Best Easy Cupcake Recipes No Milk
Cupcakes are a delightful treat that can be enjoyed by people of all ages. However, for those who are lactose intolerant or follow a dairy-free diet, finding cupcake recipes without milk can be a challenge. But fear not, because we have curated a list of the best easy cupcake recipes that are entirely milk-free. These recipes are not only delicious but also simple to make, making them perfect for both beginners and experienced bakers.
1. Vegan Chocolate Cupcakes:
Ingredients:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 1/3 cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup water
– 1/3 cup vegetable oil
– 1 tbsp white vinegar
– 1 tsp vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until well combined.
4. Pour the batter evenly into the cupcake liners, filling each about 2/3 full.
5. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool completely before frosting.
2. Lemon Poppy Seed Cupcakes:
Ingredients:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 1 tbsp poppy seeds
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ¾ cup unsweetened applesauce
– 1/3 cup vegetable oil
– 1 tbsp lemon juice
– 1 tbsp lemon zest
Instructions:
1. Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. Add the applesauce, vegetable oil, lemon juice, and lemon zest to the dry ingredients. Mix until well combined.
4. Pour the batter evenly into the cupcake liners, filling each about 2/3 full.
5. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool completely before frosting.
7 Questions and Answers:
1. Can I substitute all-purpose flour with gluten-free flour in these recipes?
Yes, you can use gluten-free flour as a substitute. Follow the manufacturer’s instructions for the appropriate measurement.
2. Can I use almond milk or soy milk instead of water in the chocolate cupcake recipe?
Yes, you can replace the water with an equal amount of almond milk or soy milk to add a creamy texture to the cupcakes.
3. How long can these cupcakes be stored?
These cupcakes can be stored in an airtight container at room temperature for up to three days. Alternatively, you can refrigerate them for up to a week.
4. Can I freeze these cupcakes?
Yes, you can freeze these cupcakes. Make sure they are completely cooled before placing them in a freezer-safe container or bag. They can be stored in the freezer for up to three months.
5. Are these cupcakes suitable for vegans?
Yes, both recipes are vegan-friendly as they do not contain any animal products.
6. Can I use other flavors instead of lemon in the lemon poppy seed cupcakes?
Yes, you can experiment with other citrus flavors such as orange or lime to create different variations of these cupcakes.
7. What type of frosting would be best for these cupcakes?
For the chocolate cupcakes, a dairy-free chocolate ganache or vegan buttercream frosting would be perfect. For the lemon poppy seed cupcakes, a tangy lemon glaze or vegan cream cheese frosting would complement the flavors well.