These dairy-free cupcakes (vegan) are easy to make, super versatile, and topped with a rich chocolate frosting that’s just as luscious without any butter or milk. Fluffy, moist, and made in under 30 minutes. No mixer is needed!
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Whether you're making them for a birthday, a weekend baking project, or just because you’re craving something sweet, these non-dairy cupcakes hit all the right notes: fluffy, chocolatey, and indulgent.
If you love baking sweet treats that are dairy-free then check out my Vegan Coffee Cupcakes, Vegan Vanilla Cake , Pink Cake, or Vegan Lotus Cake.
🧁 CUPCAKES DAIRY FREE
Using soy milk (or any non-dairy milk of your choice), a splash of apple cider vinegar, and a few pantry staples, these cupcakes are perfectly soft and tender.
The secret to their fluffiness? The apple cider vinegar gives these treats a slight rise, making them light as a feather!
And let's talk about the chocolate frosting—a rich, silky topping that’s every bit as indulgent without dairy.
❤️ WHY THIS RECIPE WORKS
Soft + Fluffy + Spongy
No flaxseeds.. just vinegar and simple ingredients.
The Fluffiest frosting
Make-Ahead... make these cupcakes the day before- for cupcakes in a pinch.
Fun + Festive - such fun to make with the kids.
🥳 THE PERFECT OCCASION FOR THESE CUPCAKES
Birthdays
Kids Parties
Sleep Overs
Dessert
Potlucks
Baby Showers
The holidays
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
Soy Milk (or Almond, Oat, or Coconut Milk): This provides moisture and binds the ingredients together without dairy while adding a subtle flavor depending on the milk you choose.
Apple Cider Vinegar (or White Vinegar): This adds acidity to the batter, which reacts with baking soda to give the cupcakes a light, fluffy texture—think of it as a dairy-free “buttermilk” effect.
Canola Oil (or Light Olive Oil, Sunflower Oil, Coconut Oil): This oil brings richness and moisture to the cupcakes, keeping them soft and tender without needing butter.
Vanilla Extract: Makes these cupcakes extra delicious.
All-Purpose Flour: Cake flour is even better.
Cocoa Powder: This is the hero for a rich chocolate flavor.
Brown Sugar: You can use white granulated sugar if you are out of brown sugar.
Baking Soda: This is the leavening agent that, when activated by vinegar, helps the cupcakes rise and become fluffy.
Salt: Just a touch of salt enhances all the flavors.
FOR THE FROSTING
Vegan Butter: Softened at room temperature, like Earth Balance vegan butter.
Powdered Sugar: Also known as confectioners sugar or icing sugar.
Cocoa Powder:
Non-Dairy Milk: Choose your favorite.
Vanilla Extract: For a little more flavor.
WHAT'S THE BEST DAIRY-FREE MILK TO USE?
Soy Milk: This is one of the most popular options because it has a higher protein content that behaves similarly to dairy milk, creating a good structure and a moist crumb in cupcakes. For a well-balanced choice, soy, oat, or almond milk are typically the most reliable for baking cupcakes.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Prep Time: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix the Non-Dairy Milk and Vinegar: Combine the soy milk (or other non-dairy milk) with apple cider vinegar in a small bowl. Let it sit for about 5 minutes to “curdle”—this helps create a rich, buttermilk-like texture.
Combine the Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt.
Add Wet Ingredients to Dry Ingredients: Pour the “buttermilk” mixture, oil, and vanilla extract into the bowl with the dry ingredients. Gently fold everything together just until combined—avoid overmixing to keep the cupcakes light and fluffy.
Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ of the way. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
TO MAKE THE CHOCOLATE FROSTING
In a large mixing bowl, beat the softened vegan butter until creamy.
Gradually add powdered sugar and cocoa powder, mixing well after each addition.
Add the non-dairy milk and vanilla extract and beat until the frosting is light, fluffy, and smooth. You can adjust the consistency with a little more milk if needed.
Frost the cooled cupcakes with a piping bag or a spatula, and enjoy!
