Vanilla Cupcake Recipe without Butter or Dairy
These are tender and moist vanilla cupcakes without butter or dairy. By using oil and shortening, you can have a delicate and delicious vanilla cupcake without having to use dairy products. This is a perfect recipe for those with dietary restrictions. And it's easy to make!
Servings: 12 people
Ingredients
Cupcakes
- 1 cup (150g) flour
- 3 large (150g) eggs
- ¾ cup (180mL) oil
- ¾ cup (150g) sugar
- 1 tsp (4g) baking powder
- 1 tsp (5mL) vanilla extract
- ½ tsp (2.5g) salt
Frosting
- 2 cups (250g) powdered sugar
- ½ cup (96g) vegetable shortening
- 1-2 tbs (15-30mL) water
- 1 tsp (5mL) vanilla extract
Instructions
- Preheat oven to 325F (160C.)
- Line a muffin tin with paper liners or grease and flour each tin.
- Combine flour, baking powder and salt in a small bowl. Set aside.
- In a large bowl, whisk eggs, oil, sugar and vanilla until smooth. Add flour mixture and mix until you no longer see lumps, about 1 minute. Divide evenly into muffin tin.
- Bake 17 - 22 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
- Cool in pan for 5 minutes; remove to wire rack to finish cooling.
Frosting
- On low speed, beat shortening until smooth. Mix in vanilla. Gradually beat in powdered sugar a spoonful at a time to prevent a grainy texture. Add water if needed 1 tsp at a time until desired consistency is achieved. Spread or pipe frosting on cooled cupcakes.
Notes
Margarine can be used in place of the shortening.
When using vegetable shortening, some people find they need to adjust the vanilla and sugar to their desired taste.
Soy, oat or almond milk can be used as a substitution for the water for additional flavor.
Nutrition
Serving: 1 cupcake | Calories: 371.3 kcal | Carbohydrates: 23.3 g | Protein: 2.5 g | Fat: 23.3 g | Saturated Fat: 3.7 g | Polyunsaturated Fat: 7.7 g | Monounsaturated Fat: 11.2 g | Sodium: 153 mg