Dairy Free Cupcakes

These dairy free cupcakes are everything I love about easy baking. They’re made in one bowl, stay tender from the pineapple, and taste amazing. No one can even tell these have zero oils and no dairy!

Amy’s Notes

My mom made these cupcakes when I was a kid, and we didn’t even realize they were oil-free and dairy-free. These tender cupcakes are one of my favorite cupcake recipes are super moist and full of flavor. Nobody ever guesses, as these dairy-free cupcakes are:

• Tropical Flavor: Crushed pineapple adds bright, fruity sweetness that tastes like sunshine, similar to this Pineapple Cake.
• Soft and Moist Texture: The pineapple keeps every cupcake tender without any oil or butter, and they stay soft for days.
• Simple to Make: Everything mixes together in one bowl with no mixer needed, just like these Easy Yellow Cupcakes.
• Light Dairy-Free Frosting: Coconut Whipped Cream is fluffy and smooth, giving each cupcake a creamy finish without feeling heavy.
• Perfect for Any Occasion: They’re great for summer parties, brunch, or a simple weekday treat, and they’re always a crowd favorite. Enjoy!

Amy

Key Recipe Ingredients

• All Purpose Flour – Provides structure and a tender crumb for the cupcakes. You can use a 1:1 gluten-free flour blend if needed.
• Granulated Sugar – Adds sweetness and helps create a soft, moist texture.
• Large Eggs – Bind the ingredients together and add richness without any dairy.
• Crushed Pineapple with Juices – The key to moisture and natural sweetness. The juice keeps the cupcakes soft without needing oil or butter.
• Full-Fat Coconut Milk – When chilled, the thick cream solidifies and whips into a smooth, dairy-free topping. Look for cans in the Asian foods aisle.
• Powdered Sugar – Sweetens the coconut whipped cream and gives it a silky texture. Add more if you like it sweeter.

Step-By-Step Recipe Instructions

1. Preheat oven to 350°F and grease muffin pans. Proper prep ensures even baking and easy release.
2. Whisk together flour, baking soda, salt, and sugar in a large bowl. This evenly distributes the leavening for a consistent rise.
3. Add eggs, crushed pineapple with juices, and vanilla; whisk just until combined. The pineapple provides natural moisture and sweetness without dairy.
4. Divide batter into muffin cups, filling almost to the top, and bake 20 minutes until a toothpick shows a few crumbs. This keeps the cupcakes soft and tender.
5. Cool completely at room temperature before frosting. Cooling prevents the whipped topping from melting.
6. Chill coconut milk overnight and freeze a mixing bowl and beaters for 10 minutes. Cold tools help the coconut cream whip properly.
7. Scoop out only the solid coconut cream and whip until smooth and fluffy, then gently mix in powdered sugar and vanilla. This creates a light, dairy-free topping.
8. Frost cupcakes and serve immediately, or chill whipped cream briefly and re-whip before using. This keeps the texture airy and fresh.

For full list of ingredients and instructions, see recipe card below.

Dairy Free Cupcakes

5 from 1 vote

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These Dairy Free Cupcakes are supremely moist without the need for any oil or dairy! They’re topped with a coconut whipped cream that’s simply divine.

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Servings: 30 cupcakes

Author: Amy Dong

Ingredients  

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For the Cupcakes:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• ¼ teaspoon table salt
• 1 1½ cups granulated sugar
• 2 large eggs
• 2 cups crushed pineapple, with juices
• 1 teaspoon pure vanilla extract

For the Coconut Whipped Cream:

• 15 ounces whole coconut milk, from can, found in the ethnic aisle of major grocery stores
• 3 tablespoons powdered sugar, more if you prefer it sweeter
• 1 teaspoon pure vanilla extract

Instructions

To Make the Cupcakes:

• Preheat oven to 350F, with rack on lower middle position. Grease muffin pans.
• In a large bowl, hand-whisk together the flour, baking soda, salt, and sugar until well combined. Add eggs, pineapple with juices, and vanilla extract. Hand-whisk just until incorporated; do not over-mix.
• Use a rubber spatula to evenly distribute batter evenly into the greased muffin pans, filling them almost all the way up, with about 1 cm room at the top.
• Bake 20 minutes or just until a toothpick inserted in center comes out with a few crumbs attached. Let cool at room temp before serving. Cupcakes keep well wrapped airtight at moderate room temp.

To Make the Coconut Whipped Cream:

• Chill can of coconut milk in fridge overnight. Place large mixing bowl and beaters (of electric mixer) in freezer 10 minutes before making the recipe.
• Carefully transfer the firm top layer of coconut cream that solidified in the can of coconut milk, into the chilled mixing bowl. Be careful not to include any watery liquid. Either reserve the clear liquid for smoothies or discard it.
• At high speed, whip solidified coconut cream about 3 minutes, just until it becomes smooth and fluffy, with soft peaks. It will not increase in much volume, but it will taste fluffy and light.
• On low speed, gently mix in the powdered sugar and vanilla extract, 5-10 seconds. Frost as desired.

Notes

• The whipped cream is best used immediately, but leftovers can be kept airtight in fridge for a day or two and briefly re-whip to use.
• Mix the batter gently and only until combined. Over-mixing can make the cupcakes dense instead of tender.
• Start checking for doneness at 18 minutes. A toothpick with a few moist crumbs means they’re perfectly baked.
• Let the cupcakes cool completely before adding the coconut whipped cream. Warm cupcakes will melt the frosting.
• Chill the can of coconut milk overnight so the cream separates from the liquid. This step is key for a fluffy whipped texture.
• Adjust the sweetness of the whipped cream to your taste by adding more or less powdered sugar.
• If the whipped cream softens in the fridge, re-whip it for a few seconds to bring back its airy texture.
• This recipe is part of our Dairy-Free Recipes Collection.

 

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Nutrition (per serving)

Calories: 135kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegetarian

Method: Bake