dairy free cupcakes

These are meant to be more of a custardy pie center than an actual cupcake. They will sink in the middle as they cook but that&#039;s totally normal (they aren&#039;t cake)! Just fill in the center with whipped cream. Be sure to use a good cupcake liner like this one or a silcone liner and let them cool completely so they don&#039;t stick to the liner.

Gluten-Free Crustless Pumpkin Pie Cupcakes {Dairy-Free}

pumpkin puree

sugar

brown sugar

eggs

vanilla extract

coconut milk

gluten-free all-purpose flour

pumpkin pie spice

salt

baking soda

baking powder

Coconut milk whipped cream (I use So Delicious CocoWhip)

Preheat the oven to 350F. Line a muffin pan with paper liners (or silicone muffin liners).Generously spray the bottoms and sides of the liners with cooking spray.

In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth.

In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.

Add the dry ingredients to the wet and stir to fully combine.

Scoop the batter into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.

Let the cupcakes cool in the pan for 30 minutes. Refrigerate for at least 1 hour before serving. Top with coconut milk or regular whipped cream. Enjoy!

Soft and summery Lemon Ginger Cupcakes flavored with lots of fresh lemon and fresh ginger! With a light ginger flavor and tons of sweetness, these lemon cupcakes are easy to love!

Lemon Ginger Cupcakes

all-purpose flour

Tbsp ground ginger

tsp baking powder

tsp baking soda

tsp salt

plant-based butter (or regular butter), softened

eggs, room temp

tsp lemon extract

Tbsp fresh lemon zest (about 2 large lemons)

Tbsp ginger (about 3" of ginger root)

plant-based milk

plant-based butter, softened

tsp ground ginger (add more to taste)

tsp vanilla extract

lemon juice

Preheat your oven to 350°F and line a...

Preheat your oven to 350°F and line a 24-count mini cupcake pan (or 12-count regular cupcake pan - see Note 1) with paper liners. Bring your eggs to room temperature by placing them in a glass of warm water for 10 minutes.

Meanwhile, in a medium bowl, whisk together the...

Meanwhile, in a medium bowl, whisk together the flour, ground ginger, baking powder, baking soda, and salt; set aside.

In a large bowl, beat together the butter...

In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and lemon extract. And then the lemon zest and freshly grated ginger.

Next beat ~1/3 of the dry ingredients into...

Next beat ~1/3 of the dry ingredients into the wet ingredients. Add half of the milk and beat. Repeat once more and then, finally, beat in the last 1/3 of the dry ingredients.

Fill the lined cupcake wells a little more...

Fill the lined cupcake wells a little more than 3/4 full. Bake at 350°F for 10-11 minutes for mini cupcakes or 15-20 minutes for regular cupcakes. Test for doneness by inserting a toothpick into a cupcake; when it comes out clean, the cupcakes are done.

Allow the cupcakes to cool in the pan...

Allow the cupcakes to cool in the pan for 5 minutes before gently removing to a cooling rack to cool completely.

Once your cupcakes are totally cool, you'll make...

Once your cupcakes are totally cool, you'll make the frosting. In a large bowl, beat together the butter and vanilla extract. Add 3 cups of the powdered sugar and beat. Add another 2-3 cups of sugar + 2 Tbsp of lemon juice. Begin beating and add more lemon juice and powdered sugar as you need. You want the consistency to be thick and stable enough to hold shape yet spreadable and smooth.

Add the frosting to a piping bag, or...

Add the frosting to a piping bag, or gallon ziploc bag, fitted with your favorite frosting tip (I used a Wilton 1M tip). Frost each cupcake and immediately top with lemon zest or sprinkles.

Store any leftover cupcakes in an airtight container...

Store any leftover cupcakes in an airtight container at room temperature or in the refrigerator.

This dairy free cupcake recipe is insanely simple to make and equally delicious! It also uses everyday ingredients you probably already have in your pantry.

