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Cupcakes are a universally loved treat, perfect for celebrations, casual get-togethers, or simply satisfying a sweet craving.
But for those who follow a dairy-free diet, finding cupcakes that are both delicious and allergy-friendly can be a challenge.
Thankfully, there’s no need to miss out on this classic dessert!
Whether you’re baking for a special event or just treating yourself to something sweet, these 28+ dairy-free cupcake recipes offer a wide variety of flavors, from indulgent chocolate to light fruit-infused delights.
With simple swaps for dairy, these cupcakes are moist, fluffy, and bursting with flavor. Prepare to be amazed by the creativity and versatility that can go into a dairy-free cupcake.
Let’s dive into these fantastic recipes that everyone can enjoy, no matter their dietary needs!
28+ Delicious Dairy-Free Cupcake Recipes to Satisfy Your Sweet Tooth
Whether you’re baking for a dairy-free friend or simply want to enjoy a treat without dairy, these 28+ dairy-free cupcake recipes are sure to inspire your next baking adventure.
From rich chocolate cupcakes to refreshing fruit-infused versions, there’s a recipe for every palate and occasion.
With easy-to-find ingredients and simple techniques, these cupcakes prove that dairy-free can be just as indulgent and delightful as traditional ones.
So preheat your oven, gather your ingredients, and start baking—because delicious, dairy-free cupcakes are waiting to be enjoyed by everyone!
Dairy-Free Chocolate Cupcakes
These dairy-free chocolate cupcakes are rich, moist, and packed with chocolate flavor. Perfect for anyone who avoids dairy, these cupcakes are made with simple ingredients like dairy-free milk and oil, ensuring they remain fluffy and tender without compromising on taste. Whether you’re making them for a party, a family gathering, or just because, these cupcakes will please even those who aren’t dairy-free.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup dairy-free milk (such as almond milk)
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ½ cup dairy-free chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix together the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be thick.
- Fold in the dairy-free chocolate chips if using.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
These dairy-free chocolate cupcakes are not only easy to make, but they’re also incredibly delicious. Their moist and tender crumb, paired with the rich chocolate flavor, will make them a favorite treat. You can top them with your favorite dairy-free frosting or enjoy them plain. They’re perfect for birthdays, gatherings, or whenever you need a chocolatey indulgence without dairy.
Dairy-Free Vanilla Cupcakes
Light, fluffy, and naturally sweet, these dairy-free vanilla cupcakes are a versatile treat that everyone will enjoy. With simple ingredients and an easy method, you can bake a batch in no time. Whether you’re celebrating a special occasion or simply craving a soft, airy vanilla treat, these cupcakes are sure to hit the spot.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dairy-free milk (soy or oat milk work well)
- ⅓ cup vegetable oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and well combined.
- Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake 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 tin for 5 minutes, then transfer to a wire rack to cool completely.
These dairy-free vanilla cupcakes are wonderfully light and have a delicate crumb that makes them perfect for any occasion. Their simple, subtle vanilla flavor can be paired with any frosting, or you can enjoy them on their own. These cupcakes are perfect for anyone following a dairy-free diet but will also be loved by those who don’t have dietary restrictions. They’re a great option for birthdays, holidays, or a sweet treat after dinner.
Dairy-Free Lemon Cupcakes
Tangy and refreshing, these dairy-free lemon cupcakes are the perfect balance of sweet and tart. They’re light, fluffy, and have a bright lemon flavor that will leave everyone craving more. Made with dairy-free ingredients, they offer a perfect spring or summer dessert that’s easy to make and delightful to eat.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp lemon zest (from about 1 lemon)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dairy-free milk (coconut or oat milk work well)
- ⅓ cup vegetable oil
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, and salt.
- In another bowl, combine the dairy-free milk, vegetable oil, lemon juice, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake 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 tin for 5 minutes, then transfer to a wire rack to cool completely.
These dairy-free lemon cupcakes are the ideal choice for anyone who loves a citrusy treat. The combination of lemon zest and lemon juice gives these cupcakes a wonderfully fresh flavor that pairs perfectly with a light frosting or even a dusting of powdered sugar. They are the perfect treat for any lemon lover, offering a refreshing and satisfying dessert without any dairy.
