Dairy Free Cupcakes
These dairy-free cupcakes bake up soft, fluffy, and super moist. And honestly, nobody will guess they’re dairy-free!
They’re made with simple pantry staples plus your favorite dairy-free milk and yogurt (almond, soy, coconut, or oat all work).
Bonus: this recipe can also be adapted for eggless and gluten-free baking.
This Recipe At a Glance
- Yield: 12 cupcakes
- Flavor: classic vanilla (easy to flavor with extracts)
- Texture: soft, fluffy, and moist
- Skill level: beginner-friendly
- Time: ~10 min prep + 19-21 min bake
Which Alternative Dairy Products Are Best For Baking?
You can use whatever dairy-free milk and yogurt you like. Sweetened or unsweetened, both work!
My favorite combination for the fluffiest cupcakes is unsweetened almond milk and vanilla almond yogurt, but soy, coconut, and oat also bake up great.
Dairy Free Cupcakes
Equipment
Ingredients
Dairy-Free Vanilla Cupcakes
- 1 1/4 cup all-purpose flour 160g
- 1 cup granulated sugar 200g
- 1 1/2 tsp baking powder 6g
- 1/2 tsp fine salt 3g
- 1/2 cup alternative milk like soy, almond, coconut, or oat 120ml
- 1/2 cup alternative yogurt like soy, almond, coconut, or oat 95g
- 1/4 cup vegetable or canola oil 60ml
- 1 large egg, room temperature 56g – see eggless variation in notes below
- 1 Tbsp vanilla extract or vanilla bean paste 12ml
Dairy Free Vanilla Buttercream
- 1/2 cup vegan butter or vegetable shortening, room temperature 105g
- 1 tsp vanilla extract or vanilla bean paste 4ml
- 1/2 tsp almond, coconut, or lemon extract 2g – optional
- 1/4 tsp fine salt 1g
- 1 3/4 cups powdered sugar 220g
- 1 Tbsp alternative milk like soy, almond, coconut, or oat 15ml
Instructions
Dairy-Free Cupcakes
- Begin by preheating the oven to 350°F/175°C and place 12 cupcake liners in a muffin tin. Set aside.
- Whisk together 1 1/4 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp fine salt in a large bowl.
- In a separate medium-sized bowl, whisk together 1/2 cup alternative milk, 1/2 cup alternative yogurt, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract. Pour the wet ingredients into the dry ingredients and mix until the batter comes together.
- Divide the batter evenly between the cupcake liners, filling them about 2/3 way full. Bake for 19-21 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cupcakes cool for 5 minutes before moving them to a wire rack to finish cooling. If you want to accelerate the cooling process, pop the muffin pan into the freezer for about 30 minutes.
Dairy Free Buttercream Frosting
- Beat 1/2 cup of vegan butter or shortening on a medium speed for 30 seconds with a hand mixer until smooth.
- Mix in 1 tsp vanilla extract, 1/2 tsp of additional extract if desired (like almond, coconut, or lemon), and 1/4 tsp fine salt on a low speed.
- Slowly mix in 1 3/4 cups of powdered sugar on a low speed. Halfway through, add 1 Tbsp alternative milk to make the frosting easier to mix.
- Mix on low for a couple of minutes until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add additional alternative milk (1 tsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
- Place the frosting in a large piping bag fitted with your favorite piping tip, then pipe large swirls onto the fully cooled cupcakes. Garnish as desired, then enjoy!
Video
Notes
Dairy-Free Cupcake Variations:
- To make eggless dairy-free cupcakes, use 1/4 cup of unsweetened applesauce in place of the egg and add an additional 1/4 tsp of baking powder.
- To make gluten-free dairy-free cupcakes, swap in your favorite gluten-free flour blend for the AP flour this recipe calls for, and be sure to over-mix your batter and let it sit for at least 30 minutes before baking for the best results.
Nutrition
Topping These Cupcakes: Dairy-Free Buttercream Frosting
Using dairy-free butter tastes best in this frosting recipe. You can also use vegetable shortening, though!
The consistency of this frosting is just as smooth as my regular American buttercream recipe, and it pipes like a dream.
