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front view of cupcakes on a marble surface

Dairy-Free Vanilla Cupcakes

These light and fluffy dairy-free vanilla cupcakes are perfect for any occasion! Ice them with your favorite frosting and add toppings of your choice. They're both vegan and gluten-free too.
Course Dessert
Cuisine American, Gluten-Free, Vegan
Keyword cupcakes, dairy-free, egg free, gluten free, vegan
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12
Calories 229kcal



  • 1 ½ cups unsweetened plant-based milk (I used almond milk)
  • 1 ¼ cup organic cane sugar
  • cup vegetable or canola oil
  • 2 teaspoon white wine vinegar (can substitute with apple cider vinegar)
  • 2 teaspoon vanilla extract


  • 2 ½ cups gluten-free all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum (omit if your flour mixture already contains)



  • Preheat oven to 350° F and line a cupcake/muffin tin with 12 cupcake wrappers (*See notes below).
  • Add all of the wet ingredients to a large mixing bowl. Whisk thoroughly to combine.
  • In a separate bowl, whisk together the dry ingredients.
  • Sift the whisked flour mixture into the bowl with the wet ingredients and stir or whisk to combine until no lumps of flour remain.
  • Distribute the mixture evenly in the cupcake wrappers. Each should be approximately ¾ of the way full.
  • Bake for 22-25 minutes or until a toothpick poked into the center of a cupcake comes out clean.
  • Allow cupcakes to cool in the muffin tin before transferring to a wire cooling rack.
  • Allow cupcakes to cool completely before icing.



Due to variations in brands/ingredients, the batter may yield between 12 and 16 cupcakes. If you have extra, you can line a second muffin tin with additional cupcake wrappers and bake both pans side by side in the oven on the center rack. If you don't have a second muffin tin or your muffin tins don't fit side by side, you can store the batter in the refrigerator until the first batch is done and then bake the additional cupcakes separately. Keep in mind that they may not need as much time to bake since there will only be a few of them. Therefore, check for doneness around 15 minutes.
Unfrosted cupcakes are best stored in a single layer in an airtight container at room temperature for up to 2 days. This will keep them moist. They can also be refrigerated this way for 3-4 days, but note that they won't be as moist.
It’s best to ice the cupcakes right before serving them, but you can store them with the frosting if needed. They are best used within 3 days this way. Just be sure that your airtight container is deep enough so that the frosting doesn't get squished when you close the lid.
To make the cupcakes soy-free, use a soy-free oil such as canola.
To make the cupcakes nut-free, use a nut-free plant-based milk such as soy or oat.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Nutrition calculation is for one cupcake without frosting or toppings.


Calories: 229kcal | Carbohydrates: 40g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Fiber: 3g