conclusion

    This dairy-free vanilla cupcake recipe is a delightful treat that everyone can enjoy. It’s moist, flavorful, and simple to make, making it a perfect addition to your baking repertoire. So, ditch the milk and whip up a batch of these delicious cupcakes today!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of plant-based milk?

    Absolutely! Any unsweetened plant-based milk will work in this recipe. Some popular options include almond milk, soy milk, oat milk, and coconut milk (although coconut milk may add a slight coconut flavor).

    2. What if I don’t have apple cider vinegar?

    If you don’t have apple cider vinegar, you can substitute with lemon juice. Use the same amount (1 teaspoon) of lemon juice mixed with a little water to create a similar consistency.

    3. How can I tell if my cupcakes are done?

    The best way to check if your cupcakes are done is to insert a toothpick into the center. If the toothpick comes out clean, the cupcakes are done. You can also gently press the top of a cupcake; if it springs back, it’s done.

    4. Can I make these cupcakes gluten-free?

    Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. Just be sure to choose a blend that contains xanthan gum, which will help bind the ingredients together.

    5. How can I store these cupcakes?