Dairy Free Cupcakes are soft, fluffy, and topped with a scrumptious non-dairy buttercream that can all be made in 30 minutes!
These dairy free cupcakes are proof that you don’t need dairy to make delicious cupcakes! The cake is moist with a soft and fluffy texture and the vanilla buttercream frosting melts in your mouth with each bite. I make these for my kid’s school or a group gathering when I know there are lactose intolerant guests. It allows everyone to partake in this delicious dessert!
These cupcakes are great for birthday parties or other celebrations where you might have special dietary needs. For more cupcake recipes you have to check out my Lemon Cupcakes, Overload: Cookies & Cream Cupcakes and Pumpkin Spice Cupcakes
Table of Contents
Recipe Ingredients
Coconut Milk and Vinegar – These ingredients combined create a dairy-free buttermilk that is used in this recipe.
Rainbow Sprinkles – Because who doesn’t love bright colors on top of their cupcakes.
For a full list of ingredients and amounts see the recipe card below.
How to Make Dairy Free Cupcakes
Step 1: Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners and set aside.
Step 2: In a small bowl combine the coconut milk and vinegar, whisk together and set aside for 5 minutes.
Step 3: Next, in a stand mixer with a paddle attachment, or in a large mixing bowl with a handheld mixer add in the granulated sugar, eggs, vegetable oil, and vanilla and whisk together.
Step 4: Then after 5 minutes add the coconut milk mixture and whisk together.
Step 5: Next, add the flour, baking powder, and salt into the wet ingredients and mix the dry ingredients into the wet ingredients until smooth.
Step 6: Pour the batter in each of the cupcake tins ¾ of the way up.
Step 7: Bake in your oven for 20-25 minutes until a toothpick comes out clean. Note: These cupcakes will be light in color.
Step 8: While the cupcakes are cooling, make your non-dairy buttercream frosting. In a medium bowl add in the dairy-free butter, vanilla, salt, confectioner’s sugar and coconut milk and beat together until smooth. Note: you can add more powdered sugar if you prefer thicker icing.
Step 9: Once the cupcakes have completely cooled, use a piping bag to pipe on the dairy free buttercream frosting then add some sprinkles and enjoy!
FAQs
No. I like coconut milk because it has a richer flavor, but you can use any dairy free milk you prefer. Other options would be almond milk, oat milk, or soy milk.
I would strongly recommend using vegetable oil but if you are in a pinch, you can also use canola oil, or even avocado oil. However, note that the flavor might be slightly different.
Storage Information
You can store these dairy-free vanilla cupcakes in an airtight container on your counter at room temperature for 2-3 days. If you are storing them in your fridge, they will stay good for 4-5 days.
If you want to freeze these cupcakes I would recommend doing so before frosting them and they will stay good in your freezer for up to 3 months.
More Delicious Dairy-Free Recipes
Dairy Free Cupcakes Recipe
Ingredients
For the Cupcakes
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup full fat coconut milk
- 2 tsp white vinegar
- 1 Tbsp vanilla extract
- 1 2/3 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
For the Non-Dairy Buttercream
- 1/2 cup dairy free butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups confectioner's sugar
- 2 Tbsp full fat coconut milk
- 1 Tbsp rainbow jimmies optional decoration
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners and set aside.
- In a small bowl combine the coconut milk and vinegar, whisk together and set aside for 5 minutes.
- Next, in a stand mixer with a paddle attachment, or in a large bowl with a handheld mixer add in the granulated sugar, eggs, vegetable oil, and vanilla and whisk together.
- Then after 5 minutes add in the coconut milk mixture and whisk together.
- Next, add the flour, baking powder, and salt into the wet ingredients and mix until smooth.
- Pour the batter in each of the cupcake tins ¾ of the way up.
- Bake in your oven for 20-25 minutes until a toothpick comes out clean. Note: These cupcakes will be light in color.
- While the cupcakes are cooling, make your non-dairy buttercream. In a medium bowl add in the dairy free butter, vanilla, salt, confectioner’s sugar and coconut milk and beat together until smooth. Note: you can add more powdered sugar if you prefer thicker icing.
- Once the cupcakes have completely cooled, use a piping bag to pipe on the icing then add some sprinkles and enjoy!