Servings
Font
Back
0 from 6 votes

Get the Recipe: Dairy Free Cupcakes

Satisfy your sweet tooth with these delicious dairy free cupcakes! Made with high-quality ingredients and dairy free alternatives, these cupcakes are perfect for those with dietary restrictions or simply looking for a healthier indulgence.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 cupcakes
Calories: 203 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ cups flour gluten free or regular
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsweetened almond milk or other dairy-free milk
  • ½ cup olive oil or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 tbsp apple cider vinegar or white vinegar
  • dairy-free vanilla frosting of your choice store-bought or homemade

Instructions

    Cup of Yum
  1. First, preheat your oven to 350°F (175°C). Line a cupcake/muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together the unsweetened almond milk, olive oil, and vanilla extract until well combined.
  4. Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing, as it can lead to dense cupcakes.
  5. Stir in the apple cider vinegar, which will react with the baking soda and help the cupcakes rise.
  6. Fill each cupcake liner about two-thirds full with the cupcake batter.
  7. Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  9. Once the cupcakes are completely cooled, frost them with your favorite dairy-free vanilla frosting. You can use store-bought frosting or make a simple dairy-free buttercream by mixing dairy-free margarine, powdered sugar, and vanilla extract until smooth and creamy.
  10. Finally, if desired, decorate the cupcakes with sprinkles or any other toppings of your choice!

Notes

  • kitchen favorites
  • Both gluten free flour and all purpose flour can be used. Do not use an alternative flour.
  • I love using unsweetened almond milk for this cupcake recipe. Feel free to use cashew milk, oat milk, or coconut milk.
  • Feel free to use melted dairy-free butter instead of olive oil.
  • Do not overmix the cupcake batter.
  • Use a toothpick to see if the cupcakes are done baking. Insert a toothpick into the center of the cupcake. If it comes out clean, the cupcakes are done baking.
  • Allow the cupcakes to fully cool before frosting.
  • Feel free to use any type of dairy free frosting.
  • Check out all of my kitchen favorites!

Nutrition Information

Calories 203kcal (10%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 130mg (5%) Potassium 19mg (1%) Fiber 0.4g (2%) Sugar 17g (34%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 29g 10%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Sodium 130mg 5%
Potassium 19mg 0%
Fiber 0.4g 2%
Sugar 17g 34%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.