Dairy Free Vanilla Cupcakes with Fluffy Buttercream
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.5(22)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ⅓ cup neutral oil (such as canola or vegetable oil)
- ¼ cup plain whole-milk yogurt
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
For the buttercream
- 1 cup (2 sticks) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cups powdered sugar, sifted
- 3 tbsp heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
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