Dairy-Free White Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
These dairy-free white chocolate cupcakes are an ethereal delight. The velvety whipped white chocolate frosting melts into the crown of each tender little cake, infused with the heady aroma of pure vanilla bean essence.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 14 cupcakes
Ingredients
  • 1 ½ cups all-purpose flour or gluten-free all-purpose flour blend
  • ½ cup sugar
  • 1 ½ tablespoons cornstarch or tapioca starch
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup plain dairy-free milk alternative
  • ½ cup Enjoy Life White Baking Mini Chips, plus additional for garnish
  • ½ cup dairy-free vanilla yogurt alternative
  • 2 tablespoons oil
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 batch Dairy-Free White Chocolate Frosting
Instructions
  1. Preheat your oven to 350ºF and line 14 muffin tins with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, starch, baking powder, baking soda, and salt.
  3. Place the milk alternative and white baking chips in a medium microwave-safe bowl. Heat for 20 seconds on high in the microwave. Stir vigorously. If not fully melted, heat in 10 second intervals just until the dairy-free white chocolate is just melted and smooth.
  4. Add the yogurt alternative, oil, lemon juice, and vanilla to the dairy-free white chocolate mixture, and stir until incorporated.
  5. Pour the wet ingredients into flour mixture. Use a wide spatula to bring the batter together, being careful not to overmix. A few remaining lumps are just fine.
  6. Divide the batter between your prepared cupcake tins, filling each one about ¾ of the way to the top.
  7. Bake the cupcakes in the center of your oven for 14 to 18 minutes, or until golden brown and a toothpick inserted into the middle of the cakes pulls out clean.
  8. Carefully transfer the cupcakes to a wire rack to cool completely before frosting.
  9. Once the cupcakes are cool, transfer the frosting to a piping bag fitted with a large star tip. Swirl the white chocolate frosting onto your cupcakes.
  10. Garnish each cupcake with additional white mini baking chips if desired.
  11. The finished cupcakes and any leftover frosting can be stored in an airtight container in the refrigerator for 3 to 5 days.
Notes
Timing Note: For efficiency, you can make the dairy-free white chocolate frosting as the cupcakes cool. Allow about 15 minutes to make the frosting. The cupcakes might take a little longer to cool.

Decorating Note: The frosting provides a creamy white base that can be colored with allergy-friendly food dye to suit a birthday party, holiday, or event (team colors!). Or you can simply garnish these dairy-free white chocolate cupcakes with edible decorations for Easter, Christmas, or other themes.
Nutrition Information
Serving size: 1 cupcake (without frosting) Calories: 146 Fat: 4.7g Saturated fat: 1.6g Carbohydrates: 23.9g Sugar: 12.3g Sodium: 193mg Fiber: .4g Protein: 2g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-white-chocolate-cupcakes