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There’s no better way to spend a Saturday than baking up some sweet treats to share with family and friends.
If you’re looking for delicious cupcakes that are also dairy-free, you’re in the right place!
Whether you have dietary restrictions or simply prefer to avoid dairy, these 30+ dairy-free cupcake recipes offer a wide range of flavors that will satisfy any sweet tooth.
From fruity and refreshing to rich and decadent, these cupcakes are perfect for any occasion, be it a weekend gathering, a birthday celebration, or just a fun way to treat yourself.
So preheat your oven, grab your cupcake liners, and let’s dive into some mouthwatering dairy-free recipes!
30+ Mouthwatering Saturday Dairy-Free Cupcake Recipes to Enjoy
Baking dairy-free cupcakes doesn’t mean you have to sacrifice flavor or texture.
With these 30+ recipes, you can indulge in a wide variety of delicious cupcakes that are perfect for any Saturday (or any day of the week).
From vibrant fruit-filled cupcakes to rich chocolatey delights, these dairy-free treats will impress everyone, whether they have dietary restrictions or not.
So next time you’re in the mood for something sweet, give one of these recipes a try, and enjoy a fun, delicious, and dairy-free cupcake experience.
Decadent Chocolate Coconut Cupcakes
These decadent chocolate coconut cupcakes are a perfect blend of rich chocolate flavor and tropical coconut notes. They are dairy-free, light, and fluffy, making them an excellent choice for those who are looking for an indulgent treat without any dairy. With the addition of shredded coconut and coconut milk, the cupcakes are moist and have a delightful texture. The dairy-free chocolate frosting on top complements the cake, creating a perfect balance of flavors.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup canned coconut milk (full-fat)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup shredded coconut (unsweetened)
For Frosting:
- 1 cup dairy-free chocolate chips
- ¼ cup canned coconut milk
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined. Stir in the shredded coconut.
- Divide the batter evenly between 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 completely.
- To make the frosting, heat the coconut milk in a small saucepan over medium heat until warm. Remove from heat and stir in the chocolate chips until smooth and melted. Add vanilla extract and let it cool slightly.
- Frost the cooled cupcakes with the chocolate frosting and sprinkle with extra shredded coconut if desired.
These chocolate coconut cupcakes are a perfect combination of richness and tropical sweetness, all while being dairy-free. They are sure to be a crowd-pleaser, whether you’re hosting a party or simply treating yourself. The coconut milk adds moisture and flavor to the cupcakes, while the dairy-free chocolate frosting ties everything together. These cupcakes are not only delicious but also versatile, making them suitable for anyone with dietary restrictions.
Zesty Lemon Blueberry Cupcakes
A burst of citrus and sweetness comes together in these zesty lemon blueberry cupcakes. The refreshing lemon flavor, combined with juicy blueberries, makes for a perfect balance of tart and sweet. These dairy-free cupcakes are light and airy, with a tender crumb that melts in your mouth. The lemon glaze on top gives them a bright, tangy finish that makes every bite unforgettable. Whether you’re serving them at a brunch or a birthday party, these cupcakes are a delightful treat.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 1/3 cup freshly squeezed lemon juice
- Zest of 1 lemon
- ¾ cup dairy-free milk (almond or oat milk works well)
- 1 cup fresh blueberries
For Glaze:
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the sugar, oil, eggs, lemon juice, vanilla extract, and lemon zest. Mix well.
- Gradually add the wet ingredients to the dry ingredients, alternating with the dairy-free milk. Stir until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly between the cupcake liners.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cupcakes.
These lemon blueberry cupcakes are the perfect way to celebrate a bright weekend. The combination of fresh blueberries and zesty lemon creates a flavor profile that is both sweet and tart, while the dairy-free ingredients ensure that everyone can enjoy them. The lemon glaze gives the cupcakes an extra burst of citrusy flavor, making them a great option for springtime gatherings or any occasion that calls for a light and flavorful dessert. These cupcakes are sure to leave a lasting impression with their refreshing taste and delightful texture.