My Recommendation: Use Vanilla Bean Paste
To give this dairy-free buttercream a more intense vanilla flavor, I love to use vanilla bean paste instead of vanilla extract.
Vanilla extract works if you don’t have vanilla bean paste on hand, but the flavor isn’t quite as strong.
You can also add 1 tsp of an extract that pairs with your dairy-free base (almond, coconut, lemon, etc.). But start small, extracts vary in strength.
Making These Dairy-Free Cupcakes In Advance & Storage Tips
- Unfrosted cupcakes: 2 days room temp / 1 week fridge / 3 months freezer.
- Frosting: 1 month fridge / 3 months freezer.
Troubleshooting
Why did my cupcakes bake up flat or doughy?
This can happen when there’s too much batter per liner or when the cupcakes are underbaked. Fill the liners 2/3 full and bake until the centers are set and a toothpick comes out with a few moist crumbs.
My dairy-free yogurt tasted weird in the cupcakes. What can I do?
Use a vanilla yogurt (or a mild plain one) and lean on vanilla bean paste/extract for flavor. You can also use a “DIY buttermilk” method if you don’t like dairy-free yogurts (see FAQ).
Why is my frosting too sweet or too thin?
- Too thick: add dairy-free milk 1 tsp at a time
- Too thin: add powdered sugar 1/4 cup at a time
For less sweet, pipe less frosting or slightly reduce powdered sugar next time (taste as you go).
My gluten-free version turned gummy. Why?
If you go gluten-free, mix the batter more than usual and let it rest for 30 minutesbefore baking (it helps with the texture).
Frequently Asked Questions
Can I make these eggless?
Yes. Use 1/4 cup unsweetened applesauce in place of the egg and add 1/4 tsp baking powder. Or you can use an egg replacer like this one made by Bob’s Redmill.
I don’t like dairy-free yogurt. What can I use instead?
You can try making a dairy-free “buttermilk” by adding 1 Tbsp vinegar to dairy-free milk and letting it sit briefly. This works well with soy milk, but it can vary based on the brand.
Can I turn this into a cake?
Yes. Double the recipe to make 2 8-inch layers. Bake them for about 26–32 minutes at 350 F/175C (check the center with a toothpick for a few moist crumbs).
Can I make these gluten-free?
Yup! Swap in a cup-for-cup gluten-free flour blend, mix the batter more, and let it rest before baking.
Can I make chocolate dairy-free cupcakes?
Yes! You can swap 1/4 cup of flour with unsweetened cocoa powder and add a splash more dairy-free milk if the batter feels thick.
Tips for Making The Best Dairy-Free Cupcakes
- Use your favorite type of dairy-free milk and yogurt.
- Use a cookie scoop to easily fill your cupcake liners.
- Ingredients at room temperature mix together better, so be sure you set out any cold ingredients ahead of time.
Let Me Know What You Think!
If you try this dairy-free cupcake recipe or any variation of it, I’d love to hear what you think! Please leave a rating and comment below.
Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media!
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Thank you so much for this recipe! I made two 6 inch layers of cake for my niece’s smash using unsweetened vanilla almond milk, vanilla coconut yogurt and gluten free flour. I adjusted the baking time to 30 mins and it came out perfect!
Ah I am so happy to hear that Katy!! I’ve been dying to know if that works, and I’m so happy to hear it does!!!!! This makes my day 🙂 Thank you so much for sharing!!
Thank you so much for this! My daughter and I are gluten free and dairy free. I will be making these very soon. They look amazing!
So happy to hear you guys will put this recipe to good use 🙂 Happy baking Soraya!
is there a way to me these into a chocolate version?
Hi Jen,
You can swap out 2 Tbsp of the flour in this recipe for baking cocoa to make them chocolate 🙂 Happy baking!
Instead of using yogurt can I use 1 cup of almond milk with vinegar to get buttermilk? I tried using yogurt but didn’t like the flavor
Hi Jeanine,
I haven’t tested that, but it should work in theory! I say go for it!! Please let me know how it turns out if you try it that way.
i did try it. worked better with soy milk, take 1 tablespoon of white vinegar-put in measuring cup. add soy milk to get 1 cup. let stand 10 minutes. It worked well although cupcakes less sweet
Can this be made into a cake?? Or do you have a dairy free cake recipe??
