Get ready for all the flavors of your favorite candy bar – but in cupcake form! These dairy free almond joy cupcakes are a lovely mixture of chocolate, coconut, and almond flavors, all pulled together into a decadent treat. And they’re easy to make regardless of your skill level in the kitchen!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need for the cupcake base:
And here’s what you’ll need for the frosting and toppings:
Here are some helpful ingredient tips:
- Dairy-free butter – Country Crock plant butter sticks work very well in this recipe, and you’ll use ‘em in both the cupcake and frosting. If you need a soy-free option, Earth Balance soy free sticks are a good choice.
- Almond extract – A little goes a long way! This gives the cupcakes a signature almond taste without overpowering the chocolate. However, you can leave this out if you don’t have it on hand.
- Coconut extract – This helps add additional coconut flavor to the frosting. However, you can easily substitute this with vanilla extract – I realize not everyone has coconut extract on hand. The frosting will still retain quite a bit of coconut flavor even with the substitution, since you use shredded coconut in it as well. The extract will help it add that extra candy-like coconut punch, though.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together the sugar, dairy-free butter, oil, eggs, vanilla, and almond extract.
In another bowl, mix together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
Pour the dry ingredients into the wet ingredients and add the almond milk. Stir until the batter forms.
Portion the batter into the cupcake tin and bake ‘em. They should take around 18 minutes, give or take a few minutes.
Once the cupcakes are cooling out of the oven, make the frosting. I find this easiest to do with a stand mixer using the whisk attachment, but a hand mixer works too.
Mix together the softened dairy-free butter (important – must be softened!), the powdered sugar, almond milk, and coconut (or vanilla) extract. Start the mixer on low speed to combine the ingredients – this will prevent the powdered sugar from going everywhere. Then turn the mixer to high speed until the frosting gets light and fluffy. Once it’s at that point, fold in the shredded coconut.
When the cupcakes are fully cool, frost them. Don’t try to do it when they’re still warm or the frosting will melt off. After the frosting is on, garnish with the almonds.
Now dig in and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store in a covered container at room temperature for up to 3 days. For longer storage, freeze the unfrosted cupcakes and make the frosting when ready to enjoy.
Yes! Freeze unfrosted cupcakes in an airtight container for up to three months. Thaw at room temperature before making the frosting and serving.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe does contain wheat (in the flour), soy (in the dairy-free butter), nuts (in the almond extract and topping), and eggs (in the eggs). While I don’t recommend substitutes for the eggs and nuts, you can substitute the other ingredients:
- To make wheat/gluten free: Use a gluten-free measure-for-measure all-purpose flour substitute.
- To make soy free: Use a soy free dairy free butter, like Earth Balance soy free sticks. In addition, swap the vegetable oil for avocado oil.
More Dairy Free Cupcakes
If you’re looking for more dairy free cupcake recipes, be sure to give one of these a try:
- Dairy free chocolate cupcakes with peanut butter frosting
- Angel food cupcakes
- Dairy free gingerbread cupcakes
- Dairy free vanilla cupcakes with vanilla frosting
I hope you enjoy these dairy free almond joy cupcakes! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Almond Joy Cupcakes
Ingredients
For the cupcakes:
- 1 cup granulated sugar
- ¼ cup dairy-free butter, melted (i.e. Country Crock plant butter)
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional but recommended)
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup plain almond milk
For the coconut frosting:
- 2 cups powdered sugar
- ½ cup dairy-free butter, softened (i.e. Country Crock plant butter; 1 stick)
- 2 tbsp almond milk (more as needed)
- ½ tsp coconut extract (or vanilla extract)
- 1 cup shredded coconut
For topping (optional):
- ¼ cup almonds, chopped in small pieces
- 12 whole almonds to put on top
Instructions
-
Preheat the oven to 350 degrees F. Line a 12-count cupcake tin with paper liners, or grease the tin.
-
In a large mixing bowl, combine the sugar, melted dairy-free butter, oil, eggs, vanilla extract, and almond extract. Stir until well combined.
-
In another mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir until well combined.
-
Pour the dry ingredients into the wet ingredients. Add the almond milk and stir until just combined.
-
Portion the batter into the prepared cupcake tin. Bake at 350 degrees F on the center rack for 16-20 minutes, or until a toothpick pulls out clean from the center. Let cool in the pan for 5 minutes, then transfer to a cooling rack to continue cooling.
-
Meanwhile, prepare the frosting. In the bowl of a stand mixer (or in a mixing bowl using a hand mixer), add the powdered sugar, dairy-free butter, almond milk, and coconut (or vanilla) extract. Using the whisk attachment on the mixer, start mixing together on low speed until the ingredients start to come together, then increase to high speed. Mix until light and fluffy. Stir in the shredded coconut.
-
When the cupcakes are completely cool, frost with the coconut frosting. Sprinkle with the chopped almonds and place one whole almond on top. Enjoy!
Recipe Notes
- If you need to thin your frosting a bit more, add a little extra almond milk.
- The frosting proportions listed make enough for a layer spread on top of each cupcake. If you prefer swirly piped on frosting, double the frosting portion of the recipe.
Nutrition analysis (approximate per cupcake): 405 calories, 22 g fat, 8 g saturated fat, 290 mg sodium, 51 g carbohydrate, 2.5 g fiber, 39.5 g sugar, 4 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 9%, Potassium: 3%
Feel free to pin this post to save for later!