Carrot Spice Cupcakes with Maple Frosting
These moist and flavorful carrot spice cupcakes are a perfect blend of warm spices, sweet carrots, and a hint of maple syrup in both the cake and frosting. They are dairy-free, making them suitable for a wide range of dietary needs, and their hearty texture makes them incredibly satisfying. The maple frosting adds a rich, smooth sweetness to complement the spiced cake, creating a comforting and indulgent treat. These cupcakes are ideal for fall or any time you crave a warm, spiced dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup grated carrots
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ¼ cup dairy-free milk (almond or oat milk works well)
For Frosting:
- 1 cup powdered sugar
- ¼ cup dairy-free butter substitute
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, combine the granulated sugar, brown sugar, eggs, oil, vanilla extract, and dairy-free milk. Mix until smooth.
- Stir in the grated carrots.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the cupcake liners.
- 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 together the powdered sugar, dairy-free butter, maple syrup, and vanilla extract until smooth and creamy.
- Frost the cooled cupcakes with the maple frosting.
These carrot spice cupcakes with maple frosting are a comforting treat that brings together the best of autumn flavors. The warm spices of cinnamon and nutmeg pair beautifully with the sweetness of the carrots, while the maple frosting adds a luscious finish. These cupcakes are not only dairy-free but also incredibly moist, thanks to the oil and grated carrots. Whether you’re making them for a holiday celebration or just a cozy afternoon snack, these cupcakes will make you feel like you’re enjoying a warm hug in dessert form.
Vanilla Almond Cupcakes with Cherry Frosting
These vanilla almond cupcakes are soft, fluffy, and perfectly balanced, with a light almond flavor that makes them stand out. They’re made with dairy-free ingredients, so they’re suitable for those with dietary restrictions, but they don’t sacrifice taste or texture. Topped with a vibrant cherry frosting, these cupcakes are a treat for both the eyes and the taste buds. The subtle almond flavor in the cake pairs wonderfully with the sweet, fruity cherry frosting, making them an ideal dessert for a special occasion or a simple indulgence.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- ¾ cup dairy-free milk (almond or soy milk works well)
For Cherry Frosting:
- 1 cup powdered sugar
- ¼ cup dairy-free butter substitute
- 2 tbsp cherry juice (from maraschino cherries)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the sugar, oil, eggs, vanilla extract, almond extract, and dairy-free milk. Mix well until smooth.
- Gradually add the dry ingredients to the wet 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. Let the cupcakes cool completely.
- To make the cherry frosting, beat together the powdered sugar, dairy-free butter, cherry juice, and vanilla extract until smooth and creamy.
- Frost the cooled cupcakes with the cherry frosting. For extra flair, top with a maraschino cherry.
These vanilla almond cupcakes with cherry frosting are a delightful combination of classic flavors and a pop of fruitiness. The almond extract adds a rich, nutty undertone to the vanilla cake, while the cherry frosting brings a refreshing burst of sweetness. The cupcakes are moist and light, and the cherry topping gives them a fun, festive appeal. Perfect for birthday parties, gatherings, or any time you want a treat that’s both elegant and delicious, these cupcakes are sure to impress.
Spiced Pumpkin Cupcakes with Coconut Cream Frosting
Spiced pumpkin cupcakes are the quintessential fall treat, filled with cozy spices and a rich pumpkin flavor. These dairy-free cupcakes are moist and tender, thanks to the combination of pumpkin puree and dairy-free milk. The coconut cream frosting is a decadent addition, providing a creamy, slightly sweet topping to balance the warmth of the spices. These cupcakes are perfect for autumn celebrations or as a sweet way to enjoy the flavors of the season.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup dairy-free milk (coconut or almond milk works well)
For Coconut Cream Frosting:
- 1 can full-fat coconut milk (chilled overnight)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, baking soda, and salt.
- In a separate bowl, mix together the pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the dairy-free milk, stirring until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the coconut cream frosting, scoop the thickened coconut cream from the chilled coconut milk and beat it with powdered sugar and vanilla extract until smooth and fluffy.
- Frost the cooled cupcakes with the coconut cream frosting.
