Looking for a simple dairy-free and egg-free cupcake recipe? These easy vegan chocolate cupcakes with creamy vanilla frosting are for you!
Classic Dairy Free & Egg Free Cupcakes
One of my most asked questions is “do you have a recipe for dairy-free Cupcakes or egg-free cupcakes?”
Well friends, here’s a classic Vegan cupcake recipe that’s rich, moist, light, and fluffy. The vegan frosting topping comes together with just 3 ingredients and is silky smooth.
These easy Vegan Chocolate Cupcakes are perfect for birthdays, special treats, or celebrations of any kind.
How to Make The Best Vegan Cupcakes
By learning how to make these vegan cupcakes you’re also learning how to make dairy-free cupcake and egg-free cupcakes!
In addition to blogging, I also do freelance marketing and writing. One of my current assignments is making the ultimate vegan vanilla cake! Since I was already turning on the oven, I figured to make a whole baking week out of it. This cupcake recipe has been slightly adapted from Taste of Home! You can find FAQ’s and simple substitutions below.
Here’s what you’ll need:
- All-purpose flour
- Baking cocoa
- Baking soda
- Dairy-free milk
- Vegan-friendly sugar
- Canola oil
- Apple cider vinegar
- Vanilla extract
This quick and easy allergy-friendly cupcake recipe bakes in about 20 minutes and is true chocolatey perfection!
Dairy Free and Egg Free Frosting for Decorating
This rich buttery frosting is perfect for cupcakes and cakes! It comes together with dairy-free butter, powdered sugar, and vanilla extract. I used Earth Balance butter and Wholesome organic powdered confectioners sugar.
FAQ and Simple Substitutions
What kind of dairy-free milk should I use? I suggest canned coconut milk, almond milk, or soy milk.
Can I use a different type of oil? Absolutely! Try canola oil, olive oil, coconut oil, or a different veggie oil.
Do I have to use apple cider vinegar? If you don’t have ACV, you can use white vinegar instead!
How do I decorate these cupcakes? However you’d like! I used my reusable pastry bag and played around with different tips. If you don’t have pastry bags, fill frosting in a ziptop bag and snip the tip.
Can this recipe be adapted for gluten-free diets? Yes, use your favorite gluten-free all-purpose flour.
How do I store vegan cupcakes? Store at room temp covered for a few days or covered in the fridge for up to a week.
Want cake instead? Use this same recipe to yield two round cake layers! Simply bake for an extra 10-15 minutes.
Want more sweets and treats? Try these next:
- Banana Chocolate Chip Muffins
- Vegan Chocolate Glazed Donuts
- Funfetti Rice Krispies
- Baked Banana Bread Donuts
- Chocolate Chip Blondies
If you try this recipe, please share a photo with me over on Instagram♡
Easy Vegan Chocolate Cupcakes
Ingredients
Vegan Chocolate Cupcakes
- 2 1/2 cups all-purpose flour
- 2/3 cup cocoa powder
- 2 teaspoons baking soda
- 2 cups unsweetened dairy-free milk (canned coconut, almond, soy, etc.)
- 1 1/2 cups sugar
- 1/3 cup canola oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
Vegan Vanilla Frosting
- 1 cup dairy-free butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350F and prepare muffin pans.
- In a large bowl, whisk together flour, cocoa powder, and baking soda.
- In a small bowl, whisk together dairy-free milk, sugar, oil, vinegar, and vanilla.
- Transfer wet ingredients to large bowl with dry ingredients, and stir to combine.
- Fill each muffin cup half full and bake for about 15-20 minutes.
- Once cooked through, remove from oven and let cool for 10 minutes, then transfer to wire racks to let cool completely.
- To make frosting, beat softened dairy-free butter using a stand mixer or hand mixer. Add powdered sugar and vanilla and continue to beat until silky smooth frosting comes together. Decorate and enjoy!
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