Small-Batch Cupcakes
Bake small-batch cupcakes in 30 minutes with simple substitutions for dairy-free or gluten-free diets. Easy 4-serving recipe.
Ingredients
- Butter alternative Employ softened margarine or a light vegetable oil for a dairy-free version.
- Milk substitute Exchange whole milk with almond milk or oat milk to create a dairy-free or lighter result.
- Flour swap Opt for a gluten-free all-purpose flour blend for gluten sensitivities, modifying baking powder as needed.
- Sugar replacement Use coconut sugar instead of granulated sugar for a richer taste and less processed alternative.
Instructions
Preheat oven and liners:
Heat oven to 350°F (175°C) and place 4 cupcake liners into a muffin tin.Cream butter and sugar:
In a medium bowl, beat the softened butter and sugar together until the mixture is light and airy.Add egg and vanilla:
Add the egg and vanilla extract, mixing thoroughly until well incorporated.Mix dry with wet:
In another bowl, combine flour, baking powder, and salt with a whisk. Slowly add the dry mixture to the wet one, alternating with milk, and stir just until blended.Bake cupcakes until done:
Distribute the batter evenly among the liners. Bake for 18 to 20 minutes or until a toothpick inserted in the center emerges clean. Let cool before frosting or serving.