Dairy Free Vanilla Buttercream Cupcakes
These cupcakes are moist, fluffy, and topped with creamy vanilla frosting for a delightful treat everyone will enjoy.
Equipment
- 12-cup muffin pan
- electric mixer
- piping bag
Ingredients
For the Cupcakes
- 3/4 cup Unsweetened Almond Milk
- 1 tsp White Vinegar
- 1 1/2 cups All Purpose Flour
- 1 cup Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Vegetable Oil
- 2 large Eggs
- 1 tbsp Vanilla Extract
For the Frosting
- 1 cup Vegan Butter, softened
- 3 1/2 cups Powdered Sugar
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1-2 tbsp Unsweetened Almond Milk
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with liners. Stir the almond milk and vinegar together and let it sit for 5 minutes to create a dairy free buttermilk.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Whisk the oil, eggs, and vanilla into the milk mixture, then pour it into the dry ingredients and stir just until smooth. Do not overmix.
- Divide the batter among the liners, filling each about 2/3 full, and bake for 18 to 20 minutes until a toothpick comes out clean.
- Cool the cupcakes completely on a wire rack. Even slightly warm cupcakes will melt the frosting.
- Beat the vegan butter for 2 minutes until pale and creamy. Gradually add the powdered sugar, then the vanilla, salt, and enough almond milk to reach a fluffy, pipeable consistency, whipping for 2 more minutes.
- Pipe or swirl the frosting generously onto the cooled cupcakes and finish with sprinkles if you like.
Nutrition
Serving: 1servingCalories: 490kcalCarbohydrates: 64gProtein: 2gFat: 24g