Dairy-Free Yellow Cupcakes
Prep time
Cook time
Total time
These moist yet fluffy cupcakes are the perfect vanilla base for a range of different frostings. See the post above for suggestions and other tips. This recipe is from my book, Go Dairy Free: The Guide and Cookbook.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 24 cupcakes
Ingredients
- 2¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 eggs, separated (see egg-free option below)
- ¾ cup dairy-free buttery spread or sticks, softened
- 2 cups sugar
- 1 tablespoon white vinegar or apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup + 3 tablespoons dairy-free milk alternative
Instructions
- Preheat your oven to 350ºF and line 24 muffin cups with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Put the egg whites in a medium mixing bowl. Beat with your hand mixer until the whites fluff up and are stiff but not dry.
- Put the buttery alternative and sugar in a large mixing bowl. Beat with your hand mixer until creamy. Add the egg yolks, vinegar, and vanilla and beat for 2 minutes, or until the mixture looks light and fluffy.
- Add about one-third of the flour mixture to the wet mixture in your large mixing bowl, followed by about one-third of the milk beverage and beat just to combine; do not overmix. Repeat two more times until the flour mixture and milk beverage are used up.
- Gently fold the stiff egg whites into the batter.
- Divide the batter between the prepared cupcake tins.
- Bake the cupcakes for 20 to 26 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let them cool for 15 minutes in the pans, before removing the cupcakes to a wire rack. Let them cool completely before frosting.
- Unfrosted cupcakes can be stored at room temperature for up to 2 days. Once frosted, they can be refrigerated for up to 3 days, or wrapped in plastic wrap and frozen to enjoy later (yes, frosting and all!).
Notes
High Altitude Adjustments: Above 4000 feet, reduce the baking powder to 1 teaspoon and the sugar to 1¾ cups. Above 6000 feet, I would reduce the baking powder to ½ teaspoon. See post above for troubleshooting.
Egg-Free & Vegan Option: Omit the eggs. Increase the milk beverage to a scant 1¾ cups, the flour to 3 cups, the baking powder to 2 teaspoons, and the baking soda to 1 teaspoon (only use ½ teaspoon at high altitude). Add ½ teaspoon ground turmeric to the dry ingredients to achieve a notable yellow hue. Bake as directed above.
Half Batch (12 cupcakes): Simply cut all ingredients in half. Half of ¾ cup is 6 tablespoons. The instructions stay the same, except you will need less pans and cupcake liners.
Quarter Batch (6 cupcakes): Use ⅔ cup all-purpose flour, ⅜ teaspoon baking powder, ⅛ teaspoon baking soda, ⅛ teaspoon salt, 1 egg, 3 tablespoons butter alternative, ½ cup sugar, ¾ teaspoon vinegar, ½ teaspoon vanilla extract, and ¼ cup + 2 teaspoons milk alternative. You will only need 6 lined muffin cups.
Egg-Free & Vegan Option: Omit the eggs. Increase the milk beverage to a scant 1¾ cups, the flour to 3 cups, the baking powder to 2 teaspoons, and the baking soda to 1 teaspoon (only use ½ teaspoon at high altitude). Add ½ teaspoon ground turmeric to the dry ingredients to achieve a notable yellow hue. Bake as directed above.
Half Batch (12 cupcakes): Simply cut all ingredients in half. Half of ¾ cup is 6 tablespoons. The instructions stay the same, except you will need less pans and cupcake liners.
Quarter Batch (6 cupcakes): Use ⅔ cup all-purpose flour, ⅜ teaspoon baking powder, ⅛ teaspoon baking soda, ⅛ teaspoon salt, 1 egg, 3 tablespoons butter alternative, ½ cup sugar, ¾ teaspoon vinegar, ½ teaspoon vanilla extract, and ¼ cup + 2 teaspoons milk alternative. You will only need 6 lined muffin cups.
Nutrition Information
Serving size: 1 cupcake Calories: 151 Fat: 3.6g Saturated fat: 1g Carbohydrates: 28g Sugar: 16.8g Sodium: 143mg Fiber: .5g Protein: 2.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-yellow-cupcakes-recipe