The BEST soft, fluffy, and flavorful dairy-free vanilla cupcakes made from a transformed doctored cake mix! The cupcake liners peel off smoothly, making them the perfectly delicious cupcake for any occasion!
Why I Love These Dairy-Free Vanilla Cupcakes
- Soft & Fluffy: I tested this recipe over 5 times to achieve a perfectly fluffy & moist texture, while still being durable enough to top with frosting.
- Flavorful: These start with a Duncan Hines cake mix, but the additions make it taste truly homemade and like a white wedding cupcake.
- One bowl, no softened butter: Everything goes into the same bowl, and the dairy-free butter goes in melted, so there's no waiting around for anything to come to room temperature.
- The perfect buttercream that hardens: This vanilla buttercream frosting is super fluffy, smooth, and develops a nice crust to prevent smearing.
- Nobody can tell: I made miniature versions for a dairy-free baby shower and they truly taste as good as traditional cupcakes - nobody guessed they were dairy-free!
Ingredient Notes & Substitutions
- Duncan Hines Perfectly Moist Classic White Cake Mix: At the time of writing this post, the Duncan Hines website lists this particular mix as free from dairy. As always, check the box before using. By starting with a cake mix, you get that iconic bakery flavor without having to buy cake flour.
- Plant butter: I use Country Crock Plant Butter with Avocado Oil, as it's the closest texture and taste to real butter. You can typically find this at your local grocery store; I purchase it from Kroger. This dairy-free butter is softer than regular butter, so there's no need to soften it to room temperature - you can use it straight from the fridge. I've successfully used this butter for dairy-free sugar cookies and it works beautifully.
- Dairy-free sour cream: This is what keeps them moist and gives them that dense-but-tender bakery crumb. Don't leave it out - it's doing more work than it looks like.
- Egg whites (plus one yolk): The whites keep the cupcakes pale and light like a white cake. The single yolk adds back just enough richness so they don't taste bland.
- Almond extract: Adding almond extract gives these cupcakes an incredible sugar cookie flavor. I highly recommend keeping it unless you have a nut allergy or an aversion to almond extract. It truly enhances their taste.
- Almond Milk: If needed, you can use this to help thin out the frosting. You can also substitute for another type of dairy-free milk.
How to Make Dairy-Free Vanilla Cupcakes
Step 1: Mix the Batter
In a large bowl or stand mixer, whisk together the cake mix, flour, granulated sugar, baking powder, and salt. Once that's combined, add the vanilla extract, almond extract, almond milk, dairy-free sour cream, melted dairy-free butter, vegetable oil, egg whites, and the extra yolk, and mix until smooth.
Tip: The dairy-free butter goes in melted here, so there's no waiting for it to soften. This is the whole reason the batter takes five minutes.
Step 2: Fill & Bake
Use a 3-tablespoon-sized cookie scoop to fill cupcake liners half full. Bake at 350℉ for 22 to 24 minutes, until they're very lightly golden and a toothpick comes out clean. Cool completely in the pan before frosting.
Tip: Half full looks like too little, but these rise a lot. Overfilling is what gives you a flat top that spills over the liner instead of a nice dome.
Step 3: Make Frosting & Decorate
Cream the dairy-free butter with the vanilla, almond extract, and salt, then add the powdered sugar a half-cup at a time on low speed. Beat on high for 2 to 3 minutes until light and fluffy, thinning with a teaspoon or two of almond milk if it needs it. Pipe onto cooled cupcakes with a large star or round tip.
Tip: Because this buttercream develops a crust quickly, be sure to add the sprinkles immediately after frosting.
Tip: Plant butter is softer than dairy butter, so if the frosting feels too loose to hold a swirl, chill the filled piping bag for 10 minutes before you start.
Tips & Variations
- Add the sprinkles right away: Because this buttercream develops a crust quickly, be sure to add the sprinkles immediately after frosting.
