Easy Dairy-Free Vanilla Cupcakes with Oat Milk
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.
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.
Serving: 1cupcake, Calories: 151kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 14mg, Sodium: 168mg, Potassium: 42mg, Fiber: 0.4g, Sugar: 13g, Vitamin A: 78IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!