Hi Connie,
It can be! You can double the recipe to make a layer cake with 3, 6″ cake layers. Hope that helps, happy baking!
Hi!
I was wondering how to adjust the baking time and measurements to turn this into a cake using 8 inch cake pans for my birthday!
Hi Daisy,
I’d recommend doubling this recipe and baking the cake layers for 26-32 minutes. hope that helps, happy baking!
Made these for the first time this weekend with a vegan Oreo “buttercream”. LOVED them. So moist and flavorful. I used unsweetened almond milk, plain almond yogurt, and vanilla bean paste. Thank you for sharing!
Hi Susan,
That so wonderful to hear!! They sounds absolutely delicious 🙂
Amazing recipe! Am not familiar with dairy free baking and after a failed attempt this afternoon, I found your recipe and gave it a go and boom! Thank you so much! I just tweaked the sugar to be a little less and used home made oat milk. Plus the 1 cup of oat milk with 1 tbsp of vinegar as it’s hard to find substitute yoghurts here in Hong Kong. Thanks for a winner! Can’t wait to try your other recipes!
I am so happy to hear that Choy!! Love that were able to successfully substitute the dairy free yogurt 🙂 And that’s pretty awesome that you make your own oat milk, I’m impressed!! Happy baking <3
Hi! I made these for my mom 50th birthday that is tomorrow!! It’s my first time doing this recipe and I know she will love them! Wish me luck her birthday is in a few hours literally lol!?
Haha that’s awesome! I hope your mom loves them, and that they turn out delicious 🙂
What a great recipe! So excited to try it. Do you think using Vanilla Almond milk would work as opposed to the Unsweetened Almond milk? This is usually what I have on hand!
@Mary, I hope it’s okay to comment here. I made these using Unsweetened Vanilla Almond milk and they turned out awesome!
So good to know, thanks Nancy!!
So excited to try this recipe for my friends little daughter who is allergic to eggs. Now could I add like strawberry flavoring to the cake? Or do you think it would mess up the consistency? Thanks in advance.
These are amazing! Thank you so much for sharing! After 18months vegan, and trialling so many different vanilla sponge recipes, I now have my go to recipe for life! ? Cannot thank you enough! Left a 5star ? review
Can you use coconut oil to sub for vegetable oil?
Hiya,
May I know how many cupcakes does this made?
Thank you
I tried this recipe today. I used 1 cup of almond milk with 1tbsp of vinegar to make buttermilk. But the cupcakes were a fail. I’m not sure where it went wrong. It didn’t rise and I added baking powder.
Is it possible to make the dairy free cupcakes chocolate?
@Jac,
I just came across your post now, 3 years later! This is my go to chocolate cake recipe from The Fannie Farmer Cookbook. It is delicious and moist and contains no dairy products.
I use the same recipe for cupcakes and bake them for about 20 minutes @350 F.
Quick Chocolate Mocha Cake
Very black and very rich, you can make this excellent cake easily without an electric beater.
(8-INCH ROUND LAYER)
2 ounces (60 g) unsweetened chocolate – I find it easier to combine 6 Tablespoons of cocoa in enough hot water to make a paste instead of melting squares of chocolate.
1 egg
1 cup (200g) sugar
1/3 cup (3/4 dL) vegetable oil
1 teaspoon vanilla
¾ cup (1¾ dL) strong coffee
1? cups (190 g) flour
1 teaspoon baking powder
1 teaspoon baking soda
Preheat the oven to 350°F (180°C). Butter and lightly flour an 8-inch round cake pan. Melt the chocolate in a bowl or pot over simmering water; set aside. Beat the egg in a bowl and slowly add the sugar, continuing to beat until well blended.
Add the oil, vanilla, melted chocolate, and coffee and beat well. Mix the flour, baking powder, and baking soda together and add,
beating vigorously by hand
for 3 or 4 minutes until smooth and blended, or for 2 minutes if using an electric beater. Spread in the pan and bake for 35-40 minutes, or until a toothpick comes out clean.