These spiced pumpkin cupcakes with coconut cream frosting are the perfect way to embrace the flavors of fall. The cupcakes are moist and full of warmth from the spices, while the coconut cream frosting adds a rich, silky finish that complements the pumpkin perfectly. The creamy frosting is the ideal match for the spiced, pumpkin-infused cupcakes. These treats are great for Thanksgiving, Halloween, or any occasion that calls for the comforting flavors of autumn. The combination of pumpkin and coconut creates a wonderful, indulgent dessert.
Banana Nut Cupcakes with Maple Glaze
Banana nut cupcakes are a comforting, homestyle treat that combines the natural sweetness of ripe bananas with the crunch of toasted nuts. These dairy-free cupcakes are moist and tender, offering a warm, homey flavor in every bite. The maple glaze adds a touch of sweetness and a depth of flavor that perfectly complements the bananas and nuts. These cupcakes are ideal for breakfast or as a snack with a cup of tea or coffee.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup mashed ripe bananas (about 2 large bananas)
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup dairy-free milk (soy, almond, or oat milk)
- ½ cup chopped walnuts or pecans, toasted
For Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp dairy-free milk
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix together the mashed bananas, sugar, oil, eggs, vanilla extract, and dairy-free milk.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the toasted nuts.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the maple glaze, whisk together powdered sugar, maple syrup, and dairy-free milk until smooth and pourable.
- Drizzle the maple glaze over the cooled cupcakes.
These banana nut cupcakes with maple glaze are a delicious and comforting dessert that combines the sweet, familiar flavor of bananas with the crunch of nuts and the sweetness of maple. The moist cupcakes are perfect for an afternoon treat or as a breakfast option for a cozy weekend morning. The addition of the maple glaze adds a rich sweetness that enhances the nutty flavor of the cupcakes. These cupcakes are great for those who enjoy the simple, wholesome flavors of banana bread but want a fun, portable twist.
Coconut Lime Cupcakes
These Coconut Lime Cupcakes offer a tropical escape in every bite. The soft and fluffy cupcakes are infused with coconut milk and a hint of lime, giving them a refreshing and exotic flavor. The light, tangy lime frosting complements the sweetness of the coconut, creating a perfect balance. These dairy-free cupcakes are a great choice for a summer gathering, or whenever you want a vibrant, light dessert that’s bursting with citrus and tropical flavors.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup coconut oil (melted)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lime zest
- ¼ cup freshly squeezed lime juice
- ½ cup canned coconut milk (full-fat)
- ¼ cup shredded coconut (unsweetened)
For Lime Frosting:
- 1 cup powdered sugar
- ¼ cup dairy-free butter substitute
- 2 tbsp lime juice
- 1 tsp lime zest
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat together the sugar, melted coconut oil, eggs, vanilla extract, lime zest, lime juice, and coconut milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the shredded coconut.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the lime frosting, beat together powdered sugar, dairy-free butter, lime juice, and lime zest until smooth and creamy.
- Frost the cooled cupcakes with the lime frosting and garnish with extra shredded coconut or lime zest if desired.
Coconut Lime Cupcakes are the perfect treat to transport your taste buds to a tropical paradise. The cupcakes are light and refreshing, with the coconut providing a creamy sweetness that complements the zesty lime. The frosting is tangy and smooth, adding a burst of citrus that balances the cupcake’s flavor. These dairy-free cupcakes are ideal for summer parties, barbecues, or as a light dessert after a meal. With their vibrant flavors, they’re guaranteed to bring a smile to anyone who tastes them.
Chocolate Peanut Butter Cupcakes
Chocolate and peanut butter are a classic pairing, and these Chocolate Peanut Butter Cupcakes take that combination to the next level. The rich chocolate cake is dense and moist, with a slight hint of bitterness that pairs perfectly with the creamy, sweet peanut butter frosting. These cupcakes are dairy-free, so everyone can enjoy them. They’re the ultimate indulgence for anyone who loves the comforting flavors of chocolate and peanut butter in a fun, portable form.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup water
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup dairy-free milk (almond or soy milk works well)
For Peanut Butter Frosting:
- 1 cup creamy peanut butter (dairy-free)
- ½ cup powdered sugar
- ¼ cup dairy-free butter substitute
- 1 tsp vanilla extract
- 2–3 tbsp dairy-free milk
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the water, vegetable oil, eggs, vanilla extract, and dairy-free milk.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- 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 completely.
