Spring is finally here and the garden is starting to bloom. It is the perfect time for a light, sweet treat. These Dairy Free Vanilla Cupcakes are exactly what your family needs right now.
You do not need butter or milk to make something delicious. These cupcakes are airy and tender every single time. They are a guaranteed hit for school bake sales or birthday parties.
Why You’ll Love This Recipe
This recipe is a total lifesaver for busy parents. You likely have every single ingredient in your pantry already. It is a budget-friendly way to make everyone feel included at the party.
The texture is surprisingly soft and moist. Most people will never guess they are dairy-free. It is the perfect treat for kids with allergies or sensitive tummies.
Simple Cooking Steps
Making these cupcakes is as easy as whisking a bowl. You do not even need a heavy electric mixer. Just follow the simple steps to create a smooth, golden batter.
The secret is letting the almond milk curdle slightly. This creates a homemade vegan buttermilk. It gives your cupcakes a wonderful lift in the oven.
Ingredients You’ll Need
These simple ingredients come together to create pure magic in your kitchen.
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/3 cup canola oil
- 1 tablespoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Combine almond milk and apple cider vinegar in a bowl and let sit for 5 minutes to curdle.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Add canola oil and vanilla extract to the milk mixture and whisk until blended.
- Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and no large lumps remain.
- Distribute the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer cupcakes to a wire rack and cool completely before decorating.
Best Ways to Enjoy It
Let the cupcakes cool completely before you start frosting. Top them with a creamy vegan buttercream or simple dusting of sugar. They look beautiful with a fresh strawberry on top.
Serve these at your next family brunch or afternoon tea. Pair them with cold milk or a warm cup of coffee. Your guests will keep coming back for just one more.
Keep It Fresh
You can store these in an airtight container for three days. Keep them on the counter for the softest texture. If it is very warm, the fridge is a safer bet.
These cupcakes also freeze beautifully for up to two months. Just wrap them tightly before placing them in the freezer. Thaw them at room temperature for a quick school lunch treat.
Tips for Best Results
- Do not overmix the batter to keep them light and fluffy.
- Use room temperature almond milk for the best curdling results.
- Check for doneness early so they stay moist and tender.
- Fill the liners only two-thirds full to avoid messy overflows.
- Add a splash of lemon juice if you lack apple cider vinegar.
- Use a high-quality vanilla extract for the best flavor possible.
- Let them cool fully so the liners peel off cleanly.
Ways to Switch It Up
- Stir in a handful of fresh summer berries for extra sweetness.
- Swap vanilla for almond extract for a wedding cake flavor.
- Use a gluten-free flour blend to make them allergy-friendly.
- Add colorful sprinkles to the batter for a fun “fetti” look.
Common Questions
Can I use soy milk instead of almond milk?
Yes, soy milk works perfectly in this recipe. It curdles very well with the vinegar. This helps the cupcakes rise beautifully in the oven.
How do I know when they are done?
Insert a toothpick into the center of a cupcake. If it comes out clean, they are ready. They should also feel slightly springy to the touch.
I hope these simple vanilla cupcakes bring a little joy to your kitchen. They are so easy to make and even easier to eat. Happy baking to you and your family!
— Lidia
Dairy Free Vanilla Cupcakes
Ingredients
- 1 1/2 cups all -purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sal t
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/3 cup canola oil
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Combine almond milk and apple cider vinegar in a bowl and let sit for 5 minutes to curdle.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Add canola oil and vanilla extract to the milk mixture and whisk until blended.
- Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and no large lumps remain.
- Distribute the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer cupcakes to a wire rack and cool completely before decorating.
