Dairy Free Cupcakes
Soft, fluffy, and moist dairy free cupcakes made with simple swaps like dairy-free milk, yogurt, and butter alternatives. Perfect for birthdays, school parties, or a cozy family dessert.
Yield: 4 people
Calories: 220kcal
Cost: $5
Equipment
- Mixing Bowl large, for dry ingredients
- Mixing Bowl medium, for wet ingredients
- Whisk for blending dry and wet mixtures
- Muffin Pan 12-cup
- Cupcake Liners or lightly greased cups
- Measuring cup set for flour, sugar, and milk
- Measuring Spoon Set for baking powder, baking soda, and vanilla extract
- Wire Rack for cooling cupcakes
Materials
- 1 1/2 cups all-purpose flour or gluten-free 1:1 blend
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup dairy-free milk oat, almond, coconut, or soy
- 1/3 cup neutral oil canola, sunflower, or melted dairy-free butter
- 1 tsp vanilla extract
- 2 tbsp dairy-free yogurt
- 2 eggs or 2 flax eggs/applesauce for vegan option
- 1/2 cup dairy-free chocolate chips optional
- 1/2 cup shredded coconut optional
- 1/2 cup fruit chunks optional
Instructions
- Preheat oven: Set oven to 350°F (175°C). Line muffin pan with cupcake liners.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and baking soda.
- Blend wet ingredients: In another bowl, whisk dairy-free milk, oil, vanilla extract, and yogurt. Add eggs or vegan substitutes.
- Combine: Slowly stir wet mixture into dry mixture until just combined. Do not overmix.
- Optional add-ins: Fold in chocolate chips, coconut, or fruit if desired.
- Fill liners: Spoon batter into cupcake liners, about two-thirds full.
- Bake: Place pan in oven. Bake 18–22 minutes, until golden and a toothpick comes out clean.
- Cool: Let cupcakes cool 5 minutes in pan. Transfer to wire rack. Cool fully before frosting.
Notes
For the fluffiest texture, avoid overmixing the batter. You can freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature before serving.