These dairy-free cupcakes are soft, moist, and easy to make using simple ingredients. Ideal for those with lactose intolerance, allergies, or anyone following a dairy-free diet.
Ingredients
Directions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, mix dairy-free milk and vinegar/lemon juice. Let sit for 5 minutes to curdle — this acts like buttermilk.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add the oil, eggs, vanilla, and curdled milk to the dry ingredients. Mix until just combined. Don’t overmix.
Fold in any optional add-ins like chocolate chips or fruit.
Divide batter evenly among cupcake liners.
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
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