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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Jan 22, 2023

Quick and Fluffy Dairy Free Cupcakes

BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

This vanilla dairy free cupcake recipe is as quick and straightforward as baking a box of vanilla cupcake mix -no special equipment is needed. They contain oil and non-dairy milk, so these cupcakes are totally dairy-free, but you’d never know the difference! They are moist, fluffy, and perfect for dairy-free buttercream frosting.

An unwrapped vanilla dairy free cupcake with sprinkles on top.

One of my takeaways from graduating pastry school is the importance of a tried-and-true vanilla cupcake recipe. The reason is that when you have a really good vanilla cupcake recipe, you can use it as the canvas for all your favorite cupcake flavors!

These vanilla cupcakes are a dairy-free variation of my vanilla cupcakes with oil, which I tested FIVE times to promise you that they’re perfect! Cow’s milk is replaced with plant-based milk, and just like that -they become dairy-free!

As for topping, my dairy-free frosting is the perfect pairing. It’s vanilla based and pipes like a dream!

Also, it tastes just like regular vanilla buttercream frosting and can easily be revamped into flavors like strawberry frosting, lemon buttercream frosting, or even a coconut frosting.

WHY YOU SHOULD MAKE THIS RECIPE

  • The cupcake batter comes together in one mixing bowl, and the whole recipe comes together in less than 30 minutes.
  • These dairy-free vanilla cupcakes are perfectly adorned with any dairy-free buttercream frosting flavor.
  • These cupcakes are easy to adapt to the aesthetic of any special occasion with dairy-free food coloring and decorations.
  • The combination of oil and dairy-free milk makes the cupcakes delightfully tall and thick yet also light and fluffy.

INGREDIENTS NEEDED

Ingredients for dairy free cupcake recipe.
  • Granulated sugar – Sweetens the batter and improves the moist-tender crumb.
  • Flour – All-purpose flour acts as the framework of these cupcakes and gives them their structure.
  • Baking powder & baking soda – This pair of leavening agents cause a reaction as the batter bakes, so it expands and rises into plump, stable cupcakes.
  • Kosher salt – Helps activate the leavening agents while balancing the sweet flavors in the batter.
  • Oat or Soy milk – Loosens the mixture of ingredients into a rich, creamy, pourable cupcake batter. You can also use full-fat coconut, almond, or rice milk here.
  • Vanilla extract – Adds the classic sweet and creamy vanilla cupcake flavor. To switch up the base cupcake flavor, try almond, lemon, maple, or coconut extract instead.
  • Vegetable oil – Oil is the high-fat element that produces decadent, moist cupcakes. Canola, grape seed, and sunflower oil also work.
  • Egg – An egg binds the batter, so it bakes into tender, golden cupcakes.

Best dairy free milk to use

I like using oat milk because of its creamy consistency but you can use any dairy free milk you want. This recipe also works with soy milk, rice milk, or even coconut milk. Whatever you have on hand will work!

HOW TO MAKE DAIRY FREE CUPCAKES FROM SCRATCH

Prepare for baking: Preheat the oven to 350F, and line a muffin tin with cupcake liners.

Combine dry ingredients: Add the sugar, all-purpose flour, baking powder, baking soda, and kosher salt to a large mixing bowl, and whisk lightly to combine.

Mix with wet ingredients: Next, add the oat milk, vanilla, vegetable oil, and egg to the dry mixture, and mix until well incorporated, but do not overmix!

Pour batter and bake: Fill each muffin cup 2/3rds (a 3-tablespoon cookie scoop portions the perfect amount!). Then, bake for 18 minutes (or until a toothpick inserted in one of the cupcakes comes out clean.

Cool, then decorate: Remove from the oven and let cool completely on a wire rack before removing the cupcakes from the muffin tin and frosting with vegan vanilla buttercream. Enjoy!

Dry ingredients in a glass bowl.
Combine the dry ingredients.
Dairy free cupcake batter in a glass bowl.
Combine the wet ingredients
A muffin tin filled with cupcake batter.
Fill a muffin tin with batter.
Vanilla cupcakes baked in a muffin tin.
Bake the cupcakes.

TIPS FOR RECIPE SUCCESS

  • Spoon, never scoop baking flour. Instead of scooping the flour directly from the container with your measuring cup, spoon it into the measuring cup and level it off with a knife. If you scoop you will end up with too much flour making a dense cupcake.
  • Everything must be room temperature. Chilled ingredients don’t absorb as well, resulting in overly thick batter and a rubbery texture.
  • Do not overmix the cupcake batter. Overworked batter tends to yield dense, chewy cupcakes, so mix just until everything is incorporated and the batter is silky smooth.
  • The muffin pan color matters. Lighter colored tins distribute heat more evenly. Darker pans tend to get too hot and burn whatever is baked in them.
  • Do not open the oven door! Instead, wait until the cupcakes rise in the middle and are set before pulling them out of the oven.
  • Wait until the cupcakes are cool to frost them. You dont want the frosting to slide off!

