Dairy Free Vanilla Cupcakes

Have you ever craved a sweet treat but felt stuck because of dietary restrictions or preferences? I know the struggle I once missed out on birthday cupcakes because they weren’t dairy free, and it honestly broke my heart.

Cupcakes are more than just desserts; they hold a special place in our hearts, bringing joy in every bite and making each serving feel like a little delight. When I first learned to make Dairy Free Vanilla Cupcakes Small Batch, it felt like discovering a whole new lifestyle of baking without giving up on flavour or texture.

That’s exactly what this post is here for. I’ll walk you through a simple yet tasty recipe that’s easy to follow and can be customized with a buttercream swirl, colorful sprinkles, or even your own twist.

Whether you want something for family celebrations, quick desserts, or just a cozy evening treat, this guide will be your go-to. Think of this as your complete Table of Contents to stress-free dairy free baking with tips, step-by-step help, and even options to Print, Pin, or watch a quick Video later for inspiration.

Why I Made This Recipe

Cupcakes have always been close to my heart. Growing up, I often baked with my family, and vanilla cupcakes were always the go-to choice for birthdays and celebrations. When I switched to a dairy free diet, I knew I had to recreate a recipe that gave me the same comforting taste and texture I remembered. After experimenting with substitutions, this version turned out just as soft, moist, and flavorful as the traditional ones.

Why You Need This

These cupcakes are quick to prepare, easy to customize, and a hit with both kids and adults. You can whip up a small batch in less than half an hour, which makes them perfect for weeknight desserts, small family celebrations, or even a fun baking activity with children. Plus, the recipe uses simple pantry ingredients that don’t require any special shopping trips.

Ingredients and Substitutions

This recipe is designed to be dairy free but can also be adapted for other dietary needs. With just a few swaps, you can make it vegan or even gluten free without losing flavor or texture.

Dry Ingredients

Flour: Self-raising flour works best for a light crumb. If you don’t have it, use all-purpose flour plus baking powder. For a gluten free option, replace with a 1-to-1 blend.
Sugar: White sugar keeps the cupcakes soft and sweet. Brown sugar can be used if you prefer a deeper, caramel-like flavor.
Baking Powder: Adds extra lift and makes sure the cupcakes turn out fluffy.

May You Like Also: How to Make Gluten-Free Self-Rising Flour

Wet Ingredients

Butter: Use a block-style plant-based butter for the best results. It has less water than tub spreads, giving the cupcakes a consistent texture.
Egg: Acts as a binder. If you want a vegan version, swap with a flax egg or plant-based buttermilk.
Milk: Plant-based milk (soy, almond, or oat) keeps the batter smooth and moist.
Vanilla: Vanilla bean paste or extract adds that classic cupcake flavor.

How to Make Dairy Free Vanilla Cupcakes

This recipe follows a simple all-in-one method, making it ideal for beginner bakers or anyone who wants cupcakes quickly without extra steps.

Making the Batter

Combine all the ingredients in one bowl and mix until just combined. Be careful not to overmix, as that can make the cupcakes dense instead of fluffy.

Filling the Liners

An ice cream scoop makes this step neat and consistent. Fill each cupcake liner about three-quarters full to allow space for the batter to rise perfectly.

Let’s Bake

Preheat your oven to 350°F / 180°C and bake for 16–20 minutes. You’ll know they’re done when the tops turn golden and bounce back lightly when touched. For smaller ovens, like a toaster oven, the timing works just as well.

Decorating Suggestion

Once the cupcakes are fully cooled, top them with dairy free buttercream. A piping bag with a star nozzle will give you that pretty swirl effect. Add sprinkles, chocolate chips, or even fruit pieces for a fun finish.

Storage and Freezing

Store cupcakes in an airtight container at room temperature for up to 3 days.
For freezing, place them in a sealed container and thaw at room temperature before serving. Letting them come to room temperature slowly prevents extra moisture on the surface.

Vanilla Cupcake FAQs

Can I make these vegan?
Yes! Replace the egg with a flax egg or plant-based buttermilk.

Can I make these gluten free?
Use a 1-to-1 gluten free flour blend. Add a pinch of baking powder for best results.

Can I bake these in a toaster oven?
Absolutely. This recipe was designed for small batches, so it works great in a toaster oven.

What butter is best for dairy free cupcakes?
Block-style vegan butter gives the closest texture to traditional butter.

Can I change the flavor?
Yes, try almond extract, lemon zest, or mix-ins like chocolate chips.

Love Cupcakes?

If you’re a cupcake lover, try experimenting with different flavors. Chocolate, red velvet, and even fruity variations all work with this same base method. Once you master this recipe, you’ll have endless possibilities to explore.

Dairy Free Vanilla Cupcakes

This recipe makes 6 cupcakes just the right size for a small family treat.

Equipment

Mixing bowl
Hand mixer or whisk
Spatula
Ice cream scoop
Cupcake pan with liners
Piping bag & tip (for decorating)

Ingredients 1x 2x 3x

Vanilla Cupcakes

65 g self-raising flour (½ cup)
65 g plant-based butter (unsalted, ¼ cup)
65 g white sugar (¼ cup)
1 egg (or flax egg for vegan option)
½ tsp baking powder
½ tsp vanilla bean paste
60 ml plant-based milk (¼ cup)

Vanilla Buttercream

50 g plant-based butter (unsalted, 4 tbsp)
110 g powdered sugar (¾ cup)
1 tsp vanilla extract or paste
1 tsp plant-based milk (to loosen)
Pinch of salt

Instructions

Cupcake Method

Preheat oven to 350°F / 180°C and line a 6-cavity cupcake pan.
In a mixing bowl, combine flour, sugar, baking powder, butter, egg, vanilla, and milk. Mix until just combined.
Fill cupcake liners three-quarters full using a scoop.
Bake for 16–20 minutes, or until golden and springy in the center.
Let cool in the pan for 5 minutes, then transfer to a wire rack.

May You Like Also: Dairy Free Egg Free Vanilla Cupcakes

Buttercream Method

Beat the butter until smooth and creamy.
Gradually add powdered sugar and continue mixing on low speed.
Add vanilla, salt, and milk, then beat until light and fluffy.
Transfer to a piping bag fitted with a star nozzle and pipe onto cooled cupcakes. Decorate with sprinkles if desired.

Conclusion

These dairy free vanilla cupcakes small batches are the perfect way to enjoy a sweet treat without needing a long list of ingredients or hours in the kitchen. They are light, fluffy, and easy to bake, making them ideal for birthdays, celebrations, or just a cozy family evening.

With simple substitutions, you can even make them vegan or gluten free while still keeping that classic cupcake flavor. Once you try this recipe, it will surely become your go-to for quick, delicious desserts.