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Dairy free valentines cupcakese on a cupcake stand.

Dairy Free Valentine’s Cupcakes

These dairy free Valentine’s Day cupcakes are the perfect festive treat to celebrate your loved ones.
Course Dessert
Cuisine American
Keyword dairy free Valentine's cupcakes, dairy free Valentine's Day cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 365 kcal

Ingredients

For the cupcakes:

  • ¾ cup granulated sugar
  • ½ cup vegetable oil or canola oil or avocado oil
  • ½ cup almond milk or another dairy-free milk
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 ¼ cup self-rising flour

For the frosting (optional, feel free to use store-bought):

  • ½ cup dairy-free butter softened (i.e. 1 stick; recommend Country Crock plant butter sticks with avocado oil)
  • 2 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 to 3 tbsp almond milk enough to achieve preferred consistency
  • Red food coloring
  • Heart-shaped sprinkles optional

Instructions

  1. Preheat the oven to 350 degrees F. Line a cupcake-tin with paper liners (or grease the tin with oil).
  2. In a large mixing bowl, whisk together the sugar, oil, almond milk, eggs, and vanilla. Add the self-rising flour and stir until just combined.
  3. Pour the batter into the prepared cupcake tin, filling each about ⅔ of the way full. Bake at 350 degrees F for 15-20 minutes, or until a toothpick pulls out clean from the center.
  4. In a large bowl, combine the softened dairy-free butter, powdered sugar, vanilla, and 1 tablespoon of non-dairy milk. Beat using the whisk attachment on a stand mixer or hand mixer, starting on low then increasing speed to high, until light and fluffy. Add additional non-dairy milk if needed to reach the preferred consistency.
  5. Add a couple drops of food coloring to the frosting, and stir. Continue adding food coloring until the frosting reaches the desired color (pink or red).
  6. Add frosting to cooled cupcakes, using a piping bag with a petal or star-shaped tip, or using a knife. Add the heart-shaped sprinkles on top if using. Enjoy!

Recipe Notes

  • If you don’t have self-rising flour on hand, you can use 1 ¼ cup all-purpose flour + 1 ¾ teaspoons baking powder + ¼ teaspoon salt.
  • Do not add frosting to warm cupcakes; it will cause the frosting to melt.
  • You can use most dairy-free milks in this recipe, like oat milk or soy milk, rather than almond milk.
  • If using store-bought frosting, feel free to purchase a red or pink option, or add food coloring to a vanilla store-bought frosting.
  • This makes 12 smaller sized cupcakes, but you can fill the cupcake tin a bit higher and make only 8 for larger sized cupcakes.

 

Nutrition analysis (approximate per cupcake with frosting): 365 calories, 18 g fat, 5 g saturated fat, 245 mg sodium, 49 g carbohydrate, 0.5 g fiber, 38 g sugar, 2.5 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 4%, Potassium: 1%