Dairy Free Cupcakes recipe with Hazelnut Buttercream
Go ahead and lick the frosting spoon from these tender, cheery, and soft Dairy Free Cupcakes recipe with Chocolate Hazelnut Buttercream.
Servings: 14 cupcakes
Calories: 248kcal
Ingredients
Dry ingredients
- 1 ½ cups Gluten Free 1:1 Flour
- 1 ¾ teaspoon Baking Powder
- 1 tablespoon corn starch
- ¼ teaspoon Baking Soda
- ¼ teaspoon salt
Wet ingredients
- 1 cup sugar
- 1 tablespoon Vanilla Bean paste
- 2 eggs room temperature
- ¼ cup vegetable oil
- ¼ cup dairy free butter room temperature
- ¾ cup almond milk room temperature
- 1 tablespoon vinegar
- Chocolate frosting
Instructions
- Preheat the oven to 350 °C.
- Line two cupcake pans with 14 cupcake liners and set aside.
- Add the almond milk and vinegar to a small bowl and mix. Set it aside. It will begin to curdle slightly.
- Add all of the dry ingredients to a medium-sized bowl and mix well to combine.
- In a large bowl add the butter and sugar and mix on high until light and fluffy. Pour in the vegetable oil and mix for one minute.
- Next, add the eggs and vanilla bean paste and mix slowly to combine.
- Carefully add half of the dry ingredients and mix slowly. Once combined add the remaining dry ingredients and the almond milk mixture and mix on medium until just combined.
- Divide the batter between the cupcake liners, filling them ⅔ of the way.
- Allow the cupcakes to bake for 14-19 minutes or until they’re slightly golden on top and a toothpick comes out clean.
- Let cool completely.
- To make the frosting follow the directions on the packages with the addition of the chocolate hazelnut spread. For this texture, I used four tablespoons of almond milk.
- Frost your cupcakes and enjoy!
Video
Notes
Top tips:
- Make sure that all of your ingredients from the butter to the eggs and almond milk are at room temperature before mixing together your cake batter. This will allow everything to come together smoothly and lump-free without over-mixing. This also includes the butter and almond milk for the frosting.
- Make sure that your cupcakes are fully cool before frosting them. No one wants slightly melted frosting.
- You can adjust the thickness of your frosting by adding a little more or a little less almond milk. For this recipe, I used four tablespoons.
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 14mg | Fiber: 2g | Sugar: 22g | Vitamin A: 48IU | Calcium: 81mg | Iron: 1mg
