Dairy Free Yellow Cake Cupcakes
Just like a box of yellow cake mix without the butter that might disagree with your digestive tract. These fluffy, moist cakes will take you back to some of your favorite birthday parties.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 Cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 Banana ( mashed)
- ½ c. Vegetable Oil
- 1½ c. Sugar
- 3 Eggs (large, room temperature )
- 2 tsp. Vanilla
- 2¼ c. Flour (All Purpose)
- 2½ tsp. Baking Powder
- ½ tsp. Salt
- 1 c. Almond Milk (Plain, unsweetened)
Instructions
- Preheat the oven to 350°F and line a cupcake tin with liners.
- Beat banana, vegetable oil, and the sugar together in the bowl of a standing mixer, with a paddle attachment, for about 2 minutes until all of the ingredients are combined.
- Next, add one egg at a time, mixing until combined. When you add the third egg, add the vanilla in and mix until combined.
- In a separate bowl, mix together the flour, salt, and baking powder.
- On a low setting, mix half of the flour mixture in. Then pour the almond milk in. Then finish with the remaining flour mixture. I recommend using a spatula and folding in the last bit of batter to make sure everything from the bottom of the bow has been incorporated completely.
- Using a spoon, or cookie scoop, fill the cupcake liners ¾ of the way full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Find it online: https://mylifeafterdairy.com/dairy-free-yellow-cake-cupcakes/