Name: Dairy Free Vanilla Cupcakes
Brand: eightforestlane.com
SKU: eightforestlane-com-2
Availability: OnlineOnly

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Dairy Free Vanilla Cupcakes

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×Jump To RecipeThese are my favourite dairy free vanilla cupcakes! This easy recipe is perfect for celebrations, birthday parties or just because. They are soft, light and fluffy, and the perfect base for a swirl of creamy buttercream frosting.Having a perfect, easy, works every time vanilla cupcake recipe in your back pocket is one of those essential recipes for every home baker.This is my OG cupcake recipe that has served me for most of my adult life and I am so excited for it to be yours as well!This one of the very first recipes I shared on this blog back in 2015 and for years before and still to this day I have been making these cupcakes.Whenever I have an occasion that calls for some baking such as a birthday, work lunch, or just a general need for cake, I make these. They are so easy, but result in a perfect soft texture, and are full of vanilla flavour.Vanilla is always a great option when you want to make something using basic pantry ingredients. I usually have everything I need to make a batch of these making them a great option when you’re short on time (or notice!).One of the reasons these cupcakes are my favourite is because of just how easy they are to make. You’ll need a large mixing bowl and a handheld electric mixer.Start by creaming the dairy free butter and sugar together well which will result in a soft, flavourful cupcake. Next, add in the eggs and vanilla and continue to mix until light and fluffy.In a separate bowl, mix together the flours. Add the flour to the wet ingredients, alternating with the milk and mix well in between each addition.Spoon the mixture into a 12 cup muffin pan that has been lined with cupcake liners about ½ to ¾ full. It is important to not overfill the cupcakes so that they have room to rise without spilling out and burning.Bake the cupcakes in a preheated oven for approximately 20 minutes or until golden brown.Let the cupcakes cool completely on a wire rack before frosting.For these cupcakes I love to finish them with batch of my favourite vanilla buttercream and a few sprinkles for fun.This buttercream is vegan, dairy-free, really easy to make, and holds its shape perfectly for piping, but you would never realise it’s not made with real butter once you taste it.One batch of the frosting will be enough for these cupcakes, but all ingredients and steps are written out in the recipe below.Can I make these cupcakes vegan? While these cupcakes are dairy free, they are not vegan as they contain eggs. For a vegan version, use my vegan vanilla cupcakes recipe instead which are equally delicious. Can I make these vanilla cupcakes gluten free? Yes you can replace the flours with gluten free 121 replacement flour or for best results, use my gluten free vanilla cupcakes recipe instead. Can I use a different frosting for these cupcakes? Yes, the best part about these cupcakes is just how versatile they are! To change the flavour combination you could try pairing the cupcakes with a classic chocolate buttercream, lemon buttercream, or even a strawberry buttercream! How can I store these vanilla cupcakes? These cupcakes will stay fresh at room temperature in an airtight container for about 2 days. If wanting to keep them longer, you can store in the fridge for 3-4 days, just let come to room temperature before serving.You can also freeze these cupcakes for up to 3 months.Chocolate Coconut CupcakesChocolate Hazelnut Cupcakes (Vegan)Cookies and Cream Cupcakes (Vegan)Celebration CupcakesDairy-Free Lemon CupcakesVegan Red Velvet Cupcakesfrom votesPrintPinRateCook ModeNutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.Not fom Australia? Check out my US Conversion GuideOriginal recipe was published March 16th 2015.Great recipe, thanks for sharing. My daughter has some allergies and previously we had to stick to vegan baking, so great to be able to use eggs again! I made a few errors (baking with a toddler…) but the final product was delicious!ReplyThanks, it a great recipe for delicious cup cakesReplyI have made the cupcakes before and loved them, just wondering if you can use the cupcake recipe to make a cake?ReplyJust made these and they are great! I loved that they are dairy free. I am in the USA and used Silk Vanilla Soymilk as my milk, and Country Crock Plant Butter Sticks as my butter. The crumb is fine and tender and the cupcakes are fluffy but not dry. I found that the batch made closer to 16 cakes. I’m excited to try this recipe again with maybe some lemon or coconut. This is a great classic vanilla base to build off of. Thanks for sharing it!ReplyAwesome!We used soy milk and also added some 100s and 1000s to part of the mixture.Beautiful texture: light and fluffy.Also, it’s hard to find recipes with Australian measurements and products. So happy to have found your site. Thank you.ReplyThese are the prettiest cupcakes I have ever seen! And such a handy staple recipe. Can’t wait to try them.ReplyI feel like this is the perfect basic vanilla cake recipe that can be used in many many different ways! Love that it is a dairy-free one too 🙂Reply

×Jump To RecipeThese are my favourite dairy free vanilla cupcakes! This easy recipe is perfect for celebrations, birthday parties or just because. They are soft, light and fluffy, and the perfect base for a swirl of creamy buttercream frosting.Having a perfect, easy, works every time vanilla cupcake recipe in your back pocket is one of those essential recipes for every home baker.This is my OG cupcake recipe that has served me for most of my adult life and I am so excited for it to be yours as well!This one of the very first recipes I shared on this blog back in 2015 and for years before...

Dairy Free Vanilla Cupcakes

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