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 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
Pin this Dairy Free Vanilla Cupcakes recipe for later:
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!
Video
Notes
Nutrition
originally published on 1/25/2019. Updated on 8/12/19.
Christina
Do you think these cupcakes could be frozen (without frosting, of course) and thawed at a later date, then frosted?
LarishaBernard
Yes! Up to 3 months
Tara
The birthday request was for vanilla cupcakes and once again, your recipe was a huge success. We used your buttercream recipe too. Everyone loved them!
LarishaBernard
So happy to hear it was a hit with everyone
Dee
Hi there. Can I use soya milk as a substitute for the almond milk as I need to make this nut free as well.
LarishaBernard
Yes you can
Tahira Akhtar
Hi
Just wondering can I turn this recipe into a marble cupcake, or do you have a marble cake recipe?
Hope you can help thanks
Jillian
Ok absolutely amazing recipe!! These do not taste vegan and really has made me consider chasing my go to vanilla cupcake recipe regardless of if I need them to be vegan or not. Yum yum.
Question!
Can I make this into a lemon cupcake somehow? Replace apple cider vinegar with fresh lemon juice and zest perhaps?
Thanks so much!
LarishaBernard
Try our lemon cake but in cupcake liners! https://makeitdairyfree.com/layered-vegan-lemon-cake/
Larkin
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.
LarishaBernard
Thanks for the feedback.
Caroline
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.
LarishaBernard
HAHA, love it. We’re so happy to hear you liked it! Thanks for taking time to leave a review!
Jade Nguyen
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/
LarishaBernard
absolutely
LarishaBernard
Of course!
Pia
Can I use coconut milk and coconut oil in place of the almond milk?
LarishaBernard
Yes
Cheryl
Thank you for for the recipe. I have been binge watching your Videos. Could I use grape seed oil instead of coconut oil?
LarishaBernard
yes
Sara
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!
LarishaBernard
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.
Aniah Foster
Can these vanilla cupcakes be made into a cake? If so, a layered or single-layered? Thank you!
LarishaBernard
Hi! We have a vanilla cake post that’s easier to following with the same ingredients https://makeitdairyfree.com/vegan-vanilla-cake/
Gabriela
It is possible to substitute the sugar for maple syrup?
LarishaBernard
Yes although we haven’t tested the ratios. You may need to bake longer
Sarayu
Can I use this recipe for a whole cake?
LarishaBernard
Yes! We have a cake recipe to follow! https://makeitdairyfree.com/vegan-vanilla-cake/
Anna Hill
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?
LarishaBernard
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/