Dairy-Free Cupcakes
Soft, fluffy, and totally satisfying, these dairy-free cupcakes are sure to impress without sacrificing flavor.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon fine salt
Wet Ingredients
- 0.5 cup dairy-free butter stick softened
- 2 large eggs room temperature
- 0.75 cup soy milk or oat milk
- 2 tablespoons dairy-free yogurt or sour cream substitute
- 2 teaspoons vanilla extract
- 1 zest 1 lemon optional for flavor
- 0.25 cup sprinkles optional for funfetti
Instructions
Preparation
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk flour, sugar, baking powder, and salt to break up any clumps.
- In another bowl, beat the dairy-free butter until creamy, then add eggs one at a time.
- Mix in vanilla, milk, and yogurt until smooth.
- Fold the dry ingredients into the wet in two additions until no streaks of flour remain. Avoid overmixing.
Baking
- Portion the batter evenly into the lined muffin cups, filling each about two-thirds full.
- If using sprinkles or zest, fold them in at the end.
- Bake for 18 to 21 minutes until the tops spring back and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
Frosting
- To make a simple dairy-free buttercream, beat 1/2 cup dairy-free butter until creamy, then gradually add 2 cups powdered sugar, a pinch of salt, 1 teaspoon vanilla, and 1 to 2 tablespoons of plant milk until light and creamy.
- For chocolate frosting, add 1/4 cup cocoa powder and a splash more milk.
Notes
For added flavors, try adding lemon zest plus blueberry jam center, or strawberry puree in the frosting. Store in an airtight container for 1-2 days at room temperature, or refrigerate for up to 4 days. Freeze unfrosted cupcakes for up to 2 months.