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Looking for delicious and creative ways to enjoy cupcakes without dairy? You’re in the right place!
Whether you’re lactose intolerant, following a vegan lifestyle, or simply want to try something new, dairy-free cupcakes can be just as rich, moist, and flavorful as their traditional counterparts.
Fridays are the perfect day to treat yourself to a sweet and indulgent dessert, and what better way to celebrate the weekend than with a collection of 50+ Friday dairy-free cupcake recipes?
From fruity and fresh to decadent chocolate and nutty delights, these recipes are guaranteed to satisfy your cravings.
Get ready to explore the wonderful world of dairy-free cupcakes that will not only make your Fridays sweeter but can also be enjoyed all week long.
50+ Must-Try Friday Dairy-Free Cupcake Recipes for Every Craving
Dairy-free cupcakes prove that you don’t need dairy to create delicious, moist, and indulgent treats.
With endless flavor possibilities from vanilla bean to rich chocolate and tropical coconut, these 50+ recipes offer something for everyone.
Whether you’re baking for a special occasion or just treating yourself to a sweet weekend dessert, these dairy-free cupcakes are sure to impress.
So, grab your baking tools, gather your ingredients, and let your creative baking journey begin!
You’ll find joy in every bite, knowing that your cupcake creations are as delicious as they are dairy-free. Enjoy!
Vegan Chocolate Cupcakes with Dairy-Free Frosting
These moist and decadent chocolate cupcakes are the perfect treat for anyone looking for a dairy-free dessert option. With rich cocoa powder, a hint of vanilla, and a smooth, silky dairy-free frosting, these cupcakes are sure to satisfy your sweet tooth. The best part is that they’re completely vegan, so they’re suitable for anyone with dairy sensitivities or following a plant-based diet.
Ingredients:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened applesauce
- 1 cup almond milk (or any dairy-free milk)
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 tbsp apple cider vinegar
Dairy-Free Frosting:
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 2 tbsp cocoa powder (optional for chocolate frosting)
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the applesauce, almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix 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 pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat together the vegan butter, powdered sugar, almond milk, vanilla extract, and cocoa powder (if using) until smooth and creamy.
- Once the cupcakes have cooled, frost them with the dairy-free frosting.
These vegan chocolate cupcakes are a crowd-pleasing dessert that’s easy to make and incredibly indulgent. Whether you’re baking for someone with dietary restrictions or simply looking for a delicious treat, these cupcakes will deliver. With their light, airy texture and smooth frosting, they’re perfect for any occasion.
Dairy-Free Vanilla Cupcakes with Berry Compote Filling
These dairy-free vanilla cupcakes are soft, fluffy, and filled with a luscious homemade berry compote that adds a burst of sweetness and tartness. Topped with a light dairy-free whipped frosting, these cupcakes are an ideal option for any celebration or casual dessert. The berry compote filling elevates the flavor, making them a special treat without the use of any dairy products.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free milk (such as oat or almond)
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
- 1 tbsp apple cider vinegar
For the berry compote:
- 1 cup mixed berries (blueberries, raspberries, strawberries)
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
For the frosting:
- 1/2 cup dairy-free whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together 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 well combined.
- Spoon the batter evenly into the cupcake liners, filling each about halfway.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- For the berry compote, combine the berries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes, mashing the berries as they soften.
- Add the cornstarch mixture and stir until the compote thickens, about 2 minutes. Remove from heat and let it cool.
- Once the cupcakes are cooled, use a small spoon to create a well in the center of each cupcake and fill with the berry compote.
- For the frosting, whip the dairy-free cream until stiff peaks form, then gently fold in powdered sugar and vanilla extract.
- Frost the cupcakes with the dairy-free whipped cream.
These vanilla cupcakes with berry compote filling offer a perfect balance of light, fluffy texture and fresh, fruity flavor. The berry compote adds a homemade touch, while the dairy-free whipped frosting completes the treat with a creamy finish. These cupcakes are ideal for those who want a refreshing and indulgent dessert without any dairy.
Coconut-Lemon Cupcakes with Dairy-Free Icing
These coconut-lemon cupcakes are packed with flavor and have a soft, moist crumb. The combination of tangy lemon and tropical coconut makes them an irresistible choice for any dessert table. Topped with a creamy dairy-free icing, these cupcakes are both refreshing and indulgent, making them perfect for a summer gathering or a light, dairy-free treat any time of the year.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1/4 cup vegetable oil
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the icing:
- 1/2 cup dairy-free butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp coconut milk
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the coconut milk, shredded coconut, vegetable oil, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Spoon the batter into the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- For the icing, beat together the dairy-free butter, powdered sugar, vanilla extract, lemon juice, and coconut milk until smooth and creamy.