Dairy-Free Carrot Cupcakes
These dairy-free carrot cupcakes are a deliciously moist and flavorful treat that combines the sweetness of carrots with warm spices. Perfect for dessert or as a snack, these cupcakes are soft and tender, and they get their richness from a blend of dairy-free milk and oil. Topped with dairy-free cream cheese frosting or enjoyed plain, they offer the perfect balance of flavors in each bite.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup finely grated carrots (about 2 medium carrots)
- ½ cup vegetable oil
- 2 large eggs (or egg replacer)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat together the sugar, oil, eggs (or egg replacer), and vanilla extract until smooth.
- Add the grated carrots to the wet ingredients and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake 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 tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
These dairy-free carrot cupcakes are a perfect dessert for any occasion. Their soft texture and delicate spice flavors make them a hit at parties, and the option to top them with dairy-free cream cheese frosting adds an extra layer of indulgence. Whether you’re serving them for a celebration or enjoying them as a sweet snack, these cupcakes are sure to satisfy your cravings for something sweet and comforting.
Dairy-Free Coconut Cupcakes
These dairy-free coconut cupcakes are moist, fragrant, and packed with coconut flavor. The addition of shredded coconut in the batter gives each bite a slightly chewy texture, while the light and fluffy cupcakes are the perfect base for any occasion. Ideal for coconut lovers, these cupcakes are simple to make, and the coconut flavor shines through in every bite.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup canned coconut milk (full-fat)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup shredded unsweetened coconut
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the coconut milk, oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the shredded coconut, ensuring it’s evenly distributed in the batter.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free coconut cupcakes are a dream come true for anyone who loves the tropical flavor of coconut. They’re light, airy, and have just the right amount of sweetness and texture from the shredded coconut. Perfect on their own or with a dairy-free frosting, these cupcakes will transport you to a sunny paradise with each bite. Whether you’re baking for a coconut lover or simply want something unique, these cupcakes won’t disappoint.
Dairy-Free Strawberry Cupcakes
These dairy-free strawberry cupcakes are bursting with fresh, fruity flavor in every bite. Made with real strawberries and a dairy-free milk base, they’re perfect for spring or summer events. The subtle sweetness of the strawberries combined with the light, fluffy texture of the cupcakes makes them a delightful treat for anyone avoiding dairy.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dairy-free milk (such as almond or soy milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh strawberries, pureed (about 6 medium strawberries)
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the dairy-free milk, vegetable oil, vanilla extract, pureed strawberries, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake 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 tin for 5 minutes, then transfer to a wire rack to cool completely.
These dairy-free strawberry cupcakes are a fresh and fruity way to satisfy your cupcake cravings. The combination of pureed strawberries and a light, airy crumb makes them a perfect treat for warm-weather occasions. Whether you choose to frost them with a dairy-free cream cheese frosting or enjoy them as they are, these cupcakes will add a pop of color and flavor to any gathering. They are the perfect balance of sweet and fruity, leaving you craving more!
Dairy-Free Almond Cupcakes
These dairy-free almond cupcakes are delicately flavored with almond extract and feature a light, moist texture. The subtle nuttiness of almond shines through in every bite, making these cupcakes perfect for a special treat or for anyone who enjoys nut-based flavors. Whether topped with a simple dusting of powdered sugar or a decadent dairy-free frosting, these cupcakes are sure to impress.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dairy-free milk (almond milk works well)
- ½ cup vegetable oil
- 1 tsp almond extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the dairy-free milk, vegetable oil, almond extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until smooth and fully combined.
- Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free almond cupcakes offer a nutty, flavorful twist on the classic cupcake. Their light texture and aromatic almond flavor make them perfect for any celebration or as a sweet treat with afternoon tea. Whether you choose to add a dollop of frosting or enjoy them as is, these cupcakes will quickly become a favorite for anyone seeking a unique and delicious dessert.
Dairy-Free Chocolate Mint Cupcakes
These dairy-free chocolate mint cupcakes are a decadent treat that combines the rich taste of chocolate with the refreshing flavor of mint. Made with dairy-free ingredients, these cupcakes offer a perfect balance of sweetness and freshness, making them a great choice for those who love the classic chocolate-mint combination. Top them with dairy-free chocolate or mint frosting to add an extra layer of flavor.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dairy-free milk (such as almond or oat milk)
- ⅓ cup vegetable oil
- 1 tsp mint extract
- 1 tbsp apple cider vinegar
- ½ cup dairy-free chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together the dairy-free milk, vegetable oil, mint extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the dairy-free chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free chocolate mint cupcakes are a delightful combination of indulgence and freshness. The rich chocolate flavor paired with the refreshing mint gives them a unique taste that will appeal to those who love this classic flavor pairing. Whether served as a dessert at a party or enjoyed as an afternoon treat, these cupcakes are sure to bring joy to anyone with a sweet tooth.
