Whip up these easy dairy-free cupcakes that are moist, fluffy, and perfect for anyone avoiding dairy. Made with simple ingredients, they’re a delicious treat everyone can enjoy!
These dairy-free cupcakes are a dream come true for anyone avoiding dairy but still craving a sweet treat.
Light, fluffy, and bursting with flavor, they’re made with simple pantry staples and no fancy substitutes—just pure cupcake magic. Whether you’re baking for a birthday, allergy-friendly classroom treat, or just a Tuesday pick-me-up, this recipe delivers big results without the butter or milk.
Plus, they pair perfectly with your favorite dairy-free frosting (hello, coconut whipped cream or vegan buttercream). Trust me, no one will miss the dairy—these cupcakes are just that good.
Why You Will Love This Recipe!
- Completely Dairy-Free – No milk, butter, or cream—perfect for those with allergies or dietary preferences.
- Incredibly Moist – You won’t miss the dairy thanks to the soft, tender crumb that stays moist for days.
- Customizable Flavors – Vanilla? Chocolate? Lemon? This base recipe can handle it all.
- Easy Ingredients – No fancy dairy alternatives needed—just pantry staples and plant-based milk.
- Frosting Friendly – Pairs perfectly with dairy-free buttercream, whipped coconut cream, or your favorite vegan frosting.
Ingredients Needed
- All-Purpose Flour – The structure and softness base for cupcakes.
- Baking Powder – Helps cupcakes rise light and fluffy beautifully.
- Baking Soda – Reacts with acid for extra lift and tenderness.
- Salt – Enhances flavor and balances the sweetness perfectly.
- Cane Sugar – Adds sweetness and helps create tender texture.
- Unsweetened Applesauce – Moisture-rich egg substitute with natural sweetness.
- Neutral Oil (like avocado or canola) – Keeps cupcakes moist without overpowering flavor.
- Non-Dairy Milk (like almond or oat) – Adds creaminess without any dairy involved.
- Vanilla Extract – Classic flavor boost for warm, sweet aroma.
- Dairy-Free Frosting (optional) – Perfect creamy topping for your finished cupcakes.
How To Make Dairy Free Cupcakes
Step 1:Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners or lightly grease it with a bit of oil to prevent sticking.
Step 2:In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Step 3: In a separate bowl, mix the unsweetened applesauce, cane sugar, neutral oil (such as canola or avocado), non-dairy milk (like almond, oat, or soy), and vanilla extract. Stir until smooth and fully blended.
Step 4: Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—your batter should be smooth but not runny.
Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, frost with your favorite dairy-free frosting—like a creamy vegan buttercream or a fluffy whipped coconut topping.
Dairy Free Cupcakes Recipe Tips
- Don’t overmix the batter – Stir just until the ingredients are combined. Overmixing can lead to dense, tough cupcakes.
- Use room temperature ingredients – Non-dairy milk, applesauce, and oil mix better and create a more even texture when not cold.
- Choose the right oil – A neutral oil like avocado or canola ensures the cupcakes stay moist without adding any unwanted flavor.
- Let them cool completely – Frosting warm cupcakes will cause the frosting to melt. Give them time on a wire rack before decorating.
- Customize the flavor – Add a touch of lemon zest, dairy-free chocolate chips, or cinnamon to switch things up.
Storing, Freezing & Reheating Instructions
- Storing: Store dairy-free cupcakes in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For longer storage, refrigerate them, but bring to room temperature before serving for best texture.
- Freezing: Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months, then thaw overnight in the refrigerator before frosting or serving.
- Reheating: To warm frozen or refrigerated cupcakes, microwave them for about 10-15 seconds until soft and cozy. Avoid overheating to prevent drying out—just a quick warm-up is all they need!
Dairy Free Cupcakes Recipe Faqs
Are these cupcakes truly dairy-free? Yes! This recipe uses no milk, butter, or other dairy products, making it perfect for dairy-free and vegan diets.
Can I substitute the applesauce? You can try mashed banana or pumpkin puree, but applesauce works best for moisture and subtle sweetness without overpowering flavors.
What non-dairy milk works best? Almond, oat, soy, or cashew milk all work well—choose your favorite or whatever you have on hand.
Can I make these gluten-free? Yes! Swap the all-purpose flour for a gluten-free flour blend designed for baking, but results may vary slightly.
What frosting options are dairy-free? Try vegan buttercream, whipped coconut cream, or store-bought dairy-free frostings for the perfect topping.
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Dairy Free Cupcakes
Description
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup cane sugar
- ½ cup unsweetened applesauce
- ⅓ cup neutral oil, like avocado or canola
- ¾ cup non-dairy milk, like almond or oat
- 1 ½ teaspoons vanilla extract,
- Dairy-free frosting, optional
Instructions
- Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners or lightly grease it with oil so your cupcakes don’t stick.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until everything is well blended.
- In another bowl, mix the unsweetened applesauce, cane sugar, neutral oil (like canola or avocado), your choice of non-dairy milk (almond, oat, or soy), and vanilla extract. Stir until the mixture is smooth and fully combined.
- Slowly pour the wet ingredients into the dry ones and gently stir until just combined. Don’t overmix here — you want a smooth batter, but not too runny.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Pop them into the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, go wild with your favorite dairy-free frosting—whether that’s silky vegan buttercream or fluffy whipped coconut cream.
Equipment
- Cooking Spray
- Muffin Pan, or Cupcake Liners
Nutrition
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