Dairy-Free Vanilla Cupcakes with Buttercream Frosting
Delight in the perfect treat with these Dairy-Free Vanilla Cupcakes with Buttercream Frosting, a recipe that’s as light and fluffy as it is irresistible! These cupcakes offer a moist crumb and rich vanilla flavor, all without any dairy, making them ideal for those with dietary restrictions or anyone seeking plant-based sweetness. Infused with pure vanilla extract and finished with a creamy, dairy-free buttercream frosting, they’re simple to make with just 15 minutes of prep time and bake to perfection in under 20 minutes. The recipe utilizes pantry staples like almond milk, neutral oil, and powdered sugar, ensuring an easy and hassle-free baking experience. Perfect for birthdays, celebrations, or indulgent snacking, these dairy-free cupcakes will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.75 cups Unsweetened almond milk (or other dairy-free milk)
- 0.33 cups Neutral oil (such as canola or vegetable oil)
- 1.5 teaspoons Pure vanilla extract
- 1 teaspoon White vinegar
- 0.5 cups Dairy-free butter (softened, for frosting)
- 2 cups Powdered sugar
- 2 tablespoons Unsweetened almond milk (or other dairy-free milk, for frosting)
- 1 teaspoon Pure vanilla extract (for frosting)
- 1 pinch Pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate bowl or measuring cup, combine the almond milk, oil, vanilla extract, and vinegar. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened dairy-free butter in a large mixing bowl using an electric mixer until creamy and smooth.
Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until fully incorporated.
Add the almond milk, vanilla extract, and salt. Beat on high speed for 2-3 minutes until the frosting is light and fluffy. Adjust the consistency by adding more almond milk (1 teaspoon at a time) if needed.
Once the cupcakes are completely cooled, pipe or spread the frosting evenly on top.
Serve and enjoy your dairy-free vanilla cupcakes with creamy buttercream frosting!
Nutrition Facts
Calories |
3740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 532.3 g | 194% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 385.2 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 421 mg | 32% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