Dairy-Free Banana Cupcakes
These dairy-free banana cupcakes are naturally sweetened with ripe bananas and are incredibly moist with a subtle banana flavor. The rich texture of the banana makes these cupcakes a delightful dessert for any occasion. Whether topped with dairy-free frosting or enjoyed on their own, these cupcakes are a fantastic way to use up overripe bananas while satisfying your craving for something sweet.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mash the bananas and mix them with the vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free banana cupcakes are a moist, flavorful treat that’s perfect for using up overripe bananas. Their naturally sweet taste and tender crumb make them a great dessert for any occasion, and they can easily be adapted with different mix-ins like chocolate chips or nuts. Whether served plain or topped with dairy-free frosting, these cupcakes are a satisfying and wholesome treat that will quickly become a favorite.
Dairy-Free Lemon Poppy Seed Cupcakes
These dairy-free lemon poppy seed cupcakes are a refreshing and tangy treat, perfect for those who love a zesty twist in their dessert. The combination of fresh lemon juice and zest with the delicate crunch of poppy seeds makes these cupcakes light and flavorful. They’re wonderfully moist, and the subtle citrus flavor is a great way to brighten any occasion.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- 1 cup dairy-free milk (almond or oat milk)
- ½ cup vegetable oil
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, combine the dairy-free milk, vegetable oil, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free lemon poppy seed cupcakes are light, flavorful, and the perfect balance of tangy and sweet. The addition of poppy seeds gives them a delightful texture, and the fresh lemon adds a refreshing brightness. Whether enjoyed for breakfast, dessert, or a special occasion, these cupcakes will leave your taste buds satisfied and your guests asking for more.
Dairy-Free Peanut Butter Cupcakes
These dairy-free peanut butter cupcakes are a rich and indulgent treat, perfect for peanut butter lovers. The cupcakes have a moist texture and a subtle peanut butter flavor that is not too overpowering. The combination of dairy-free ingredients makes them suitable for those with dietary restrictions, and their comforting taste is sure to delight anyone with a sweet tooth.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup smooth peanut butter (dairy-free)
- 1 cup dairy-free milk (such as almond or oat milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the peanut butter, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until smooth and fully combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free peanut butter cupcakes are a delicious treat that will satisfy your peanut butter cravings. Their soft texture and rich flavor make them a perfect choice for a comforting dessert or special occasion. Whether you enjoy them on their own or with a dairy-free frosting, these cupcakes are sure to be a hit with peanut butter lovers and anyone looking for a sweet indulgence.
Dairy-Free Maple Cupcakes
These dairy-free maple cupcakes are naturally sweetened with pure maple syrup, making them a deliciously unique treat. The warmth of maple syrup pairs wonderfully with the light, fluffy texture of the cupcakes, creating a comforting dessert that’s perfect for fall or any time of year. These cupcakes have a rich, caramel-like sweetness that will leave everyone asking for the recipe.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup maple syrup (pure)
- 1 cup dairy-free milk (such as almond or soy milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the maple syrup, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free maple cupcakes are a sweet and comforting dessert that showcases the rich flavor of pure maple syrup. They’re soft, moist, and packed with warm, caramel-like sweetness. Perfect for fall gatherings or as a treat for any occasion, these cupcakes will be loved by anyone who enjoys the rich taste of maple. Enjoy them on their own or with a drizzle of extra maple syrup for an added indulgence.
Dairy-Free Coconut Cupcakes
These dairy-free coconut cupcakes are light, fluffy, and full of tropical flavor. The sweetness of coconut, combined with a delicate crumb, makes these cupcakes a perfect treat for those who love coconut. Whether you’re hosting a tropical-themed party or simply want a coconut-flavored dessert, these cupcakes are sure to impress. They can be topped with a dairy-free coconut frosting for an extra coconut punch.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsweetened shredded coconut
- 1 cup dairy-free milk (coconut milk works well)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut.