- Check the box every time: Cake mix formulas change. The Duncan Hines Classic White was dairy-free when I wrote this, but always read the label before you buy.
- Switch up the colors: You can dye the frosting or use different festive sprinkles to customize these for birthday parties or any occasion! I made these for a baby shower and they truly taste as good as traditional cupcakes.
- Make them ahead: Bake the cupcakes a day early and keep them airtight, then frost the day you serve. The frosting is best fresh.
- Adapt for dietary: See tips in FAQ section below for adapting this for different dietary restrictions.
Storage & Freezing
- Storage: Store in an airtight container for 3-4 days.
- Freeze: Freeze unfrosted cupcakes up to 1 month. For the best results, wrap each cupcake individually in plastic wrap and place in an airtight container. When ready to serve, unwrap and thaw the frozen cupcakes completely and top with the freshly made buttercream.
Frequently Asked Questions:
I haven't tested this recipe fully vegan but it may be difficult considering how many egg whites this recipe includes. If you try it, be sure to report back in the comments!
While I haven't tested these nut-free, feel free to experiment by omitting the almond extract and using a non-dairy milk like oat milk, soy milk, or vegan buttermilk.
The vegetable oil in this recipe prevents the cupcakes from having a gummy texture. Feel free to replace with another neutral oil like grapeseed oil, melted coconut oil, or extra light olive oil (will have a more distinct flavor).
One batch fills a standard 12-cup pan plus a few extra, depending on how level your scoop is. Filling the liners half full is what gets you the domed tops.
To make minis, bake for 12-14 minutes or until a toothpick comes out clean.
That usually means they were wrapped or stored before they finished cooling, and the trapped steam loosened the liners. Let them cool completely in the pan first.
I've only tested this batter as cupcakes, so I can't promise a bake time for a 9x13 or round pans. If you try it, start checking early and let me know how it goes in the comments.
More dairy-free recipes:
- Dairy-Free Sugar Cookies - made with the same plant butter!
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Perfect Dairy-Free Vanilla Cupcakes
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F.
- In a large bowl or stand mixer, whisk together 1 15.25-ounce box Duncan Hines Super Moist White Cake Mix, 1 cup all-purpose flour, 1 cup granulated sugar, ¼ teaspoon baking powder, and ¼ teaspoon salt.
- Once incorporated, add in the 2 teaspoons vanilla extract, 1 teaspoon almond extract, 1 ½ cups vanilla almond milk, ¾ cup dairy-free sour cream, melted ½ cup dairy-free butter, 2 tablespoons vegetable oil, 4 large egg whites, and 1 egg yolk and mix until combined.
- Place paper cupcake liners into regular-sized cupcake pan and scoop 4 tablespoons of cupcake batter into each paper liner.
- Bake for 22-24 minutes until very lightly golden brown and/or until toothpick or fork come out clean.
- I recommend using a stand mixer for this if you have one, as it will make the frosting come together easier. However, if you are using a hand mixer and are having trouble getting it to be light & fluffy, I recommend adding 1-2 teaspoons of milk after the powdered sugar to help thin it out.
- In a large mixing bowl, add ½ cup dairy-free butter, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and ⅛ teaspoon salt. Cream together on medium speed for 30 seconds, or until blended together.
- On medium/low speed begin adding in 1 ½ cups powdered sugar; [/adjustable]half-cup at a time until all is incorporated.
- Turn mixer to high speed, and beat for 2-3 minutes until light and fluffy. If needed, you can add 1-2 teaspoons vanilla almond milk to help thin it out.
- Add food coloring, if desired (divide into different bowls for multiple colors).
- Spread on top of cooled cupcakes or place frosting in a large piping bag with a large star tip or large round tip to achieve a more intricate design
- Top with sprinkles and enjoy! Because this buttercream develops a crust quickly, be sure to add the sprinkles immediately after frosting.
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Save this recipe!
I'll email this post to you, so you can come back to it later!