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A tray of golden brown vanilla cupcakes sitting on a cooling rack

Dairy Free Vanilla Cupcakes

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings
Calories 210 kcal

Ingredients
  

  • 1 1/2 cups all -purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sal t
  • 1 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup canola oil
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • Combine almond milk and apple cider vinegar in a bowl and let sit for 5 minutes to curdle.
  • Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Add canola oil and vanilla extract to the milk mixture and whisk until blended.
  • Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and no large lumps remain.
  • Distribute the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  • Transfer cupcakes to a wire rack and cool completely before decorating.