Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Instructions:
Preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix together the vegetable oil, almond milk, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be sure not to over mix the batter.
Fill each cupcake liner about ⅔ full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
Once the cupcakes are finished baking, remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Once the cupcakes are cooled, you can frost them with your favorite dairy-free frosting. Enjoy!
Nutrition:
Each cupcake contains approximately:
- 130 calories
- 7g fat
- 17g carbohydrates
- 1g protein
These cupcakes are a great way to indulge without feeling guilty. They’re a healthier alternative to traditional cupcakes and are sure to be a hit with everyone, dairy-free or not!
We hope you enjoy our dairy-free cupcakes recipe! Be sure to share with your friends and family, and don’t forget to leave us a review and let us know what you think.