Dairy Free Cupcakes with Vegan Frosting

I made these cupcakes for Baby Jude’s 1st birthday!

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Due to some dietary restrictions, his treat needed to be dairy free. I bake with milk and butter and all that good stuff usually, so I had to do some research to find a recipe that was able to be made dairy free.

What I found was the BEST THING EVER. A cupcake recipe that makes 2 cupcakes. I know what you’re thinking. Whaaaaaaaat!? And it was easy too. I have a feeling I will be coming back to thing recipe again very soon. Small batches = opportunity for experimentation. Like I did here.

Anyways, back to these cupcakes.

Dairy Free Cupcakes for Twoadapted from How Sweet It Is

Ingredients:

1 egg white

2 tbsp sugar

2 tbsp melted vegan butter (I used Earth Balance)

1 tsp vanilla extract

1/4 cup flour

heaping 1/4 tsp baking powder

pinch of salt

1 1/2 tbsp coconut water

Directions:

1. In a bowl, whisk together egg white and sugar until combined.

2. Stir in melted butter and vanilla.

3. Add flour, baking powder, and salt and stir until completely combined.

4. Stir in the coconut water.

5. Divide equally between 2 cupcake liners in the center of the cupcake pan.

6. Preheat the oven to 350*. (Do not do this first, do this last. While the oven is preheating, the cupcake batter gets to rest in the liners which makes them rise more rounded and beautifully.)

7. Bake for 10-12 minutes.

**Note** This cake recipe can be flavored with anything you want. Substitute the vanilla for almond or lemon extract, or substitute some of the coconut water for pureed strawberries, raspberries, or blackberries.

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Now for the frosting. I had never made vegan frosting before, but I was confident it wouldn’t be a problem. My regular buttercream recipe is very adaptable so I started there and ended up with something wonderful. We even had a taste test comparison and everyone said tasted the same. Awesome.

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Easy Vegan Buttercream Frosting

(Enough to frost about 12 cupcakes.)

Ingredients:

1/4 cup vegan butter (I used Earth Balance)

12 oz powdered sugar (if you don’t have a scale, that’s almost 3 cups. Start at 2 and add at the end until it’s the right consistency.)

3 tbsp coconut water or non-dairy creamer

1 tsp vanilla extract

Directions:

With a hand mixer or a stand mixer, mix together all ingredients until fully incorporated. If the mixture is too thin, add powdered sugar a little at a time until it reaches the right consistency.

**Note** This frosting can be flavored with anything you want. Substitute the vanilla for almond or lemon extract, or substitute some of the coconut water/non-dairy creamer for pureed strawberries, raspberries, or blackberries. If it gets to thin, add powdered sugar. If it gets too thick add more coconut water/non-dairy creamer. Easy!

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11 Comments

Filed under Cakes

11 responses to “Dairy Free Cupcakes with Vegan Frosting

  1. These look awesome! And, I’m totally going to make a small batch of cupcakes in the near future – what a fabulous idea :)

  2. oh no…it’s deadly knowing a recipe that makes 2 cupcakes! I can see myself whipping up a “batch” for an afternoon snack since the hubby would never know! haha Your photos are gorgeous by the way! Very nice :)

  3. Aww, how cute is this recipe for two and how lovely are your cupcakes!

  4. lisathebearfootbaker

    Not only are your cupcakes beautiful and sound delicious but, you have a recipe that only made 2?? I LOVE it! It does all you to experiment and get creative without wasting a ton of batter if it doesn’t turn out quite right! You are awesome and SO inspiring!! :)

  5. Hepburn82

    Did you use the baking sticks or the spread?

  6. Rebekah

    This is not vegan! Vegans don’t eat any animal products (no eggs) Please change your label.

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