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
Pin this Dairy Free Vanilla Cupcakes recipe for later:
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
Share a photo of our recipe you made! 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 [email protected]
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.
Delicious! We used vegetable oil out of laziness and not wanting to melt coconut oil (newborn strapped to me and a toddler running around!) and almond milk. Will be making these again! We got 23 cupcakes /buns. Thank you!
Thank you so much for taking the time to leave a 5-star rating. I remember how hard life was with babywearing a newborn and a toddler so I just wanted to say how much of a rockstar you are for making these! Have a great week
Hello! Quick question, and it may be a silly one. But I want to make sure I have it correct!! So I have the earth balance butter. In the recipe, you say 1 stick. They are like half sticks (half of a regular stick of butter that is) So, is it one stick (one of the 4 in the box) that this recipe is calling for? Thanks so much!!
If you wanted to use butter in this recipe you would still need 1/2 cup or 8 tablespoons.
I was so pleasantly surprised with this recipe! I didn’t have any apple cider vinegar but I was able to substitute with lime juice and they came out amazing! I never review recipes, but this was very, very worth it. Thank you for the awesome recipe!
Thank you so much for taking time to leave a comment, we truly appreciate it! Great idea on the lime juice. Have a great week
Hi!!! The cupcakes tasted great but they stuck to the cupcake liners, so most of the bottom of the cupcake and the sides are stuck to the cupcake liners. Any suggestions?? Thank you so much!!!
Best,
Erin
Usually when that happens because of the specific cupcake liners. We’ve had it happen to us when using cheaper made cupcake liners. Wilton ones usually always work well.
This was perfect, my boys and I thank you!
We’re so excited to hear that. Appreciate you taking the time to let us know!
Such a good and easy cake recipe!! I scaled it down and made it into mini springform cakes to layer on top of each other and top with berries and it was a hit!
That sounds awesome! Thanks for taking the time to leave a review, we appreciate it. have a great day!
I don’t normally leave reviews but had to for these! They came out perfectly. Thank you so much for sharing!
So happy to hear that you liked it. We appreciate you taking the time to leave a review especially since you normally don’t.
I commented this on the YouTube video and I will say this again. Best. Cupcakes. EVER.
We’re so happy to hear that. Thank you for taking the time to leave a comment. We appreciate it so much! Have a great day!
I followed the recipe to a T. When I tasted one it’s very chewy,if you will. Like very spongy. I’m not sure why this happened but I’m super bummed!
We’ve never heard of this happening, especially since you are saying you followed it correctly. The only thing maybe is overmixing at that point.
Loved these SO much.
We’re so happy to hear that Carmela! We appreciate you taking the time to leave a review. Have a great week.
Easy & delicious.
So happy to hear you like them! Thanks for taking time to leave a review!
The best cupcakes!! I have made these twice already in the past month. In the post you talk about starting with positivity, I really like that and have put a lot of positivity in as I bake. I have never been know for making edible food before, but a few months ago I lost my job and now I have plenty of time to learn how to be a better cook/baker. I found your website and absolutely love your recipes! Thank you for helping me to be more confident in making delicious food for my family.
I made these as cup cakes and they worked wonderfully. The fluffiest vegan cup cakes I have ever made. I added lemon juice and poppy seeds to change the flavour! Just wondering if you think this recipe would work for one larger cake instead of cup cakes?
So happy to hear that you enjoyed as cupcakes! It does work as a cake, we have instructions written out for cake that is the same recipe just so it’s easier to follow. Enjoy! https://makeitdairyfree.com/vegan-vanilla-cake/
Can I use this recipe for a whole cake?
Yes! We have a cake recipe to follow! https://makeitdairyfree.com/vegan-vanilla-cake/
It is possible to substitute the sugar for maple syrup?
Yes although we haven’t tested the ratios. You may need to bake longer
Can these vanilla cupcakes be made into a cake? If so, a layered or single-layered? Thank you!
Hi! We have a vanilla cake post that’s easier to following with the same ingredients https://makeitdairyfree.com/vegan-vanilla-cake/
These are amazing(≧∇≦)/. I made them on Valentine’s day and they were great. Quick question, can these be made ahead? Or do I pipe the frosting right before serving, or do I pipe and store in fridge with frosting? I’m not talking about too much time between baking and serving, just 24 hours between baking and serving. Thanks!
Yes-ish. We would recommend that you either make the frosting and store it in the fridge and pipe right before. Or pipe and store the whole thing in the fridge. That being said, we have gotten it to work so it can be stored at room temp by making the frosting superrrrrr thick by adding more powdered sugar if you do want that option.
Thank you for for the recipe. I have been binge watching your Videos. Could I use grape seed oil instead of coconut oil?
yes
Can I use coconut milk and coconut oil in place of the almond milk?
Yes
Can I substitute the almond milk with oat mik? I saw you suggested oat milk for vanilla frosting in https://makeitdairyfree.com/dairy-free-vanilla-frosting/
absolutely
Of course!
These are great. Just go make them right now! The sooner you do, the sooner you will get to enjoy these delicious cupcakes. I’ve gotten so many compliments when I followed this recipe.
HAHA, love it. We’re so happy to hear you liked it! Thanks for taking time to leave a review!
They were OK tasting, more like a muffin than a dessert. Very oily on the sides and bottom as another commenter pointed out — the cupcake liners were soaked when we took them out of the tin. We didn’t oil the pan or use anything other than the coconut oil in the recipe. I think there just may be too much oil? I don’t think I’ll make this recipe again because it just wasn’t worth the calories.
Thanks for the feedback.