- In a separate bowl, combine the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free coconut cupcakes are a tropical-inspired treat that’s as delightful to eat as it is to look at. The shredded coconut adds texture and a burst of coconut flavor, while the light, fluffy texture makes them a perfect dessert for any occasion. Top them with dairy-free coconut frosting or simply enjoy them as they are. Either way, they’ll be a hit with coconut lovers!
Dairy-Free Carrot Cupcakes
These dairy-free carrot cupcakes are moist, flavorful, and packed with the sweetness of grated carrots. The natural sweetness of the carrots blends beautifully with the warm spices, making these cupcakes a perfect comfort food. Topped with a dairy-free cream cheese frosting, these cupcakes make for an indulgent dessert that still feels light and wholesome.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups grated carrots
- 1 cup dairy-free milk (almond or soy milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
- Add the grated carrots to the dry ingredients and mix well.
- In a separate bowl, combine the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free carrot cupcakes are perfect for any occasion, especially those looking for a slightly healthier yet delicious treat. The sweet, earthy flavor of carrots, combined with the spices, creates a comforting dessert. They are perfect as is or topped with dairy-free cream cheese frosting for that extra indulgence. These cupcakes are sure to become a favorite for anyone who loves a spiced treat.
Dairy-Free Raspberry Lemon Cupcakes
These dairy-free raspberry lemon cupcakes are a burst of fruity sweetness in every bite. The tartness of fresh raspberries balances beautifully with the bright lemon flavor, making them the perfect treat for a spring or summer gathering. These cupcakes are light and fluffy, with a tangy citrus flavor and a pop of raspberry in each bite. They’re ideal for anyone looking for a refreshing, fruity dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup fresh raspberries (mashed)
- 1 cup dairy-free milk (almond or oat milk)
- ½ cup vegetable oil
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the dairy-free milk, vegetable oil, lemon zest, lemon juice, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the mashed raspberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free raspberry lemon cupcakes are a perfect blend of tart and sweet. The fresh raspberries provide juicy pockets of flavor, while the lemon adds a refreshing zing that makes these cupcakes feel light and uplifting. They’re a wonderful treat for warmer weather or any occasion that calls for a bright, flavorful dessert. Top them with a dairy-free lemon glaze or enjoy them as is for a burst of fresh fruit flavor!
Dairy-Free Chocolate Mint Cupcakes
These dairy-free chocolate mint cupcakes are a refreshing twist on classic chocolate cupcakes. The rich, fudgy texture of the chocolate is complemented by the cool, refreshing mint flavor. These cupcakes are perfect for mint chocolate lovers, with a balance of sweet and minty notes. Top them with a dairy-free mint frosting or enjoy them as is for a delightful treat that’s both indulgent and satisfying.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup cocoa powder (unsweetened)
- 1 cup dairy-free milk (almond or oat milk)
- ½ cup vegetable oil
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, combine the dairy-free milk, vegetable oil, peppermint extract, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free chocolate mint cupcakes are a perfect treat for chocolate and mint lovers alike. The combination of fudgy chocolate and cool mint creates a refreshing flavor profile that’s sure to please. Whether you top them with a dairy-free mint frosting or leave them plain, these cupcakes are a delicious indulgence, perfect for any occasion.
Dairy-Free Orange Almond Cupcakes
These dairy-free orange almond cupcakes are bursting with citrusy freshness and nutty sweetness. The combination of orange zest and almond flour creates a cupcake that’s light yet flavorful. The addition of orange juice adds a touch of tanginess, making these cupcakes perfect for a spring or summer celebration. They pair wonderfully with a light dairy-free glaze or frosting.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp orange zest
- ½ cup orange juice (freshly squeezed)
- 1 cup dairy-free milk (almond or oat milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, salt, and orange zest.
- In a separate bowl, combine the orange juice, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free orange almond cupcakes are a fragrant and zesty treat with a perfect balance of sweetness and citrus. The addition of almond flour gives them a slightly nutty taste that pairs beautifully with the orange flavor. Whether served at a brunch or as a light dessert, these cupcakes will bring a burst of sunshine to any occasion.
