Dairy and Egg Free Vanilla Cupcakes

This recipe for dairy free and egg free vanilla cupcakes topped with dairy free buttercream frosting has been a long time in the making. They are light, fluffy and best of all, super tasty!

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I wish I could take credit for this recipe, however this all falls to my Mother in Law.

She is a fabulous baker and over the years we have been lucky enough to sample many of her baking delights.

When my daughter was born, my Mother in Law (whom my daughter calls “Nini”) couldn’t wait to be able to bake with her and pass down all her tips and knowledge (baking doesn’t come as easy to me!) and they have spent so many hours in the kitchen together baking cakes and sweet treats.

As my daughter is allergic to dairy and egg, they were not able to bake the standard cake recipes. I felt really sad that she wouldn’t be able to have cake at birthday parties like her friends and would feel left out.

Step forward super Nini!

Over the years, Nini has adapted and perfected this recipe and this is the final result.

These dairy and egg free cupcakes are great to bring to birthday parties so your child can join in and still have cake, as well as to have at home as a treat. They taste just like “normal” cupcakes so you will never feel like you are missing out!

 I hope you all love them as much as we do.

What Do I Need To Make Dairy and Egg Free Vanilla Cupcakes?

These cupcakes only need 9 ingredients (for the actual cakes) and they can be easily adapted depending on which allergens you need to avoid.

You will need

• Self Raising Flour – (This can be swapped to gluten free flour)
• Baking Powder
• Bicarbonate of Soda
• Salt
• Caster Sugar
• White Wine Vinegar or Cider Vinegar
• Plant Based Milk (We use soya but can be substituted for any plant based milk e.g oat or almond)
• Vegetable or Sunflower Oil
• Vanilla Extract

You will need a piping bag if you want to pipe the icing into pretty swirls. 

I use this one from Amazon. The bag is made from silicone so it’s reusable and comes with 12 different nozzles which enable you to create lots of different designs including leaves and flowers. ( I need to practice!)

How Do I Make Dairy and Egg Free Vanilla Cupcakes?

This is such an easy recipe, all the dry ingredients get sifted into a bowl together.

Mix all the wet ingredients in a different bowl.

Make a well in the centre of the bowl that contains the dry ingredients.

Slowly pour the wet ingredient mixture into the well in the middle, folding the mixture in as you go.

Once thoroughly mixed, spoon the mixture into the cupcake cases, being careful not to over fill them. 

For a general rule, fill each case about half way up.

Bake in the oven for approx 15-20 mins, checking after 10 minutes. Pop a metal skewer through the middle of a cupcake, if it comes out clear and there is no mixture stuck to it, you’re done!

To make the dairy free buttercream icing, beat your butter until it’s smooth,(I have used Pure Buttery for this recipe and it tastes great) then add in your icing sugar. I add this gradually otherwise it ends up all over the kitchen!!

Pop in your vanilla extract and food colouring (if you are using) and give it one good last stir. Spoon the mixture into a piping bag and pipe which ever pattern takes your fancy onto your cupcakes!

How do I store leftover cupcakes?

Frosted cupcakes can be stored at room temperature in an airtight container for up to 2 days. If the weather is really hot, you may want to store them in the fridge to stop the buttercream melting, however this will dry them up more quickly so is not ideal.

To be fair, they will probably all be gone by then anyway!

You can freeze the cupcakes (unfrosted) for up to a month. To defrost, remove from freezer and allow to defrost at room temperature and then pipe on your frosting.

Whats your favourite flavour cupcake? Let me know in the comments below.

Check Out My Other Bakes, Cakes And Desserts..

Dairy Free Cranberry & Coconut Flapjacks

Vegan Banana Ice Cream

PLEASE ALWAYS CHECK INDIVIDUAL PACKETS FOR ALLERGENS

FREE FROM

• Crustaceans
• Eggs
• Fish
• Lupin
• Milk
• Molluscs 
• Mustard
• Tree nuts (If using soya milk)
• Peanuts
• Sesame seeds
• Sulphites

CONTAINS

Gluten – Can be made gluten free by using gluten free flour.

Soya – (If using soya milk. If you need to avoid soya, you can use oat, almond, coconut or any other plant based milk) PLEASE NOTE ANY OTHER ALLERGENS IN ALTERNATIVE MILKS

*Disclosure: This post may contain affiliate links – This means I receive a commission for purchases made though those links, at no cost to you. Please click here for further info*