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.
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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.
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 ¾ 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 ½ cups unsweetened almond milk
- ½ cup coconut oil, melted
- 1 ½ tablespoon apple cider vinegar
- 2 tsp vanilla
- 2 cups flour (use GF flour if needed)
- 1 cup sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ tsp salt
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 and vanilla. 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.
- Pour until approximately ¾ 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
Video
Nutrition
originally published on 1/25/2019. Updated on 8/12/19.
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
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.
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
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.
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]
Hi Please Mention recipes in Grams As Well I am more of a wieghing Scale Guy and Secondly Can i Use Veg Oil In Place Of Coconut 😀😊
Hi hopefully our guide can help https://makeitdairyfree.com/basic-metric-conversion-chart/
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 🙂
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!
Hi,
My computer would only let me reply! LOL, STUNNING STUNNING STUNNING..one of the reasons I picked this recipe, Was due to how happy your profile picture is!! On a day like today it is nice to see smiles!! The Cupcakes came out so beautiful..
Teree Settembrino
Thank you so much for your kind words! So glad the recipe was enjoyed. Thanks for taking to to leave a review!