Cupcakes for Everyone

Dairy-Free Cupcakes

Flavored with mashed banana and orange juice and zest, these scrumptious cupcakes are totally dairy-free -- with no butter or milk -- and egg-free.

Cupcakes

2 3/4 cups all-purpose flour
1 1/4 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1 cup orange juice
1/2 cup vegetable oil
2 large ripe bananas, mashed (about 1 cup)
1/2 tsp. grated orange rind
1/2 cup walnuts (optional)

Glaze

1 cup confectioners' sugar
1/4 cup orange juice
Sprinkles

  1. Heat oven to 400°F. Line 18 muffin cups with baking liners. Coat liners with vegetable cooking spray.
  2. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir in orange juice, oil, bananas, orange rind, and nuts, if desired.
  3. Divide batter among baking liners, and bake 25 minutes. Cool completely.
  4. In small bowl, mix sugar and orange juice until smooth. Drizzle over cupcakes and top with sprinkles.

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