Dairy-Free Cupcakes

My dairy-free cupcakes have a lovely, tender crumb and a gorgeously rich and creamy buttercream frosting. Try making this easy dairy-free cupcake recipe next time you’re in the mood for something sweet!

This recipe was originally published on January 6, 2023. It was updated with new photos and information on August 11, 2023.

Ingredients

As promised, this vanilla cupcakes recipe without milk is made with very simple, easy-to-find ingredients. Here’s everything you’ll need:

• All-purpose flour - Plain white flour is perfect for this recipe. Feel free to swap in cake flour instead, but make sure to replace the cornstarch with it too.
• Cornstarch - For giving your cupcakes a tender texture without using specialty flour. If corn is off the table, you’re welcome to swap in an equal amount of potato starch instead.
• Fine salt - Fine salt dissolves into batter quickly, which is perfect for this recipe. If you are using a different type of salt (say, Kosher), please refer to this conversion chart. 
• Baking soda & baking powder - You’ll need both types of leavening agents to make these cupcakes bake up perfectly. 
• Granulated sugar - Feel free to use organic cane sugar or superfine caster sugar instead.
• Vegan butter - Use one that's 80% fat (8g of fat per 2 teaspoons).
• Oil - Use a neutral-flavored oil. Avocado oil is my go-to, but grapeseed oil, peanut oil, sunflower seed oil, or vegetable oil all fit the bill.
• Eggs - For binding the batter together. 
• Mayonnaise - This is a thick acidic ingredient that acts as a dairy-free sour cream substitute that reacts with the baking soda to add fluff and structure. The batter might smell a little tangier than you’re used to, but I promise you can’t taste it in the baked cupcakes.
• Vanilla extract - Use pure vanilla extract or vanilla paste. 
• Unsweetened dairy-free milk - Any variety of plain or vanilla-flavored plant-based milk will work here including soy, oat, or almond.

For the vegan vanilla bean buttercream, you'll also need:

• Shortening - For added stability in the dairy-free vanilla frosting. You can substitute equal amounts of vegan butter if needed. 
• Powdered sugar - Also known as icing sugar or confectioner’s sugar, this superfine powder is essential for making a soft and smooth buttercream. If you are fresh out, you can easily make your own using granulated sugar and cornstarch.
• Vanilla bean - For deep vanilla flavor and gorgeous black flecks in your frosting. You can substitute 4 teaspoons of vanilla paste or 4 teaspoons of vanilla extract.

How To Make Dairy Free Cupcakes

Making these cupcakes without milk or dairy of any kind is just as easy as making regular cupcakes. Here’s how:

Step 1: Prep. Preheat your oven to 340°F (170°C) and line your cupcake pan with paper liners.

Step 2: Dry ingredients + butter. In a large bowl, whisk together the flour, cornstarch, salt, baking soda, baking powder, and granulated sugar. Add the softened vegan butter and work it into the flour until the mixture looks like sand.

Step 3: Wet Ingredients. In a separate bowl, mix the oil, eggs, mayonnaise, and vanilla extract until smooth. Add this to the dry ingredients and mix until combined.

Step 4: Finish the batter. Stir in the milk until a smooth batter forms. Scrape the sides and bottom of the bowl.

Step 5: Bake. Fill the liners evenly with the batter, about ½ to ⅔ full. Bake the cupcakes in the preheated oven for 18 minutes. Check for doneness by inserting a toothpick into the center. If you see any crumbs, bake for another minute or two. 

Step 6: Cool. Let the cupcakes cool in the pan for 1 minute before taking them onto a wire rack to cool completely.

Step 7: Make the vegan buttercream frosting. As your cupcakes bake and cool, make my creamy dairy-free vanilla buttercream recipe! For the most vanilla-y frosting, use the seeds scraped out of a vanilla bean or vanilla paste.

Step 8: Frost the (completely cooled) cupcakes any way you like! 

Making Gluten-Free Vanilla Cupcakes

Making dairy-free gluten-free cupcakes is as simple as making a flour swap. Use equal amounts of a measure-for-measure or 1-to-1 GF flour blend that includes xanthan gum in the mixture. Bob’s Red Mill 1-to-1 Baking Flour is my go-to. (1⅓ cup is 197g.)

Make sure to follow these tips for perfect results every time:

• After the gluten-free cupcake batter comes together, continue mixing for an extra 2 minutes. It helps to add structure. 
• Rest the gluten-free dairy-free cupcake batter for 30 minutes. Gluten-free flour requires extra time to hydrate. If you skip this step, the cupcakes will end up with a grainy texture.
• Preheat the oven while resting the batter. Many ovens will turn off automatically while preheating if it doesn’t get used in about 20 minutes, so wait to preheat it until after you've made the batter.
• Cool the gluten-free cupcakes completely, even just to do a taste test. GF baked goods continue to cook as they rest. They’ll feel a little mushy if you eat them while warm.

Expert Tips

• Always use room-temperature ingredients, including your eggs. This ensures that everything blends together well without needing to overmix the batter.
• Scrape the bowl with a spatula between adding ingredients to make sure everything is being incorporated properly.
• Let the cupcakes cool completely before frosting. If they’re even slightly warm, the frosting will slide right off. 
• Use a cookie scoop for clean and even measurements.
• Use high-quality cupcake liners so they don’t stick to your gorgeous mini cakes.

Storage Instructions

Once baked, these DF vanilla cupcakes will last for about 3 days in an airtight container in the fridge. (You can still eat them for a couple of days after that, but don’t blame me if they taste dry and not fresh!) Let the cupcakes come to room temp on the counter for 15-20 minutes before serving/eating to soften the buttercream.

To freeze: chill frosted cupcakes in the fridge until the frosting goes rock solid, then wrap each cupcake with plastic wrap and put them in an airtight container/bag to keep in the freezer for up to a month. Let the cupcakes defrost in the fridge overnight, and then come to room temp on the counter for 15-20 minutes before serving.

FAQs

More Dairy-Free Dessert Recipes

• These dairy-free peanut butter cookies are so chewy! They have a crisp exterior, but when you bite into one, you'll see they're soft, chewy, and full of peanut butter flavor.
• Dairy-free lemon bars are the perfect balance between sweet and tangy. It's like eating a square of buttery shortbread with thick and luscious lemon curd!
• This dairy-free pumpkin pie is so silky and delicious! It's a must-have for any fall time gathering.

More Cupcakes

• My chocolate cupcakes are super moist and fluffy, and will not disappoint!
• If you love carrot cake, try my carrot cake cupcakes - they're topped with a lemony cream cheese frosting.
• Love matcha lattes? I already know these matcha cupcakes are right up your alley!
• These chocolate peanut butter cupcakes are any Reese's lover's dream!

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