Dairy Free Cupcakes
This dairy-free cupcake recipe is insanely simple to make and equally delicious! It also uses everyday ingredients you probably already have in your pantry.
Servings: 12 cupcakes
Calories: 458kcal
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
Serving: 1 | Calories: 458kcal | Carbohydrates: 66g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 310mg | Fiber: 4g | Sugar: 45g