I’m not a big fan of boxed cake mixes. I like knowing exactly what’s in my cakes or cupcakes, and with a recipe THIS simple and delicious, once you make these simple homemade white cupcakes (dairy-free), you’ll never need a boxed mix again. The recipe is dairy-free, but if you or your family or guests don’t have issues with dairy, you can easily substitute the vegan butter for real butter and the almond milk for real milk.
Ingredients:
- 1 cup white sugar
- 1/2 cup vegan butter to make it dairy-free (otherwise, use 1/2 cup butter)
- 2 eggs
- 2 1/4 tsp vanilla extract
- 1 1/2 cups flour
- 1 3/4 tsp baking powder
- 1/2 cup almond milk (I used original, unsweetened)
Directions:
- Preheat oven to 350 degrees F.
- Line cupcake pan with paper liners.
- Cream together the sugar and butter (I used my mixer, but you can do by hand)
- Add eggs and vanilla; mix well.
- Add flour and baking powder; mix well.
- Stir in the milk until batter is smooth.
- Fill muffin cups about 2/3 full
- Bake 20 minutes (varies by oven, so watch them and adjust for yours until toothpick comes out clean; tops of cupcakes get slightly crunchy in my oven – we love that about this recipe). Note: you can also make in greased 9×9 baking pan; bake 30-35, depending on your oven
