Milk-Free Cupcakes
Delicious milk-free cupcakes that are soft, fluffy, and perfect for any occasion. Made with simple pantry staples, these cupcakes are dairy-free and easily customizable.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In another bowl, stir together the vegetable oil, apple cider vinegar, vanilla extract, and water.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Spoon the batter into cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool for 5 minutes in the tin, then transfer them to a wire rack to cool completely.
Notes
For added flavor, replace water with almond, oat, or coconut milk.
Customize with dairy-free chocolate chips, citrus zest, or spices.
Store in an airtight container for 2-3 days or freeze for up to 3 months.
Customize with dairy-free chocolate chips, citrus zest, or spices.
Store in an airtight container for 2-3 days or freeze for up to 3 months.