Dairy Free Cupcakes
These soft, moist, and fluffy dairy-free cupcakes are perfect for any occasion. Easy to make and full of flavor, this recipe uses simple swaps to create the best cupcakes that are completely dairy-free and can also be made gluten-free. They’re perfect for those with dietary restrictions or anyone looking to indulge in a guilt-free dessert!
Ingredients
- 1 cup plant-based milk almond, oat, or soy
- ½ cup vegan butter or neutral oil
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour or gluten-free flour blend
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
- Optional: Add cocoa powder or fruit for extra flavor variations
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the wet ingredients in one bowl: plant-based milk, vegan butter, and vanilla extract.
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients, stirring gently until fully mixed.
- Fill each muffin cup two-thirds full with batter.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
Notes
For an extra rich treat, you can add a handful of dairy-free chocolate chips to the batter or top these cupcakes with a creamy coconut-based frosting. Make sure to check the cupcakes before the suggested baking time, as oven temperatures can vary.