1 1/4 c ap flour
1 c granulated sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 c oat milk
1/4 c vegetable oil
1 large egg
1 tbs vanilla extract
1/2 c dairy free plain yogurt (I used silk brand almond milk based)
Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside.
Whisk together the Oat Milk, the egg, vegetable oil, vanilla extract, and dairy free yogurt. After it's combined add in all dry ingredients. Mix it until the batter comes together. This doesn't need to be done in a stand mixer, you can do it by hand. This will help prevent over mixing, and a denser cupcake.
Fill each well about 2/3 of the way full. Bake for 17-22 minutes, or until a toothpick inserted comes out clean.
Allow the cupcakes to cool for about 10 minutes before moving them to a cooling rack to cool completely. Once cooled, frost and decorate as desired!
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