Dairy Free Vanilla Cupcakes – Small Batch

If you’re dairy free, this is the ONLY recipe you need! Cupcakes, in particular, hold a special place in the hearts of many, offering a perfect single-serving delight that can be customized in countless ways. For those with dietary restrictions or preferences, such as a dairy-free lifestyle, baking dairy-free vanilla cupcakes opens up a world of possibilities without sacrificing flavour or texture.

Why I Made This Recipe

I grew up watching my Mum make cupcakes regularly and eventually learned to make them myself. They’re such a classic dessert that no baker should be without a solid cupcake recipe. So when we became dairy-free, I wanted to ensure that this recipe would live up to my Mum’s standards. And it definitely passes the test.

Why You Need This

Perfect for kids’ birthday parties, holiday celebrations and more, cupcakes are about as simple as it gets when it comes to baking. Trust me, you will be reaching for this one over and over again. This recipe is quick to make, easy to scale up and a winner with kids and adults alike.

Ingredients and Substitutions

This is a dairy free recipe with easy vegan and gluten free options. Check out the FAQ for more recipe tips.

Dry Ingredients

Flour: I prefer to use self raising flour in my cupcakes as it helps to create a light and fluffy texture. If you don’t have any, you can easily make your own by subbing the self raising flour with all-purpose flour, salt and baking powder. For gluten free, use 1-to-1 GF flour in place of the all purpose flour. Here’s my detailed post on how to make regular and gluten free SR flour.

White Sugar: for sweetness and a softer consistency. Sub with golden or brown sugar for a deeper flavour profile.

Baking Powder: While the self raising flour already contains some baking powder, we need a little bit extra to achieve the desired consistency for the cupcakes.

Wet Ingredients

Butter: I always use unsalted plant based butter in my baking and highly recommend using block butter, rather than tub butter. See the FAQ for more details on why I prefer this type of butter.

Egg: the egg helps to bind the ingredients together and add richness. Sub with 1 flax egg or 1/4 cup/60ml plant based buttermilk if preferred.

Milk: adds moisture and helps to loosen the batter.

Flavouring: my go-to is always vanilla bean paste. Sub with vanilla extract or your preferred flavouring.

How to Make Dairy Free Vanilla Cupcakes

Preheat oven to 350°F / 180°C and line your cupcake pan. Ensure that the egg, milk and butter are at room temperature before starting the recipe.

Making the Batter

Using the all-in-one method, mix all of the ingredients in a mixing bowl until just combined. I love using this method for my cupcakes as there’s no need to cream the butter and sugar first as everything comes together very quickly. It also cuts down on the number of dishes used as well (yay!).

Filling the Liners

I highly recommend using an ice cream scoop to fill the cupcake liners evenly. Less mess is always a win-win.

Fill the cupcake liners 3/4 full. This is a large 3 tablespoon scoop and is perfectly sized for these liners.

Let’s Bake

Bake in the preheated oven for 16-20 minutes until lightly golden. As this is a small batch, I decided to bake these in our toaster oven. The 6 cavity cupcake pan that I found at my local dollar store fits perfectly.

The cupcakes should spring back slightly in the middle once baked.

Allow the pan to cool for 5 minutes before placing the cupcakes on a cooling rack.

Decorating Suggestion

I’ve included my small batch buttercream recipe on the recipe card so that you can decorate the cupcakes with a cute swirl. Doesn’t this look so pretty?

Top tip: make sure to let the cupcakes cool completely before icing them.

Storage and Freezing

These cupcakes are best enjoyed on the day of baking but will store well in an airtight container at room temperature for up to 3 days.

To freeze, seal in an airtight container. To defrost, remove from the freezer and leave on the counter to come to room temperature before opening the container. This will reduce condensation forming on the cupcakes. 

Vanilla Cupcake FAQs

Look at that crumb inside the cupcake! So light and fluffy and just waiting for you to dig into.

Love Cupcakes?

For more cupcake recipes, check out this collection of yummy treats. Here are a few of our favourites:

• Red Velvet Cupcakes (vegan)
• Allergen Free Mini Banana Muffins (vegan)
• Lucky Charms Cupcakes (dairy free)

Dairy Free Vanilla Cupcakes

Author: Bake Angel

If you're dairy-free, this is the ONLY cupcake recipe that you need! Perfect for kids' birthday parties, holiday celebrations and more, these treats offer a perfect single-serving delight that can be customized in countless ways.

