Dairy-Free Cupcakes

These dairy-free cupcakes are soft, moist, and so fluffy you’d never guess they’re made without milk or butter. Whether you’re baking for someone with allergies or just trying to switch things up, this recipe is a fantastic base for all kinds of dietary needs. And the best part? You can make it egg-free and gluten-free too!

Let’s Talk About Dairy-Free Baking

When I started dabbling in gluten-free baking, I got a bunch of messages asking for dairy-free recipes. Naturally, cupcakes were at the top of that list—and I totally get it. Who doesn’t love a cupcake you can feel good about sharing with everyone, no matter their dietary restrictions?

This recipe is one of those go-to base recipes you’ll find yourself reaching for again and again. It’s flexible, allergy-friendly, and works beautifully with different ingredient swaps. Whether you’re avoiding dairy, eggs, or gluten, this cupcake’s got you covered.

Navigating the World of Dairy Alternatives

To be honest, I’ve always been a regular milk kind of guy. So, jumping into the world of plant-based alternatives was new territory for me. But once I hit the dairy-free aisle, I realized how many options are out there—almond, soy, oat, coconut… you name it.

I decided to test a mix of dairy-free milks and yogurts that are easy to find and commonly used by folks who avoid dairy. I also wanted to test both sweetened and unsweetened versions to see what worked best in cupcakes.

What Kind of Dairy-Free Products Work Best?

During testing, I used almond, soy, coconut, and oat milk and yogurts. I skipped things like hemp and rice milk simply because they’re not as common. I kept it simple and stuck to pairings—almond milk with almond yogurt, soy with soy, and so on.

Then, I got curious and started mixing things up. I wondered—what happens if you use almond milk with oat yogurt? Turns out, the cupcakes still turned out great! Every combo baked up well, so you’ve got a lot of flexibility here.

My Favorite Combo? Almond Milk + Almond Yogurt

Even though all the batches came out great, the one that stood out to me was made with unsweetened almond milk and vanilla almond yogurt. It was light, fluffy, and had the most pleasant flavor.

Next time, I might toss in a little almond extract to enhance the flavor even more—it really complements the nuttiness. These cupcakes are so tender and moist that nobody would guess they’re dairy-free.

Making Them Egg-Free Too

A lot of folks who skip dairy also avoid eggs, so I tested this recipe without eggs as well. That’s where unsweetened applesauce came into play—1/4 cup for every egg. It sounds odd, but it really works.

The texture was soft and delicate, though just a little less risen. To help with that, I added an extra 1/4 teaspoon of baking powder to the batter.

One thing to note: applesauce has its own flavor, so it pairs best with almond or soy-based products. If you’re using coconut milk or yogurt, the flavor combo can clash a bit.

Why Applesauce Works

Applesauce acts as a binder, holding everything together like eggs normally would. It also keeps gluten from forming too much, which gives you a super tender crumb.

But since applesauce doesn’t have the same leavening power as eggs, your cupcakes might not rise quite as much—hence the extra baking powder.

Gluten-Free and Dairy-Free? You Bet.

Want to make these cupcakes gluten-free too? Easy. Swap out the all-purpose flour for your favorite gluten-free blend (I usually use King Arthur’s GF flour). 1 1/4 cups or 150 grams works perfectly.

Now, there are two extra steps that help gluten-free cupcakes turn out just right:

Tip #1: Mix More Than You Think

I know it goes against traditional baking advice, but when you’re working with gluten-free flour, over-mixing is actually helpful. It builds structure and helps the cupcakes rise better.

Tip #2: Let the Batter Rest

Letting the batter sit for 30 minutes before baking helps the flour soak up the liquid. This step makes a big difference in texture and helps get rid of any gritty feel.

Time for Frosting: Dairy-Free Buttercream

Of course, what’s a cupcake without a swirl of frosting?

For the buttercream, I recommend using a plant-based butter like Earth Balance. You could also use shortening, but the flavor and texture from the buttery sticks are hard to beat.

I use this to make a smooth, fluffy frosting that pipes beautifully—just like the traditional version.

Flavor Boost: Use Vanilla Bean Paste

If you’ve got vanilla bean paste on hand, use it. It gives the frosting a rich vanilla flavor and those little specks are such a treat. Regular vanilla extract works too, but the flavor won’t be quite as intense.

Want to add something extra? A teaspoon of almond extract or another flavor that pairs well with your chosen dairy-free milk is a great idea. For example:

• Almond milk/yogurt → Almond extract
• Coconut milk/yogurt → Coconut extract
• Oat or soy milk → Lemon or almond extract

My Top Tips for Perfect Dairy-Free Cupcakes

• Pick your favorite combo of dairy-free milk and yogurt.
• Swap in applesauce for egg-free baking (1/4 cup per egg), and don’t forget the extra baking powder.
• For gluten-free cupcakes, use a GF flour blend, mix your batter well, and let it rest before baking.
• Use a cookie scoop to fill your liners evenly.
• Let cold ingredients come to room temperature before mixing.

How to Make Ahead and Store These Cupcakes

You can absolutely make these cupcakes ahead of time. Here’s how to store them:

Unfrosted Cupcakes:

• Room temperature: 2 days in an airtight container
• Fridge: Up to a week
• Freezer: Up to 3 months (wrap well!)

Frosting:

• Fridge: Store in an airtight container for up to a month
• Freezer: Up to 3 months. Thaw, then give it a good stir before using.

Frosted Cupcakes:
These can sit at room temp overnight in an airtight container, but if you want that fresh-from-the-kitchen look, I recommend frosting them just before serving.

FAQs

Can I use sweetened plant-based milk or yogurt?
Yes! Just keep in mind that the added sugar may make your cupcakes a little sweeter, which can be a bonus depending on your taste.

What if I don’t have applesauce?
You can also try mashed banana or a commercial egg replacer, but applesauce gives the best neutral flavor for this recipe.

How long should I bake them?
Usually around 18–22 minutes at 350°F (180°C), but always check with a toothpick—it should come out clean.

Do I need to adjust baking time for eggless or gluten-free versions?
Nope! Same bake time. Just make sure your oven is fully preheated before you pop them in.

These dairy-free cupcakes are a total game changer for anyone with allergies or dietary preferences. They’re light, fluffy, and full of flavor—no compromises necessary. Try them out and make them your own with your favorite dairy-free swaps.

Try other recipes:

• Keto Cupcakes
• Gluten Free Chocolate Cupcakes
• Chocolate Cream Cheese Cupcakes