These Dairy-Free, Egg-Free, and Vegan Vanilla Cupcakes are fluffy, light, and have a tender crumb and a burst of sweet vanilla flavor in every bite. They are easy to make with simple ingredients. No electric mixer is needed; just two bowls.
Whisk, Bake, Enjoy: Simple Dairy-Free, Egg-Free & Vegan Vanilla Cupcakes Recipe!
These Easy, fluffy vanilla cupcakes are perfect for those with dairy or egg allergies, vegans, or anyone looking for a light and delightful treat. They’re so simple to make that you’ll whip up a batch whenever the craving strikes.
They’re super easy to make. There’s no need to stress about complicated steps or hard-to-find items here! Plus, the batter comes together in a snap. Just mix the batter in two bowls—no electric mixer required—bake and enjoy! It’s a hands-on experience that anyone can enjoy, whether you’re a seasoned baker or a complete beginner. So you’ll have these cupcakes ready to pop in the oven in no time.
With a tender crumb and a burst of sweet vanilla flavor in every bite, these cupcakes aren’t just delicious but versatile and accommodating. Whether you have a food allergy, are vegan, have dietary restrictions, or love a good cupcake, these treats are for everyone. And with their freezer-friendly nature, you can always have a stash on hand when you need them.
Allergy Mom Secret Weapon
As a mom of a kiddo with allergies, navigating social events can feel like tiptoeing through a minefield of potential food triggers. But let me tell you about my secret weapon: these Easy Fluffy Vanilla Cupcakes. They’ve been an absolute lifesaver for me and my allergy-prone kiddo.
I make them ahead of time and freeze them, so they’re always ready for school parties, birthdays, you name it. Social events used to be tough, but my daughter never felt left out. I decorate them with sprinkles, chocolate chips, you name it, and they steal the show every time! Other kids envy what my daughter brings to the party, and it warms my heart to see her face light up with pride.
So here’s to these Easy Fluffy Vanilla Cupcakes – my go-to lifesaver, my secret weapon, and why my kiddo never misses out on the fun. They may be just cupcakes to some, but to us, they’re a symbol of inclusion, love, and the power of a little bit of baking magic.
What To Love About This Recipe
- Easy to make: These cupcakes come together effortlessly with just a few simple steps.
- Simple ingredients: This recipe won’t need fancy or hard-to-find ingredients. Everything you need is likely already in your pantry.
- Fluffy and light: Despite being dairy-free and egg-free, these cupcakes boast a wonderfully fluffy and light texture, thanks to the perfect balance of ingredients.
- Only two bowls are required, and no electric mixer is needed. Say goodbye to a sink full of dishes! You’ll only need two bowls and a whisk to whip up these delightful treats.
- Taste delicious: Vanilla cupcakes are classics for a reason—they’re simply delicious! These cupcakes are no exception, with a perfect balance of sweetness and vanilla flavor.
- Freezer friendly: Need to make cupcakes ahead of time? No problem! These cupcakes freeze beautifully, so you can have a stash on hand whenever you need a sweet treat.
- Egg-free, dairy-free, and vegan: Whether you follow a vegan diet or have food allergies, these cupcakes are the perfect solution. Plus, they’re so tasty that you won’t even miss the dairy or eggs!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: Provides structure and texture to the cupcakes. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Cornstarch: Helps to tenderize the cupcakes, resulting in a soft and fluffy texture.
- Granulated sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
- Baking powder: Acts as a leavening agent, helping the cupcakes rise. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Balances the sweetness and enhances the flavor. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Dairy-free milk: Provides moisture to the cupcakes. You can use any type of dairy-free milk, such as soy or oat. I recommend using dairy-free milk with a neutral taste.
- Vinegar: Reacts with the baking powder to create lift and fluffiness in the cupcakes. You can use apple cider vinegar or white vinegar.
- Pure vanilla extract: Infuses the cupcakes with delicious vanilla flavor. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Neutral-tasting oil: Adds moisture to the cupcakes and helps to keep them tender. You can use any neutral oil, such as vegetable, canola, or avocado oil.
Process Overview: How To Make Dairy-Free Egg-Free Cupcakes Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. Set aside.
Step 2 – Whisk Wet Ingredients
In a mixing bowl, whisk together milk, vinegar, vanilla and oil.
Step 3 – Combine Dry & Wet Ingredients
Add wet ingredients to the dryingredients; mix to combine.
Step 4 – Pour Batter into Baking Pan
Fill cupcake liners with the batter about two-thirds full.
Step 5 – Bake
Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.
Step 5 – Decorate
Decorating cupcakes is not only fun but also a great way to add a personal touch. This time, I decorated the cupcakes with my favorite Chocolate frosting and sprinkles. The only change I made to my frosting recipe was using dairy-free butter and dairy-free chocolate. But feel free to use your other decoration ideas to create your own unique cupcakes!
Recipe Tips
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
- Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
- Bake the cupcakes as soon as the batter is ready.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Corn-Free: You can substitute for potato starch 1:1.
Variations & Additions
- Add some lemon zest to the batter for a delightful lemon-vanilla flavor.
- Feel free to experiment with different extract flavors, such as almond or coconut, to create a unique twist on classic vanilla cupcakes.
- You can add sprinkles or chopped Oreos to the batter for a fun and festive touch.
- For extra vanilla flavor, you can scrape the seeds from a vanilla bean and add them to the batter along with the vanilla extract.
Storing and Freezing Instructions
Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.
Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.
Frequently Asked Questions
Yes, you can use a gluten-free all-purpose flour blend if you have a gluten allergy or intolerance.
Yes, you can use any neutral-tasting oil, such as vegetable or canola oil.
Yes, you can use either apple cider vinegar or white vinegar in this recipe. They both work equally well.
More Cupcakes Recipes You’ll Love!
Recipe Card 📖
Dairy-Free, Egg-Free, and Vegan Easy Fluffy Vanilla Cupcake Recipe
These Dairy-Free, Egg-Free and Vegan Easy Fluffy Vanilla Cupcakes are fluffy, light and have a tendercrumb and a burst of sweet vanilla flavor in every bite. Easy to make with simple ingredients.
Instructions
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Preheat oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
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In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. Set aside.
-
In a mixing bowl, whisk together milk, vinegar, vanilla and oil.
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Add wet ingredients to the dryingredients; mix to combine.
-
Fill cupcake liners with the batter about two-thirds full.
-
Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.
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Decorate as your heart desires. I used chocolate frosting and sprinkles.
Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.
Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.
Vanilla Extract: To amp up the flavor of these cupcakes, sometimes, I like to substitute 1 teaspoon of vanilla extract for 1 teaspoon of butter bakery emulsion.
Cupcakes Chocolate Frosting: This time, I decorated the cupcakes with my favorite Chocolate frosting and sprinkles. The only change I made to my frosting recipe was using dairy-free butter and dairy-free chocolate. But feel free to use your other decoration ideas to create your own unique cupcakes!
Recipe Tips
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
- Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
- Bake the cupcakes as soon as the batter is ready.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Corn-Free: You can substitute for potato starch 1:1.
Variations & Additions
- Add some lemon zest to the batter for a delightful lemon-vanilla flavor.
- Feel free to experiment with different extract flavors, such as almond or coconut, to create a unique twist on classic vanilla cupcakes.
- You can also add sprinkles or chopped Oreos to the batter for a fun and festive touch.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.
★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 222kcalCarbohydrates: 38gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 213mgPotassium: 54mgFiber: 1gSugar: 23gVitamin A: 87IUVitamin C: 2mgCalcium: 64mgIron: 1mg
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