Lactose Free Cupcake Recipe For Sensitive Stomachs

Are you ready to embark on a delightful culinary adventure that’s as easy as pie (or should we say cake)? Get your aprons on, because we’re whipping up some scrumptious Dairy Free Cupcakes. Perfect for those who want all the flavor without the dairy drama. These little gems are not just simple to make, but are sure to tickle your taste buds! Let’s dive in!

Dairy Free Cupcakes - The Sweet Art of Simplicity

Feast your eyes on this beauty! Who said cupcakes can’t be both cute and dairy-free?

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup vegetable oil
1 cup almond milk (or your favorite non-dairy milk)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners. Get ready for some magic!
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until they’re best friends.
In a separate bowl, mix the wet ingredients: vegetable oil, almond milk, and vanilla extract. Stir it like you mean it!
Pour the wet mixture into the dry mixture. Mix until just combined. Don’t overdo it! We want to be gentle, like burrito-making at an upscale food truck.
Using a spoon or a scoop, fill those cupcake liners about ⅔ full. They’ve got a lot of leavening power and will rise like they’ve just heard the best joke.
Bake for 18-20 minutes or until a toothpick comes out clean. Resist the urge to peek too soon! No one likes a curious cupcake.
Once out of the oven, let them cool in the pan for about 5 minutes before transferring to a wire rack. This is the moment where they can gather their thoughts.
Now, feel free to frost with your favorite dairy-free frosting or enjoy them just as they are. The world is your frosting!

And there you have it! Your scrumptious Dairy Free Cupcakes are ready to impress. Go on, show them off to your friends and watch the smiles spread like butter on warm toast!