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.
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.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
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