- For the peanut butter frosting, beat together the peanut butter, powdered sugar, dairy-free butter, and vanilla extract until smooth. Gradually add the dairy-free milk until the frosting reaches a creamy consistency.
- Frost the cooled cupcakes with the peanut butter frosting. Optional: drizzle with melted dairy-free chocolate or sprinkle with chopped peanuts.
These chocolate peanut butter cupcakes are a true indulgence for dessert lovers. The rich, moist chocolate cake pairs beautifully with the creamy peanut butter frosting, creating the ultimate sweet and savory treat. The cupcakes are dairy-free, making them suitable for a wider range of dietary needs, without sacrificing any of the rich flavors you love. They’re perfect for parties, bake sales, or just as an indulgent snack when you’re craving something decadent.
Strawberry Almond Cupcakes with Coconut Whipped Cream
These Strawberry Almond Cupcakes are a delightful combination of light, sweet strawberries and the rich flavor of almond. The cupcakes are moist and fragrant, with a tender crumb that melts in your mouth. The coconut whipped cream topping is light and fluffy, adding a creamy finish to the fresh strawberry flavor. This dairy-free dessert is perfect for spring and summer gatherings or whenever you want a sweet treat with a delicate flavor profile.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup almond flour
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- ¾ cup dairy-free milk (almond or oat milk works well)
- 1 cup fresh strawberries, chopped
For Coconut Whipped Cream:
- 1 can full-fat coconut milk (chilled overnight)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and almond flour.
- In a separate bowl, combine the sugar, oil, eggs, vanilla extract, and almond extract. Mix well until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the dairy-free milk. Stir until just combined.
- Gently fold in the chopped strawberries, being careful not to mash them.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the coconut whipped cream, scoop the thickened coconut cream from the chilled coconut milk and beat it with powdered sugar and vanilla extract until light and fluffy.
- Frost the cooled cupcakes with the coconut whipped cream and garnish with extra chopped strawberries if desired.
These strawberry almond cupcakes are the perfect spring and summer dessert, with a fresh and fragrant flavor profile. The cupcakes are moist and light, with the delicate sweetness of strawberries and the nutty richness of almond. The coconut whipped cream adds a luxurious, creamy finish, making each bite melt in your mouth. These dairy-free cupcakes are ideal for picnics, birthdays, or any celebration where you want a sweet, refreshing treat. Their vibrant color and light texture are sure to make them a crowd favorite.
Lemon Poppy Seed Cupcakes with Coconut Buttercream
These Lemon Poppy Seed Cupcakes are light, fresh, and full of zesty citrus flavor. The poppy seeds add a nice texture and subtle crunch to the soft, fluffy cake, while the bright lemon flavor shines through. The coconut buttercream frosting is rich and creamy, perfectly complementing the tartness of the lemon. These dairy-free cupcakes are ideal for a brunch or a light dessert, offering a refreshing taste of sunshine in every bite.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp poppy seeds
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- ¼ cup freshly squeezed lemon juice
- ½ cup dairy-free milk (almond or oat milk works well)
For Coconut Buttercream:
- 1 cup powdered sugar
- ¼ cup dairy-free butter substitute
- 2 tbsp coconut milk
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, beat together the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the dairy-free milk, and mix until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the coconut buttercream, beat together the powdered sugar, dairy-free butter, coconut milk, vanilla extract, and lemon juice until smooth and creamy.
- Frost the cooled cupcakes with the coconut buttercream and garnish with extra lemon zest or poppy seeds if desired.
These Lemon Poppy Seed Cupcakes with coconut buttercream are a delightful treat for those who love bright, citrusy flavors. The poppy seeds add a fun texture to the cupcakes, while the coconut buttercream adds a creamy, dairy-free finish that enhances the lemon’s tanginess. The cupcakes are perfect for spring or summer events and work wonderfully as a light dessert or for afternoon tea. Their fresh, zesty flavor will make them a hit at any gathering, and they’re sure to satisfy anyone with a craving for something light yet indulgent.
