Dairy Free Cupcakes
by: claire cary
These dairy free cupcakes are soft, fluffy and made in one bowl! With a rich vanilla flavor and topped with a dairy free buttercream frosting, this is a total crowd pleasing dessert recipe.
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12
Ingredients
Wet
- 1 cup white sugar
- 2 eggs
- ½ cup vegetable oil
- ½ cup light canned coconut milk
- 2 teaspoons vinegar
- 1 tablespoon vanilla extract
Dry
- 1 ⅔ cup gluten free all purpose baking flour can sub regular AP flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Buttercream
- ½ cup dairy free butter softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup cocoa powder
- 1 ½ cups powdered sugar
- 2 tablespoons non-dairy milk
Instructions
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a 12 cavity muffin tin with liners. Set aside.
- Combine the coconut milk and vinegar in a bowl. Whisk together and set aside for 5 minutes.
- Whisk together all wet ingredients, adding in the milk after 5 minutes.
- Whisk in the dry ingredients, making sure to spoon and level the flour.
- Whisk until smooth, then add to the cupcake tin, filling each about 3/4 of the way up.
- Bake for 20-25 minutes or until a toothpick comes out clean. I usually do mine for 22 minutes, but all ovens are different.
Frosting
- Add the softened butter to a bowl or bowl of a stand mixer and beat for about 2 minutes.
- Add in the cocoa and beat for an additional 30 seconds.
- Beat in the powdered sugar, followed by the milk, salt and vanilla until smooth and creamy.
- To thin it out, add more milk, to make it thicker, add more sugar as desired.
- Once the cupcakes have cooled completely, frost and enjoy!
Notes
I used gluten free all purpose flour (Bob's Red Mill 1:1 Baking Flour) but if you are not GF, just sub for regular!
Serving: 1cupcake, with frosting / Calories: 323kcal / Carbohydrates: 38g / Protein: 3g / Fat: 18g / Fiber: 2g / Sugar: 27g
