Prep time: 15 minutes 

Cook time: 40 minutes 

Difficulty: Easy

‍

1. Preheat oven to 350 degrees 
2. In a medium bowl stir together flour, sugar, baking soda, baking powder and salt. 
3. Add the non-dairy milk, oil, sour cream, water, vanilla and almond extract. 
4. Gently whisk together until the batter is even and smooth. 
5. Scoop the batter into the prepared cupcake tin so that they are 2/3rd of the way full. 
6. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean. 
7. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring to a wire cooling rack.

‍

• 1 1/2 cup all-purpose flour
• ¾ cup granulated sugar 
• 1 tablespoon baking powder 
• ½ tsp baking soda
• ½ tsp salt
• 3/4 cup non-dairy milk
• ¼ cup vegetable oil or vegan butter (melted) 
• ½ cup Better Balance Sour Cream 
• ¼ cup water
• 3 tsp vanilla extract 
• ½ tsp almond extract
• 1 tsp lemon zest

‍