Apple Cinnamon Cupcakes with Maple Cream Cheese Frosting
Apple Cinnamon Cupcakes are a comforting and cozy dessert, perfect for the fall season. The cupcakes are moist and spiced with cinnamon, complemented by fresh apple chunks that add natural sweetness and texture. The maple cream cheese frosting is smooth and indulgent, offering a sweet, tangy contrast to the warm spices in the cake. These dairy-free cupcakes are ideal for fall gatherings or as a festive treat that embraces the season’s flavors.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup peeled and chopped apples (about 1 large apple)
- ¼ cup dairy-free milk (soy, almond, or oat milk works well)
For Maple Cream Cheese Frosting:
- 8 oz dairy-free cream cheese
- ¼ cup dairy-free butter
- 1 ½ cups powdered sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chopped apples and dairy-free milk.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the maple cream cheese frosting, beat together the dairy-free cream cheese, dairy-free butter, powdered sugar, maple syrup, and vanilla extract until smooth and creamy.
- Frost the cooled cupcakes with the maple cream cheese frosting and garnish with a sprinkle of cinnamon or chopped apple pieces if desired.
These Apple Cinnamon Cupcakes with maple cream cheese frosting are a cozy, heartwarming dessert that’s perfect for the fall and winter seasons. The cupcakes are soft and spiced with cinnamon, with the sweetness of apples adding moisture and natural flavor. The maple cream cheese frosting is a rich and creamy topping that enhances the apple and cinnamon combination beautifully. These cupcakes are great for holiday celebrations, potlucks, or anytime you want a treat that embodies the warmth and flavors of autumn.
Mocha Cupcakes with Chocolate Espresso Ganache
Mocha Cupcakes combine the rich, bold flavors of coffee and chocolate in one decadent dessert. The moist chocolate cake is infused with espresso powder, giving it a deep coffee flavor that is perfectly complemented by the silky, smooth chocolate espresso ganache. These cupcakes are dairy-free but full of indulgent flavors, making them an excellent choice for coffee lovers or anyone seeking a rich, satisfying treat.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp instant espresso powder
- 1 cup dairy-free milk (soy or almond milk works well)
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For Chocolate Espresso Ganache:
- 1 cup dairy-free dark chocolate chips
- ¼ cup dairy-free milk
- 1 tsp instant espresso powder
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- In a separate bowl, whisk together the dairy-free milk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the ganache, melt the dairy-free dark chocolate chips with the dairy-free milk and espresso powder in a heatproof bowl over simmering water (double boiler method) or in the microwave in 30-second intervals. Stir until smooth.
- Once the cupcakes are cool, drizzle the ganache over the tops or dip the cupcakes into the ganache for a glossy finish.
Mocha Cupcakes with chocolate espresso ganache are a perfect treat for coffee and chocolate lovers. The espresso powder enhances the chocolate flavor, creating a rich, full-bodied taste. The decadent ganache adds an extra layer of richness, making each bite indulgent and satisfying. These cupcakes are ideal for an afternoon pick-me-up or as a special dessert for a coffee-themed event. Whether you’re hosting a gathering or simply craving a flavorful treat, these cupcakes are sure to please anyone who enjoys the combination of chocolate and coffee.
Chai Spice Cupcakes with Cinnamon Frosting
These Chai Spice Cupcakes are warm, aromatic, and full of comforting flavors inspired by the classic chai tea. The soft and tender cake is spiced with a blend of cinnamon, ginger, cardamom, and cloves, creating a perfect balance of sweetness and spice. Topped with a silky cinnamon frosting, these cupcakes offer a cozy, indulgent experience that’s both exotic and familiar. They’re a perfect treat for fall or winter, or anytime you crave a little spice in your dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup dairy-free milk (almond or oat milk works well)
For Cinnamon Frosting:
- 1 cup powdered sugar
- ¼ cup dairy-free butter substitute
- 1 tsp ground cinnamon
- 2 tbsp dairy-free milk (more if needed)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
- In a separate bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the dairy-free milk, and mix until just combined.
- Divide the batter evenly among the cupcake liners.
