Egg-Free Vanilla Cupcakes
Egg-Free Vanilla Cupcakes
Light vanilla cupcakes with a soft sponge, perfect for parties, lunchboxes, or everyday baking. Top with dairy-free icing if required.
Ingredients
Method
- Preheat the oven to 180°C / 160°C fan / gas mark 4 and line a 12-hole muffin tin with cupcake cases.
- In a large bowl, mix together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt.
- In a jug, whisk together the dairy-free milk, vegetable oil, vanilla extract, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until smooth and fully combined.
- Divide the mixture evenly between the cupcake cases, filling each one about two-thirds full.
- Bake for 16–18 minutes until lightly golden and a skewer inserted into the centre comes out clean.
- Leave the cupcakes to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Top with dairy-free icing if liked once fully cooled.
Notes
- These cupcakes work well with a simple dairy-free buttercream or can be served plain.
- Do not overmix the batter, as this can make the cakes heavier.
- Check that your dairy-free milk, vanilla extract, and any icing ingredients are suitable for your own allergy or dietary needs.
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