Dairy Free Cupcakes

dairy free cupcakes topped with vanilla buttercream and sprinkles.

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5 from 1 review

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.


Units Scale


  • 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


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


  1. Preheat the oven to 350 degrees F and line a cupcake pan with 12 paper liners
  2. In a large mixing bowl cream the dairy free butter and vanilla extract on high until creamy
  3. Add the sugar, brown sugar, and both eggs to the butter mixture and beat on high until well incorporated
  4. Next, add the flour, baking powder, and salt into the wet ingredients and mix on low speed until the flour is 80% incorporated
  5. Pour the almond milk into the cupcake batter and finish mixing until there are no traces of flour
  6. 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
  7. Take the dairy free cupcakes out of the oven and allow them to cool completely on a wire rack
  8. 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
  9. 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
  10. Transfer the buttercream to a piping bag fitted with a large tip and pipe over fully cooled cupcakes
  11. Decorate with sprinkles and enjoy!


  • 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