Dairy and Soy-Free Cupcakes
Fluffy and flavorful cupcakes that are completely dairy and soy-free, perfect for those with food allergies or dietary restrictions.
Equipment
- Mixing bowl (notes: medium-sized)
- Whisk (notes: for blending wet ingredients)
- Measuring cups and spoons
- Muffin tin (notes: lined with parchment liners)
- Spatula (notes: silicone for folding batter)
Ingredients
- 1 1/2 cups All-purpose flour notes: or gluten-free flour blend
- 1 cup Sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3/4 cup Oat milk notes: or other plant-based milk
- 1/4 cup Neutral oil notes: like canola or vegetable oil
- 1/4 cup Applesauce notes: unsweetened
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 350°F and line a muffin tin with parchment liners.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine oat milk, oil, applesauce, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, folding gently until no lumps remain.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Ensure all ingredients are at room temperature for even mixing. Frost with a vegan buttercream or coconut cream frosting for a perfect finish.