⭐ Silken Tofu + Lemon Juice (Best Dairy-Free Option)
3/4 cup silken tofu + 1 tablespoon lemon juice per 1 cup Greek yogurt Quick tip: This vegan substitute replicates the creaminess and acidity of Greek yogurt in cupcakes.
Silken tofu provides a smooth, creamy texture similar to Greek yogurt, while lemon juice adds acidity to activate leavening agents and tenderize gluten. This combination works well in vegan cupcake recipes.
Blend tofu and lemon juice until smooth before folding into batter. Avoid overmixing to prevent a dense texture.
Cupcakes will have a slightly different flavor profile with less tang but maintain moistness and structure.