Go Back
Print
A dairy free almond joy cupcake on a cooling rack.

Dairy Free Almond Joy Cupcakes

This candy-bar inspired dessert is the most delectable treat! Think a rich chocolate cupcake base topped with a sweet coconut frosting and chopped almonds.
Course Dessert
Cuisine American
Keyword dairy free almond joy cupcakes
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 12 cupcakes
Calories 405 kcal
Author Dairy Free for Baby

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

  1. Preheat the oven to 350 degrees F. Line a 12-count cupcake tin with paper liners, or grease the tin.

  2. In a large mixing bowl, combine the sugar, melted dairy-free butter, oil, eggs, vanilla extract, and almond extract. Stir until well combined.
  3. In another mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir until well combined.
  4. Pour the dry ingredients into the wet ingredients. Add the almond milk and stir until just combined.

  5. 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.

  6. 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.

  7. 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%