Dairy-Free Cupcakes (Moist, Fluffy & Easy)

These dairy-free cupcakes are incredibly moist and soft, made with simple ingredients and zero dairy. Perfect for parties, birthdays, or just a sweet treat!

Ingredients

• For the cupcakes:
• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsweetened almond milk (or oat/soy milk)
• ⅓ cup vegetable oil
• 1 tbsp white or apple cider vinegar
• 1½ tsp vanilla extract
• Optional dairy-free frosting:
• ½ cup dairy-free butter (like Earth Balance), softened
• 2 cups powdered sugar
• 1–2 tbsp almond milk
• ½ tsp vanilla extract

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. In another bowl, combine almond milk, oil, vinegar, and vanilla. Mix well.
4. Pour wet ingredients into dry and stir until just combined (do not overmix).
5. Fill each liner about ¾ full and bake for 18–20 minutes or until a toothpick comes out clean.
6. Let cupcakes cool completely before frosting.
7. For the frosting: beat dairy-free butter until fluffy. Add powdered sugar gradually, then almond milk and vanilla. Mix until smooth.

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