Deliciously Dairy-Free: Vanilla Cupcake Recipe
If you’re looking for a dairy-free cupcake recipe that is both delicious and easy-to-make, look no further! My bakery-style vanilla cupcakes are the perfect treat for anyone who is dairy-intolerant or vegan. I am a nutritionist cum food blogger, and I have worked hard to perfect this recipe so that you can enjoy the rich, light, and fluffy cupcakes that everyone dreams of.
Not only are these vanilla cupcakes dairy-free, but they are also gluten-free. They use almond milk as a substitute for regular milk and gluten-free all-purpose flour instead of wheat flour. This means you can indulge in these cupcakes without feeling guilty about hurting your stomach afterward. Moreover, the recipe is easy to make and uses only simple ingredients that you might already have in your pantry at home.
In this article, I will give you instructions on how to make these delicious bakery-style vanilla cupcakes from scratch. I’ll share tips and recommendations to ensure that your cupcakes turn out perfectly every time. So why not try out my recipe today and indulge yourself with these amazing dairy-free and gluten-free treats?
Why You’ll Love This Recipe
Imagine sinking your teeth into the perfect vanilla cupcake – it’s moist and fluffy and melts in your mouth. Even better, imagine that this cupcake is dairy-free, gluten-free, and made with organic ingredients. These cupcakes are great for any special occasion or even a midweek treat to enjoy with friends or family.
What makes these cupcakes unique is their rich flavor and undeniably perfect texture. The recipe includes high-quality ingredients like pure vanilla extract and gluten-free flour. The secret ingredient that elevates these cupcakes is the vanilla instant pudding mix, which adds creaminess and depth of flavor.
Whether you have dietary restrictions or just want to eat a little healthier, these dairy-free vanilla cupcakes are suitable for a wide variety of diets without sacrificing taste. You’ll love how quick and easy they are to make, too!
Additionally, the recipe is incredibly versatile: you can customize it to fit your personal taste preferences. For example, try adding fresh berries on top or mixing in crushed cookies for an extra twist.
If you’re looking for a classic vanilla cupcake recipe that’s free of any additives or artificial flavors, then this recipe is perfect for you. So what are you waiting for? Grab your apron and get baking!
Ingredient List
Before diving into the recipe, let’s take a look at the ingredients you will need to create these delicious dairy-free vanilla cupcakes.
Cupcakes Ingredients
- 1 and 1/2 cups (188g) all-purpose flour
- 2 tsp (10g) baking powder
- 1/2 tsp (2.5g) baking soda
- 1/2 tsp (2.5g) kosher salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) unsweetened almond milk
- 1 tbsp (15ml) apple cider vinegar
- 1/3 cup (75ml) vegetable oil
- 1 tsp (5ml) pure vanilla extract
Vanilla Buttercream Frosting Ingredients
- 4 cups (500g) powdered sugar
- 1 cup (226g) dairy-free butter, softened
- 2 tsp (10ml) pure vanilla extract
- 3-4 tbsp (45-60ml) unsweetened almond milk
All of these ingredients are easily available in supermarkets or organic food stores, so no need to worry about any hard-to-find items. Now that we’ve got our list ready let’s get started with creating some delectable dairy-free vanilla cupcakes!
The Recipe How-To
Before we get started with the recipe, preheat your oven to 350°F (180°C). Get a large bowl and using a whisk, combine flour 160g (1 and 1/4 cups), baking powder 2 tsp, and kosher salt 1/4 tsp. Set aside.
Preparing the Wet Ingredients
Take another medium-sized bowl and add sugar 150 g (3/4 cup) and vanilla instant pudding mix 1/2 cup, then whisk them together. Add in water 75 ml, unsweetened almond milk 3/4 cup, apple cider vinegar 1 tablespoon, vegetable oil 75 ml, and vanilla extract 2 teaspoon. Whisk to combine.
Crack in eggs 2 large into the wet mixture and continue to stir until they are well combined.
Creating the Cupcake Batter
Make a well in the center of the dry mixture, then pour in the wet mixture. Stir slowly with a whisk until everything is just combined. Be careful not to overmix.
Baking Cupcakes
Spoon the batter evenly into lined cupcake wells, filling them roughly up to the two-thirds level. Put your pan in the middle of the oven rack and bake for around 15-18 minutes or until a toothpick comes out clean from the center.
After baking, remove them from the oven and let them cool for ten minutes on a wire rack.
Making the Vanilla Buttercream
While waiting for cupcakes to cool, make vegan vanilla buttercream frosting by combining softened dairy-free butter 1/2 cup (sold at speciality stores or online), powdered sugar (1 and 1/2 cups), kosher salt (a pinch), and vanilla extract 1 teaspoon. Slowly whisk in the almond milk (1 and 1/2 tablespoons) until frosting is smooth and fluffy.
Frosting Cupcakes
When the cupcakes are completely cool down, frost it with the vegan vanilla buttercream using a small spreader or a pastry bag. Top it with anything you like to add extra flavor, like some “sprinkles” or “shredded coconut.”
Enjoy your delicious Dairy-Free Vanilla Cupcakes!
Substitutions and Variations
If you’re looking to experiment with different flavors, here are some easy substitutions and variations you can try:
– Gluten-free vanilla cupcakes: Use a gluten-free all-purpose flour blend in place of regular flour. Rice flour can also be used for a finer texture. Make sure your baking powder is also gluten-free.
– Vegan vanilla cupcakes: Swap out the eggs for 1/4 cup unsweetened applesauce or 1/4 cup mashed bananas. Use almond milk or another dairy-free milk for the water.
– Sugar-free vegan cupcakes: Replace granulated sugar with a natural sweetener like stevia or monk fruit, adjusting measurements to taste.