💫 If you loved this recipe, leave a 5-star review and rating!
📝 TIPS AND TRICKS
Non-Dairy Milk Options- Use almond, soy, oat, or coconut milk for this recipe. Each adds a slightly different flavor, so pick your favorite!
Gluten-Free Alternative- Substitute all-purpose flour with a gluten-free flour blend (1:1 ratio) to make these gluten-free, dairy-free cupcakes.
Use an Ice Cream Scoop - to fill the cupcake liners ¾ of the way.
❓ FAQS
Simply replace the all-purpose flour with a 1:1 gluten-free baking blend, and you're good to go!
MAKE-AHEAD AND STORAGE
MAKE-AHEAD:
Cupcakes: You can bake these dairy-free cupcakes a day or two in advance. Allow them to cool completely, then store them unfrosted in an airtight container at room temperature and store for up to three days.
For longer storage, place them in the fridge, but be sure to bring them back to room temperature before serving for the best texture.
Frosting: The vegan chocolate frosting can also be made up to two days ahead! Keep it in an airtight container in the fridge. When you're ready to frost, give it a quick mix and let it come to room temperature to make spreading or piping easier.
STORAGE:
At Room Temperature: Store unfrosted cupcakes in an airtight container for up to 3 days. Once frosted, they’re best eaten within 1-2 days if kept at room temperature.
Refrigerated: Store frosted cupcakes in the fridge for up to 4 days. The frosting will firm up in the fridge, so let the cupcakes sit at room temperature for about 30 minutes before serving.
Freezing: For long-term storage, wrap unfrosted cupcakes tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature and frost once fully defrosted.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
DAIRY FREE CUPCAKES (AND VEGAN)
- Total Time: 10 min Prep Time + 20 min Cook Time = 30 min Total Time
- Yield: 12 cupcakes 1x
- Diet: Vegan
Description
These dairy-free cupcakes (vegan) are easy to make, super versatile, and topped with a rich chocolate frosting that’s just as luscious without any butter or milk. Fluffy, moist, and made in under 30 minutes. No mixer is needed!
Ingredients
1 cup soy milk (or dairy-free milk of choice like oat or almond milk)
1 tablespoon apple cider vinegar (or regular white vinegar or lemon juice)
1 ½ cups all-purpose flour
½ cup light olive oil (or canola oil/sunflower oil)
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
1 cup brown sugar
1 teaspoon baking soda
¼ teaspoon salt
FOR THE FROSTING
6 tablespoons vegan butter, soft
3 cups powdered sugar
¼ cup cocoa powder
¼ teaspoon salt
2 tablespoons dairy-free milk of choice
1 teaspoon vanilla extract
Instructions
- Prep Time: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the Non-Dairy Milk and Vinegar: Combine the soy milk (or other non-dairy milk) with apple cider vinegar in a small bowl. Let it sit for about 5 minutes to “curdle”—this helps create a rich, buttermilk-like texture.
- Combine the Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, brown sugar, baking soda, and salt.
- Add Wet Ingredients to Dry Ingredients: Pour the “buttermilk” mixture, oil, and vanilla extract into the bowl with the dry ingredients. Gently fold everything together just until combined—avoid over mixing to keep the cupcakes light and fluffy.
- Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ of the way. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
TO MAKE THE FROSTING
- In a large mixing bowl, beat the softened vegan butter until creamy.
- Gradually add powdered sugar and cocoa powder, mixing well after each addition.
- Add the non-dairy milk and vanilla extract and beat until the frosting is light, fluffy, and smooth. You can adjust the consistency with a little more milk if needed.
- Frost the cooled cupcakes with a piping bag or a spatula, and enjoy!
- 💫 If you loved this recipe, leave a 5-star review and rating!
Notes
How do I make these non-dairy cupcakes gluten-free? Simply replace the all-purpose flour with a 1:1 gluten-free baking blend, and you're good to go!
- Category: Baking, Desserts
- Method: Baking
- Cuisine: American
Nikki says
Shout out if you have any questions! Nikki