Decorating the cupcakes

I like frosting these cupcakes using piping bags and Wilton 2D decorating tips.

If you don’t have a piping bag, you can use a zip-top bag with a snipped corner. Otherwise, simply slather on the frosting with an offset spatula or spoon!

Don’t forget to top them with sprinkles!

STORAGE AND FREEZING

Storing: Unfrosted dairy-free cupcakes are okay to leave at room temperature for up to two days. After that, they should be kept in an airtight container in the refrigerator for up to five days. If frosted with vegan buttercream, they must be refrigerated, or the frosting will melt quickly at room temperature.

Freezing: To freeze, let cool completely, then place the cupcakes on a baking sheet and set it in the freezer until the cupcakes are firm. Next, transfer the frozen cupcakes to a freezer-safe zip-top bag, and freeze for up to 3 months—Thaw in the fridge overnight or at room temperature for a few hours before frosting.

3 Vanilla cupcakes on an upside down tin frosted with buttercream and sprinkles.

FAQ

Why are my dairy-free cupcakes dry?

If they are not overbaked, then you probably used too much flour. Weighing your dry ingredients with a kitchen scale is a great way to eliminate the margin for measuring errors.

Why did my cupcakes sink in the middle?

Oh, no! This happens for several reasons. Let’s troubleshoot. You may have overworked the batter, used too cold ingredients, or your oven was too hot.

Can I make mini dairy-free vanilla cupcakes?

Yes! For minis, bake the batter in a mini cupcake ban for 12 minutes or until set.

Can I make these cupcakes egg-free/vegan?

While I’ve only tested this recipe with an egg, I’m fairly certain using replacing it with a flax egg will not sacrifice the success of your cupcakes. To make one flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water, and let it sit for about 5 minutes or until the mixture thickens into a gelatinous, eggy consistency.

WAYS TO ENJOY

These vanilla cupcakes are super flexible and pair well with many dairy-free frosting flavors! Use my vegan American buttercream as the base of your frosting, and switch up the flavor with the flavoring ingredients listed in these homemade buttercream recipes:

  • Oreo Frosting
  • Caramel Buttercream
  • Brown Sugar Buttercream
  • Coconut Buttercream
  • Espresso Buttercream
An unwrapped vanilla dairy free cupcake with sprinkles on top.

Quick and Fluffy Dairy Free Cupcakes

This vanilla cupcakes recipe is as quick and straightforward as baking a box of vanilla cupcake mix -no special equipment is needed. They contain oil and non-dairy milk, so these cupcakes are totally dairy-free, but you'd never know the difference! They are moist, fluffy, and perfect for dairy-free buttercream frosting.
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Course: Cupcake, Cupcakes, Dessert
Cuisine: American
Diet: Kosher
Keyword: dairy free cupcakes, dairy free vanilla cupcakes, how to make dairy free cupcakes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 cupcakes
Calories: 151kcal
Author: Sam Adler

Ingredients

  • ¾ cup granulated sugar (157g)
  • 1 ¼ cup flour (160g)
  • 1 tsp baking powder (4g)
  • ¼ tsp baking soda (1 ½ g)
  • ½ tsp kosher salt (3g)
  • ¾ cup Oat milk (6 oz) Sub soy milk
  • 1 tbsp vanilla extract (14g)
  • ¼ cup vegetable oil (2 oz)
  • 1 egg (50g)

Instructions

  • Preheat the oven to 350F and line a muffin tin with cupcake liners.
  • In a large mixing bowl combine the ¾ cup sugar, 1 ¼ cup all purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher salt and whisk lightly to combine.
  • Next add in the ¾ cup oat milk, tablespoon of vanilla, 1/4 cup vegetable oil, and 1 egg.
  • Mix until combined but do not overmix.
  • Fill each cup ⅔ of the way full. Do not overfill.
  • Bake for 18 minutes.
  • Remove from the oven and let cool completely. Frost with dairy free buttercream frosting.

Notes

Use any dairy free milk you have on hand but I like to use oat milk because it is creamier than other dairy free milks.

Nutrition

Nutrition Facts
Quick and Fluffy Dairy Free Cupcakes
Amount Per Serving (1 cupcake)
Calories 151 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 14mg5%
Sodium 168mg7%
Potassium 42mg1%
Carbohydrates 23g8%
Fiber 0.4g2%
Sugar 13g14%
Protein 2g4%
Vitamin A 78IU2%
Vitamin C 1mg1%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cupcakes Tagged With: Vanilla

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

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Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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