Dairy-Free Mini Vanilla Cupcakes
These Dairy-Free Mini Vanilla Cupcakes are a bite-sized delight perfect for any occasion, offering a fluffy, moist crumb without the use of dairy. Made with unsweetened almond milk, applesauce, and a touch of apple cider vinegar for a tender texture, these cupcakes are ideal for those with dietary restrictions or simply looking for a lighter treat. The aromatic vanilla flavor shines through, complemented by a quick preparation time of just 15 minutes and a short bake time of 12 minutes—perfect for busy bakers! Each batch yields 24 adorable cupcakes that are ready to be topped with your favorite dairy-free frosting or enjoyed plain. Whether for a party, afternoon snack, or indulgent dessert, these easy-to-make dairy-free mini vanilla cupcakes are sure to impress and satisfy.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Vegetable oil
- 0.75 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.25 cup Applesauce
Instructions
Preheat your oven to 350°F (175°C). Line a mini muffin pan with 24 mini cupcake liners.
In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and let sit for about 5 minutes to curdle slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Add the granulated sugar, vegetable oil, applesauce, and vanilla extract to the almond milk and vinegar mixture. Mix well until all ingredients are combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in dense cupcakes.
Using a small scoop or spoon, evenly distribute the batter into the prepared mini cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from oven and allow the mini cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Once cooled, these mini vanilla cupcakes are ready to be frosted with your favorite dairy-free frosting or enjoyed plain.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 157.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 346 mg | 27% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
