Making fluffy cupcakes for those who are lactose intolerant is easy with the right ingredients and methods. You can replace dairy products like milk and butter with plant-based alternatives without sacrificing the texture or flavor. Here’s how to make fluffy, lactose-free cupcakes:

Ingredients

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• ½ cup plant-based milk (almond milk, oat milk, soy milk, etc.)
• ½ cup neutral oil (vegetable or coconut oil)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ¼ cup applesauce (optional for extra moisture)

Optional:

• ½ cup dairy-free chocolate chips or fruit for added flavor.

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners or lightly grease the cups with oil.

2. Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly, ensuring that your cupcakes will rise and be fluffy.

3. Mix the Wet Ingredients

In a separate bowl, whisk together the plant-based milk, oil, eggs, and vanilla extract. If you want extra moisture, you can also add the applesauce at this step.

4. Combine Wet and Dry Ingredients

Slowly pour the wet ingredients into the dry ingredients, mixing gently. Avoid overmixing, as this can make the cupcakes dense. Stir until just combined and smooth.

5. Fill the Cupcake Liners

Spoon the batter into the cupcake liners, filling each about 2/3 of the way full to give them room to rise.

6. Bake

Place the cupcake tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they’re ready.

7. Cool

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Lactose-Free Frosting Options

To top your cupcakes, consider these lactose-free frosting options:

Dairy-Free Buttercream Frosting:

• ½ cup dairy-free margarine or vegan butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons plant-based milk

Beat the dairy-free margarine until creamy, then slowly add the powdered sugar, vanilla extract, and plant-based milk. Whip until fluffy.

Coconut Whipped Cream:

• 1 can full-fat coconut milk (chilled overnight)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Scoop out the solid part of the chilled coconut milk and whip it with powdered sugar and vanilla for a light, creamy topping.

Tips for Extra Fluffiness:

• Use room temperature ingredients: Room temperature eggs and plant-based milk mix more easily into the batter, helping to create a smooth texture and better rise.
• Don’t overmix: Overmixing can develop the gluten in the flour, leading to dense cupcakes. Mix until just combined.
• Use a gentle hand when folding: If adding extras like dairy-free chocolate chips or fruit, fold them in gently to keep the batter light.

By following these tips, you’ll get perfectly fluffy cupcakes that are both delicious and suitable for those with lactose intolerance. Enjoy!