Absolutely delicious dairy free vanilla cupcakes. You’ll only be upset you didn’t have the recipe before. Just 9 ingredients and 30 minutes! Completely amazing vegan vanilla cupcakes.
Whether you are dairy free for an allergy or a preference, you have likely shown up to a party where cake or cupcakes are being served. Only to find that once you arrive to the event that you aren’t able to have any of the desserts because they are not dairy free. It’s heartbreaking. But these dairy free vanilla cupcakes are the answer.
These dairy free vanilla cupcakes are perfectly homemade. There is no artificial flavorings, it’s perfectly moist, and topped with the most delicious dairy free vanilla frosting. Bonus is that is comes together in just 35 minutes from start to finish.
No more play dates and parties and holiday get togethers that you have to be worried about not having the perfect dessert. Instead take your own and enjoy everything else right along with everyone.
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Watch how to make these vegan vanilla cupcakes:
What ingredients do you need to make dairy free vanilla cupcakes?
In order to make these dairy free vanilla cupcakes you need just 9 ingredients! You’ll need a few more, depending on the frosting that you choose.
The ingredients that you need for these vegan vanilla cupcakes are:
- Flour (use gluten free if needed- we like this GF flour)
- Vegan Sugar
- Baking powder
- Baking soda
- Salt
- Coconut oil (see below for allergies)
- Vanilla Extract
- Unsweetened Almond Milk (see below for allergies)
- Apple Cider Vinegar
That’s all the ingredients you need for these dairy free vanilla cupcakes.
How to do you make dairy free vanilla cupcakes?
In order to make these vegan vanilla cupcakes, you’re going to start by preheating your oven to 350 degrees. Line your cupcake pans with cupcake liners (you’ll need approximately 15). Once you have that ready, grab two bowls and you’ll be ready to start making your vanilla cupcakes.
In one bowl, add the dairy free milk and the apple cider vinegar together with the melted coconut oil. Let that mixture site for 10 minutes. You do this to form a dairy free buttermilk as the acid causes the milk to curdle. We add the coconut oil in there because it doesn’t affect the curdling and it’s just another wet ingredient.
Meanwhile, in another bowl, sift together the flour, sugar, salt, baking powder and baking soda. Pour the wet ingredients into the dry ingredients and stir just until combined. Then, add the vanilla and stir just until incorporated. Pour until approximately 3/4 of the way full. Bake for 15-20 or until a toothpick inserted comes out clean.
Once they are cooled you can top them with our:
Can I make these top 8 allergen friendly vanilla cupcakes?
There are a few ingredients that we are looking at for Top 8 allergens, but it is possible to make these Top 8 safe.
To start, use a gluten free flour (we like this GF flour).
Then, use a safe for you dairy free milk. We use almond, but you could use hemp or flax or pea milk for a top 8 free milk.
And finally, the melted coconut oil can be swapped with another oil like canola or you can use a soy free, dairy free butter like Earth Balance soy free in the red tub.
What other dairy free desserts should I try?
Once you have perfected these vegan vanilla cupcakes, you may be looking out for other delicious dairy free cupcakes or cakes. Here are some dairy free dessert recipe ideas.
- Dairy Free Chocolate Cupcakes (Vegan)
- Dairy Free Carrot Cake Cupcakes (Vegan)
- Vegan Coconut Cake
- Dye Free Red Velvet Cupcakes
- Vegan Strawberry Cake
- The Best Vegan Chocolate Cake
- Vegan Carrot Cake
- Vegan Lemon Pound Cake
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Dairy Free Vanilla Cupcakes
Ingredients
- 1 1/2 cups unsweetened almond milk
- 1/2 cup coconut oil, melted
- 1 1/2 tbsp apple cider vinegar
- 2 cups flour (use GF flour if needed)
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla
Frosting (Optional)
Instructions
- Preheat oven to 350 degrees.
- Line cupcake pans with cupcake liners (you’ll need approximately 15).
- In one bowl, add the dairy free milk and the apple cider vinegar together with the melted coconut oil. Let that mixture sit for 10 minutes.
- In another bowl, sift together the flour, sugar, salt, baking powder and baking soda.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Then, add the vanilla and stir just until incorporated.
- Pour until approximately 3/4 of the way. Bake for 15-20 or until a toothpick inserted comes out clean.
- Remove from oven and let cool. Once cooled you can top them with our dairy free vanilla frosting!
Notes
Nutrition
Did you make this recipe? Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you!
originally published on 1/25/2019. Updated on 8/12/19.
Your cupcakes look amazing, I would never guess that they are dairy free! Thanks for linking to my Vegan Apple Meringue:-)
Thank you! You definitely can’t tell!
I used cake flour and rice milk. Honestly, amazing!! Thank you for sharing!
Omg YAY!!! Thank you for sharing! I’m so happy you liked them!
Yes, I love your page! I’m a devote follower now 🙂
This is my first time making dairy free. I melted the coconut oil, but when i mixed it with the milk and vinegar it hardened again into little balls?? did i need to let the oil cool down more? They still worked but the bottom of the tins were quite oily!!
Overall they were still tasty and didn’t require any ingredients that I didn’t already have on hand!!
Hi Tammi! Let’s troubleshoot a bit! The little balls forming is perfectly okay. They melt back down in the oven. We do use unrefined coconut oil from Aldi if you want to make sure you are using the same. We ourselves didn’t get oily results at the bottom, but I’m wondering did you use liners or spray the tins? Sometimes overspraying the tins result in this. If you want a faster response at any time, feel free to email us at makeitdairyfreetoday@gmail.com
Just thought you might like to know. If using gf cup 4 cup brand flour, it is not dairy free. It has milk powder in it
Yes! Thank you. We had the King Arthur GF flour linked twice in the post, but that wasn’t clear in the recipe card, but has been updated to link to the right one.