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Sundays are the perfect day to unwind, relax, and indulge in a delicious homemade treat, and what could be better than a batch of freshly baked cupcakes?
If you follow a dairy-free diet or are looking for a way to cater to guests with dietary restrictions, these 25+ Sunday dairy-free cupcake recipes will be a game-changer.
From rich chocolate cupcakes to light and zesty lemon varieties, there’s a cupcake here for every taste and occasion.
Whether you’re enjoying a leisurely brunch or simply treating yourself, these cupcakes are sure to brighten up your Sunday.
Baking dairy-free cupcakes doesn’t mean sacrificing flavor.
These recipes are packed with sweetness, flavor, and moist texture, using simple substitutes like almond milk, coconut oil, or applesauce to replace traditional dairy products.
From classic vanilla cupcakes to more adventurous flavors like carrot cake or pumpkin spice, there’s something for everyone.
Get ready to fill your kitchen with the irresistible scent of freshly baked cupcakes and make your Sunday extra special.
25+ Delicious Sunday Dairy-Free Cupcake Recipes for Every Sweet Tooth
Baking dairy-free cupcakes is a wonderful way to enjoy sweet treats without compromising on taste or texture.
Whether you’re preparing a special treat for a Sunday gathering or just want to indulge in a homemade dessert, these 25+ Sunday dairy-free cupcake recipes will offer you endless inspiration.
With a wide variety of flavors, fillings, and frostings to choose from, these cupcakes are as versatile as they are delicious.
So, gather your ingredients, preheat the oven, and enjoy the process of creating these scrumptious dairy-free delights that everyone can enjoy.
Dairy-Free Chocolate Fudge Cupcakes
These rich, moist, and decadent chocolate fudge cupcakes are perfect for any chocolate lover. Made without dairy, these cupcakes are soft, full of flavor, and topped with a smooth dairy-free fudge frosting. They are sure to be a crowd-pleaser at any gathering.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 cup granulated sugar
- 1 cup almond milk (or any dairy-free milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ¼ cup dairy-free chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and sugar.
- In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the dairy-free chocolate chips if using.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
Dairy-Free Fudge Frosting:
- 1 ½ cups powdered sugar
- ½ cup dairy-free margarine
- 2 tbsp cocoa powder
- 1 tbsp almond milk
- 1 tsp vanilla extract
Mix all ingredients together until smooth, then frost the cooled cupcakes.
These chocolate fudge cupcakes are irresistibly rich and perfect for chocolate fans. The dairy-free fudge frosting adds a silky-smooth finish, making them the ultimate treat for any occasion. Serve these on a Sunday for a satisfying dessert or snack!
Dairy-Free Lemon Poppy Seed Cupcakes
For a lighter and fresher flavor, these dairy-free lemon poppy seed cupcakes are a hit. They are wonderfully zesty, with a subtle crunch from the poppy seeds, and topped with a dairy-free lemon glaze. These cupcakes are ideal for brightening up any Sunday afternoon.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup granulated sugar
- 1 cup coconut milk (or other dairy-free milk)
- ¼ cup vegetable oil
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- ½ tsp lemon extract (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a large bowl, combine the flour, poppy seeds, baking powder, baking soda, and sugar.
- In another bowl, whisk together the coconut milk, vegetable oil, lemon juice, lemon zest, vanilla extract, and lemon extract (if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the cupcake liners, filling each about halfway.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
Dairy-Free Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp dairy-free butter (optional)
Mix all ingredients together until smooth, then drizzle over the cooled cupcakes.
These lemon poppy seed cupcakes are refreshing and light, perfect for those who prefer fruitier flavors. The bright citrus notes of the lemon paired with the crunch of poppy seeds make for a delightful treat, and the dairy-free glaze adds the perfect finishing touch. Serve these cupcakes with tea or on a sunny Sunday for a sweet and tangy treat!