- 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 together the powdered sugar, dairy-free butter, cinnamon, dairy-free milk, and vanilla extract until smooth and creamy.
- Frost the cooled cupcakes with the cinnamon frosting and sprinkle with extra cinnamon if desired.
Chai Spice Cupcakes with cinnamon frosting offer the perfect combination of warmth and sweetness. The spiced cake brings a cozy, comforting flavor that is reminiscent of a cup of chai tea, while the smooth cinnamon frosting adds an indulgent, creamy finish. These cupcakes are perfect for cooler weather and are sure to be a hit at holiday parties, potlucks, or just as a treat to enjoy with a warm beverage. Their aromatic, spicy flavor will make them a memorable dessert for any occasion.
Orange Blossom Cupcakes with Honey Almond Frosting
These Orange Blossom Cupcakes are delicately flavored with fragrant orange blossom water, offering a light, floral citrus note. The cupcakes are fluffy and moist, while the honey almond frosting adds a smooth, creamy sweetness. The combination of orange blossom and almond creates a sophisticated, refreshing dessert that is both aromatic and satisfying. Perfect for special occasions, these cupcakes offer a touch of elegance and a beautiful balance of flavors.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange blossom water
- ¾ cup dairy-free milk (almond or oat milk works well)
- ¼ cup fresh orange juice
For Honey Almond Frosting:
- 1 cup powdered sugar
- ¼ cup dairy-free butter substitute
- 2 tbsp honey (or maple syrup for a vegan version)
- 1 tsp almond extract
- 2–3 tbsp dairy-free milk
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat together the sugar, vegetable oil, eggs, vanilla extract, orange blossom water, orange juice, and dairy-free milk until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the honey almond frosting, beat together the powdered sugar, dairy-free butter, honey (or maple syrup), almond extract, and dairy-free milk until smooth and creamy.
- Frost the cooled cupcakes with the honey almond frosting and garnish with slivered almonds or orange zest if desired.
Orange Blossom Cupcakes with honey almond frosting are light, fragrant, and perfect for those who love floral, citrus desserts. The combination of orange blossom water and fresh orange juice gives these cupcakes a delicate citrus flavor, while the honey almond frosting adds a sweet, creamy richness that complements the freshness of the cake. These cupcakes are ideal for a garden party, a wedding, or any event that calls for an elegant, yet simple dessert. The delicate balance of flavors will leave a lasting impression on your guests.
Raspberry Lemon Cupcakes with Almond Cream Frosting
These Raspberry Lemon Cupcakes are a perfect balance of sweet and tart, with fresh raspberries giving the cupcakes a burst of fruity flavor, while lemon adds a refreshing citrus kick. The cupcakes are soft and fluffy, with a subtle tang from the raspberries. The almond cream frosting is smooth and light, offering a nutty, creamy complement to the fruity cake. These dairy-free cupcakes are ideal for spring and summer, offering a refreshing and light treat that is both vibrant and flavorful.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- ¼ cup freshly squeezed lemon juice
- ¾ cup dairy-free milk (almond or oat milk works well)
- ½ cup fresh raspberries
For Almond Cream Frosting:
- 1 cup powdered sugar
- ¼ cup dairy-free butter substitute
- 2 tbsp almond butter
- 2 tbsp dairy-free milk
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat together the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the dairy-free milk, and mix until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the almond cream frosting, beat together the powdered sugar, dairy-free butter, almond butter, dairy-free milk, and vanilla extract until smooth and creamy.
- Frost the cooled cupcakes with the almond cream frosting and garnish with fresh raspberries or a sprinkle of lemon zest if desired.
Raspberry Lemon Cupcakes with almond cream frosting are a vibrant, refreshing dessert that perfectly balances sweet and tart flavors. The fresh raspberries provide a fruity burst, while the lemon adds a refreshing citrus zing. The almond cream frosting adds a rich, creamy finish that ties everything together beautifully. These cupcakes are perfect for any occasion where you want a light and fresh treat, whether it’s a spring picnic, a birthday party, or just a special dessert to enjoy with friends. Their bright colors and flavors will leave everyone coming back for more.
Note: More recipes are coming soon!