This small batch recipe makes 6 cupcakes and pairs wonderfully with my silky vanilla buttercream.

5 from 11 votes

Makes: 6 Cupcakes

Prep: 8 minutes mins

Bake: 17 minutes mins

Total: 25 minutes mins

Print Recipe Pin Recipe

Equipment

• Kitchen Scales
• Hand Mixer
• Mixing Bowl
• Spatula
• Ice Cream Scoop
• Cupcake Cases
• Cupcake/Muffin Pan
• Piping Bag
• Piping Tip 1M

Ingredients

  

1x2x3x

Vanilla Cupcakes

• 62.5 grams Self Raising Flour (1/2 US Cup)
• 62.5 grams Plant Based Butter (unsalted) (1/4 US Cup)
• 62.5 grams White Sugar (1/4 US Cup)
• 1 Egg
• 1/2 tsp Baking Powder
• 1/2 tsp Vanilla Bean Paste

Vanilla Buttercream

• 50 grams Plant Based Butter (unsalted) (4 tbsp)
• 114 grams Icing Sugar (3/4 US Cup)
• 1 tsp Vanilla Bean Paste
• 1 tsp Plant Based Milk (just a dash to loosen the buttercream)
• Pinch Salt

Instructions

 

Cupcake Method

• Preheat oven to 350°F / 180°C and line your cupcake pan.
• Using the all in one method, mix all of the ingredients in a mixing bowl until just combined.
  62.5 grams Self Raising Flour, 62.5 grams Plant Based Butter (unsalted), 62.5 grams White Sugar, 1/2 tsp Baking Powder, 1/2 tsp Vanilla Bean Paste, 1 Egg
• Fill the cupcake cases 3/4 full. I highly recommend using a large 3 tbsp ice cream scoop to fill them evenly.
• Bake in the preheated oven for 16-20 minutes until lightly golden. The cupcakes will spring back in the middle once baked.
• Allow the pan to cool for 5 minutes then place the cupcakes on a cooling rack. Top tip: let the cupcakes cool completly before icing them.

Buttercream Method

• Cream the butter in your stand mixer.
  50 grams Plant Based Butter (unsalted)
• Add icing sugar in stages and mix on a low speed until fully combined.
  114 grams Icing Sugar
• Add the milk, vanilla bean paste and salt then stir until fully combined.
  1 tsp Vanilla Bean Paste, 1 tsp Plant Based Milk, Pinch Salt
• Scrape down the bowl to double check that everything is incorporated.
• Add to a piping bag fitted with a 1M piping nozzle and then you're ready to decorate. Pipe a swirl of buttercream on the cupcake and add sprinkles if desired.

Video

Notes

• Baking Tip: This is a small batch recipe that can be baked in a toaster oven if you have a 6 cavity cupcake pan. Increase the recipe as desired to make larger batches. 
• Storage: These cupcakes are best enjoyed on the day of baking but will store well in an airtight container at room temperature for up to 3 days.
• To freeze, seal in an airtight container. To defrost, remove from the freezer and leave on the counter to come to room temperature before opening the container. This will reduce condensation forming on the cupcakes. 
• Vegan Option: first make vegan buttermilk, add 2 tsp white vinegar to 120ml plant based milk, stir and allow to sit for 10 minutes. It will curdle slightly. Add to the recipe in place of the egg. 
• Gluten Free Option: sub the self raising flour with gluten-free self-raising flour. I always make my own with a 1-to-1 GF baking flour, salt and baking powder. Here’s my post on GF SR flour which has more info. Happy baking!
• Flavour Options: Swap out the vanilla bean paste with your preferred flavouring to change the flavour. You can even add chocolate chips. sprinkles, dried fruit or nuts. The possibilities are endless with this family-favourite recipe. 
• Top Tip: I always recommend using a kitchen scale to weigh your baking ingredients. This will ensure a more accurate result every time. US Cup measurements have been included as a guide. 
• Love Cupcakes? For more cupcake recipes, check out this collection of yummy treats. 

Tried this recipe? Let us know!I’d love to hear what you think so please leave a comment below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!