Light & Moist Dairy-Free Cupcake Recipe (Milk-Free)

Light & Moist Dairy-Free Cupcake Recipe (Milk-Free)

These dairy-free cupcakes are soft, fluffy, and moist without any milk or butter. Using plant-based milk and oil ensures tenderness and lightness, while vanilla extract brings classic flavor. Perfect for birthdays, gatherings, or as an easy everyday treat!

Ingredients

• 1 1/4 cups (160g) all-purpose flour
• 3/4 cup (157g) sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (180ml) oat, soy, almond, or coconut milk (unsweetened, sugar-free)
• 1 tbsp white or apple cider vinegar
• 1/4 cup (60ml) vegetable oil
• 1 tbsp vanilla extract
• 1 large egg (room temperature)

Directions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine plant-based milk and vinegar; set aside for 5 minutes to "curdle" and form vegan buttermilk.
4. Add oil, vanilla extract, and egg to the milk mixture; whisk to combine.
5. Pour the wet mixture into the dry ingredients and mix until just combined (don’t over-mix).
6. Divide batter evenly among 12 liners, filling each about two-thirds full.
7. Bake 18 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool completely before frosting with your favorite dairy-free buttercream.