Dairy-Free Cinnamon Roll Cupcakes
These dairy-free cinnamon roll cupcakes combine the warmth and spice of cinnamon rolls with the convenience of cupcakes. The swirls of cinnamon and sugar in the batter create a delightful sweetness, while the soft, fluffy texture makes them irresistible. Topped with a simple dairy-free glaze, these cupcakes offer all the comforting flavors of a cinnamon roll in a portable, cupcake form.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 cup dairy-free milk (almond or oat milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ¼ cup brown sugar
- 2 tbsp ground cinnamon (for swirling)
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, combine the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- In a small bowl, mix the brown sugar and ground cinnamon for the swirl.
- Divide half of the cupcake batter into the cupcake liners. Sprinkle a little of the cinnamon sugar mixture over the batter.
- Add the remaining batter to the liners, then swirl a toothpick through the batter to mix in the cinnamon sugar.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free cinnamon roll cupcakes are a perfect way to enjoy the flavors of cinnamon rolls in cupcake form. With the sweet cinnamon swirl running through each bite, these cupcakes are both comforting and indulgent. Topped with a simple dairy-free glaze or enjoyed as they are, these cupcakes are sure to become a favorite breakfast or dessert option.
Dairy-Free Blueberry Muffin Cupcakes
These dairy-free blueberry muffin cupcakes are a delightful combination of sweet, juicy blueberries and light, fluffy cupcake texture. The burst of fresh fruit in every bite pairs perfectly with the hint of vanilla and the slightly sweetened crumb. Ideal for breakfast or a quick afternoon snack, these cupcakes are a great way to enjoy the classic blueberry muffin in cupcake form, with the added bonus of being dairy-free!
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1 cup dairy-free milk (almond or oat milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the blueberries, being careful not to break them up too much.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free blueberry muffin cupcakes offer the perfect balance of juicy blueberries and fluffy texture, making them ideal for breakfast or any time you want a sweet snack. Their light and airy crumb makes them feel just like a muffin, but the cupcake shape adds a fun twist. These cupcakes are easy to make and sure to be loved by anyone who enjoys fruity, flavorful desserts.
Dairy-Free Pumpkin Spice Cupcakes
These dairy-free pumpkin spice cupcakes are the epitome of fall flavors. With warm spices like cinnamon, nutmeg, and ginger, paired with the rich flavor of pumpkin, these cupcakes offer the perfect comfort food. They’re moist, fragrant, and easy to make—ideal for Thanksgiving, Halloween, or any time you want to enjoy the cozy tastes of fall. Top them with a dairy-free frosting for an extra indulgence!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup canned pumpkin puree
- 1 cup dairy-free milk (soy or almond milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, combine the pumpkin puree, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These dairy-free pumpkin spice cupcakes are a must-make for anyone who loves the flavors of fall. Moist and flavorful with the perfect balance of warm spices, these cupcakes are comforting and satisfying. Whether served as a dessert at a family gathering or simply as a cozy treat on a cool autumn day, they’re sure to become a seasonal favorite. Add a dollop of dairy-free cream cheese frosting for a rich finish!
Dairy-Free Strawberry Shortcake Cupcakes
These dairy-free strawberry shortcake cupcakes bring the classic dessert to a convenient, bite-sized form. Fluffy vanilla cupcakes are topped with fresh, sweetened strawberries and a dollop of dairy-free whipped cream for a decadent treat. Perfect for spring and summer, these cupcakes are a light and refreshing way to enjoy the beloved flavors of strawberry shortcake.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup dairy-free milk (almond or oat milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup fresh strawberries, chopped
- 1 tbsp granulated sugar (for macerating strawberries)
- Dairy-free whipped cream (for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, chop the strawberries and sprinkle them with 1 tablespoon of sugar. Let them sit for 10-15 minutes to macerate.
- Once the cupcakes are cooled, top each with a spoonful of the macerated strawberries and a dollop of dairy-free whipped cream.
These dairy-free strawberry shortcake cupcakes are the perfect summer treat. Light, fluffy, and full of fresh strawberry flavor, they bring the beloved dessert into a convenient cupcake form. With the sweetness of macerated strawberries and the creaminess of dairy-free whipped cream, these cupcakes are sure to be a hit at any picnic, barbecue, or gathering. They’re a delicious and refreshing way to enjoy the best of strawberry shortcake without any dairy!
Note: More recipes are coming soon!
