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Dairy Free Cupcake Recipe

Dairy-Free Vanilla Cupcakes

5 from 1 vote
Soft, fluffy dairy-free vanilla cupcakes made with simple pantry ingredients. These cupcakes are light, moist, and perfect for birthdays, gatherings, or everyday treats — no butter, no milk, and no alcohol.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 People
Course: Baking, Dessert
Cuisine: International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup All-purpose flour Sifted
  • ½ cup Sugar White or cane
  • 1 tsp Baking powder Aluminum-free
  • ¼ tsp Salt Optional
  • 1 Egg Room temperature
  • ½ cup Plant-based milk Almond soy, or oat
  • ¼ cup Vegetable oil Neutral flavor
  • 1 tsp Vanilla extract

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Muffin tray
  • Cupcake liners
  • Oven

Method
 

  1. Preheat the oven to 180°C (350°F) and line a muffin tray with cupcake liners.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add the egg, plant-based milk, oil, and alcohol-free vanilla extract.
  4. Whisk until the batter is smooth and lump-free — do not overmix.
  5. Divide the batter evenly into the cupcake liners, filling each about ¾ full.
  6. Bake for 16–18 minutes, or until a toothpick inserted comes out clean.
  7. Remove from oven and let cupcakes cool completely before serving.

Notes

  • For extra flavor, add lemon zest or halal chocolate chips.
  • Store cupcakes in an airtight container for up to 2 days at room temperature.