Dairy-Free Vanilla Coconut Cupcakes
These dairy-free vanilla coconut cupcakes are soft, fluffy, and bursting with coconut flavor. The combination of vanilla and coconut creates a tropical-inspired treat that will transport you straight to paradise. Topped with a creamy dairy-free coconut frosting, these cupcakes are an ideal sweet indulgence.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup shredded coconut
- ¾ cup granulated sugar
- 1 cup coconut milk (or any dairy-free milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and shredded coconut.
- In another bowl, mix the coconut milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Combine the wet ingredients with the dry ingredients and mix until smooth.
- 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.
- Let the cupcakes cool completely before frosting.
Dairy-Free Coconut Frosting:
- 1 ½ cups powdered sugar
- ¼ cup coconut milk
- ½ cup dairy-free margarine
- ½ tsp vanilla extract
Beat all ingredients until smooth and fluffy, then pipe onto the cooled cupcakes.
These vanilla coconut cupcakes are light, fluffy, and perfect for anyone who loves tropical flavors. The shredded coconut in the batter gives each bite a bit of texture, while the creamy coconut frosting provides a luscious finish. These dairy-free cupcakes are an excellent option for Sunday baking, bringing a taste of the tropics to your table.
Dairy-Free Carrot Cake Cupcakes
These dairy-free carrot cake cupcakes are a comforting, moist treat packed with cinnamon, nutmeg, and shredded carrots. They are topped with a creamy dairy-free cream cheese frosting that adds the perfect amount of tang. Whether enjoyed for brunch or as a dessert, these cupcakes are a wonderful way to celebrate a Sunday.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1 cup granulated sugar
- 1 cup finely grated carrots (about 2 medium-sized carrots)
- ½ cup vegetable oil
- 2 large eggs (or egg replacer)
- 1 tsp vanilla extract
- ¼ cup walnuts or pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium-sized bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together the sugar, vegetable oil, eggs (or egg replacer), and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Stir in the grated carrots and optional walnuts or pecans.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
Dairy-Free Cream Cheese Frosting:
- 1 ½ cups powdered sugar
- ¼ cup dairy-free cream cheese
- ¼ cup dairy-free margarine
- 1 tsp vanilla extract
Beat all ingredients together until smooth and fluffy. Frost the cooled cupcakes.
These carrot cake cupcakes are moist, flavorful, and perfect for any occasion. The warm spices combined with the sweetness of the grated carrots create a delightful flavor, while the dairy-free cream cheese frosting provides a rich, tangy finish. They’re perfect for Sunday gatherings, and everyone will enjoy these comforting cupcakes, whether they follow a dairy-free diet or not.
Dairy-Free Strawberry Shortcake Cupcakes
These dairy-free strawberry shortcake cupcakes are a perfect blend of fresh strawberries and soft, light cake. The cupcake base is fluffy and not too sweet, providing the ideal backdrop for a dollop of whipped coconut cream and a few sliced strawberries. These cupcakes are a fresh, fruity treat that will make your Sunday special.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup coconut milk (or any dairy-free milk)
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, combine the flour, baking powder, and salt.
- In another bowl, whisk together the sugar, coconut milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before topping.
Dairy-Free Whipped Coconut Cream:
- 1 can full-fat coconut milk, refrigerated overnight
- 1-2 tbsp powdered sugar
- 1 tsp vanilla extract
Scoop the solid coconut cream from the can and beat with powdered sugar and vanilla extract until fluffy.
Toppings:
- Fresh strawberries, sliced
These strawberry shortcake cupcakes are a delightful, dairy-free treat that perfectly balances sweetness and freshness. The fluffy coconut cream adds a luxurious texture, while the fresh strawberries bring a burst of juicy flavor. These cupcakes are a great option for a Sunday afternoon, especially when you’re looking for something light, yet indulgent.
