Baking can be both fun and rewarding, especially when you create a treat that everyone can enjoy. Dairy Free Egg Free Vanilla Cupcakes are a perfect example: simple, delicious, and allergy-friendly. With only 7 ingredients and around 25 minutes of prep and cooking, these cupcakes are ideal for kids’ parties, weddings, or an afternoon cup of tea.
Why I Made This Recipe
Growing up in the UK, my Mum would bake fairy cakes, and helping her sparked my lifelong love for baking. The smell of freshly baked cupcakes would fill our childhood kitchen in Wales, creating a sense of nostalgia I still cherish. Over the years, as I developed food allergies, I wanted a solid vanilla cupcakes recipe that was egg free and dairy free. My goal was to create a safe option for kids at school or parties, a sweet treat that could delight everyone without worry.
Why You Need to Make These
This classic family-favourite recipe is a must for any household with dairy or egg allergies. The cupcakes are light, fluffy, and moist, and they are easy to bake with just 7 ingredients. Perfect for any occasion, they work wonderfully as a last minute treat. Pair them with vegan vanilla buttercream and your favourite sprinkles or a fruity sauce, and you’ll have scrumptious cupcakes that prove food allergies don’t mean giving up on delicious baked goods.
Ingredients and Substitutions
These cupcakes rely on everyday ingredients you likely already have in your pantry. With plant-based butter, vegan buttermilk, and extra baking powder, they remain close to a traditional cupcake recipe while staying allergy-friendly.
Dry Ingredients
- Self raising flour gives the cupcakes a light, airy texture and a springy crumb. For gluten free versions, you can substitute with self raising gluten free flour.
- White sugar ensures the sweetness remains consistent. If using coarse sugar, briefly blitz in a food processor for a smoother texture.
- Baking powder helps add rise and compensate for the lack of eggs.
May You Like Also: How to Make Gluten-Free Self-Rising Flour
Wet Ingredients
- Plant-based unsalted butter, taken out of the fridge 30 minutes before baking, should be soft but not greasy for smooth incorporation.
- Vegan buttermilk, made by combining 2 tsp white vinegar with 120 ml plant-based milk and letting it sit for 10 minutes, adds moisture and acidity to help the batter rise. Other egg replacers like 2 flax eggs or 2 regular eggs can be used if preferred.
Flavourings
- Vanilla bean paste gives a rich taste and speckled appearance. Extracts or other flavours like almond, strawberry, or lemon are endless possibilities.
Toppings
- Top with vegan buttercream, drizzle with store-bought strawberry sauce, or add a royal icing flower for a decorative touch. Tips and tricks ensure each cupcake looks perfect.
How to Make Cupcakes
With only 7 ingredients, this basic cupcake recipe is simple yet reliable. Whether you are a seasoned baker or just starting, it’s a great staple recipe to have in your collection. The all-in-one method makes preparation quick and easy.
All-in-one Method
Rather than creaming butter and sugar separately, you can combine everything in a mixing bowl for efficiency. This method was tested in 7 variations for the most consistent results. Add all ingredients to the bowl, stir, and pour into a pre-lined cupcake pan. For thick batter, an ice cream scoop helps evenly fill cupcake cases.
Let’s Bake
Bake at 350F for 15-20 minutes until lightly golden. Some prefer flat cupcakes for decorating, others like them slightly domed; it’s a personal preference. A cooling rack is perfect to let the cupcakes rest and retain their childhood smell.
Time to Decorate
Once cooled, frost with vanilla buttercream using a piping bag fitted with a 1M piping nozzle. Add a swirl and optionally drizzle strawberry sauce for extra sweetness. Finish with a royal icing flower to give an extra pop of colour and perfection on every cupcake.
Storage and Freezing
Store cupcakes in an airtight container in a cool place at room temperature for up to 3 days. For warmer climates, place them in the fridge. Freeze leftover cupcakes in an airtight container for up to 3 months. To defrost, leave them on the counter to reduce condensation. Cupcakes can be frozen unfrosted or frosted without issue.
Vanilla Cupcake FAQs
- Do vegan cupcakes taste the same? Yes, they have the same texture and flavour as traditional cupcakes and taste absolutely divine.
- How does vegan buttermilk work? It acts as an egg replacement, adding moisture and acidity to create a spongy texture that rises perfectly.
- What buttercream should I use? Vegan vanilla buttercream is ideal, and the bake-along video shows a bonus frosting tutorial.
