What dairy-free milk is best for cupcakes?

The best dairy-free milk for cupcakes depends on the flavor and texture you’re aiming for. Almond milk is a go-to for light and airy cupcakes, while oat milk offers a creamier consistency that's ideal for richer batters. Soy milk provides stability and protein, making it great for structured cupcakes like chocolate or red velvet. For tropical flavors, coconut milk adds a rich, slightly sweet taste. All of these are excellent choices for making flavorful, fluffy dairy free cupcakes .

Can you make cupcakes without milk?

Absolutely. Many cupcake recipes can be made with no milk at all. Instead of traditional dairy, you can use water, fruit juice, applesauce, or even dairy-free yogurt as liquid ingredients. These alternatives help maintain the texture and taste of the cupcakes. With the right adjustments, you won’t even notice the milk is missing from your dairy free cupcakes .

How do you replace milk in cupcakes?

To replace milk in cupcake recipes, simply use a 1:1 ratio of plant-based milk such as almond, oat, soy, or coconut milk . If the recipe calls for buttermilk, mix your plant milk with a little vinegar or lemon juice to mimic the acidity. This combo helps the cupcakes rise and stay soft. These simple swaps are key to successfully making dairy free cupcakes that taste just like the original—or better.

How to make frosting dairy free?

Dairy free frosting is surprisingly easy to make. Start with a base of vegan butter or solid coconut oil , then whip it with powdered sugar , a splash of plant milk , and your preferred flavoring—like vanilla or cocoa powder. You can also use non-dairy cream cheese for a tangier style. These frostings are smooth, spreadable, and perfect for topping your dairy free cupcakes .

What is a Dairy Queen cupcake?

A Dairy Queen cupcake is a single-serve frozen dessert layered with chocolate and vanilla soft serve around a fudge and chocolate center. While delicious, it’s not suitable for dairy-free diets, as it contains multiple milk-based ingredients. If you're craving something similar, you can recreate it at home using dairy-free ice cream and homemade dairy free cupcakes .

Do Hostess cupcakes have dairy in them?

Yes, Hostess cupcakes do contain dairy. Ingredients such as whey, skim milk, and milk solids are used in both the cake and the filling. They’re not suitable for those avoiding dairy. For a similar taste without the dairy, your best option is to bake your own dairy free cupcakes using plant-based alternatives.

Dairy Free Cupcakes – Best Recipe + 9 Baking Tips

Name: Dairy Free Cupcakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder (optional for chocolate cupcakes); 1 cup organic cane sugar; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup almond milk (or oat milk); 1/3 cup melted coconut oil; 1 tbsp apple cider vinegar; 1 tsp vanilla extract; 1/2 cup unsweetened applesauce (optional for extra moisture)

Dairy Free Cupcakes Recipe

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These dairy free cupcakes are moist, fluffy, and completely delicious—perfect for anyone avoiding milk or following a vegan lifestyle. Made with simple ingredients and ready in under 30 minutes, they’re ideal for birthdays, holidays, or anytime you want a sweet treat without the dairy.

Author: Nia Yarden
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (optional for chocolate cupcakes)
1 cup organic cane sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup almond milk (or oat milk)
1/3 cup melted coconut oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
1/2 cup unsweetened applesauce (optional for extra moisture)

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a large bowl, sift together flour, cocoa powder (if using), sugar, baking soda, baking powder, and salt.
In another bowl, whisk almond milk, vinegar, coconut oil, vanilla, and applesauce until well combined.
Pour wet mixture into dry and stir gently until just combined—do not overmix.
Divide batter evenly into the liners, filling each 2/3 full.
Bake for 18–20 minutes or until a toothpick inserted comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Frost with your favorite dairy-free frosting and decorate as desired.

Notes

For a vanilla-only version, omit cocoa powder and increase flour by 1/4 cup.
To make gluten-free, use a 1:1 gluten-free flour blend.
Store leftovers in an airtight container for up to 3 days or freeze unfrosted cupcakes for longer storage.

Nutrition

Serving Size: 1 cupcake
Calories: 210
Sugar: 15g
Sodium: 190mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Find it online: https://www.nytrecipe.com/dairy-free-cupcakes/