What is the best dairy-free milk for cupcakes?

The best option depends on the texture and taste you prefer. Almond milk and oat milk are mild and won’t change the cupcake flavor. Soy milk has a thicker consistency, making the cupcakes extra moist. Avoid coconut milk unless you want a noticeable coconut taste.

How do I keep dairy-free cupcakes moist?

A few tricks can help! Use dairy-free yogurt for extra softness, and don’t overbake them—just a minute too long can dry them out. Also, storing them in an airtight container at room temperature keeps them fresh for longer. If they start to feel dry, a quick warm-up in the microwave can bring back their moisture.

Can I make this recipe gluten-free and dairy-free?

Absolutely! Swap the all-purpose flour for a gluten-free 1:1 baking flour blend . Just make sure to let the batter sit for 10 minutes before baking—this helps the flour absorb moisture and prevents a gritty texture.

What frosting is good for dairy-free cupcakes?

A simple dairy-free buttercream made with plant-based butter, powdered sugar, vanilla extract, and dairy-free milk works beautifully. For a richer option, try chocolate avocado frosting —it’s creamy, delicious, and naturally dairy-free!

Dairy-Free Cupcakes: The Best 12 Fluffy and Moist Cupcakes

Name: Dairy-Free Cupcakes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 ¼ cups all-purpose flour; 1 cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup almond milk (or oat/soy milk); ½ cup dairy-free yogurt; ¼ cup vegetable or coconut oil; 1 large egg (or ¼ cup unsweetened applesauce for egg-free); 1 tablespoon vanilla extract; ½ cup dairy-free butter; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2-3 tablespoons dairy-free milk

Description

These dairy-free cupcakes are light, fluffy, and so moist, no one will guess they’re made without milk! Perfect for birthdays, parties, or everyday treats, this easy recipe uses simple, plant-based ingredients for a soft and delicious cupcake.

Ingredients

Scale

Cupcakes:

1 ¼ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup almond milk (or oat/soy milk)
½ cup dairy-free yogurt
¼ cup vegetable or coconut oil
1 large egg (or ¼ cup unsweetened applesauce for egg-free)
1 tablespoon vanilla extract

Dairy-Free Buttercream Frosting:

½ cup dairy-free butter
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons dairy-free milk

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk almond milk, dairy-free yogurt, oil, egg (or applesauce), and vanilla extract.
Slowly combine wet and dry ingredients. Stir until just mixed.
Fill cupcake liners ⅔ full and bake for 18-20 minutes. Check doneness with a toothpick.
Let cupcakes cool completely before frosting.
To make the frosting, beat dairy-free butter until smooth. Gradually add powdered sugar while mixing.
Stir in vanilla extract and dairy-free milk until fluffy.
Pipe or spread onto cooled cupcakes, then decorate as desired.

Notes

Store unfrosted cupcakes at room temperature for 2 days, in the fridge for a week, or freeze for up to 3 months.
Swap flour for a gluten-free blend for gluten-free cupcakes.
For a fun twist, mix in ½ teaspoon cinnamon or 1 tablespoon lemon zest.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Dessert

Nutrition

Serving Size: Per Cupcake
Calories: 190 kcal
Sugar: 15g
Fat: 8g
Carbohydrates: 28g

Keywords: dairy-free cupcakes, lactose-free desserts, vegan cupcakes, non-dairy treats, eggless cupcakes, almond milk baking, plant-based cupcakes