If you’re searching for a delicious dessert that’s free from dairy but still full of flavor, this Dairy-free cupcake recipe with oat milk frosting is for you! These soft, fluffy cupcakes paired with creamy oat milk frosting are ideal for anyone with dietary restrictions or simply looking for a healthier indulgence.
Why You’ll Love This Recipe
- Dairy-Free and Delicious: Perfect for those with lactose intolerance or who follow a dairy-free diet.
- Moist and Tender Cupcakes: You won’t miss the dairy in these light and flavorful treats.
- Simple Frosting with Oat Milk: A creamy topping that’s easy to whip up and complements the cupcakes beautifully.
Ingredients for Dairy-Free Cupcakes
For the cupcakes:
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsweetened almond milk (or another dairy-free milk)
- ⅓ cup neutral vegetable oil (like canola or sunflower)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the oat milk frosting:
- ½ cup vegan butter
- 2 cups powdered sugar
- 3 tablespoons oat milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients
In a separate bowl, mix almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Let the mixture sit for 5 minutes to create a buttermilk-like effect.
4. Prepare the Batter
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure tender cupcakes.
5. Fill the Cupcake Liners
Spoon the batter evenly into the liners, filling each about ¾ full.
6. Bake the Cupcakes
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
7. Make the Oat Milk Frosting
Using an electric mixer, beat the vegan butter until creamy. Gradually add powdered sugar, oat milk, and vanilla extract, and mix until smooth and fluffy.
8. Frost the Cupcakes
Spread or pipe the oat milk frosting onto the cooled cupcakes. Add sprinkles, fruit, or a dusting of cocoa powder for extra flair.
Pro Tips for Success
- Choose High-Quality Oat Milk: Use a creamy, unsweetened variety for the best frosting texture.
- Don’t Skip the Vinegar: This ingredient helps create a fluffy texture by reacting with the baking soda.
- Chill the Frosting: If the frosting feels too soft, chill it for 10-15 minutes before piping.
Delicious Variations
- Citrus Twist: Add 1 teaspoon of lemon or orange zest to the batter for a zesty flavor.
- Chocolate Lovers: Mix in 2 tablespoons of cocoa powder to the frosting for a chocolatey topping.
- Nutty Toppings: Sprinkle chopped nuts or shredded coconut over the frosting for added texture.
FAQs
Can I use oat milk in the cupcake batter as well?
Yes! Oat milk works well in both the batter and frosting for a cohesive flavor.
Are these cupcakes vegan?
Yes, this recipe is completely vegan, as it uses plant-based milk and butter.
How should I store these cupcakes?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.