Vegan Vanilla Cupcakes (Dairy Free and Nut Free)

If you have food allergies, it can be tough to find good treats. Make some of these Vegan Vanilla Cupcakes for your next birthday party or school event!

Vegan, dairy free, nut free; Contains wheat; Free of: soy, dairy, nuts, eggs

Course Desserts

Cuisine American

Keyword dairy free cupcakes, vanilla cupcakes, vegan cupcakes

Prep Time 15

Cook Time 18

Total Time 33

Servings cupcakes

Calories 56kcal

Author Sarah Jane Parker

Ingredients

3 ½ cups regular all-purpose flour whisked and scooped into measuring cups
1 ½ cups unbleached cane sugar
2 Tablespoons baking powder
½ to 1 teaspoon salt depending on your preference
2 cups rice milk
⅓ cup oil (I use light tasting olive oil)
1 Tablespoon vanilla

Instructions

Preheat oven to 350 degrees F
Line muffin pan with muffin papers
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside
In a medium bowl, whisk together the rice milk, oil, and vanilla
Add the liquid ingredients to the dry ingredients and mix well.
Using a small measuring cup (protein powder scoops work really well), scoop the cupcake batter into the prepared muffin pan until each muffin cup is 2/3rd's full. Make sure not to over-fill the pan otherwise the cupcake batter will overflow as it bakes.
Bake the cupcakes in the pre-heated oven for 17-19 minutes or until a toothpick inserted into the center comes out clean. If you are using a stoneware pan, they may take a little bit longer to bake.
For chocolate cupcakes, reduce the flour by 1/4 cup and add 1/2 cup cocoa powder

Nutrition