Dairy Free Easy Vanilla Cupcakes

Total time1 hr 5 min

Prep time15 min

Cook time20 min

5.0

(21)

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Ingredients

12 servings

For the cupcakes

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup whole milk, room temperature
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.

For the frosting

1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups powdered sugar, sifted
2 tbsp whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
In a large bowl, whisk together the flour, baking powder, and salt until combined.

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