Dairy-Free Peanut Butter Chocolate Cupcakes
For those who love the classic combination of peanut butter and chocolate, these dairy-free cupcakes will hit the spot. The chocolate cupcake base is moist and rich, while the creamy peanut butter frosting provides the perfect balance of salty and sweet. These cupcakes are a great treat for anyone with a peanut butter craving.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup cocoa powder
- 1 cup granulated sugar
- 1 cup almond milk (or any dairy-free milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- In a separate bowl, mix the sugar, almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
Dairy-Free Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 1 ½ cups powdered sugar
- 1 tbsp almond milk
- ½ tsp vanilla extract
Mix all ingredients together until smooth and fluffy, then frost the cooled cupcakes.
These peanut butter chocolate cupcakes are the ultimate indulgence for peanut butter and chocolate fans. The rich, moist chocolate cupcakes paired with the creamy peanut butter frosting create a satisfying and decadent dessert. Perfect for a Sunday treat, these cupcakes will satisfy any sweet or salty craving in one bite!
Dairy-Free Chocolate Mint Cupcakes
These dairy-free chocolate mint cupcakes are a refreshing twist on the classic chocolate cupcake, with the addition of minty goodness. The chocolate cake is rich and moist, while the mint frosting provides a cool, invigorating contrast. Topped with a sprinkle of crushed chocolate mint candies, these cupcakes are perfect for a Sunday afternoon treat.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup cocoa powder
- 1 cup granulated sugar
- 1 cup almond milk (or any dairy-free milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- In another bowl, mix the sugar, almond milk, vegetable oil, vanilla extract, peppermint extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
Dairy-Free Mint Frosting:
- 1 ½ cups powdered sugar
- ½ cup dairy-free margarine
- 1 tsp peppermint extract
- 1-2 tbsp almond milk
Cream all ingredients together until fluffy. Frost the cooled cupcakes and top with crushed chocolate mint candies.
These chocolate mint cupcakes offer a delightful balance of rich chocolate and refreshing mint, making them a perfect Sunday treat. The cool, creamy mint frosting contrasts beautifully with the moist chocolate cake, and the crushed mint candies add an extra crunch and burst of flavor. These cupcakes are sure to satisfy any craving for a refreshing, decadent dessert.
Dairy-Free Lemon Blueberry Cupcakes
Light, fluffy, and bursting with fresh flavor, these dairy-free lemon blueberry cupcakes are a perfect treat for a sunny Sunday. The zesty lemon flavor paired with sweet, juicy blueberries creates a delightful flavor combination that is both refreshing and satisfying. Topped with a simple dairy-free lemon glaze, these cupcakes are sure to brighten your day.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 1 cup almond milk (or any dairy-free milk)
- ¼ cup vegetable oil
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup fresh blueberries
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix the sugar, almond milk, vegetable oil, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Gently fold in the blueberries.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool before glazing.
Dairy-Free Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp almond milk
Whisk together the powdered sugar, lemon juice, and almond milk to form a smooth glaze. Drizzle over the cooled cupcakes.
These lemon blueberry cupcakes are a refreshing and light dessert that’s perfect for spring or summer Sundays. The tangy lemon flavor pairs perfectly with the sweetness of the blueberries, while the lemon glaze adds a zesty touch. These cupcakes are a great way to enjoy the fresh flavors of the season and make a lovely addition to any Sunday brunch or gathering.
Dairy-Free Chocolate Coconut Cupcakes
For chocolate lovers who also enjoy coconut, these dairy-free chocolate coconut cupcakes are a must-try. The rich chocolate cupcakes are filled with shredded coconut, adding a bit of texture and tropical flavor. Topped with a creamy coconut frosting, these cupcakes are an indulgent yet dairy-free treat perfect for any Sunday celebration.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cocoa powder
- 1 cup granulated sugar
- 1 cup coconut milk (or any dairy-free milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ¾ cup shredded coconut
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- In a separate bowl, mix the sugar, coconut milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the shredded coconut.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
Dairy-Free Coconut Frosting:
- 1 ½ cups powdered sugar
- ½ cup coconut oil (softened)
- 1 tsp vanilla extract
- 1-2 tbsp coconut milk
Beat all ingredients together until smooth and fluffy. Frost the cooled cupcakes and garnish with extra shredded coconut.
