Are you craving a delightful cupcake but need a dairy-free option? Look no further! This recipe delivers moist, fluffy, and incredibly delicious cupcakes without using any milk. Perfect for those with lactose intolerance, following a vegan diet, or simply seeking a delicious alternative, this recipe is surprisingly easy and adaptable to your favorite flavors. Get ready to bake up a batch of these crowd-pleasing treats! This recipe is perfect for adding to your collection of easy recipes and quick dinner ideas, even if cupcakes aren't typically considered a dinner item!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- 2 large eggs (or flax eggs for vegan option – see tips below)
- 1 teaspoon vanilla extract
- ½ cup dairy-free milk alternative (almond, soy, oat – your choice!)
- 1 cup frosting of your choice (dairy-free, of course!)
Instructions:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This simple step ensures even baking and easy cupcake removal.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures all the leavening agents are evenly distributed, resulting in perfectly risen cupcakes.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the applesauce, oil, eggs (or flax eggs), and vanilla extract. If using flax eggs, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to thicken.
Step 4: Combine Wet and Dry
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough cupcakes.
Step 5: Add the Milk Alternative
Stir in the dairy-free milk alternative until the batter is smooth. The batter should be slightly thick but pourable.
Step 6: Fill the Liners
Fill each cupcake liner about ¾ full.
Step 7: Bake
Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Cool and Frost
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite dairy-free frosting and enjoy!
Tips and Variations:
- Flax Eggs: For a vegan option, replace the eggs with flax eggs. One flax egg equals 1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water. Let it sit for 5 minutes to thicken before adding to the batter.
- Flavor Boost: Add ½ teaspoon of cinnamon, nutmeg, or cocoa powder to the batter for extra flavor. Chocolate chips or sprinkles are also delicious additions!
- Frosting Fun: Get creative with your frosting! Try different flavors like chocolate, vanilla, cream cheese (dairy-free, of course!), or even a simple powdered sugar glaze.
- Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutritional Information (per cupcake, approximate):
Calories: Approximately 250 Fat: 10g Protein: 3g Carbohydrates: 35g Sugar: 15g
This dairy-free cupcake recipe is a fantastic addition to any baker's repertoire. It's a quick and easy way to enjoy a delicious treat without compromising on taste or dietary needs. Enjoy baking and experimenting with your favorite variations! This recipe is a great example of homemade cooking at its finest, making delicious dishes easy for everyone. Try it out and let us know what you think!