Dairy-Free Vanilla Cupcakes with Buttercream Frosting

Delight your taste buds with these indulgent Dairy-Free Vanilla Cupcakes with Buttercream Frosting, a perfect treat for those seeking a delectable dessert without dairy. These cupcakes are soft, fluffy, and infused with the warmth of pure vanilla, while the velvety, dairy-free buttercream frosting adds a touch of sweetness and elegance. Made with simple yet versatile ingredients like almond milk, neutral oil, and dairy-free butter, this recipe comes together effortlessly in just 35 minutes. Whether you're accommodating dietary restrictions or simply trying something new, this recipe is a wonderful option for birthdays, celebrations, or everyday indulgence. Plus, they're easy to customize with various decorations or flavors—perfect for unleashing your creativity.

Nutriscore Rating: 41/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

Step 3

In a separate bowl or measuring cup, combine the almond milk, oil, vanilla extract, and vinegar. Mix until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Step 5

Divide the batter evenly between the cupcake liners, filling each about 2/3 full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

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.

Step 8

To make the frosting, beat the softened dairy-free butter in a large mixing bowl using an electric mixer until creamy and smooth.

Step 9

Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until fully incorporated.

Step 10

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.

Step 11

Once the cupcakes are completely cooled, pipe or spread the frosting evenly on top.

Step 12

Serve and enjoy your dairy-free vanilla cupcakes with creamy buttercream frosting!

Nutrition Facts

Serving size	(1003.3g)

Amount per serving	% Daily Value*
Calories	3739.9

Total Fat 175.1g	0%
Saturated Fat 35.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2951.9mg	0%
Total Carbohydrate 532.3g	0%
Dietary Fiber 5.6g	0%
Total Sugars 385.2g
Protein 19.5g	0%

Vitamin D 87.5IU	0%
Calcium 421.0mg	0%
Iron 9.1mg	0%
Potassium 346.4mg	0%

*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.

Source of Calories

Fat: 41.7%

Protein: 2.1%

Carbs: 56.3%