Published: · Modified: by Jenna Urben · This post may contain affiliate links
Jump to Recipe
These dairy free cupcakes are light, fluffy, and perfectly sweet! They come together with 9 non dairy and egg free ingredients and are topped with a creamy vegan buttercream frosting.
Looking for the very best frosted vegan vanilla cupcake recipe? Look no further!
This dairy free and eggless cupcakes recipe is perfect for birthday parties, holiday events, or any occasion.
I'll explain how to make dairy free cupcakes with an easy homemade vegan buttercream frosting. With just the right amount of sweet, you'll never be able to tell they're vegan!
You'll also love my vegan chocolate cupcakes and vegan salted caramel cupcakes.
Dairy Free Cupcakes with Oil
Baking without eggs doesn't have to be stressful! There are several egg alternatives these days but let's keep it simple and use common pantry ingredients instead.
This is my variation on a wacky cake or crazy cake recipe! Feel free to substitute whichever dairy free milk you like. Here's my non dairy milk alternative guide!
Ingredient Notes
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Canned coconut milk
- Sugar
- Canola oil
- Apple cider vinegar
- Vanilla extract
Pro Tip: Place coconut milk in the fridge the night before baking.
How to make dairy free buttercream frosting
You'll need 3 ingredients to veganize this classic cupcake topping! It's buttery, vanilla flavor can't be beat.
- Vegan butter
- Powdered sugar
- Vanilla extract
Dairy Free Butter Brands
These are my favorite alternative dairy products for baking. Look for sticks of butter rather than a spread. I recommend Country Crock Plant Butter or Earth Balance Vegan Buttery Sticks.
Simply beat softened non dairy butter using a stand mixer or hand mixer. Add powdered sugar and vanilla, and continue to beat until silky smooth frosting comes together!
Equipment
Why You'll Love This Dairy Free Cupcake Recipe
- Requires 2 mixing bowls: Making cleanup a breeze!
- Easy eggless swaps: No eggs, no problem.
- Soft and spongy: This simple recipe from scratch is a classic treat.
- Customizable: You can add sprinkles, turn them into vegan funfetti cupcakes, decorate with frosting anyway you'd like, or adapt the recipe to make vegan depression cake instead.
Tips to Make the Best Vegan Cupcakes
- Properly measure the flour by spooning flour into a measuring cup then scraping a knife across the top of the measuring cup to level the flour.
- Don't over-mix the ingredients or batter.
- Only fill the cupcake batter ⅔ of the way full.
- Wait until the cooked cupcakes have cooled completely before decorating with frosting.
- Make them gluten free by using a 1:1 gluten free flour.
Recipe FAQ
What kind of dairy free milk should I use for vegan cupcakes?
Use what you have on hand. Just make sure it's plain in flavor and unsweetened. I prefer coconut milk but I also can recommend oat milk, almond milk, soy milk, and flax milk.
What's the best type of oil for baking cupcakes without dairy and eggs?
Canola oil is the cheapest and most readily available. You can also use olive oil, refined coconut oil, avocado oil, or a different vegetable oil.
Is there a substitute for apple cider vinegar?
If you don't have ACV, you can use white vinegar instead.
How do I store homemade vegan cupcakes?
Store at room temperature covered for a few days or covered in the fridge for up to a week.
Related Recipes
Want more delicious dairy free dessert recipes? Try these next:
- Vegan Mocha Bundt Cake
- Easy No-Bake Key Lime Pie
- Vegan Sugar Cookies
I hope you love these allergy friendly cupcakes as much as we do!
Dairy Free Cupcakes with Buttercream Frosting
Author: Jenna Urben
These dairy free cupcakes are light and fluffy! They come together with 9 simple ingredients and are topped with vegan buttercream frosting.
5 from 45 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Servings 24 cupcakes
Calories 278 kcal
Ingredients
Dry Ingredients
- 2 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 ¾ cups canned coconut milk
- 1 ½ cups sugar
- ⅓ cup canola oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
For the vegan vanilla buttercream
- 1 cup vegan butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk together coconut milk, sugar, oil, apple cider vinegar, and vanilla.
Transfer the wet ingredients to the large bowl with dry ingredients, and stir until just combined.Pour the batter into a prepared cupcake/muffin pan.
Bake at 350F for 15-20 minutes.Once cooked, remove from the oven and transfer to a cooling rack to cool completely.
To make frosting, beat softened plant-based butter using a stand mixer or hand mixer. Add powdered sugar and vanilla and continue to beat until frosting comes together. Decorate and enjoy!
Nutrition
Calories: 278kcalCarbohydrates: 38gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 147mgPotassium: 65mgFiber: 1gSugar: 28gVitamin A: 360IUVitamin C: 0.5mgCalcium: 25mgIron: 1mg
Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!
More Allergy Friendly Dessert Recipes
- Vegan Thanksgiving Desserts
- Dairy Free Ganache
- Vegan Loaf Cake
- Dairy Free Oatmeal Cookies
About Jenna Urben
Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.
Reader Interactions
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