These chocolate coconut cupcakes are a decadent, tropical-inspired treat. The moist chocolate cake combined with the sweet, creamy coconut frosting makes for a delicious and satisfying dessert. Whether you’re serving them for a special occasion or simply enjoying a sweet Sunday treat, these cupcakes will definitely hit the spot for coconut and chocolate lovers alike.
Dairy-Free Carrot Cake Cupcakes
These dairy-free carrot cake cupcakes are a perfect combination of warm spices, moist cake, and sweet shredded carrots. With a hint of cinnamon and nutmeg, they deliver the classic flavor of a traditional carrot cake but in a cupcake form. Topped with a creamy dairy-free cream cheese frosting, these cupcakes make a perfect Sunday dessert for any occasion.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs (or flax eggs for vegan option)
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots
- ¼ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, mix together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots and chopped nuts, if using.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Dairy-Free Cream Cheese Frosting:
- 8 oz dairy-free cream cheese (such as Tofutti or Violife)
- ½ cup dairy-free margarine
- 2 cups powdered sugar
- 1 tsp vanilla extract
Beat all ingredients together until smooth and fluffy. Frost the cooled cupcakes and garnish with additional walnuts or shredded coconut if desired.
These dairy-free carrot cake cupcakes are the perfect balance of spices, sweetness, and richness. The moist texture and earthy carrot flavor are complemented beautifully by the tangy dairy-free cream cheese frosting. Whether you’re serving them for a special Sunday brunch or as an afternoon snack, these cupcakes are sure to impress with their decadent taste and comforting flavors.
Dairy-Free Strawberry Shortcake Cupcakes
These dairy-free strawberry shortcake cupcakes are a delightful take on the classic summer dessert. The cupcakes themselves are light, airy, and slightly sweet, making them the perfect base for fresh, juicy strawberries. Topped with a cloud-like dairy-free whipped cream, they make for a refreshing and indulgent treat to enjoy on a relaxing Sunday afternoon.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup granulated sugar
- ½ cup coconut oil (melted)
- 1 cup almond milk (or any dairy-free milk)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup fresh strawberries, chopped
- 2 tbsp sugar (for macerating the strawberries)
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and sugar.
- In a separate bowl, mix the melted coconut oil, almond milk, vanilla extract, and apple cider vinegar.
- Combine the wet and dry ingredients, stirring until just combined.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool before topping them with the strawberries.
Macerated Strawberries:
- 1 cup fresh strawberries, chopped
- 2 tbsp sugar
Toss the chopped strawberries with sugar and set them aside for 10-15 minutes to release their juices.
Dairy-Free Whipped Cream:
- 1 can full-fat coconut milk (chilled overnight)
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Chill the coconut milk can overnight. Scoop out the solidified coconut cream and beat with vanilla extract and powdered sugar until fluffy.
These strawberry shortcake cupcakes are a perfect light and fresh dessert for a sunny Sunday. The combination of soft, airy cupcakes with macerated strawberries and fluffy whipped cream creates a refreshing, satisfying treat that will remind you of summer. These cupcakes are a great way to use fresh strawberries and celebrate the lighter side of baking with a dairy-free twist.
Dairy-Free Peanut Butter Cupcakes
These dairy-free peanut butter cupcakes are rich, nutty, and satisfyingly sweet. The moist peanut butter cake base is complemented by a smooth and creamy peanut butter frosting. If you love the combination of chocolate and peanut butter, these cupcakes are a must-try, making for a sweet and indulgent treat that’s perfect for any Sunday afternoon.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup peanut butter (creamy or chunky)
- ½ cup almond milk (or any dairy-free milk)
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, combine the sugar, peanut butter, almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Dairy-Free Peanut Butter Frosting:
- ½ cup peanut butter
- ½ cup powdered sugar
- ½ cup dairy-free margarine
- 2 tbsp almond milk (or any dairy-free milk)
Beat all ingredients together until smooth and fluffy. Frost the cooled cupcakes with the peanut butter frosting and drizzle with melted dairy-free chocolate, if desired.
