Dairy Free Cupcakes

Dairy Free Cupcakes are a light, simple treat everyone will enjoy. The cupcake is moist, fluffy, and full of delicious vanilla flavor. Finish off with a creamy dairy free buttercream and you've got a perfect dessert for any occasion.

Jump to:

• Why These Dairy Free Cupcakes Are The Best
• Ingredient Notes and Substitutions
• How To Make Dairy Free Cupcakes
• How To Decorate Your Dairy Free Cupcakes
• Expert Tips
• Frequently Asked Questions
• Storage and Freezing Instructions
• More Dairy Free Desserts You'll Love!
• Did you make this recipe?
• Dairy Free Cupcakes
• Check out latest posts

These vanilla dairy free cupcakes are classic, elegant, and simply perfect for every occasion. They're made with just a few ingredients, bake in under 20 minutes, and are loved by both kids and adults.

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list ways to serve them at types of parties, holidays, etc,

Why These Dairy Free Cupcakes Are The Best

• They're entirely dairy free from the cake to the frosting
• This recipe uses 2 whole eggs so there's no leftover egg yolks
• The cupcakes are made with dairy free butter which adds moisture and flavor
• They're super simple to make and bake in under 20 minutes
• You won't even know these cupcakes are dairy free since they're so moist, tender, and fluffy
• The dairy free buttercream only needs 3 ingredients and tastes just like traditional frosting made with butter

Ingredient Notes and Substitutions

• Dairy free butter: Any type of vegan butter will work. I use Melt organic, but have heard good things about Mykonos as well.
• Sugars: I like to use a mixture of white and brown sugar, but you can use all white sugar. I do not recommend using all brown sugar because the cupcakes will be too dense.
• Eggs: Always use large eggs unless otherwise specified. This dairy free cupcake recipe will not work well with an egg replacer.
• Vanilla: I prefer to use vanilla bean paste for the most vanilla flavor, but vanilla extract works well too
• Almond milk: If you don't have almond milk, any non dairy milk, such as oat, cashew, or coconut milk will work.
• Flour: I use King Arthur's all purpose flour, but you can also use a 1:1 gluten free baking flour blend
• Baking powder: This helps the cupcakes to rise. Before you start baking, check to make sure yours isn't expired
• Salt: You always want to add salt to baked good because it helps to balance out the flavors and actually enhances the vanilla flavor

How To Make Dairy Free Cupcakes

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page

1. Preheat your oven to 350 degrees F and line a cupcake pan with 12 paper liners
2. In a large mixing bowl beat together the dairy free butter and vanilla extract until light and fluffy
3. Add in the sugars and eggs and cream on high until well incorporated
4. Next, add the flour, baking powder, and salt to the butter mixture and mix on low to slowly incorporate the dry ingredients
5. Pour the almond milk into the bowl and finish mixing on low speed until all ingredients are just combined and there are no traces of flour
6. Fill each paper liner ⅔ of the way full with the dairy free cupcake batter and bake at 350F for 16-18 minutes, or until a toothpick inserted into the center comes out clean
7. Transfer the cupcakes to a wire rack to cool completely before frosting

How To Decorate Your Dairy Free Cupcakes

Pro Tip: Dairy free buttercream is a lot softer than regular, so decorate immediately before serving for best results.

1. In a large mixing bowl, cream your vegan butter on high until light and creamy
2. Add the powdered sugar and vanilla extract to the creamed butter and turn your mixer onto low speed until the powdered sugar is incorporated
3. Once incorporated, turn the mixer speed up to high and beat for 1-2 minutes until light and fluffy
4. Transfer the dairy free buttercream to a piping bag fitted with a large tip and carefully pipe the frosting over fully cooled cupcakes

More Decorating Ideas:

• Dye the buttercream: I like using this vegan food gel because it adds color without adding excess liquid
• Add sprinkles: Read the label because some sprinkles are produced in a factory that has dairy ingredients
• Use different piping tips: One of my favorite ways to make cupcakes look fancy is by using multiple piping tips on one cupcake. The varying textures adds depth and dimension, but the technique couldn't be simpler

Expert Tips

• Use room temperature eggs and almond milk
• Dairy free butter only needs to sit out for 5-10 minutes before using, or else it will be too soft
• Don't overmix the dry ingredients
• Fill cupcake liners ⅔ full with the dairy free cupcake batter
• Let the cupcakes cool completely before frosting them
• Chill the buttercream for 20 minutes in the fridge before decorating for less mess
• Dairy free buttercream gets soft quickly, so it's best to decorate immediately before serving

Frequently Asked Questions

Storage and Freezing Instructions

The best results, leave the cupcakes unfrosted until the day you're serving them. Here's a few tips:

STORING PLAIN CUPCAKES: If you want to make the cupcakes in advance, let them cool completely then place into an airtight container and store at room temperature overnight.

STORING DECORATED DAIRY FREE CUPCAKES: If your cupcakes are frosted with dairy free buttercream it's best to keep them in an airtight container in the fridge for 1-3 days.

FREEZING CUPCAKES: You can freeze unfrosted dairy free cupcakes for up to 3 months. Lay them carefully in a freezer safe ziploc bag and place into the freezer. Let defrost in the fridge overnight before decorating them.

More Dairy Free Desserts You'll Love!

• Dairy free brownies
• Dairy free banana bread
• Vegan cookie dough
• Dairy free blueberry muffins
• Raspberry cupcakes

Did you make this recipe?

If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it.

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