Dairy Free Cupcakes

all-purpose flour (160 grams)

sugar (200 grams)

tsp baking powder (6 grams)

tsp fine salt (3 grams)

alternative milk

alternative yogurt

vegetable or canola oil (60 milliliters)

vegan butter

tsp almond, coconut,

tsp fine salt (1 grams)

sugar (220 grams)

Tbsp alternative milk

Begin by preheating the oven to 350°F /...

Begin by preheating the oven to 350°F / 175°C and place 12 cupcake liners in a muffin pan.

Sift or whisk together 1 1/4 cups flour,...

Sift or whisk together 1 1/4 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp fine salt to a large bowl.

In a separate medium-sized bowl, whisk together 1/2...

In a separate medium-sized bowl, whisk together 1/2 cup alternative milk,  1/2 cup alternative yogurt, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract. Pour the wet ingredients into the dry ingredients and mix until the batter comes together.

Divide the batter evenly between the cupcake liners,...

Divide the batter evenly between the cupcake liners, filling them about 2/3 way full. Bake for 19-21 minutes, or until a toothpick comes out with a few moist crumbs.

Let the cupcakes cool for 5 minutes before...

Let the cupcakes cool for 5 minutes before moving them to a wire rack to finish cooling. If you want to accelerate the cooling process, pop the muffin pan into the freezer for about 30 minutes.

Beat 1/2 cup of vegan butter or shortening...

Beat 1/2 cup of vegan butter or shortening on a medium speed for 30 seconds with a hand mixer until smooth.

Mix in 1 tsp vanilla extract, 1/2 tsp...

Mix in 1 tsp vanilla extract, 1/2 tsp of additional extract if desired (like almond, coconut, or lemon), and 1/4 tsp fine salt on a low speed.

Slowly mix in 1 3/4 cups powdered sugar...

Slowly mix in 1 3/4 cups powdered sugar on a low speed. Halfway through add 1 Tbsp alternative milk to make the frosting easier to mix.

Mix on low for a couple minutes until...

Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional alternative milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Place the frosting in a piping bag fit...

Place the frosting in a piping bag fit with your favorite frosting tip, then pipe large swirls onto the fully cooled cupcakes.

Garnish as desired, then enjoy!

https://mediavine-res.cloudinary.com/video/upload/hkegieydbsaufacdhyur.mp4

These dairy free cupcakes are insanely simple to make and equally delicious! It also uses everyday ingredients you probably already have in your pantry.

These strawberry filled cupcakes are gluten-free and dairy-free vanilla cupcakes with fresh strawberry filling and naturally colored strawberry buttercream frosting. They are easy to make for Valentine&#39;s Day and spring and summer events.

Strawberry Filled Cupcakes

coconut oil (melted)

cane sugar

gluten-free 1:1 flour (with xanthan gum)

plant milk

strawberries

vegan butter (room temperature)

salt (optional)

strawberries (diced)

Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners (paper or silicone).

In a large mixing bowl, add melted coconut oil, cane sugar, eggs, and vanilla extract. Beat on medium-high speed with an electric mixer until smooth.

In the same bowl, add gluten-free flour, baking powder, salt, and unsweetened plant milk. Mix on low-medium speed for one minute, until combined.

Use a spoon or cookie scoop to scoop the cupcake batter into the cupcake liners. They should be about 2/3 of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick comes out with moist crumbs.

Making Cupcakes

Measure one cup of freeze-dried strawberries and add them to a blender or food processor. Blend them until they become powder.

In a large bowl, beat the vegan butter with an electric mixer until smooth and fluffy. Add the strawberry powder, powdered sugar, plant milk, vanilla extract, and salt (if using). Mix on medium speed for 1-2 minutes until smooth and well-incorporated.

If necessary, add more plant milk one teaspoon at a time until the desired consistency is reached. For thicker frosting, slowly add more powdered sugar until you have the right texture/

Making Frosting

Wash fresh strawberries and make sure they are completely dry. Dice them into small pieces until you have one cup of diced strawberries.

