Easy Dairy-Free Vanilla Cupcakes with Oat Milk

by Sam Adler on Jan 22, 2023 (updated Sep 30, 2026) 37 comments

5 stars (15 ratings)

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

These dairy-free vanilla cupcakes are perfectly moist, fluffy, and quick to bake— ready in just 20 minutes! The combination of vegetable oil and dairy-free milk makes the cupcakes delightfully tall and thick, yet also light and fluffy. As for topping, my dairy-free buttercream frosting is the perfect pairing. It’s vanilla based and pipes like a dream! Recipe yields 12 cupcakes.

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! For this recipe Iv’e made oat milk based cupcakes but you can use any plant or nut milk you want.

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

If you are lactose intolerant or just dairy free, then you might also be looking for fabulous dairy-free muffins!

A vanilla cupcake piped with swiss meringue buttercream and colorful sprinkles.

Make frosting feel easy, finally.

Struggling to pipe pretty cupcakes or fix frosting that won’t cooperate? My frosting guide gives you simple techniques, recipes, and tutorials so you can frost with confidence every time.

Grab the guide

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 these from scratch

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

Dairy free cupcake batter in a glass bowl. — Add the sugar, all-purpose flour, baking powder, baking soda, and kosher salt to a large mixing bowl, and whisk lightly to combine.

Tips

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!

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

Cupcakes Vanilla