These peanut butter cupcakes offer a perfect balance of rich, nutty flavor and sweetness. The creamy peanut butter frosting adds an indulgent touch, making these cupcakes perfect for peanut butter lovers. Whether you’re treating yourself to a Sunday snack or serving them at a gathering, these cupcakes will surely be a hit with anyone who enjoys the irresistible combination of peanut butter and sweet, soft cake.
Dairy-Free Chocolate Zucchini Cupcakes
These dairy-free chocolate zucchini cupcakes are a decadent and healthy treat, combining the richness of chocolate with the moisture and subtle sweetness of zucchini. The addition of shredded zucchini not only makes these cupcakes super moist but also adds a touch of extra nutrition. They are topped with a velvety dairy-free chocolate ganache for an extra indulgent experience.
Ingredients:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 cup zucchini, finely grated and excess moisture squeezed out
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ½ cup almond milk (or any dairy-free milk)
- 1/3 cup dairy-free chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, vanilla extract, and apple cider vinegar. Stir in the grated zucchini and almond milk until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips, if using.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before topping with ganache.
Dairy-Free Chocolate Ganache:
- 1/2 cup dairy-free chocolate chips
- 1/4 cup coconut milk (full-fat)
Melt the chocolate chips and coconut milk together in a heatproof bowl. Stir until smooth and glossy. Drizzle the ganache over the cooled cupcakes.
These chocolate zucchini cupcakes are a fantastic way to sneak in some veggies without compromising on flavor. The rich chocolate taste and moist texture, paired with the creamy ganache, make them an irresistible treat. Whether you’re looking for a healthier dessert or simply want something indulgent, these cupcakes are the perfect choice for a Sunday baking session.
Dairy-Free Lemon Poppy Seed Cupcakes
These dairy-free lemon poppy seed cupcakes are a fresh and zesty treat that captures the bright flavors of lemon and the subtle crunch of poppy seeds. They are light and airy, with a delicate crumb that pairs perfectly with a dairy-free lemon glaze. Perfect for any spring or summer Sunday, these cupcakes are both refreshing and satisfying.
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 coconut oil (melted)
- 1 cup almond milk (or any dairy-free milk)
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, whisk together the sugar, melted coconut oil, almond milk, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before glazing.
Dairy-Free Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Mix all ingredients together until smooth. Drizzle the glaze over the cooled cupcakes.
These lemon poppy seed cupcakes are light, fresh, and perfect for any occasion. The lemon flavor is vibrant and refreshing, while the poppy seeds add a fun texture. The dairy-free lemon glaze enhances the citrusy sweetness, making these cupcakes a delightful treat for a Sunday gathering or a special afternoon tea.
Dairy-Free Mocha Cupcakes
These dairy-free mocha cupcakes are perfect for coffee lovers who enjoy a rich, flavorful dessert. The combination of coffee and chocolate creates a deep, satisfying flavor profile, while the light and fluffy texture of the cupcakes make them a delightful treat. Topped with a dairy-free chocolate buttercream, they offer an indulgent yet dairy-free twist on classic mocha desserts.
Ingredients:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup brewed coffee (cooled)
- ½ cup almond milk (or any dairy-free milk)
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugar, brewed coffee, almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Dairy-Free Chocolate Buttercream:
- ½ cup dairy-free margarine
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 2 tbsp brewed coffee
- 1 tsp vanilla extract
Beat the margarine with cocoa powder and powdered sugar until smooth. Add brewed coffee and vanilla extract, and continue to beat until fluffy. Frost the cooled cupcakes with the buttercream.
These mocha cupcakes are perfect for those who enjoy the rich combination of coffee and chocolate. The deep flavors are complemented by the smooth dairy-free chocolate buttercream, creating a cupcake that is both indulgent and satisfying. Whether you’re serving them for a Sunday coffee date or as a special treat for a coffee-loving friend, these cupcakes are sure to be a hit.
Note: More recipes are coming soon!
