Small Batch Vanilla Cupcakes
A half-dozen light and fluffy dairy-free cupcakes! Easy to whip up for one, two, or just a few.
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Servings: 6
Calories: 175kcal
Ingredients
- 1/2 cup oat milk or other mild-flavored plant milk
- 1/2 teaspoon apple cider vinegar
- 1/2 cup + 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons vegan butter softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Instructions
- Preheat oven to 350°F and line a 6-muffin tin with paper cupcake liners.
- In a measuring cup, whisk together the milk and apple cider vinegar. Set aside.
- In a medium mixing bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Into a large mixing bowl, add the butter and sugar. Using a handheld mixer on medium speed, mix for 1 minute, until light and fluffy.
- Mix in the vanilla and almond extracts.
- Add 1/2 of the oat milk mixture and 1/2 of the flour mixture. Continue mixing to combine.
- Add the remaining milk and flour mixtures, mixing just until fully incorporated. Do not overmix the batter; this collapses the bubbles in the batter and can lead to denser cupcakes.
- Pour batter evenly into the cupcake liners.
- Bake for 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean. Transfer to a cooling rack and let the cupcakes cool completely before frosting.
Nutrition
Calories: 175kcal | Carbohydrates: 28g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 200mg | Potassium: 26mg | Fiber: 1g | Sugar: 18g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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