Dairy Free Cupcakes

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

Cook Time: 20

Total Time: 35

Servings: cupcakes

Ingredients

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.

If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!

Join our Free Recipe Club and get our newest, best recipes each week!

Nutrition (per serving)

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegetarian

Method: Bake