I've posted a recipe for dairy free chocolate cupcakes before. So I thought I should balance it out by also trying a vanilla cupcake containing no milk. This recipe contains almond milk (which is non-dairy). These cupcakes are also vegan because they contain no animal products at all - no milk, no eggs. The recipe will make a dozen cupcakes, but you could easily use half of the ingredients if you only needed a few cupcakes.
Dairy Free Vanilla Cupcakes
2 cups flour
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 1/2 cups almond milk
1/2 cup vegetable oil
1 1/2 teaspoon vanilla
Preheat your oven to 350 degrees. Prepare a cupcake pan with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the vinegar, almond milk, oil, and vanilla and whisk to combine. Spoon the batter into each prepared cupcake liner, filling 3/4 full. Bake at 350 degrees for 18 minutes. Remove from oven and cool for 5 minutes. Remove the cupcakes from the pan and cool completely on a wire rack.
When the cupcakes are completely cool, top with your favorite frosting (or just eat them - they are quite moist). I topped mine with one of my favorite frostings --- the cookie dough frosting from Annies Eats. Click here to go there. To make her frosting dairy free and vegan, substitute Crisco for the butter and water or almond milk for the milk in Annie's recipe. The cookie dough frosting is also quite delicious on chocolate cupcakes.