Dairy-Free Mini Vanilla Cupcakes

Delightfully light and irresistibly moist, these Dairy-Free Mini Vanilla Cupcakes are the perfect bite-sized treat for those avoiding dairy without sacrificing flavor. Made with simple pantry staples like unsweetened almond milk, applesauce, and a hint of apple cider vinegar for extra tenderness, these cupcakes are the ultimate example of dairy-free decadence. With a quick prep time of just 15 minutes and a bake time of 12 minutes, you’ll have 24 tiny, vanilla-infused bites ready to satisfy your sweet cravings in no time. Serve them plain for a minimalist treat or top with your favorite dairy-free frosting to elevate these little delights to show-stopping desserts for parties, birthdays, or casual snacking. Perfect for vegans and non-vegans alike, this recipe brings indulgence to your table with ease and inclusivity.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 24

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a mini muffin pan with 24 mini cupcake liners.

Step 2

In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and let sit for about 5 minutes to curdle slightly.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 4

Add the granulated sugar, vegetable oil, applesauce, and vanilla extract to the almond milk and vinegar mixture. Mix well until all ingredients are combined.

Step 5

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.

Step 6

Using a small scoop or spoon, evenly distribute the batter into the prepared mini cupcake liners, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

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.

Step 9

Once cooled, these mini vanilla cupcakes are ready to be frosted with your favorite dairy-free frosting or enjoyed plain.

Nutrition Facts

Serving size	(720.2g)

Amount per serving	% Daily Value*
Calories	2211.8

Total Fat 108.7g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 67.7g
Cholesterol 0mg	0%
Sodium 2008.4mg	0%
Total Carbohydrate 299.6g	0%
Dietary Fiber 5.8g	0%
Total Sugars 157.3g
Protein 19.8g	0%

Vitamin D 65.9IU	0%
Calcium 345.8mg	0%
Iron 9.1mg	0%
Potassium 331.2mg	0%

*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.

Source of Calories

Fat: 43.4%

Protein: 3.5%

Carbs: 53.1%