- Can I make this gluten free? Substitute with a 1-to-1 GF baking blend plus baking powder and salt.
- Can I change flavours? Absolutely! Swap vanilla bean paste with any other flavouring and add sprinkles, chocolate chips, dried fruit, or nuts for versatility. These remain a family-favourite.
Craving More Treats?
- Red velvet cupcakes (vegan)
- Zesty lemon drizzle muffins (vegan)
- Rocky road muffins to satisfy chocolate cravings
Top with a buttercream swirl for the ultimate indulgence.
Dairy and Egg Free Vanilla Cupcakes
Allergy-friendly and simple, this vegan cupcake recipe takes just 25 minutes to make and features silky vanilla buttercream. Perfect for kids’ parties, weddings, or an afternoon cup of tea.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Total Time: 25 minutes
- Course: Dessert, Snack
- Cuisine: Vegan
- Servings: 12
Equipment
- Kitchen scales
- Hand mixer
- Mixing bowl
- Spatula
- Ice cream scoop
- Cupcake cases
- Cupcake/muffin pan
- Piping bag
- Piping tip 1M
Ingredients
Vanilla Cupcakes
- 125 grams Self Raising Flour
- 125 grams Plant Based Butter
- 125 grams White Sugar
- 120 ml Plant Based Milk
- 2 tsp White Vinegar
- 1 tsp Baking Powder
- 1 tsp Vanilla Bean Paste
Vanilla Buttercream
- 100 grams Plant Based Butter
- 227 grams Icing Sugar
- 1 tsp Vanilla Bean Paste
- 10 ml Plant Based Milk
- Pinch Salt
Instructions
Cupcake Method
- Preheat oven to 350°F / 180°C and line cupcake pan.
- Make vegan buttermilk with 2 tsp white vinegar and 120 ml plant based milk, sit 10 minutes.
- Use all-in-one method in a mixing bowl until combined.
- Fill cupcake cases 3/4 full using an ice cream scoop.
- Bake in preheated oven for 15-20 minutes until lightly golden.
- Cool for 5 minutes then place on cooling rack.
Buttercream Method
- Cream butter in a stand mixer.
- Gradually add icing sugar on low speed until fully combined.
- Add milk, vanilla bean paste, pinch salt, stir well.
- Scrape the bowl and place in a piping bag to decorate with swirl and sprinkles.
- Follow the bonus buttercream tutorial for extra tips and enjoy.
Notes
- Best enjoyed fresh, but can store in airtight container.
- For gluten free, use 1-to-1 GF baking flour.
- Freezing works for unfrosted or frosted cupcakes.
- Use kitchen scales for accuracy; US Cup measurements included as a guide.
- Experiment with chocolate chips, dried fruit, nuts, or alternate vanilla flavours.
- Explore more vegan recipes and delightful treats to expand your baking repertoire.
Frequently Asked Questions
Do vegan cupcakes taste the same?
Yes, they have the same texture and flavour as traditional cupcakes, making them absolutely divine.
How does vegan buttermilk work in this recipe?
The vegan buttermilk acts as an egg replacement, adding moisture and acidity to help the cupcakes rise and stay soft.
Can I make these gluten free?
Absolutely! Replace self raising flour with a 1-to-1 baking blend and add salt for a perfectly adaptable version.
What buttercream pairs best with these cupcakes?
These cupcakes go perfectly with vanilla buttercream; check the bonus frosting tutorial for extra tips and techniques.
Can I change the flavours of these cupcakes?
Yes, swap vanilla bean paste with other flavours or add sprinkles, chocolate chips, dried fruit, or nuts for a versatile treat.
Conclusion
Baking dairy free egg free vanilla cupcakes is easier than ever with this simple 7-ingredient recipe. Whether you’re making a treat for kids’ parties, school, or a cozy afternoon cup of tea, these cupcakes are light, fluffy, and moist. Using plant-based butter, vegan buttermilk, and natural flavourings, you can enjoy scrumptious cupcakes without worrying about food allergies.With a little vanilla buttercream, a swirl of frosting, or a touch of fruit sauce, these cupcakes become a family-favourite everyone will adore. This recipe proves that allergy-friendly baking can be fun, versatile, and utterly delicious, bringing a childhood baking nostalgia to your kitchen.
I’m Michael Alexander. A content writer and SEO Expert with 2 years of Experience. I have already worked with the BBC News Website.
