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Dairy Free Cupcake Recipe

Dairy Free Cupcake Recipe

These dairy-free cupcakes are soft, moist, and perfectly fluffy without using any milk or butter. Made with simple pantry ingredients and a quick one-bowl method, they’re easy for beginners and reliable every time. Perfect for birthdays, school snacks, or anyone needing a dairy-free dessert option
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Prep Time 10 minutes
Cook Time 22 minutes
5 minutes
Total Time 35 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups All-purpose flour
  • ¾ cup Granulated sugar
  • ¼ cup Brown sugar
  • ½ cup Neutral oil Canola or sunflower
  • 1 cup Unsweetened almond milk Or oat/soy milk
  • 1 tbsp Apple cider vinegar
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • ¼ tsp Salt
  • 1 ½ tsp Vanilla extract
  • ¼ Optional cup Cocoa powder For chocolate version

Equipment

  • 1 Muffin Tin 12-cup standard size
  • 12 Cupcake Liners Paper or silicone
  • 2 Mixing bowls Medium & large
  • 1 Whisk For dry mixing
  • 1 Spatula For folding batter

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, combine almond milk and apple cider vinegar. Let sit for 5 minutes to create a dairy-free buttermilk substitute.
  3. In a separate bowl, whisk together flour, sugars, baking soda, baking powder, and salt.
  4. Add oil, vanilla extract, and the milk mixture to the dry ingredients. Stir gently until smooth and lump-free.
  5. Divide batter evenly into liners, filling each about ¾ full.
  6. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool completely before frosting.

Notes

  • Nutritional values are estimates and may vary depending on the specific ingredients and brands used.
  • For gluten-free cupcakes, substitute with a 1:1 gluten-free baking blend.
  • Do not overmix the batter to keep cupcakes soft and fluffy.
  • Store in an airtight container for best freshness.