Easy Fluffy Vanilla Cupcakes (Dairy-Free, Egg-Free, Vegan)

These Dairy-Free, Egg-Free, and Vegan Vanilla Cupcakes are fluffy, light, and have a tender crumb and a burst of sweet vanilla flavor in every bite. They are easy to make with simple ingredients. No electric mixer is needed; just two bowls.

Whisk, Bake, Enjoy: Simple Dairy-Free, Egg-Free & Vegan Vanilla Cupcakes Recipe!

These Easy, fluffy vanilla cupcakes are perfect for those with dairy or egg allergies, vegans, or anyone looking for a light and delightful treat. They’re so simple to make that you’ll whip up a batch whenever the craving strikes.

They’re super easy to make. There’s no need to stress about complicated steps or hard-to-find items here! Plus, the batter comes together in a snap. Just mix the batter in two bowls—no electric mixer required—bake and enjoy! It’s a hands-on experience that anyone can enjoy, whether you’re a seasoned baker or a complete beginner. So you’ll have these cupcakes ready to pop in the oven in no time.

With a tender crumb and a burst of sweet vanilla flavor in every bite, these cupcakes aren’t just delicious but versatile and accommodating. Whether you have a food allergy, are vegan, have dietary restrictions, or love a good cupcake, these treats are for everyone. And with their freezer-friendly nature, you can always have a stash on hand when you need them.

Allergy Mom Secret Weapon

As a mom of a kiddo with allergies, navigating social events can feel like tiptoeing through a minefield of potential food triggers. But let me tell you about my secret weapon: these Easy Fluffy Vanilla Cupcakes. They’ve been an absolute lifesaver for me and my allergy-prone kiddo.

I make them ahead of time and freeze them, so they’re always ready for school parties, birthdays, you name it. Social events used to be tough, but my daughter never felt left out. I decorate them with sprinkles, chocolate chips, you name it, and they steal the show every time! Other kids envy what my daughter brings to the party, and it warms my heart to see her face light up with pride.

So here’s to these Easy Fluffy Vanilla Cupcakes – my go-to lifesaver, my secret weapon, and why my kiddo never misses out on the fun. They may be just cupcakes to some, but to us, they’re a symbol of inclusion, love, and the power of a little bit of baking magic.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• All-purpose flour: Provides structure and texture to the cupcakes. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
• Cornstarch: Helps to tenderize the cupcakes, resulting in a soft and fluffy texture.
• Granulated sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
• Baking powder: Acts as a leavening agent, helping the cupcakes rise. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: Balances the sweetness and enhances the flavor. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Dairy-free milk: Provides moisture to the cupcakes. You can use any type of dairy-free milk, such as soy or oat. I recommend using dairy-free milk with a neutral taste.
• Vinegar: Reacts with the baking powder to create lift and fluffiness in the cupcakes. You can use apple cider vinegar or white vinegar.
• Pure vanilla extract: Infuses the cupcakes with delicious vanilla flavor. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
• Neutral-tasting oil: Adds moisture to the cupcakes and helps to keep them tender. You can use any neutral oil, such as vegetable, canola, or avocado oil.

Process Overview: How To Make Dairy-Free Egg-Free Cupcakes Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. Set aside.

Step 2 – Whisk Wet Ingredients

In a mixing bowl, whisk together milk, vinegar, vanilla and oil.

Step 3 – Combine Dry & Wet Ingredients

Add wet ingredients to the dryingredients; mix to combine.

Step 4 – Pour Batter into Baking Pan

Fill cupcake liners with the batter about two-thirds full.

Step 5 – Bake

Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.

Step 5 – Decorate

Decorating cupcakes is not only fun but also a great way to add a personal touch. This time, I decorated the cupcakes with my favorite Chocolate frosting and sprinkles. The only change I made to my frosting recipe was using dairy-free butter and dairy-free chocolate. But feel free to use your other decoration ideas to create your own unique cupcakes!

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Corn-Free: You can substitute for potato starch 1:1.

Variations & Additions

• Add some lemon zest to the batter for a delightful lemon-vanilla flavor.
• Feel free to experiment with different extract flavors, such as almond or coconut, to create a unique twist on classic vanilla cupcakes.
• You can add sprinkles or chopped Oreos to the batter for a fun and festive touch.
• For extra vanilla flavor, you can scrape the seeds from a vanilla bean and add them to the batter along with the vanilla extract.

Storing and Freezing Instructions

Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.

Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.

More Cupcakes Recipes You’ll Love!

• Moist & Fluffy  Eggless Chocolate Cupcakes
• Easy Eggless Red Velvet Cupcakes
• Eggless Carrot Cake Cupcakes
• Easy Eggless Oreo Cupcakes
• Browse more recipes…

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Recipe Card 📖