So Easy Egg and Dairy Free Cupcakes

Recipe by TheCookinMom
READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box yellow cake mix (look carefully at allergen list)
  • 1 13
    cups water
  • 13
    cup vegetable oil
  • 1
    banana (ripe and mashed)
  • 1
    teaspoon baking powder
  • 1
    tablespoon vinegar
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DIRECTIONS

  • Preheat the oven to 350.
  • Line 24 muffin cups with cupcake papers.
  • Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
  • Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
  • Pour the batter into the muffin cups.
  • Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
  • Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
  • Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
  • Frost with a purchased dairy and egg free frosting or make your own to use.
  • I find that they are less crumbly if you refrigerate them overnight before serving.
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