Dairy-Free Vanilla Cupcakes with Icing
These dairy-free vanilla cupcakes with icing are a game-changer for those looking to enjoy a classic treat without any dairy! Made with unsweetened almond milk and an apple cider vinegar mixture for a perfectly tender crumb, these cupcakes are irresistibly moist and flavorful. Topped with a velvety dairy-free buttercream icing, they deliver the ultimate dessert experience—whether you're dairy-free or not! With simple ingredients and a quick 35-minute total prep and bake time, this recipe is perfect for birthdays, celebrations, or anytime your sweet tooth calls. Let these easy-to-make, light-as-air dairy-free cupcakes steal the spotlight at your next gathering!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Unsweetened almond milk (or other non-dairy milk)
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 teaspoon Apple cider vinegar
- 2 cups Powdered sugar
- 0.5 cups Dairy-free butter substitute, softened
- 2 tablespoons Dairy-free milk (for icing)
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Let the mixture sit for 2-3 minutes to slightly curdle (this helps create a light texture).
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before icing.
To make the icing, beat the dairy-free butter substitute in a medium bowl until creamy and smooth.
Gradually add the powdered sugar, 1/2 cup at a time, while beating on low speed.
Add 2 tablespoons of dairy-free milk and 1 teaspoon of vanilla extract, then beat on high speed for 1-2 minutes until the icing is light and fluffy. Add more powdered sugar or milk as needed to achieve your desired consistency.
Once the cupcakes are completely cool, use a piping bag or a spatula to frost the cupcakes with the icing.
Serve and enjoy your dairy-free vanilla cupcakes!
Nutrition Facts
Calories |
3970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2173 mg | 94% | |
| Total Carbohydrate | 532.5 g | 194% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 386.6 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 403 mg | 31% | |
| 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.
