Dairy Free Cupcakes
Soft and fluffy dairy free cupcakes that are melt-in-your-mouth good! These cupcakes are rich in vanilla flavor and topped with smooth and creamy frosting. A crowd pleasing easy-to-make recipe that’s gluten free, too!
Prep: 7Cook: 23Total: 30 minutes
Servings: 12 cupcakes 1x
Ingredients
- 2 large eggs
- ¾ cup cane sugar
- ¾ cup dairy free milk (from a carton)
- ½ cup avocado oil, or other neutral oil
- 2 teaspoons vanilla bean paste, or 1 tablespoon vanilla extract
- 1 ¼ cups gluten free all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 recipe for Dairy Free Frosting
Instructions
- Prep: Preheat the oven to 350°F and line a 12-cup muffin tin with liners. Set aside.
- Mix: In a large mixing bowl, whisk together the eggs, cane sugar, dairy free milk, avocado oil, and vanilla extract.
- Combine: Add the all purpose flour, baking powder, baking soda, and sea salt to the mixing bowl. Fold everything together until combined.
- Transfer: Divide the batter evenly in the prepared muffin tin, filling each one about ⅔ full.
- Bake: Bake for 21-23 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Notes
- I always use Bob’s Red Mill 1:1 Gluten Free Baking Flour, but we tested other gluten free flour blends and they all worked great in this recipe.
- Not gluten free? You can use all purpose flour.
- I like to use coconut milk from a carton in this recipe. Almond and cashew milk also both work great.
- You can use coconut sugar in place of cane sugar, however the cupcakes will turn a slightly golden color.
- Vanilla bean paste gives the cupcakes a much richer vanilla flavor. It also gives the cupcakes gorgeous little vanilla bean specks!
Find it online: https://coconutsandkettlebells.com/dairy-free-cupcakes/