Hope you enjoy it!
Cathy
These turned out so goooooooood! I went the almond route, and added a teaspoon of almond extract to the batter in addition to the vanilla. They were perfect!
I love this recipe! I used almond/coconut milk (my daughter’s favorite) and coconut milk yogurt (strawberry flavored which gave cupcakes a subtle strawberry flavor??). Can you tell me what i’d have to do to make a sheet cake instead of cupcakes?
I swapped the AP flour for 1to1 gluten free flour, and I over mixed. The flavor was GREAT, but the cupcakes were really gummy ?? Any tips?
Hi! I’ve made lots of dairy free treats but for our sons 4th birthday party a fair amount of his buddies are dairy free and some vegetarian so I wanted to make cupcakes they could also enjoy and found this recipe. I have a dumb question though lol, he would like a Mickey Mouse clubhouse party and so I wanted to make the cupcakes in to mickeys face, the colored gel pastes should be ok in this correct? Mine don’t have dairy in them I just mean in regards to an effect on the texture of the frosting or anything like that? Thanks so much for the recipe and your time.
Such amazing cupcakes!!! Thank you for sharing this recipe!!! I think I might like these better than a regular cupcake ?
Can you make these chocolate??!!!
Hello,
Excited to try for my daughter’s birthday this weekend. Wondering if I could add lemon juice to make lemon cake as per her request?I really like this recipe!
Omg these are delicious!!!!! And sooo easy to make. Thank you so much!!!! My 2 year old hasn’t like a dairy free cake or cupcake ever and he came in asking for more!!!!
I made this recipe using Almond Milk and Coconut yoghurt with excellent results. The cake is so light and fluffy it is really hard to tell the difference from the dairy alternative. Kids love these cup cakes.
Awesome cupcakes. Made small bites and will make again!!
So happy to hear that Amanda!! thank you for sharing!! 🙂
5/5 stars, amazing recipe, i whisked the dry ingredients until fluffy and added the wet ingredients and stirred JUST until blended and they came out perfect, the hosts of the party loved them!
I am so happy to hear that Gage!! Thank you for sharing 🙂
I’ve made these as vanilla cupcakes, funfetti cupcakes, and a layer cake – they all came out absolutely delicious!!!
Is there a way I could use this recipe to make lemon cupcakes?
Hi Nic,
I am so happy to hear that!! 🙂 And for sure!! I’d add in a teaspoon of lemon extract along with a tablespoon of lemon zest (zest of a large lemon)! That would be delicious! You can do the same with buttercream if you want to frost them with lemon frosting. Happy baking!
Wow!!! I used this recipe to make cupcakes and a 3 tier 6” smash cake, the taste was out of this world and all party guests were raving about the texture and flavour (used almond milk and coconut yogurt). This will be my go to recipe from now on. Thank you xx
Hi Nic,
I am so happy to hear that!! That sounds like a delicious smash cake 🙂 Thank you for sharing!!
Have you ever baked these cupcakes and then put them in the freezer for a later date??
Hi Lauren,
I definitely have done that! I store them in an airtight container and they stay good for weeks! I move the container form the freezer to the fridge the night before I want to frost them, then place the container on the counter for a few hours to let them gradually come to room temperature.
Hope that helps, happy baking!
I am a Professional Chef and had to make Dairy Free Cupcakes on the fly, quickly, and found your recipe. They came out amazing! I added almond extract to both the frosting & the batter, and vanilla bean paste, not extract . Oh My Goodness! Moist, flavorful, delicious! Rave reviews! Great recipe, thank you!!!
Penny that is so wonderful to hear!!!! I’m so honored a profession chef loved this recipe!! 🙂 Thank you for sharing!!
These are incredible! I made them for my daughters 1st birthday (she’s allergic to cows milk protein) with oat milk and chobani oat yoghurt and they are DELICIOUS! Thank you so much!
Hi Lauren,
I’m so happy to hear that!! Those sound delicious 🙂 Thank you for sharing!!
