Dairy Free Cupcakes

Step 1

Begin by preheating the oven to 350°F / 175°C and place 12 cupcake liners in a muffin pan.

Step 2

Sift or whisk together 1 1/4 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp fine salt to a large bowl.

Step 3

In a separate medium-sized bowl, whisk together 1/2 cup alternative milk,  1/2 cup alternative yogurt, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract. Pour the wet ingredients into the dry ingredients and mix until the batter comes together.

Step 4

Divide the batter evenly between the cupcake liners, filling them about 2/3 way full. Bake for 19-21 minutes, or until a toothpick comes out with a few moist crumbs.

Step 5

Let the cupcakes cool for 5 minutes before moving them to a wire rack to finish cooling. If you want to accelerate the cooling process, pop the muffin pan into the freezer for about 30 minutes.

Step 6

Beat 1/2 cup of vegan butter or shortening on a medium speed for 30 seconds with a hand mixer until smooth.

Step 7

Mix in 1 tsp vanilla extract, 1/2 tsp of additional extract if desired (like almond, coconut, or lemon), and 1/4 tsp fine salt on a low speed.

Step 8

Slowly mix in 1 3/4 cups powdered sugar on a low speed. Halfway through add 1 Tbsp alternative milk to make the frosting easier to mix.

Step 9

Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.

Step 10

If the frosting is too thick, add in additional alternative milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Step 11

Place the frosting in a piping bag fit with your favorite frosting tip, then pipe large swirls onto the fully cooled cupcakes.

Step 12

Garnish as desired, then enjoy!