Egg and Dairy-free Easy Cupcakes

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 5 ingredients. The key ingredients include: 200 grams Pancake mix, 200 ml Rice milk (or soy milk), 2 1/2 tbsp Oil (Canola or olive oil), 2 tbsp Soft light brown sugar, and more.

Yes, Egg and Dairy-free Easy Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.