- Once the cupcakes have cooled, spread or pipe the dairy-free icing on top.
Coconut-lemon cupcakes offer a delightful combination of bright citrus and tropical flavors, perfect for those who enjoy light, zesty desserts. The dairy-free icing adds a smooth, creamy contrast to the soft, airy cupcakes. These cupcakes are versatile, making them a perfect addition to summer parties, birthdays, or simply as a delicious dairy-free treat.
Dairy-Free Carrot Cupcakes with Creamy Cashew Frosting
These dairy-free carrot cupcakes are a wholesome, flavorful treat packed with grated carrots, warming spices, and a hint of sweetness. The moist texture and light crumb make them irresistible. Topped with a rich, creamy cashew frosting, these cupcakes are perfect for anyone following a dairy-free lifestyle but still craving a decadent dessert. They’re not only delicious but also a great way to incorporate healthy ingredients into your baking.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup vegetable oil
- 1/4 cup maple syrup
- 1/2 cup coconut sugar
- 2 tsp vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/4 cup unsweetened applesauce
- 1 tbsp apple cider vinegar
For the frosting:
- 1/2 cup raw cashews (soaked for at least 2 hours)
- 2 tbsp coconut milk (or any dairy-free milk)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine the vegetable oil, maple syrup, coconut sugar, and vanilla extract.
- Add the grated carrots, applesauce, and apple cider vinegar to the wet ingredients and mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes bake, prepare the frosting by blending the soaked cashews, coconut milk, maple syrup, vanilla extract, and salt in a food processor until smooth and creamy.
- Once the cupcakes have cooled, spread or pipe the cashew frosting onto each cupcake.
These carrot cupcakes are a nutritious yet indulgent treat with the perfect balance of sweetness and spice. The creamy cashew frosting adds a luxurious texture that complements the lightness of the cupcake. These cupcakes are a wonderful way to enjoy a healthier, dairy-free dessert while still enjoying the comforting flavors of carrot cake.
Dairy-Free Pumpkin Spice Cupcakes with Cinnamon Icing
These soft and spiced pumpkin cupcakes are the ultimate fall treat. Made with pure pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, they’re moist and flavorful. Topped with a smooth dairy-free cinnamon icing, these cupcakes bring together the cozy flavors of pumpkin pie with the light, fluffy texture of a cupcake. Perfect for autumn gatherings or any occasion, they offer a dairy-free twist on a beloved classic.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the cinnamon icing:
- 1/2 cup dairy-free butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp dairy-free milk
- 1 tsp ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another large bowl, combine the vegetable oil, pumpkin puree, coconut sugar, maple syrup, vanilla extract, and apple cider vinegar.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes bake, prepare the cinnamon icing by beating together the dairy-free butter, powdered sugar, vanilla extract, dairy-free milk, and ground cinnamon until smooth and fluffy.
- Once the cupcakes have cooled, spread or pipe the cinnamon icing onto each cupcake.
These pumpkin spice cupcakes offer the perfect combination of spiced warmth and rich pumpkin flavor, making them a perfect treat for fall. The cinnamon icing enhances the flavors while adding a creamy, dairy-free touch. They’re ideal for any seasonal celebration or simply as a delicious indulgence to enjoy during the cooler months.
Dairy-Free Apple Cinnamon Cupcakes with Maple Glaze
These apple cinnamon cupcakes bring together the comforting flavors of fresh apples and warming cinnamon in every bite. Soft and tender with a touch of sweetness, they are topped with a light, sweet maple glaze that takes them to the next level. These cupcakes are dairy-free and full of wholesome ingredients, making them a great option for anyone avoiding dairy while still craving a delicious treat.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup dairy-free milk (such as almond or oat)
- 1 apple, peeled, cored, and finely chopped
- 1 tbsp apple cider vinegar
For the maple glaze:
- 1/4 cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp dairy-free milk
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In another large bowl, combine the applesauce, coconut sugar, vegetable oil, vanilla extract, dairy-free milk, and apple cider vinegar.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chopped apple until evenly distributed throughout the batter.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes bake, prepare the maple glaze by whisking together powdered sugar, maple syrup, and dairy-free milk until smooth.
- Once the cupcakes have cooled, drizzle the maple glaze over the tops of each cupcake.
These apple cinnamon cupcakes are perfect for anyone craving a comforting, dairy-free treat with the flavors of fall. The tender texture of the cupcakes, paired with the sweet maple glaze, makes these cupcakes a perfect option for an afternoon snack or a special occasion. They combine the best of both worlds: wholesome ingredients and indulgent flavor.
Dairy-Free Chocolate Cupcakes with Coconut Frosting
These indulgent dairy-free chocolate cupcakes are rich, moist, and full of flavor, making them an irresistible treat for anyone with a sweet tooth. The chocolate flavor is deep and decadent, while the coconut frosting provides a tropical, creamy topping that pairs perfectly with the richness of the cupcakes. Whether you’re following a dairy-free diet or simply want a delicious dessert, these cupcakes are sure to satisfy your cravings.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup coconut sugar
- 1/2 cup dairy-free milk (such as almond or oat)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/4 cup unsweetened applesauce
- 1 tbsp apple cider vinegar
For the coconut frosting:
- 1/2 cup dairy-free butter
- 2 cups powdered sugar
- 1/4 cup coconut milk
- 1/2 tsp vanilla extract
- 1/2 cup shredded coconut (unsweetened)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the coconut sugar, dairy-free milk, vegetable oil, vanilla extract, applesauce, and apple cider vinegar.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes bake, prepare the frosting by beating the dairy-free butter, powdered sugar, coconut milk, and vanilla extract until smooth and creamy.
- Once the cupcakes have cooled, spread or pipe the coconut frosting on top of each cupcake and sprinkle with shredded coconut.
These dairy-free chocolate cupcakes are the perfect balance of rich chocolate and creamy coconut, making them a crowd-pleasing dessert for any occasion. The moist cupcakes, paired with the coconut frosting, provide a satisfying and indulgent treat. With their tropical twist, they offer a delightful escape into the world of dairy-free desserts.
Dairy-Free Lemon Poppy Seed Cupcakes with Almond Butter Frosting
These dairy-free lemon poppy seed cupcakes are a light, zesty treat bursting with fresh lemon flavor. The poppy seeds add a delightful crunch, while the almond butter frosting provides a creamy, nutty finish. These cupcakes are perfect for a spring or summer gathering, offering a refreshing, dairy-free alternative to traditional lemon desserts.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp poppy seeds
- 1/2 cup coconut sugar
- 1/4 cup vegetable oil
- 1/2 cup dairy-free milk (such as almond or oat)
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the almond butter frosting:
- 1/2 cup almond butter (smooth)
- 2 cups powdered sugar
- 2-3 tbsp dairy-free milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In another large bowl, mix the coconut sugar, vegetable oil, dairy-free milk, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the almond butter, powdered sugar, dairy-free milk, vanilla extract, and salt until smooth and creamy.
- Once the cupcakes have cooled, spread or pipe the almond butter frosting on top.
These lemon poppy seed cupcakes are light and refreshing, offering a perfect balance of tangy lemon and nutty almond flavors. The almond butter frosting is creamy and rich, creating a luxurious finish to the delicate cupcakes. Whether for a special event or as a mid-afternoon treat, these cupcakes are a delightful dairy-free indulgence that will leave everyone asking for more.
Dairy-Free Chocolate Mint Cupcakes
These dairy-free chocolate mint cupcakes are a delicious combination of rich chocolate cake and refreshing mint frosting. The moist chocolate cupcakes are complemented by a sweet, creamy mint frosting that provides a cool contrast to the deep chocolate flavor. Perfect for mint chocolate lovers, these cupcakes are sure to be a hit at any occasion, from birthday parties to holiday gatherings.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut sugar
- 1/2 cup dairy-free milk (such as almond or coconut)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 tbsp apple cider vinegar
For the mint frosting:
- 1/2 cup dairy-free butter
- 2 1/2 cups powdered sugar
- 2 tbsp dairy-free milk
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract (or to taste)
- Green food coloring (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another large bowl, mix the coconut sugar, dairy-free milk, vegetable oil, vanilla extract, peppermint extract, and apple cider vinegar.
- Add the dry ingredients to the wet ingredients and stir until smooth.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the mint frosting by beating the dairy-free butter, powdered sugar, dairy-free milk, vanilla extract, and peppermint extract until light and fluffy. Add food coloring if desired.
- Once the cupcakes have cooled, spread or pipe the mint frosting onto each cupcake.
These chocolate mint cupcakes combine the best of both worlds, with the rich, moist chocolate cake complemented by a cool and creamy mint frosting. The refreshing mint flavor paired with the indulgent chocolate makes these cupcakes the perfect treat for any occasion, offering a satisfying dairy-free dessert for mint lovers.
Dairy-Free Raspberry Lemon Cupcakes
These light and fluffy dairy-free raspberry lemon cupcakes are the perfect balance of sweet and tart. With fresh raspberry purée baked right into the batter and a zingy lemon glaze, these cupcakes burst with fruity flavor in every bite. Whether you’re serving them at a summer gathering or enjoying them as an afternoon snack, these cupcakes will brighten up your day.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut sugar
- 1/2 cup dairy-free milk (such as almond or oat milk)
- 1/4 cup vegetable oil
- 1/4 cup raspberry purée (fresh or frozen raspberries blended)
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the lemon glaze:
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1/4 tsp lemon zest
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the coconut sugar, dairy-free milk, vegetable oil, raspberry purée, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the lemon glaze by mixing the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the cupcakes have cooled, drizzle the lemon glaze over each one.
These raspberry lemon cupcakes are a delightful combination of fruity, zesty flavors that are sure to please any crowd. The moist texture, paired with the bright lemon glaze, makes them a refreshing treat. These dairy-free cupcakes are a perfect choice for anyone looking for a light, flavorful dessert that brings a touch of spring to the table.
Dairy-Free Carrot Cupcakes with Cashew Cream Frosting
These moist and spiced dairy-free carrot cupcakes are packed with grated carrots, cinnamon, and a hint of nutmeg. Topped with a rich cashew cream frosting, these cupcakes offer a delicious, creamy finish to the slightly sweet and spiced cake. Perfect for special occasions like Easter or as an everyday treat, these cupcakes bring the comfort of carrot cake to the dairy-free world.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup coconut sugar
- 1/2 cup vegetable oil
- 1 cup grated carrots (about 2 medium carrots)
- 1/4 cup dairy-free milk (such as almond or oat milk)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the cashew cream frosting:
- 1 cup raw cashews (soaked in water for 4-6 hours)
- 1/4 cup maple syrup
- 1/4 cup dairy-free milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the coconut sugar, vegetable oil, grated carrots, dairy-free milk, vanilla extract, and apple cider vinegar.
- Add the dry ingredients to the wet ingredients and stir until fully combined.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by blending the soaked cashews, maple syrup, dairy-free milk, vanilla extract, and salt in a high-speed blender until smooth and creamy.
- Once the cupcakes are cooled, spread or pipe the cashew cream frosting onto each cupcake.
These carrot cupcakes with cashew cream frosting are a perfect dessert for anyone who loves a spiced treat with a creamy finish. The combination of moist carrot cake and the rich, nutty frosting makes each bite indulgent and satisfying. With a dairy-free twist on a classic favorite, these cupcakes are a wonderful addition to any dessert table.
Dairy-Free Almond Joy Cupcakes
These dairy-free Almond Joy cupcakes are a sweet treat inspired by the classic candy bar. The chocolate cupcakes are packed with coconut flakes, while the frosting is rich and creamy with a touch of almond butter. Topped with a whole almond, these cupcakes are a decadent, dairy-free indulgence that chocolate and candy bar lovers will adore.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut sugar
- 1/2 cup dairy-free milk (such as almond or oat milk)
- 1/4 cup vegetable oil
- 1/2 cup shredded coconut
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the almond butter frosting:
- 1/2 cup almond butter (smooth)
- 2 cups powdered sugar
- 2-3 tbsp dairy-free milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Whole almonds for topping
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, combine the coconut sugar, dairy-free milk, vegetable oil, shredded coconut, vanilla extract, and apple cider vinegar.
- Add the dry ingredients to the wet ingredients and stir until smooth.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the almond butter frosting by beating the almond butter, powdered sugar, dairy-free milk, vanilla extract, and almond extract until smooth and creamy.
- Once the cupcakes are cooled, spread or pipe the almond butter frosting on top and garnish with a whole almond.
These Almond Joy cupcakes bring together the flavors of chocolate, coconut, and almond for a truly indulgent, dairy-free treat. The moist cupcakes and creamy almond butter frosting perfectly mimic the beloved candy bar, while the whole almond on top adds a satisfying crunch. Perfect for any special occasion, these cupcakes are sure to be a crowd favorite.
Dairy-Free Chocolate Mint Cupcakes
These decadent chocolate mint cupcakes are a perfect treat for mint and chocolate lovers. The rich chocolate flavor in the cupcakes is complemented by a cool, refreshing mint frosting. Topped with chocolate ganache and a hint of mint, these dairy-free cupcakes are perfect for any occasion, offering the best combination of creamy, chocolaty indulgence with a minty twist.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut sugar
- 1/2 cup dairy-free milk (such as almond or oat milk)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup boiling water
For the mint frosting:
- 1/2 cup dairy-free butter (softened)
- 2 cups powdered sugar
- 2-3 tbsp dairy-free milk
- 1 tsp peppermint extract
- Green food coloring (optional)
For the chocolate ganache:
- 1/2 cup dairy-free chocolate chips
- 1/4 cup dairy-free milk
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the coconut sugar, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the dry ingredients to the wet ingredients and stir until combined. Stir in the boiling water until smooth.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- While the cupcakes are cooling, prepare the mint frosting by beating the dairy-free butter with powdered sugar, dairy-free milk, peppermint extract, and green food coloring (if using) until smooth and creamy.
- For the ganache, melt the dairy-free chocolate chips with the dairy-free milk over low heat, stirring until smooth.
- Once the cupcakes are cooled, frost them with the mint frosting, drizzle with chocolate ganache, and garnish with extra mint leaves or sprinkles.
These chocolate mint cupcakes are the perfect balance of rich, indulgent chocolate and cool, refreshing mint. The velvety mint frosting and smooth chocolate ganache make these cupcakes an unforgettable treat. Perfect for holidays like St. Patrick’s Day or anytime you’re craving a minty, chocolatey delight, these dairy-free cupcakes are sure to satisfy your sweet tooth.
Dairy-Free Banana Nut Cupcakes
These moist and flavorful banana nut cupcakes are packed with mashed ripe bananas and toasted walnuts. The nutty sweetness pairs beautifully with the light, fluffy texture of the cupcakes, making them a perfect dessert or snack. Topped with a simple dairy-free frosting, these cupcakes bring comfort and indulgence in every bite.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup coconut sugar
- 1/2 cup vegetable oil
- 2 ripe bananas (mashed)
- 1/4 cup dairy-free milk (such as almond or oat milk)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup toasted walnuts (chopped)
For the frosting:
- 1/2 cup dairy-free butter (softened)
- 2 cups powdered sugar
- 2 tbsp dairy-free milk
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl, mix the coconut sugar, vegetable oil, mashed bananas, dairy-free milk, vanilla extract, and apple cider vinegar.
- Add the dry ingredients to the wet ingredients and stir until smooth. Gently fold in the toasted walnuts.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the dairy-free butter with powdered sugar, dairy-free milk, and vanilla extract until smooth and fluffy.
- Once the cupcakes have cooled, frost with the prepared dairy-free frosting and garnish with extra toasted walnuts if desired.
These banana nut cupcakes are a deliciously comforting treat, combining the natural sweetness of ripe bananas with the crunch of toasted walnuts. The dairy-free frosting adds a creamy, indulgent finish, making them the perfect dessert for any occasion. Whether served as a snack or at a celebration, these cupcakes will surely become a favorite among family and friends.
Dairy-Free Coconut Cream Cupcakes
These tropical coconut cream cupcakes are bursting with coconut flavor. From the moist coconut-infused cake to the rich coconut cream frosting, every bite offers a creamy, indulgent experience. Perfect for those who love coconut, these cupcakes are a dairy-free delight that will transport you to a tropical paradise with every bite.
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut sugar
- 1/2 cup dairy-free milk (such as coconut milk or almond milk)
- 1/4 cup vegetable oil
- 1/2 cup shredded coconut (unsweetened)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the coconut cream frosting:
- 1/2 cup coconut cream (chilled)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup shredded coconut (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the coconut sugar, dairy-free milk, vegetable oil, shredded coconut, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until smooth.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- For the frosting, whip the chilled coconut cream with powdered sugar and vanilla extract until it reaches a fluffy consistency.
- Once the cupcakes have cooled, frost with the coconut cream frosting and sprinkle with shredded coconut.
These coconut cream cupcakes are a tropical indulgence, offering a light and fluffy coconut-flavored cake topped with a rich coconut cream frosting. The addition of shredded coconut enhances the flavor and texture, making each bite a delightful treat. Whether you’re celebrating a special occasion or simply craving something sweet, these dairy-free cupcakes are sure to impress.
Note: More recipes are coming soon!
