Small Batch Dairy Free Vanilla Cupcakes
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.
Equipment
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
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
- ½ tsp Baking Powder
- ½ 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.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