Once the cupcakes are compeltely cool, use a cupcake corer, sharp knife, or large piping tip to create a hole about 3/4 down into the center of each cupcake.

Fill the cupcakes with diced strawberries until full and level with the top of the cupcake.

Add your strawberry frosting into a piping bag with a piping tip. Pipe the frosting on top of the cupcakes and garnish with a fresh strawberry. Serve and enjoy!

Filling And Frosting Cupcakes

Deliciously fluffy cupcakes with a sweet caramel flavor from the coconut sugar used in both the cake and Swiss meringue buttercream! These sweet cakes are made without any refined or cane sugar.

Coconut Sugar Cupcakes

(228 grams) unbleached all-purpose flour

(112 grams) plant-based butter (or regular butter), softened

(112 grams) coconut sugar

(240 grams) oat milk (or almond milk)

egg whites, room temp

(168 grams) coconut sugar

Preheat your oven to 350°F and fill a...

Preheat your oven to 350°F and fill a mini cupcake (or regular cupcake) pan with liners. (Now is also a good time to set out the eggs for your frosting).

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat together the butter and coconut sugar until fluffy. Beat in the eggs and vanilla extract.

Add 1/3 of the dry ingredients and beat...

Add 1/3 of the dry ingredients and beat until combined. Then add 1/2 of the milk and beat until combined. Repeat. Finally, add the last 1/3 of the dry ingredients and beat until combined.

Scoop batter into the cupcake liners, filling 3/4...

Scoop batter into the cupcake liners, filling 3/4 full. Bake at 350°F for 10-12 minutes or until a toothpick inserted into a cupcake comes out with a few crumbs.

Allow the cupcakes to cool in the pan for 5 minutes before gently removing to a cooling rack.

Once the cupcake pan is cool, repeat Steps...

Once the cupcake pan is cool, repeat Steps 5 and 6 to finish baking the cupcakes. TIP: you can quickly cool your pan by running cool water over the back. Dry it thoroughly and keep baking.

Allow the cupcakes to cool completely before making...

Allow the cupcakes to cool completely before making the frosting.

Prepare your butter by slicing it into small...

Prepare your butter by slicing it into small cubes. It's important that the butter you use is softened but not goopy or melty (even a little chilled is okay). I don't recommend using tub "butter" for this frosting.

In the bowl of a stand mixer, add...

In the bowl of a stand mixer, add the room temperature egg whites (see Note 2) and coconut sugar; whisk until combined.

Prepare a double boiler by adding 1" of...

Prepare a double boiler by adding 1" of water to a medium pot and bringing the water to a simmer. Place the bowl of egg whites and sugar over the simmering water, making sure the bowl doesn't touch the water. Whisk the mixture constantly until it reaches 160°F on a candy thermometer (this should only take a couple of minutes).

Remove the bowl from the pot of water...

Remove the bowl from the pot of water and dry off the bottom. Place it back on the stand mixer and whisk on medium-high until the meringue reaches stiff peaks and the bowl is no longer warm to the touch. This should take approximately 5-10 minutes.

With the stand mixer on, slowly add the...

With the stand mixer on, slowly add the cubed butter to the meringue mixture. Keep whisking until all the butter has been added. Add the vanilla extract and whisk.

If your buttercream looks chunky, or split, continue...

If your buttercream looks chunky, or split, continue whisking on a lower speed setting (4 on a Kitchenaid mixer) for a few minutes or until the frosting reaches a smooth, glossy consistency.

Add the frosting to a pipping bag fitted...

Add the frosting to a pipping bag fitted with your favorite tip and frost the cupcakes. Top with sprinkles until all cupcakes are decorated.

Store cupcakes in an airtight container at room...

Store cupcakes in an airtight container at room temperature.

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Top 5 dairy free cupcakes recipes from across the web

The most viewed dairy free cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed dairy free cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine