What is the best dairy free milk for baking?

I always use almond milk because it's what I drink. Any dairy free milk will work though- feel free to use oat milk, coconut milk, cashew milk, or soy milk.

Can I make these dairy free cupcakes gluten free?

You should be able to substitute the all purpose flour with a gluten free 1:1 brand. I recommend Bob's Red Mill or Cup4Cup.

What kind of cake can vegans eat?

A vegan can any kind of cake that does not contain animal products. These cupcakes are made with eggs so they are not vegan friendly.

How far in advance can I make these?

You can make the cupcakes 1 day in advance and store them in an airtight container at room temperature until you decorate them the next day. Buttercream frosting made with dairy free butter tends to be a lot softer than regular buttercream so if you make that ahead of time be sure to keep it in the fridge.

Dairy Free Cupcakes

Print Recipe

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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.

Author: Nicole Radcliffe
Prep Time: 10 Minutes
Cook Time: 16 Minutes
Total Time: 26 minutes
Yield: 12 Servings 1x
Category: Cupcakes
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

FOR THE CUPCAKES:

1/2 cup dairy free butter
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
2 large eggs
1 1/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsweetened almond milk

FOR THE FROSTING:

3/4 cup vegan butter
3 cups powdered sugar
1 tablespoon vanilla extract
1/4 teaspoon kosher salt

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Instructions

Preheat the oven to 350 degrees F and line a cupcake pan with 12 paper liners
In a large mixing bowl cream the dairy free butter and vanilla extract on high until creamy
Add the sugar, brown sugar, and both eggs to the butter mixture and beat on high until well incorporated
Next, add the flour, baking powder, and salt into the wet ingredients and mix on low speed until the flour is 80% incorporated
Pour the almond milk into the cupcake batter and finish mixing until there are no traces of flour
Full the paper liners 2/3 of the way full with the dairy free cupcake batter and bake at 350 degrees F for 16-18 minutes, or until a toothpick inserted into the center comes out clean
Take the dairy free cupcakes out of the oven and allow them to cool completely on a wire rack
When the cupcakes are completely cooled, you can make the frosting. To start, cream the dairy free butter on high speed in a large mixing bowl until creamy
Add the powdered sugar, vanilla extract, and salt to the creamed butter and mix on low speed to start, working up to high once the powdered sugar is incorporated
Transfer the buttercream to a piping bag fitted with a large tip and pipe over fully cooled cupcakes
Decorate with sprinkles and enjoy!

Notes

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 2/3 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
Store leftover decorated cupcakes in an airtight container in the fridge for up to 3 days

Find it online: https://www.coleinthekitchen.com/dairy-free-cupcakes/