Dairy-Free Vanilla Cupcakes with Icing

Indulge in the sweet simplicity of Dairy-Free Vanilla Cupcakes with Icing, a delightful dessert that's light, fluffy, and completely free from dairy. Perfect for those with dietary restrictions or anyone seeking a lighter treat, these cupcakes are made with pantry staples like almond milk, vegetable oil, and a touch of apple cider vinegar to create a moist, tender crumb. Each cupcake is topped with a creamy, dairy-free vanilla icing that's irresistibly smooth and easy to pipe. Ready in just over 30 minutes, this easy recipe is perfect for birthdays, parties, or simply satisfying your sweet tooth. With their classic vanilla flavor and beautifully rich texture, these dairy-free cupcakes are sure to become a go-to for any occasion.

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

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)

Directions

Step 1

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

Step 2

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.

Step 3

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).

Step 4

Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix.

Step 5

Divide the batter evenly among the cupcake liners, filling each about two-thirds 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

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before icing.

Step 8

To make the icing, beat the dairy-free butter substitute in a medium bowl until creamy and smooth.

Step 9

Gradually add the powdered sugar, 1/2 cup at a time, while beating on low speed.

Step 10

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.

Step 11

Once the cupcakes are completely cool, use a piping bag or a spatula to frost the cupcakes with the icing.

Step 12

Serve and enjoy your dairy-free vanilla cupcakes!

Nutrition Facts

Serving size	(1036.3g)

Amount per serving	% Daily Value*
Calories	3969.9

Total Fat 201.5g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 67.2g
Cholesterol 0mg	0%
Sodium 2172.9mg	0%
Total Carbohydrate 532.5g	0%
Dietary Fiber 4.9g	0%
Total Sugars 386.6g
Protein 19.5g	0%

Vitamin D 87.5IU	0%
Calcium 403.4mg	0%
Iron 9.1mg	0%
Potassium 345.6mg	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: 45.1%

Protein: 1.9%

Carbs: 53.0%