Dairy Free Cupcakes Recipe
Dairy Free Cupcakes are soft, fluffy, and topped with a scrumptious non-dairy buttercream that can all be made in 30 minutes!
Servings: 12 cupcakes
Calories: 391kcal
Ingredients
For the Cupcakes
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup full fat coconut milk
- 2 tsp white vinegar
- 1 Tbsp vanilla extract
- 1 2/3 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
For the Non-Dairy Buttercream
- 1/2 cup dairy free butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups confectioner's sugar
- 2 Tbsp full fat coconut milk
- 1 Tbsp rainbow jimmies optional decoration
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners and set aside.
- In a small bowl combine the coconut milk and vinegar, whisk together and set aside for 5 minutes.
- Next, in a stand mixer with a paddle attachment, or in a large bowl with a handheld mixer add in the granulated sugar, eggs, vegetable oil, and vanilla and whisk together.
- Then after 5 minutes add in the coconut milk mixture and whisk together.
- Next, add the flour, baking powder, and salt into the wet ingredients and mix until smooth.
- Pour the batter in each of the cupcake tins ¾ of the way up.
- Bake in your oven for 20-25 minutes until a toothpick comes out clean. Note: These cupcakes will be light in color.
- While the cupcakes are cooling, make your non-dairy buttercream. In a medium bowl add in the dairy free butter, vanilla, salt, confectioner’s sugar and coconut milk and beat together until smooth. Note: you can add more powdered sugar if you prefer thicker icing.
- Once the cupcakes have completely cooled, use a piping bag to pipe on the icing then add some sprinkles and enjoy!
Video
Notes
You can store these dairy-free vanilla cupcakes in an airtight container on your counter at room temperature for 2-3 days. If you are storing them in your fridge they will stay good for 4-5 days.
If you want to freeze these cupcakes I would recommend doing so before frosting them and they will stay good in your freezer for up to 3 months.
Nutrition
Serving: 1cupcake | Calories: 391kcal | Carbohydrates: 51g | Protein: 3g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 238mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 37g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg
