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The holiday season is the perfect time to indulge in sweet treats, but if you’re avoiding dairy, that doesn’t mean you have to miss out on festive cupcakes!
From spiced cinnamon to rich chocolate peppermint, holiday cupcakes are a delightful addition to any celebration.
Whether you’re baking for a family gathering, a holiday party, or simply for a cozy afternoon treat, there’s no shortage of delicious dairy-free cupcake recipes to try.
In this article, we’ve compiled 45+ of the best dairy-free holiday cupcake recipes, each bursting with seasonal flavors that will make your holiday moments even sweeter.
These cupcakes are perfect for anyone with dietary restrictions, and they’re just as indulgent and festive as their dairy-laden counterparts.
Get ready to explore a variety of cupcakes ranging from traditional flavors like eggnog and pumpkin spice to creative options like chocolate peppermint and gingerbread.
No matter your preference, you’ll find the perfect dairy-free cupcake to make this holiday season unforgettable.
45+ Mouthwatering Holiday Dairy-Free Cupcake Recipes for Every Sweet Tooth
This holiday season, you don’t have to compromise on taste or tradition to enjoy delicious cupcakes.
With over 45 dairy-free cupcake recipes at your fingertips, you’ll be able to indulge in the sweet flavors of the season without any worries.
From the classic holiday spices to unique flavor combinations, these cupcakes are perfect for any occasion and sure to bring joy to everyone around the table.
So, get your baking tools ready, embrace the festive spirit, and try out a few of these delectable, dairy-free cupcake recipes—your holiday celebrations will be sweeter than ever before!
Dairy-Free Gingerbread Cupcakes
These Dairy-Free Gingerbread Cupcakes bring the warmth of holiday spices to life. With molasses, cinnamon, nutmeg, and ginger, these soft cupcakes are a perfect treat for Christmas or any festive occasion. The dairy-free twist ensures that everyone can enjoy them without sacrificing flavor. Topped with a dairy-free vanilla frosting, these cupcakes are a crowd-pleaser for anyone with dietary restrictions.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup molasses
- ¼ cup vegetable oil
- 1 large egg
- ½ cup coconut milk (or any dairy-free milk)
- ½ cup brown sugar
- 1 tsp vanilla extract
Ingredients for the Frosting:
- 1 cup dairy-free powdered sugar
- 2 tbsp dairy-free butter (such as Earth Balance)
- 1 tsp vanilla extract
- 1-2 tbsp dairy-free milk
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In another bowl, whisk together the molasses, oil, egg, coconut milk, brown sugar, and vanilla extract until smooth.
- Slowly add the wet ingredients to the dry ingredients, stirring 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.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the dairy-free butter, powdered sugar, vanilla, and milk until smooth and fluffy. If it’s too thick, add more milk to reach the desired consistency.
- Frost the cooled cupcakes with the dairy-free frosting. Optional: garnish with a sprinkle of cinnamon or a candied ginger piece.
These Dairy-Free Gingerbread Cupcakes offer the perfect blend of spicy sweetness, making them a delightful holiday treat for all. The molasses provides a rich depth of flavor that pairs wonderfully with the warmth of the spices. Paired with the smooth dairy-free frosting, these cupcakes are sure to become a holiday favorite for your family and friends. They’re easy to make, dairy-free, and full of festive cheer!
Dairy-Free Chocolate Peppermint Cupcakes
Chocolate and peppermint are a classic holiday flavor combination, and these Dairy-Free Chocolate Peppermint Cupcakes are a rich, decadent treat that celebrates the season. With a moist chocolate base and a cool, minty frosting, these cupcakes are ideal for any holiday gathering. The best part is that they are completely dairy-free, making them a perfect choice for guests with dietary restrictions.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dairy-free cocoa powder
- 1 cup coconut sugar or brown sugar
- 1 cup dairy-free milk (like almond or soy milk)
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp peppermint extract
Ingredients for the Frosting:
- 1 cup dairy-free powdered sugar
- ½ cup dairy-free butter (like Earth Balance)
- 1 ½ tsp peppermint extract
- 2-3 tbsp dairy-free milk
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, mix the coconut sugar, dairy-free milk, vegetable oil, egg, vanilla extract, and peppermint extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly among the cupcake liners, filling them 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 to a wire rack to cool completely.
- For the frosting, beat the dairy-free butter, powdered sugar, peppermint extract, and milk together until smooth and creamy. Adjust the amount of milk as needed to reach the desired consistency.
- Frost the cooled cupcakes with the minty frosting. Garnish with crushed peppermint candies or a sprinkle of cocoa powder for extra flair.
These Dairy-Free Chocolate Peppermint Cupcakes are the perfect sweet treat to enjoy during the holidays. The rich chocolate flavor is perfectly balanced by the cool peppermint frosting, creating a combination that evokes holiday nostalgia. With a soft and moist crumb, these cupcakes will surely delight anyone who loves the classic chocolate and peppermint duo. Best of all, they’re completely dairy-free, ensuring that no one has to miss out on the festive fun!
Dairy-Free Eggnog Cupcakes
Eggnog is a quintessential holiday flavor, and these Dairy-Free Eggnog Cupcakes bring that creamy, spiced flavor to life in cupcake form. Made with dairy-free alternatives, these cupcakes are rich, moist, and full of festive flavor. With a hint of nutmeg, cinnamon, and vanilla, they embody everything we love about eggnog. Topped with a creamy dairy-free frosting, these cupcakes are the perfect way to celebrate the season.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup dairy-free eggnog
- ½ cup vegetable oil
- 1 large egg
- ¾ cup coconut sugar or brown sugar
- 1 tsp vanilla extract
Ingredients for the Frosting:
- 1 cup dairy-free powdered sugar
- ¼ cup dairy-free butter (like Earth Balance)
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- 2-3 tbsp dairy-free milk
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the dairy-free eggnog, oil, egg, coconut sugar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly among the cupcake liners, filling them 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.
- For the frosting, beat the dairy-free butter, powdered sugar, vanilla extract, nutmeg, and milk together until smooth and fluffy. Adjust the milk if necessary to reach the right consistency.
- Frost the cooled cupcakes with the eggnog frosting. Optional: garnish with a sprinkle of ground nutmeg for an extra touch of holiday flavor.
These Dairy-Free Eggnog Cupcakes capture the essence of holiday eggnog in a cupcake form. The spiced batter pairs beautifully with the creamy, dairy-free frosting, creating a festive treat that’s perfect for any celebration. Rich with nutmeg, cinnamon, and vanilla, these cupcakes are a cozy addition to your holiday dessert spread. Whether for a Christmas gathering or a New Year’s party, these eggnog cupcakes are a delightful and dairy-free way to enjoy the season’s best flavors.
Dairy-Free Pumpkin Spice Cupcakes
These Dairy-Free Pumpkin Spice Cupcakes are a perfect combination of rich pumpkin flavor and warm spices, making them a festive and comforting treat for the holiday season. With the natural sweetness of pumpkin and the warm aromas of cinnamon, nutmeg, and cloves, these cupcakes offer the ultimate autumnal experience. Topped with a smooth dairy-free cream cheese frosting, they will quickly become a holiday favorite.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree
- 1 cup coconut sugar (or brown sugar)
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup dairy-free milk (such as almond or soy milk)
Ingredients for the Frosting:
- 1 ½ cups dairy-free cream cheese (like Kite Hill)
- ½ cup dairy-free butter (such as Earth Balance)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp dairy-free milk (optional, to reach desired consistency)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, combine the pumpkin puree, coconut sugar, oil, eggs, vanilla extract, and dairy-free milk. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until combined.
- Divide the batter evenly among the cupcake liners, filling them 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 before transferring them to a wire rack to cool completely.
- For the frosting, beat the dairy-free cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, and beat until fluffy. If the frosting is too thick, add a little dairy-free milk to reach the desired consistency.
- Frost the cooled cupcakes and garnish with a sprinkle of cinnamon or chopped pecans for extra flavor.
These Dairy-Free Pumpkin Spice Cupcakes are the perfect way to enjoy the flavors of fall during the holidays. The moist, spiced pumpkin base pairs wonderfully with the creamy, dairy-free frosting, creating a balanced and indulgent treat. Whether served at a holiday gathering or as a cozy snack, these cupcakes are sure to bring comfort and joy to all who indulge in them!
Dairy-Free Cranberry Orange Cupcakes
These Dairy-Free Cranberry Orange Cupcakes are a bright and tangy treat that’s perfect for the holidays. The tart cranberries combine beautifully with the sweet and citrusy orange flavor, creating a refreshing and festive cupcake. Whether for a Christmas celebration or a New Year’s party, these cupcakes offer a light and flavorful option that’s completely dairy-free.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp orange zest
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1 cup coconut sugar or granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup dairy-free milk (such as almond or oat milk)
- 2 tbsp fresh orange juice
Ingredients for the Frosting:
- 1 cup dairy-free butter (like Earth Balance)
- 3 cups powdered sugar
- 1 ½ tsp orange extract
- 2-3 tbsp dairy-free milk
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest.
- In another bowl, combine the coconut sugar, oil, eggs, vanilla extract, dairy-free milk, and orange juice. Mix well.
- Gradually fold the wet ingredients into the dry ingredients until combined. Gently fold in the chopped cranberries.
- Divide the batter evenly among the cupcake liners, filling them 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 before transferring them to a wire rack to cool completely.
- For the frosting, beat the dairy-free butter and powdered sugar until smooth and fluffy. Add the orange extract and dairy-free milk, and mix until creamy and spreadable.
- Frost the cooled cupcakes with the orange-scented frosting and garnish with a few fresh cranberries or orange zest.
These Dairy-Free Cranberry Orange Cupcakes offer a delicious combination of tart and sweet flavors that perfectly capture the essence of the holiday season. The fresh cranberries provide a burst of tanginess, while the orange zest and juice give these cupcakes a refreshing citrus punch. With a creamy, dairy-free frosting to complement the cupcakes, these treats will add a colorful and festive touch to any holiday table.
Dairy-Free Apple Cinnamon Cupcakes
These Dairy-Free Apple Cinnamon Cupcakes are a comforting and sweet holiday treat. The soft, spiced cupcake base features grated apple for added moisture and sweetness, making it a perfect cozy dessert for chilly winter days. Topped with a light dairy-free frosting, these cupcakes bring the delicious flavors of apple and cinnamon to life, making them an ideal option for any festive occasion.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup apples, peeled and grated
- ½ cup coconut sugar or brown sugar
- ¼ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- ½ cup dairy-free milk (such as almond milk)
Ingredients for the Frosting:
- 1 cup dairy-free butter (like Earth Balance)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp dairy-free milk
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix the grated apples, coconut sugar, oil, egg, vanilla extract, and dairy-free milk.
- 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.
- For the frosting, beat together the dairy-free butter, powdered sugar, cinnamon, and vanilla extract until smooth and fluffy. Add dairy-free milk as needed to achieve the desired consistency.
- Frost the cooled cupcakes and sprinkle with a little extra cinnamon for garnish.
These Dairy-Free Apple Cinnamon Cupcakes are the perfect cozy, spiced treat for the holidays. The apple adds natural sweetness and moisture, while the warm spices like cinnamon and nutmeg create a comforting flavor profile. Topped with a rich, creamy frosting, these cupcakes are a delicious and dairy-free way to enjoy a festive dessert during the holiday season. They’re perfect for gatherings or as a sweet snack for a chilly winter day!
Dairy-Free Gingerbread Cupcakes
These Dairy-Free Gingerbread Cupcakes are the ultimate holiday treat, capturing all the warmth and spice of classic gingerbread cookies in a soft, light cupcake form. Made with aromatic ground ginger, cinnamon, and molasses, these cupcakes are perfect for Christmas gatherings, offering a comforting flavor with just the right amount of sweetness. Topped with a rich dairy-free buttercream frosting, they are sure to please anyone with dietary restrictions or not.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ½ cup molasses
- ½ cup coconut sugar or brown sugar
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 large egg
- ½ cup dairy-free milk (like almond or oat milk)
Ingredients for the Frosting:
- 1 cup dairy-free butter (like Earth Balance)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp dairy-free milk
- Ground cinnamon for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, mix the molasses, coconut sugar, oil, vanilla, egg, and dairy-free milk until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing 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.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the dairy-free butter until creamy, then gradually add the powdered sugar, vanilla, and dairy-free milk. Beat until fluffy and smooth.
- Frost the cooled cupcakes and sprinkle with ground cinnamon if desired.
These Dairy-Free Gingerbread Cupcakes are a festive and flavorful treat that embodies the essence of holiday baking. The molasses and spices create a wonderfully aromatic base, while the creamy frosting adds a perfect finishing touch. These cupcakes are ideal for anyone looking for a dairy-free option that doesn’t compromise on taste, making them a fantastic addition to any holiday dessert table.
Dairy-Free Chocolate Peppermint Cupcakes
Chocolate and peppermint are a classic holiday combination, and these Dairy-Free Chocolate Peppermint Cupcakes bring that pairing to life in the most delicious way. The rich, moist chocolate cupcakes are topped with a refreshing peppermint frosting, offering the perfect balance of chocolatey richness and minty freshness. These cupcakes are perfect for a holiday party or a sweet indulgence after a cold winter’s day.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ cup cocoa powder (unsweetened)
- 1 cup coconut sugar or granulated sugar
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 1 large egg
- 1 tsp apple cider vinegar
- ½ cup dairy-free milk (such as almond milk)
Ingredients for the Frosting:
- 1 cup dairy-free butter (like Earth Balance)
- 3 cups powdered sugar
- 1 tsp peppermint extract
- 2-3 tbsp dairy-free milk
- Crushed candy canes for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a large bowl, whisk together the flour, baking soda, cocoa powder, and sugar.
- In a separate bowl, mix the vanilla, oil, egg, apple cider vinegar, and dairy-free milk.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Divide the batter evenly among the cupcake liners, filling them 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.
- For the frosting, beat the dairy-free butter until smooth, then add the powdered sugar, peppermint extract, and dairy-free milk. Beat until light and fluffy.
- Frost the cooled cupcakes with the peppermint frosting and garnish with crushed candy canes for a festive touch.
These Dairy-Free Chocolate Peppermint Cupcakes are an irresistible combination of rich chocolate and refreshing peppermint flavors. They are the perfect sweet treat for the holidays, providing a dairy-free option that doesn’t skimp on indulgence. Whether served at a holiday gathering or enjoyed with a cup of hot cocoa, these cupcakes are sure to make the season even more festive and sweet!
Dairy-Free Vanilla Almond Cupcakes
Dairy-Free Vanilla Almond Cupcakes are a classic, elegant choice for any holiday occasion. The delicate almond flavor paired with the sweetness of vanilla makes these cupcakes light, flavorful, and perfect for pairing with a variety of holiday beverages. Topped with a simple dairy-free frosting, these cupcakes are not only delicious but also versatile, allowing for easy decoration to match any holiday theme.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar or granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ cup vegetable oil
- 2 large eggs
- ½ cup dairy-free milk (such as almond or soy milk)
Ingredients for the Frosting:
- 1 cup dairy-free butter (like Earth Balance)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2-3 tbsp dairy-free milk
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the coconut sugar, vanilla extract, almond extract, oil, eggs, and dairy-free milk.
- Gradually add the wet ingredients to the dry ingredients and stir until smooth and 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.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat together the dairy-free butter, powdered sugar, vanilla extract, almond extract, and dairy-free milk until fluffy and smooth.
- Frost the cooled cupcakes and decorate with sprinkles or festive decorations if desired.
These Dairy-Free Vanilla Almond Cupcakes are a light and fragrant treat that embodies the elegance of the holiday season. The perfect balance of vanilla and almond flavors creates a delicate cupcake that pairs wonderfully with any holiday gathering. Whether served plain or dressed up with festive decorations, these cupcakes are a simple yet flavorful way to bring a little sweetness to your celebrations.
Dairy-Free Eggnog Cupcakes
These Dairy-Free Eggnog Cupcakes bring the holiday spirit straight to your taste buds with the creamy, spiced flavors of eggnog, minus the dairy. Made with a hint of nutmeg, cinnamon, and vanilla, these cupcakes capture the essence of traditional eggnog in a light, fluffy texture. The rich dairy-free frosting complements the spiced cupcakes perfectly, making them an ideal dessert for Christmas and New Year’s celebrations.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup coconut sugar or granulated sugar
- ½ cup dairy-free eggnog (store-bought or homemade)
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 large egg
Ingredients for the Frosting:
- 1 cup dairy-free butter (like Earth Balance)
- 3 cups powdered sugar
- 2-3 tbsp dairy-free eggnog
- 1 tsp vanilla extract
- Ground nutmeg for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, nutmeg, cinnamon, and salt.
- In a separate bowl, combine the coconut sugar, dairy-free eggnog, oil, vanilla, apple cider vinegar, and egg.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly among 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.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the dairy-free butter until smooth, then add the powdered sugar, dairy-free eggnog, and vanilla. Beat until fluffy and well combined.
- Frost the cooled cupcakes and sprinkle with a pinch of ground nutmeg for an extra festive touch.
Dairy-Free Eggnog Cupcakes are a deliciously festive treat that captures the cozy flavors of eggnog in a light and airy cupcake form. With their warm spices and creamy frosting, they make a perfect addition to any holiday dessert spread. Whether you’re serving them at a holiday party or enjoying them with family, these cupcakes bring the warmth and cheer of the season in every bite.
Dairy-Free Cranberry Orange Cupcakes
Dairy-Free Cranberry Orange Cupcakes offer a refreshing and zesty twist on traditional holiday desserts. The tartness of cranberries paired with the bright citrus flavor of orange creates a beautiful balance of flavors. These cupcakes are soft, light, and perfectly moist, with a dairy-free frosting that adds an extra layer of sweetness. Perfect for those looking for something light but festive, these cupcakes are a hit at holiday gatherings.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh or frozen cranberries, chopped
- ¾ cup coconut sugar or granulated sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1/2 cup dairy-free milk (such as almond or oat milk)
- ½ cup vegetable oil
- 1 large egg
Ingredients for the Frosting:
- 1 cup dairy-free butter (like Earth Balance)
- 3 cups powdered sugar
- 1 tsp orange extract
- 2-3 tbsp dairy-free milk
- Fresh cranberries for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Fold the chopped cranberries into the dry ingredients, ensuring they are evenly distributed.
- In another bowl, whisk together the coconut sugar, vanilla extract, orange zest, dairy-free milk, oil, and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly among 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 in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the dairy-free butter until smooth, then add the powdered sugar, orange extract, and dairy-free milk. Beat until fluffy and smooth.
- Frost the cooled cupcakes and garnish with fresh cranberries for a festive touch.
Dairy-Free Cranberry Orange Cupcakes offer a delicious and refreshing option for holiday baking. The tart cranberries and zesty orange flavor make these cupcakes both vibrant and flavorful, while the light, fluffy texture ensures they’re a hit with everyone. These cupcakes are perfect for holiday parties or as a delightful treat to enjoy with a cup of tea, bringing festive cheer to any occasion.
Dairy-Free Spiced Apple Cupcakes
Dairy-Free Spiced Apple Cupcakes combine the best of fall and winter flavors, featuring the sweet, fruity taste of apples and the warm spices of cinnamon and nutmeg. These cupcakes are incredibly moist and tender, with the apple flavor shining through in each bite. Paired with a creamy dairy-free frosting, they make a perfect treat for holiday celebrations or cozy afternoons. These cupcakes are a true taste of the season, offering a comforting and wholesome dessert.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup unsweetened applesauce
- ¾ cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 1 large egg
Ingredients for the Frosting:
- 1 cup dairy-free butter (like Earth Balance)
- 3 cups powdered sugar
- 2-3 tbsp dairy-free milk
- 1 tsp vanilla extract
- Ground cinnamon for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mix the applesauce, coconut sugar, vanilla extract, oil, and egg until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly among 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.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the dairy-free butter until smooth, then add the powdered sugar, dairy-free milk, and vanilla extract. Beat until fluffy and smooth.
- Frost the cooled cupcakes and sprinkle with a dash of ground cinnamon for a festive touch.
Dairy-Free Spiced Apple Cupcakes are the perfect dessert for anyone craving the cozy flavors of the holiday season. With their moist texture and warm spices, they offer a comforting and wholesome treat. These cupcakes are great for holiday gatherings or as a snack with a warm drink, bringing the taste of autumn and winter to your celebrations.
Dairy-Free Peppermint Mocha Cupcakes
Dairy-Free Peppermint Mocha Cupcakes are a festive, indulgent treat that combines the flavors of rich chocolate, coffee, and refreshing peppermint. These cupcakes are soft, moist, and full of flavor, making them perfect for holiday gatherings. Topped with a creamy dairy-free peppermint frosting, these cupcakes are a delightful way to enjoy the classic holiday coffeehouse drink in dessert form. The perfect balance of chocolate and mint, these cupcakes will bring a touch of holiday cheer to your table.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup brewed coffee (cooled)
- ½ cup coconut sugar or brown sugar
- ½ cup dairy-free milk (almond, oat, or soy milk)
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 large egg
- 1 tsp peppermint extract
Ingredients for the Frosting:
- 1 cup dairy-free butter (like Earth Balance)
- 3 cups powdered sugar
- 2-3 tbsp dairy-free milk
- 1 tsp peppermint extract
- Crushed peppermint candies for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, combine the brewed coffee, coconut sugar, dairy-free milk, oil, vanilla, and egg. Stir in the peppermint extract.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among 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 in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the dairy-free butter until smooth. Gradually add powdered sugar, dairy-free milk, and peppermint extract. Beat until fluffy.
