Dairy Free Vanilla Cupcakes

The nostalgic classic combination of cookies and cream gets a fun twist with these tender and decadent dairy free vanilla cupcakes crowned in a swirl of Oreo buttercream. These sweet confections will be the instant hit of any party, bakesale, or just because. With simple ingredients and just a few easy steps, these will become your new favorite treat to celebrate with.

Oreos make everything better, from Gluten Free Oreo Donuts to these warm and cozy vanilla cupcakes. They’re irresistible on their own, but take all of your baked goods over the top. This vanilla cupcake recipe with Oreo buttercream frosting is guaranteed to have you licking the spoon. No judgment if not all of the frosting makes it past the bowl!

Jump to:

• Dairy-Free Vanilla Cupcakes Video
• Why you will love this recipe
• Ingredients
• Instructions
• Equipment
• Top tips
• FAQ
• Substitutions
• Storage
• 📖 Recipe
• 💬 Comments

Dairy-Free Vanilla Cupcakes Video

Why you will love this recipe

• Simple Process - Skip the box mix and make homemade vanilla cupcakes. This recipe is easy enough for any level of baker and also a great way to get the kids into the kitchen and introduce them to the fun and reward of baking from scratch!
• Texture - It will be love at first bite when you taste these tender and moist cupcakes. Using a few specific ingredients ensures that these truly have a soft and delicate crumb.
• Make Ahead - Cupcakes are always a great make-ahead option. You can make the cupcakes and frosting ahead of time and keep them stored until ready to frost and serve, or you can frost them ahead of time. The choice is up to you. 
• Simple Ingredients - Unlike a boxed mix with ingredients you can’t even pronounce, this Oreo cupcake recipe uses basic pantry staples like high-quality gluten-free flour and sugar. You probably already have almost everything to make them.

Ingredients

• Gluten-Free Flour - Using a high-quality 1:1 gluten-free flour such as Bob’s Red Mill makes it easy to bake without having to add any additional ingredients.
• Baking Powder/Baking Soda
• Cornstarch - Adding cornstarch to gluten-free baked goods helps keep them tender and moist. A little goes a long way. 
• Salt - This enhances all of the natural flavors of the other ingredients. 
• Sugar
• Vanilla Bean Paste - Singing Dog Vanilla Bean Paste is made with real vanilla beans. It’ll add depth of flavor to the cupcakes and leave little flecks of vanilla beans. 
• Eggs
• Vegetable Oil - This adds moisture to the vanilla bean cupcakes while still being a neutral flavor.  
• Butter - This adds moisture and richness to the cupcakes and is the base for the creamy Oreo buttercream frosting. 
• Almond Milk - This combined with the vinegar creates dairy-free buttermilk which keeps the cake tender and adds a little tang. Almond milk is also used to give the frosting its creamy texture and make it easy to spread. 
• Vinegar - This is combined with almond milk to create buttermilk for the cake batter. 
• Powdered Sugar - Easily dissolves into the butter for the frosting, creating a smooth and silky texture. 
• Vanilla Extract - Singing Dog Vanilla Extract is made with pure vanilla beans and contains no artificial flavors or preservatives. It is naturally gluten-free. 
• Oreos - Gluten-Free Oreos take this vanilla buttercream frosting to the next level. They not only add incredible flavor but they also give a little texture to the creamy and dreamy frosting. 

Instructions

• Add the vinegar and almond milk to a small bowl or cup and mix to combine. Allow it to sit while you prepare everything else.
• Preheat the oven to 350 °C.
• Line two muffin pans with cupcake liners. This recipe will make 14-16 cupcakes.
• Add all of the dry ingredients to a bowl and whisk to aerate and combine.
• In a separate bowl add the butter and sugar. Mix on high until light and fluffy. 
• Add the oil and mix for one minute.
• Next, add the eggs and vanilla bean paste and mix slowly until combined.
• Add half of the dry ingredients into the wet mixture and mix slowly until combined. 
• Carefully add the remaining dry ingredients and the almond milk mixture. Mix until fully combined.
• Divide the batter between the prepared muffin tins, filling each liner ⅔ full. 
• Allow the cupcakes to bake for 14-19 minutes or until a toothpick comes out clean. Allow them to fully cool before frosting.
• To make the buttercream, add the butter to a mixing bowl and mix for 3-4 minutes until fluffy. 
• Add one cup of powdered sugar. The vanilla, and the salt mix to combine.
• Mixing on medium-high, alternate between adding one cup of powdered sugar and one tablespoon of milk until you’ve reached your desired consistency for the frosting. If it’s not quite fluffy enough add milk and mix longer.
• Fold in the Oreo crumbs.
• Use a piping bag or offset spatula to frost your cupcakes

Equipment

• Measuring Cups/Spoons
• Muffin Pans
• Cupcake Liners
• Mixing Bowls
• Mixer
• Piping Bag

Top tips

• Make sure all of your ingredients for the vanilla cupcakes are at room temperature including the eggs. This will give you a smooth, lump-free batter that mixes together easily without over-mixing.
• Make sure the butter for the frosting is also at room temperature so you get that creamy texture when mixing. 

FAQ

Can I make vanilla Oreo cupcakes as a cake instead?

Absolutely! Skip the cupcakes and use cake pans instead. 

Can I use vanilla extract instead of vanilla paste for the cupcakes?

Yes. While you won’t have as much depth of flavor you can use vanilla extract. Make sure you are using a high-quality vanilla extract like Singing Dog. The measurements will be the same. 

Substitutions

• You can use dairy-free butter and almond milk in this recipe to make it completely dairy free.
• If dairy isn’t a problem feel free to replace the almond milk and vinegar mixture with ¾ cup buttermilk.

Storage

• You can make the cupcakes and frosting ahead of time and keep them stored separately. Either cover the muffin tins tightly with plastic wrap or transfer the cupcakes to a cupcake or cake storage. Keep refrigerated until ready to frost. For the frosting keep it stored in an airtight container in the refrigerator. You’ll want to let it sit out for about 30 minutes to make it easier for frosting. Both will keep up to a week stored separately.
• Once your cupcakes are frosted keep them stored in a cupcake or cake container in the refrigerator and they’ll keep for up to five days.

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