Dairy Free Cupcakes
These dairy free cupcakes are light, fluffy, and perfectly sweet! They are great for fun celebrations like birthdays, graduations, baby showers, and more. The cupcake is tender and moist. Use any flavor dairy free frosting to make these cupcakes customizable. Kids and adults love this fun and festive recipe!
Why You’ll Love This Recipe
There are many reasons why you will love this recipe for dairy free cupcakes. Here are just a few:
- They are surprisingly quick and easy to make.
- This recipe is simple to follow and does not require any special skills or equipment.
- They are just sweet enough.
- Dairy free cupcakes are just as delicious as regular cupcakes.
- In addition, they are a great option for people with dairy allergies or intolerances.
- They are versatile.
- You can customize the recipe to your liking by adding different flavors or frostings.
- They are fun and festive for many occasions!
- Gluten free dairy free cupcakes are perfect for any occasion, from birthdays to holidays.
- This recipe can be easily made gluten free or regular. Use nut free milk to keep this recipe nut free as well.
- Check out these Gluten Free Cupcakes!
Ingredients & Substitutes
These are the ingredients and substitutes for dairy free cupcakes. Scroll down to the recipe card below for the full recipe.
First, use either gluten free flour or all purpose flour. Since I am gluten free, I always use gluten free flour.
Granulated sugar adds sweetness.
Both baking powder and baking soda help these cupcakes rise.
A little salt balances out the sweetness.
The dairy free milk helps thin out the batter. Use any dairy free milk of your choosing.
Olive oil, melted coconut oil, or dairy free butter are all good choices for the baking fat.
Pure vanilla extract adds a delicious vanilla flavor.
The apple cider vinegar also helps the cupcakes rise in the oven.
Lastly, top with your favorite dairy free frosting. Feel free to make homemade as well. Try this Vegan Buttercream Frosting!
Taste & Texture
These dairy free cupcakes are soft and fluffy! They have the exact texture and flavor of classic vanilla cupcakes.
The cupcakes have a perfectly tender crumb. The frosting adds creaminess.
Feel free to experiment with different flavors of frosting. Chocolate, cream cheese, buttercream, and lemon are all great options!
How to Make
First, preheat your oven to 350°F (175°C). Line a cupcake/muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the unsweetened almond milk, oil, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, mixing until just combined.
Stir in the apple cider vinegar or white vinegar.
Fill each cupcake liner about two-thirds full with the cupcake batter.
Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Once the cupcakes are completely cooled, frost them with your favorite dairy free frosting.
Finally, decorate the cupcakes with sprinkles or any other toppings of your choice!
Different Types of Frosting and Flavors
There are many different types of frosting that you can use for dairy-free cupcakes.
Some popular options include:
- Vanilla frosting: This is the classic choice, and it pairs perfectly with the dairy free
- Cream cheese frosting: This frosting is richer and creamier than vanilla frosting,
and it adds a touch of tanginess to the cupcakes. However, use a dairy free
cream cheese substitute.
- Chocolate frosting: This frosting is a delicious contrast to the lightness of the
- Buttercream frosting: This frosting is light and fluffy!
You can also experiment with different flavors of dairy-free cupcakes. Some popular
- Lemon cupcakes: These cupcakes have a bright and citrusy flavor that is refreshing and unexpected.
- Chocolate cupcakes: These cupcakes are rich and decadent. In addition, they are perfect for a special occasion.
- Vanilla cupcakes with sprinkles: These cupcakes are simple but delicious, and they are perfect for a kid’s birthday party.
Expert Tips for Success
Here are a few expert tips and tricks for making the best dairy free cupcakes:
Avoid overmixing the cupcake batter.
Bake the cupcakes until a toothpick inserted comes out clean. Do not bake too long.
Let the cupcakes cool completely before frosting them. Do not frost warm cupcakes.
Flavor Variations & Add-Ins
You can easily customize this recipe for dairy free cupcakes by adding different flavorings or mix-ins. Here are a few ideas:
- Chocolate: Add 2 tablespoons of cocoa powder to the dry ingredients.
- Strawberry: Add 1/4 cup of mashed strawberries to the wet ingredients.
- Lemon: Add 1 tablespoon of lemon juice and 1 teaspoon of lemon zest to the wet ingredients.
- Blueberry: Add 1/2 cup of blueberries to the batter.
- Chocolate Chip: Add 1/2 cup of chocolate chips to the batter.
How to Serve & Store
Dairy free cupcakes are best served fresh. Store at room temperature for up to 2 days or in the refrigerator for up to 3 days.
To freeze these vanilla cupcakes, wrap them individually in plastic wrap and then place them in a freezer bag.
They can be frozen for up to 2 months. Thaw the cupcakes overnight in the refrigerator before serving.
Frequently Asked Questions (FAQs)
Yes, of course! Be sure to use dairy free butter and dairy free milk.
Sure, use melted coconut oil or melted dairy free butter.
Use gluten free flour to make gluten free dairy free cupcakes.
Yes, most cupcakes contain dairy. This recipe is dairy free!
Yes, oat milk can be used in cupcakes.
Pyrex Glass Measuring Cups: These measuring cups are great for baking.
Muffin Pan: This is my favorite muffin pan.
Check out all of my kitchen favorites!
You May Also Enjoy
If you make this dairy free cupcake recipe, I would appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dairy Free Recipes.
Get the Recipe: Dairy Free Cupcakes
- 1 ½ cups flour, gluten free or regular
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsweetened almond milk, or other dairy-free milk
- ½ cup olive oil, or melted coconut oil
- 2 tsp pure vanilla extract
- 1 tbsp apple cider vinegar, or white vinegar
- dairy-free vanilla frosting of your choice, store-bought or homemade
- First, preheat your oven to 350°F (175°C). Line a cupcake/muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the unsweetened almond milk, olive oil, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing, as it can lead to dense cupcakes.
- Stir in the apple cider vinegar, which will react with the baking soda and help the cupcakes rise.
- Fill each cupcake liner about two-thirds full with the cupcake batter.
- Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are completely cooled, frost them with your favorite dairy-free vanilla frosting. You can use store-bought frosting or make a simple dairy-free buttercream by mixing dairy-free margarine, powdered sugar, and vanilla extract until smooth and creamy.
- Finally, if desired, decorate the cupcakes with sprinkles or any other toppings of your choice!
- Both gluten free flour and all purpose flour can be used. Do not use an alternative flour.
- I love using unsweetened almond milk for this cupcake recipe. Feel free to use cashew milk, oat milk, or coconut milk.
- Feel free to use melted dairy-free butter instead of olive oil.
- Do not overmix the cupcake batter.
- Use a toothpick to see if the cupcakes are done baking. Insert a toothpick into the center of the cupcake. If it comes out clean, the cupcakes are done baking.
- Allow the cupcakes to fully cool before frosting.
- Feel free to use any type of dairy free frosting.
- Check out all of my kitchen favorites!
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