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 delicious 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 at 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.
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 cup 4 cup gluten free if needed)
- Vegan Sugar
- Baking powder
- Baking soda
- Salt
- Coconut oil (if allergic, use another vegetable all that is safe)
- Vanilla Extract
- Unsweetened Almond Milk (use another dairy free milk if allergic to nuts)
- 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 dairy free 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 dairy free 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.
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. Bake for 15-20 or until a toothpick inserted comes out clean.
Once there are cooled you can top them with our:
What other dairy free desserts should I try?
Once you have perfected these dairy free vanilla cupcakes, you may be looking out for other delicious dairy free desserts. Here are some dairy free dessert recipe ideas.
- Dairy Free Chocolate Cake
- Dairy Free Chocolate Chip Cookies
- Dairy Free Mango Ice Cream
- Vegan Apple Meringue
- Vegan Turtles
- Chocolate Tart with Almond Crust
- Banana Oatmeal Cookies
- Peach Mango Lassi
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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 delicious vegan vanilla cupcakes.15
- 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 cup 4 cup if needed)
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla
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Preheat oven to 350 degrees.
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Line cupcake pans with cupcake liners (you’ll need approximately 15).
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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.
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In another bowl, sift together the flour, sugar, salt, baking powder and baking soda.
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Pour the wet ingredients into the dry ingredients and stir just until combined.
-
Then, add the vanilla and stir just until incorporated.
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Pour until approximately 3/4 of the way. Bake for 15-20 or until a toothpick inserted comes out clean.
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Remove from oven and let cool. Once cooled you can top them with our dairy free vanilla frosting!
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Facts do not include icing or frosting.
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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!
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