So Easy Egg And Dairy Free Cupcakes – a delicious recipe with yellow cake, water, vegetable oil, banana, baking powder, vinegar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Line 24 muffin cups with cupcake papers.
3
Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
4
Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
5
Pour the batter into the muffin cups.
6
Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
7
Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
8
Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
9
Frost with a purchased dairy and egg free frosting or make your own to use.
10
I find that they are less crumbly if you refrigerate them overnight before serving.
201
kcal
Calories
20
g
Fat
6
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (18 ounce) box yellow cake mix (look carefully at allergen list), 1 1/3 cups water, 1/3 cup vegetable oil, 1 banana (ripe and mashed), and more.
Yes, So Easy Egg And Dairy Free 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.
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