I love this recipe but I am wondering if there is a way to make a chocolate version? There is a kid who is dairy intolerant at my daughters childcare and she has requested chocolate cupcakes!
Hi there how do you make a chocolate version (including icing)?
Hi Kate,
I’d recommend swapping out 1/4 cup of flour for cocoa powder in the cupcake recipe, and then swapping 1/4 cup of powdered sugar for cocoa powder in the frosting recipe. Hope that helps, happy baking!
Delicious!!! It is hard to find a good homemade recipe and i hate using store bought, you can’t control the ingredients! The only thing I would say is the frosting is VERY sweet. so i might remake in the future using a liiiittle less powdered sugar, or just less frosting per cupcake! lol. even made a mini batch for my pup and added mini shreds of carrots and some peanut butter! she was in puppy heaven!
Hi Laura,
So happy to hear that!! This definitely is a sweet frosting, I hear you on that! If you want it to be less sweet you can totally add a bit less powdered sugar or less frosting 🙂 Love that your pup got to enjoy them too, thank you for sharing!
Followed recipe to the letter, using oat milk and soy yoghurt (the only plain one I could find), and these little cakes turned out a treat. I made 24 fairy cakes, rather than cupcakes as they were for a 2nd birthday party, so just right for little hands. Perfect :-).
Yay!! So happy to hear that Jacquie 🙂 Thank you for sharing!!
These were a hit for my son’s birthday party today! I did go with a coconut theme, so I used coconut milk, Siggi’s vanilla coconut yogurt, and I used coconut oil instead of vegetable or canola oil. Absolutely delish! Definitely a recipe I will use again in the future.
Yay, so happy to hear that Hope! Thanks for sharing 🙂
I can eat dairy and these are by far the best cupcakes I’ve tried or made. Coconut yoghurt and almond milk mmmm. Just yum!!
Yay!! So happy to hear that Anna 🙂 Thank you for sharing!
Thank you so much for the time and effort you took to put together these dairy-free recipes! I made these cupcakes for my daughter’s (40th) birthday party and everyone RAVED!! They said these are better than any ‘dairy-free, gluten-free’, etc…baked goods they get from a bakery that specializes in dairy-free!
I love to bake, and thought changing things up to accommodate those dairy allergies was going to be difficult and the baked goods wouldn’t turn out as good, but these were amazing!! I will definitely make the cupcakes again, and will try the layer cake too, thanks to the comments/questions and your responses!
Thanks again ; )
Your comment put the biggest smile on my face Nancy!!! I spent a lot of time getting this recipe right, and I love that you guys can tell 🙂 Thank you for sharing and putting my recipes to good use!
Aweful. Disappointing. Waste of time and money. Put me in a scramble to come up with something else for my son’s birthday party. Followed recipe exactly. Cupcakes were flat and so moist it was doughy. Frosting was so sweet you could barely taste the chocolate and way too thin. Yes, I only poured in half of the liquid part as the recipe says.
@Anya Gorson, wait! This recipe was great! Sorry, how do I delete? You were my solve for the bad ones!
Thanks for your very thorough experiments with the different dairy free options. They look delicious! Looking forward to trying your recipe!
You’re very welcome 🙂 So happy to hear you found it helpful!!
What baking time do you suggest to do mini cupcakes? I am going to attempt these for my son’s toddler class at daycare as they have a dairy free student.
It can vary a lot based on the size of your mini cupcake pan and liners, anywhere from 11-18 minutes! I’d keep an eye on them and test one in the center with a toothpick for doneness, and when it comes out with a few moist crumbs they’re done. Hope that helps, happy baking!
This was by far the best dairy free/gluten free option for a cupcake I’ve found… I used cashew yogurt sweetened with coconut milk, then oat milk, vegan butter and Trader Joe’s gluten free flour. Win ?? it was moist and tasted better then some normal cupcakes
Super super super love him so much. I actually even bake them for my kids birthday party. Thank you for doing this.
Hello! Just made the cupcakes and now making the frosting. How much cocoa powder should I add to make chocolate frosting?
