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–+ servings

Dairy Free Vanilla Cupcakes

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 cupcakes

Ingredients

For the cupcakes:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 1/3 cups sugar
  • 1 1/2 cups butter-flavored shortening (or butter, room temperature)
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup dairy free milk (or milk)
For the frosting:
  • 1 cup butter-flavored shortening (or butter, room temperature)
  • 4 - 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Rainbow sprinkles (optional)

Instructions

For the cupcakes:

  • Preheat oven to 350˚F and line a 24-cup muffin pan with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  • In a large bowl with an electric mixer, cream shortening and sugar on medium speed until light and fluffy, about 2 minutes.
  • Add eggs, one at a time, beating until incorporated.
  • Add flour mixture in 4 installments, beating until incorporated and scraping sides of bowl as needed.
  • Add milk and beat until smooth.
  • Fill cupcake liners with about 3 tablespoons batter each, or until 2/3 full. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.
  • Remove from oven and allow cupcakes to rest for at least 10 minutes before transferring to a cooling rack.

For the frosting:

  • In a large bowl with an electric mixer, beat together frosting ingredients until smooth.
  • Frost completely cooled cupcakes with a spatula or spoon. Top with sprinkles immediately after frosting each cupcake.

Nutrition

Calories: 380kcal Carbohydrates: 43g Protein: 3g Fat: 22g Trans Fat: 3g Cholesterol: 27mg Sodium: 127mg Fiber: 0.5g Sugar: 31g