Dairy-free cupcakes recipe

(1973 ratings)

Learn how to make delicious dairy free cupcakes with this easy to follow recipe. This recipe shows you how to make dairy free frosting too

Dairy-free cupcakes
(Image credit: TI Media Limited)
  • Low-fat
  • Vegetarian
  • healthy
Preparation Time10 mins
Cooking Time16 mins
Total Time26 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories302 Kcal15%
Sugar37.5 g42%
Fat13.4 g19%
Saturated Fat3.7 g19%
Salt0.27 gRow 4 - Cell 2
Protein2.1 g4%
Carbohydrates43.4 g17%
Salt0.27 gRow 7 - Cell 2

Learn how to make delicious dairy-free cupcakes with this easy to follow recipe. This recipe shows you how to make a creamy, dairy-free frosting, too.

This recipe for dairy-free cupcakes will show you how to make a batch of 12, regular-sized cupcakes in just 30 minutes. This recipe is great for anyone with a dairy intolerance, or you're looking for a dairy-free diet (opens in new tab) option for a bake sale or kids party. They aren't, however, vegan as the recipe includes eggs. This recipe uses soya spread as a replacement for butter.


  • 100g soya spread
  • 100g caster sugar
  • 2 eggs
  • 100g self-raising flour
  • 1 teaspoon baking powder


  • 175g soya spread
  • 350g icing sugar couple of drops of vanilla essence
  • Few drops of food colouring (optional)




  1. Pre-heat oven to 200C/400F/Gas 6.
  2. Place 12 cupcake wrappers into muffin tins.
  3. Put the spread, sugar, eggs, flour and baking powder into a large bowl & whisk with electric beaters for a couple of minutes till well blended & smooth.
  4. Half fill the cupcake cases. Bake for 13-16mins (13mins in fan oven) until the cakes are risen & spring back to the touch. Lift the cases out of the tin & cool on a wire rack.
  5. Beat together the soya spread, vanilla essence & icing sugar, then add food colouring in small drops until you reach the desired colour.
  6. Pipe onto the tops of the cakes & then decorate with whatever takes your fancy!

Top tip for making dairy-free cupcakes

Not keen on using soya spread? Use standard margarine instead.

If you do want to make this cupcake recipe (opens in new tab) vegan, you could swap each egg you use for 65g of apple sauce.

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Jessica Dady
Senior Content Editor

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.