To make this frosting chocolate I’d recommend adding 1/4 cup of cocoa powder in place of 1/4 cup of the powdered sugar. You can also add in 1/2 cup of melted, dairy-free dark chocolate (melt it and then set it aside to cool for about 10 minutes, so that it is still fluid but has cooled down a bit before you add it to the frosting). You can do either or both if you want a really decadent chocolate flavor. You may need to add in a little bit more alternative milk because cocoa powder usually thickens up the frosting a bit more. Hope that helps, happy baking!
Rave reviews at a garden party! I made these cupcakes as gluten-free, dairy-free and egg-free. I followed your instructions exactly including the extracts. I used almond yogurt and almond extract. The result was soft and delicious! My ladies were impressed and asked for your recipe. Thanks for this recipe!
YAY!! So happy to hear that Jennifer 🙂 Thanks for sharing!
To make these chocolate what would you add ?
Hi Laurie,
I would recommend swapping 1/3 cup of the flour for cocoa powder in the cupcake batter, and then I’d melt 1/2 cup of dark chocolate (make sure it’s dairy free) and set it aside to cool for like 10 minutes, then pour it into the frosting and mix until it’s fully combined. Hope that helps, happy baking!
These are my go-to cupcakes to make when I’m craving something sweet. I originally found the recipe when the first covid lockdowns hit and have loved them since.
aw I’m so happy to hear that Ashley 🙂 Thanks so much for sharing!!
The vanilla cupcakes with soy milk and yogurt were delicious. Can I use strawberry essence and pink food colour?
Hi Rika,
I’m so glad you enjoyed them!! Yes, you can definitely use strawberry essence and a little pink food coloring—it’s such a fun twist! Just add the strawberry essence (start with a small amount, since some brands can be strong), and add your food coloring a drop at a time until you get the shade you like. Let me know how they turn out, happy baking!!
THANK YOU SO MUCH!! My daughter attends a daycare where if I bring treats they have to be nut and dairy free. It is her birthday tomorrow and I wanted to make her feel special so I recruited my cousin and we tag teamed this recipe! My daughter isn’t allergic to anything and she loved these cupcakes. The cupcakes were a hit and I will definitely use this recipe again!! I used coconut milk, coconut extract, vanilla bean paste and for the butter alternative, I used shortening. *CHEFS KISS!!*
Hi Sylia,
This makes me SO happy to hear!! What an amazing way to make your daughter’s birthday extra special, and I love that you and your cousin tag teamed it! The swaps you used sound absolutely perfect (that coconut milk + vanilla bean paste combo? Obsessed!), and I’m so glad the cupcakes were a hit with everyone. Thank you so much for sharing how you adapted the recipe. It’ll definitely help other parents in the same boat. And happiest birthday to your little one!!
These are some of the best cupcakes I have ever baked! I just made them for my daughter’s 4th grade class (one student is dairy free). I honestly expected them to taste subpar compared to cupcakes made with dairy, and I was pleasantly surprised that they tasted better than the ones I make with dairy. Thank you for this recipe!!
Hi TK,
So happy to hear that, that’s wonderful!! Thank you for sharing 🙂
If I wanted to make them gluten free? Is any gluten free flour fine?
And also, how much batter for each cup? As mine rised to high, and I put one ice cream scoop in. only 2 tablespoons? Or reduce the baking powder?
Hi Antonia,
Yes, you can make these gluten free, but I recommend using a 1:1 gluten-free baking flour blend (one that contains xanthan gum). Not all gluten-free flours behave the same, so I wouldn’t swap in something like almond flour or coconut flour without other adjustments. A cup-for-cup blend will give you the closest texture to the original recipe.
As for the cupcakes rising too high, it depends on the size of your ice cream scoop, but a standard ice cream scoop is usually too much batter. I’d recommend filling each liner about 2/3 full, which is typically around 3 tablespoons of batter (depending on the scoop size). Overfilling is what causes that big dome or spillover.
I wouldn’t reduce the baking powder unless you measured it incorrectly. The rise is usually from too much batter in each cup, not too much leavener. Hope that helps, happy baking!!