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.
Easy & delicious.
So happy to hear you like them! Thanks for taking time to leave a review!
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.
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.
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.
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!
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!
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.