Go Back
–+ servings
Delicious chocolate cupcake topped with colorful sprinkles, perfect for celebrations and baking inspiration.

Dairy-Free Cupcakes

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 12
Calories 152 kcal

Ingredients
  

  • 3/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup oat milk 6 oz, substitute with soy milk if preferred
  • 1 tbsp vanilla extract
  • 1/4 cup vegetable oil 2 oz
  • 1 large egg

Instructions
 

  • Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
  • In a large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt.
    Flour in a glass mixing bowl for baking on rustic wooden surface.
  • Add the oat milk, vanilla extract, vegetable oil, and egg to the dry ingredients.
    Flour and eggs in mixing bowl for baking on rustic kitchen table.
  • Mix the ingredients until just combined, being careful not to overmix to ensure a light and fluffy texture.
    Creamy batter in a glass mixing bowl with a whisk, on a rustic wooden surface.
  • Fill each cupcake liner two-thirds full with batter to allow room for the cupcakes to rise.
  • Bake in the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean.
  • After baking, remove the cupcakes from the oven and let them cool completely before frosting.

Nutrition

Calories: 152kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 168mgFiber: 0.5g
Keyword Dairy-Free Cupcakes
Tried this recipe?Let us know how it was!