– Vanilla buttercream: Top your cupcakes with a classic vanilla buttercream instead of the dairy-free frosting. To make it vegan, use vegan butter and milk.
– Victoria sponge cupcakes: Fill your cupcakes with jam or jelly and fresh whipped cream for a classic British twist on these sweet treats.
– BONUS TIP! If you prefer a richer flavor, add a teaspoon of instant coffee or espresso powder to the wet ingredients before mixing in the dry ingredients.
Experimenting with different flavors and substitutions is half the fun of baking, so feel free to get creative and make this recipe your own!
Serving and Pairing
Once you have baked these delectable dairy-free vanilla cupcakes and decorated them with the creamy vanilla buttercream frosting, there are various ways you can serve and pair them perfectly.
You can opt for a classic presentation by complementing the vanilla flavor with berries such as raspberries, strawberries or blueberries. Gently toss the fresh fruit in sugar to bring out their natural sweetness and add them on top of the cupcakes. This pairing will not only intensify the flavor but also add a refreshing burst of color to your table.
For those looking for a simple yet elegant pairing, enjoy these cupcakes with a cup of coffee or tea. The vanilla undertones will enhance the subtle sweetness in your beverage, creating a harmonious flavor profile that’s perfect to enjoy during break time.
If you want to kick it up a notch for dessert, pair these cupcakes with your favorite ice cream flavor. Whether it’s chocolate, strawberry or vanilla bean, these dairy-free treats will balance out the rich creaminess of your favorite frozen dessert.
Finally, if you’re hosting a large gathering or event, serve these heavenly cupcakes with other baked goods such as cookies or brownies. Perfect for nibbling and sharing among friends and family, this arrangement provides an array of options to satisfy everyone’s taste buds.
These pairing options will elevate your dining experience while impressing your guests at any event. So go ahead, get creative and experiment until you find your perfect combination!
Make-Ahead, Storing and Reheating
Once you’ve baked these delightful dairy-free vanilla cupcakes, you can store them for later or make them ahead of time for serving at a later date. To ensure that they stay fresh, it’s important to store them correctly.
If you want to store your cupcakes, first make sure that they have completely cooled down to room temperature. Then, place them in a sealed container and put them in the fridge. Properly stored, these cupcakes can last for up to five days.
To reheat your cupcakes, preheat your oven to 350 degrees Fahrenheit (175°C). Once your oven is ready, remove the cupcakes from the fridge and let them sit out for ten minutes before popping them into the oven for five minutes. This will take the chill off and refresh their flavor.
A little tip: If you plan on storing your cupcakes with frosting already piped on top, be sure to cover them loosely with plastic wrap before placing them in an airtight container.
As with all baked goods, it’s always best to eat fresh! However, if you’re pressed for time and need to prepare ahead of an event or special occasion, these dairy-free vanilla cupcakes are sure to be a hit – just remember to store them correctly!
Tips for Perfect Results
As a nutritionist and food blogger, I always experiment with different ingredients and methods to bring you the best versions of classic recipes. Here are some tips that will ensure your vegan gluten-free vanilla cupcakes turn out perfect every time.
1. Measure Accurately
It’s paramount to measure your ingredients accurately to the nearest quarter teaspoon or ounce; this ensures the recipe is balanced correctly.
2. Use Room Temperature Ingredients
Using room temperature ingredients such as butter, eggs, and milk is crucial when making baked goodies. By doing this, it helps each ingredient combine evenly and create a uniform mixture that bakes evenly.
3. Don’t Overmix the Batter
It might be tempting to overmix the batter, but don’t do it! Otherwise, this can lead to dry and dense cupcakes instead of light, fluffy ones. The best way is to mix with a spatula, so you’re not tempted to overmix.
4. Line Cupcake Pan with Paper Liners
Do not apply oil or flour on your muffin cups since these cupcakes can get sticky around the edges when baking compared to others. Instead, line them with paper liners; they prevent sticking and make cleaning up easier.
5. Keep an Eye on Baking Time
It’s advisable to keep an eye on the cooking time since ovens vary widely in temperature regulation. A minute too long can leave your dairy-free vanilla cupcakes overcooked or burnt.
By implementing these tips, you’re sure to have a perfect batch of vegan gluten-free vanilla cupcakes that everyone will love, whether it’s for a special occasion or just for personal indulgence.
Bottom Line
In conclusion, these bakery-style vanilla cupcakes are a treat that everyone can indulge in without any guilt. Even those who have dietary restrictions can enjoy these dairy-free and gluten-free cupcakes in their own unique way. By following the simple instructions and tips provided in this recipe article, you will be able to create a batch of moist and delicious vanilla cupcakes in no time.
So, whether you are hosting a birthday party or simply want to satisfy your sweet tooth, these cupcakes are sure to be a hit. Make them ahead of time, store them properly and reheat them for when you need a quick snack or dessert.
Remember, with the right ingredients and cooking techniques, you can create amazing recipes that cater to everyone’s preferences. So give these dairy-free vanilla cupcakes a try and be the star of your next party or gathering!
Bakery Vanilla Cupcakes ( Dairy Free) Recipe
Ingredients
- 5 cups flour
- 3 cups sugar (decrease to just under 3 cups especially if frosting)
- 3 teaspoons baking powder
- 6 eggs
- 1 1/2 cups orange juice
- 1/3 cup water
- 3 teaspoons pure vanilla extract
- 3 tablespoons orange-flavored liqueur (optional. add to your frosting too!)
- 1 1/2 cups oil
- 3 1/2 ounces vanilla instant pudding mix
Instructions
- Mix together in one bowl.
- Bake in pre-heated 350 degree oven for about 40 minutes or just until a toothpick inserted comes out dry (do not overbake).
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