- Frost the cooled cupcakes and sprinkle with crushed peppermint candies for extra flavor and decoration.
Dairy-Free Peppermint Mocha Cupcakes offer a delicious and festive twist on the traditional peppermint mocha drink. The rich chocolate and coffee flavors paired with the cool peppermint make for a delightful holiday dessert. These cupcakes are perfect for any celebration, adding a touch of warmth and festive cheer to your gatherings. Whether served at a holiday party or enjoyed with a cup of hot cocoa, these cupcakes are sure to be a crowd-pleaser.
Dairy-Free Gingerbread Cupcakes
Dairy-Free Gingerbread Cupcakes bring the cozy, spicy flavor of gingerbread into a soft, fluffy cupcake form. These cupcakes are packed with ginger, cinnamon, and molasses, offering a wonderful aromatic flavor that captures the essence of the holiday season. Topped with a sweet and tangy dairy-free cream cheese frosting, these cupcakes are perfect for Christmas or any holiday celebration. They are not only delicious but also easy to make, offering a great way to enjoy gingerbread in a new, fun way.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup molasses
- ¾ cup coconut sugar or brown sugar
- ½ cup dairy-free milk (almond, oat, or soy milk)
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Ingredients for the Frosting:
- 1 cup dairy-free cream cheese (like Tofutti)
- 1/2 cup dairy-free butter (like Earth Balance)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Ground cinnamon for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- In another bowl, mix the molasses, coconut sugar, dairy-free milk, oil, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Divide the batter evenly among 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 in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the dairy-free cream cheese and dairy-free butter together until smooth. Gradually add powdered sugar and vanilla extract, and beat until fluffy.
- Frost the cooled cupcakes and sprinkle with a little ground cinnamon for garnish.
Dairy-Free Gingerbread Cupcakes offer the perfect combination of sweet and spice for the holidays. The warm, comforting flavors of gingerbread are balanced beautifully with the smooth and creamy frosting, making these cupcakes a festive favorite. Whether you’re baking for a holiday party or looking for a cozy treat to enjoy with family, these cupcakes bring the joy and flavors of the season to your table.
Dairy-Free Vanilla Almond Cupcakes
Dairy-Free Vanilla Almond Cupcakes are a light and fluffy dessert that combines the smooth flavor of vanilla with a subtle nutty almond twist. The cupcakes are airy and moist, offering a perfect base for any frosting or decoration you choose. With a dairy-free frosting, these cupcakes are versatile and make a great addition to any holiday gathering, from Christmas to New Year’s. Their delicate flavor profile makes them perfect for pairing with a variety of holiday beverages.
Ingredients for the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup coconut sugar or granulated sugar
- ½ cup dairy-free milk (almond, oat, or soy milk)
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 large egg
Ingredients for the Frosting:
- 1 cup dairy-free butter (like Earth Balance)
- 3 cups powdered sugar
- 2-3 tbsp dairy-free milk
- 1 tsp vanilla extract
- ½ tsp almond extract
- Sliced almonds for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the coconut sugar, dairy-free milk, oil, vanilla extract, almond extract, and egg. Mix until smooth.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly among 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 in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the dairy-free butter until smooth, then add the powdered sugar, dairy-free milk, vanilla, and almond extract. Beat until fluffy and smooth.
- Frost the cooled cupcakes and garnish with sliced almonds for an elegant touch.
Dairy-Free Vanilla Almond Cupcakes are a classic, delicate treat that offers a wonderful combination of vanilla and almond flavors. The soft and moist texture, paired with a creamy almond frosting, makes them an ideal addition to any holiday celebration. These cupcakes are simple yet elegant, perfect for anyone seeking a light and flavorful dessert to share with friends and family.
Note: More recipes are coming soon!
