Looking for a cupcake recipe without milk? Try this unbelievably moist and rich option that uses mayonnaise for an unexpected twist!
Chocolate mayonnaise cupcakes might sound a bit weird, but trust me, this recipe takes the traditional chocolate cake recipe to a whole new level with this ingredient twist! These cupcakes are super moist and rich, plus they’re perfect for anyone needing a cupcake recipe without milk.
Whether it’s for a birthday party or just some fun in the kitchen, this simple recipe is about to become your new go-to favorite!
Cupcake Recipe Without Milk Using Mayonnaise!
Mayonnaise is a great ingredient in cake recipes because it helps make the cake moist and tender. Here’s why it works well:
Fat: Mayonnaise is made with oil and egg yolks, which add fat to the cake. This fat makes the cake soft and moist, similar to what butter or oil does in other recipes.
Egg: The eggs in mayonnaise help bind the cake together and help it rise when it bakes.
Acidity: Mayonnaise also has vinegar or lemon juice, which gives a slightly tangy flavor that can make the cake taste better. The acidity also helps the cake rise better during baking.
In short, mayonnaise combines important baking ingredients like fat and eggs, along with a bit of acidity, making it very useful for creating a delicious, moist cake.
The Best Frosting for These Cupcakes
My dairy-free vanilla buttercream is perfect for anyone avoiding dairy or wanting to make a cupcake that does not require refrigeration. It’s creamy, stable, and great for these moist chocolate cupcakes, especially at birthday parties where guests might have food allergies.
You can also try this dairy-free chocolate frosting—both are delicious and dairy-free for everyone to enjoy!
How to Make a Moist Chocolate Cupcake Recipe Without Milk
Here’s a brief rundown of the ingredients used in the chocolate mayonnaise cupcake recipe:
Flour: Forms the base of the cupcakes. You can use either cake flour for a softer texture or all-purpose flour for a more traditional feel.
Cocoa Powder: Choose between Dutch cocoa powder for a deep, dark color and smooth flavor, or regular cocoa powder if you prefer a stronger, more pronounced chocolate taste.
Baking Soda & Baking Powder: The perfect amount of each helps these cupcakes rise without overflowing the cupcake pan.
White Sugar: Just enough sweetness to create the perfect cupcake batter!
Eggs: Be sure to let your eggs come to room temperature before using.
Vanilla Extract: Simple ingredients like real vanilla create the best flavor!
Mayonnaise: Use real mayonnaise, not a mayo-like spread, to ensure the cupcakes turn out moist and rich.
Water: A little water creates the right batter consistency for perfect cupcakes
Equipment Needed to Make a Cupcake Recipe Without Milk
You’ll love how easy it is to whip up a batch of chocolate cupcakes using this recipe. All you need is:
- Stand mixer or handheld electric mixer
- Large mixing bowl
- Medium bowl
- Cupcake pan
- Paper liners
- Ice cream scoop or #70 Disher
Directions
This batter is so velvety smooth and easy to mix. Here’s how to do it:
Step One: Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder.
Step Two: Mix the Wet Ingredients:
In your large bowl, beat the eggs, vanilla, and sugar at high speed until light and fluffy (about 3 minutes). Gradually reduce the speed and blend in the mayonnaise until smooth.
Step Three: Alternate Dry and Wet Mixtures:
Alternately add the dry ingredients and water to the wet mix, starting and ending with the flour mixture. Ensure each addition is well incorporated before adding the next.
Step Four: Bake Your Cupcakes:
Using an ice cream scoop or a number 70 scoop, portion the batter into a muffin tin lined with cupcake liners. Bake in a preheated oven at 325°F for 18 minutes, or until a cake tester comes out clean.
The full recipe can be found in the recipe card at the bottom of this post.
Chocolate Mayonnaise Cupcakes
Ingredients
- Flour: 2 cups cake flour or all-purpose flour
- Cocoa Powder: 2/3 cup Dutch cocoa for dark color, or regular for more flavor
- Baking Soda: 1 1/4 teaspoons
- Baking Powder: 1/4 teaspoon
- Sugar: 1 2/3 cups
- Eggs: 3 large room temperature
- Vanilla Extract: 1 teaspoon add a dash of coffee to enhance flavor
- Mayonnaise: 1 cup ensure it's real mayonnaise, not a spread
- Water: 1 1/3 cups warm
Instructions
- Preheat the oven to 325°F (163°C). Line the muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and baking powder.
- Mix Wet Ingredients: In a large bowl, using an electric mixer, beat the eggs, sugar, and vanilla extract on high speed until light and fluffy. Reduce speed and blend in the mayonnaise.
- Combine: Alternately add dry ingredients and water to the wet mix, starting and ending with the flour mixture. Ensure each addition is well incorporated before adding the next.
- Bake: Scoop the batter into the lined muffin tins. Bake for 18 minutes, or until a cake tester comes out clean.
- Cool: Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely
Notes
Flour: Use gluten-free flour with a bit of xanthan gum for a gluten-free version.
Adding Coffee: Enhance the chocolate flavor by adding a dash of coffee to the vanilla extract. These chocolate mayonnaise cupcakes are perfect for any occasion, offering a unique twist on the traditional chocolate cupcake and accommodating various dietary needs with simple substitutions.
Why Try This Cupcake Recipe Without Milk?
This recipe offers a fantastic alternative to traditional cupcakes, cutting out dairy without compromising on flavor or texture. Whether you’re catering to a medically restrictive diet or simply experimenting with new ingredients, this versatile, dairy-free recipe promises delicious, moist cupcakes every time. Try it next time you’re in the kitchen—it might just become your favorite cupcake flavor!