These Dairy-Free Cupcakes with Hazelnut Buttercream Frosting are a delicious and allergy-friendly treat that everyone can enjoy. Made with gluten-free flour and dairy-free butter, these cupcakes are light, fluffy, and full of flavor. The rich hazelnut buttercream frosting is the perfect complement, offering a nutty, creamy finish. Whether you’re looking for a dairy-free dessert recipe or a gluten-free cupcake recipe, these cupcakes are sure to satisfy your sweet tooth. They’re perfect for birthdays, parties, or any special occasion.

Ingredients
For the Cupcakes:
- 1 ½ cups gluten-free 1:1 flour
- 1 ¾ teaspoons baking powder
- 1 tablespoon cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Wet Ingredients:
- 1 cup sugar
- 1 tablespoon vanilla bean paste
- 2 large eggs (room temperature)
- ¼ cup vegetable oil
- ¼ cup dairy-free butter (room temperature)
- ¾ cup almond milk (room temperature)
- 1 tablespoon vinegar
For the Hazelnut Buttercream Frosting:
- Chocolate hazelnut spread (e.g., Nutella, dairy-free version)
- Almond milk (about 4 tablespoons, adjust for desired frosting texture)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with cupcake liners and set aside.
- In a small bowl, combine almond milk and vinegar. Stir and set aside. The mixture will curdle slightly, creating a buttermilk effect.
- In a medium-sized bowl, whisk together all the dry ingredients: gluten-free flour, baking powder, cornstarch, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the dairy-free butter and sugar on high speed until light and fluffy. Add the vegetable oil and mix for another minute.
- Add the eggs and vanilla bean paste to the butter-sugar mixture, and mix on low speed until fully incorporated.
- Gradually add half of the dry ingredients to the wet ingredients, mixing on low speed. Once combined, add the remaining dry ingredients followed by the almond milk-vinegar mixture. Mix on medium speed until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 14-19 minutes, or until the cupcakes are slightly golden on top and a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, follow the directions on the frosting package, adding the chocolate hazelnut spread and almond milk to achieve the desired texture. Use about 4 tablespoons of almond milk for a smooth, spreadable consistency.
- Frost the cooled cupcakes with the hazelnut buttercream frosting and enjoy!
Why You’ll Love This Recipe
These dairy-free cupcakes with hazelnut buttercream frosting are not only delicious but also versatile for those with dietary restrictions. The fluffy cupcakes are made with gluten-free flour, ensuring they’re suitable for those avoiding gluten. The hazelnut buttercream frosting adds a rich, nutty flavor, perfectly complementing the sweetness of the cupcakes. Whether you’re baking for a special occasion or just a treat, these cupcakes are sure to impress.
Tips
- Room Temperature Ingredients: For best results, ensure your dairy-free butter, eggs, and almond milk are at room temperature. This helps create a smooth, well-combined batter.
- Check for Doneness: Cupcake baking times can vary depending on your oven. Always test with a toothpick before removing them from the oven.
- Do Not Overmix: Once the dry ingredients are added, mix only until combined to avoid dense cupcakes.
- Frosting Consistency: If your frosting is too thick, add a little more almond milk to reach the perfect spreading consistency.
Variations and Substitutions
- Flour: If you don’t need the cupcakes to be gluten-free, you can substitute regular all-purpose flour.
- Oil: Coconut oil or olive oil can be used instead of vegetable oil for a different flavor.
- Frosting: Use any type of nut butter (e.g., almond butter or peanut butter) instead of chocolate hazelnut spread for a different frosting flavor.
- Sweetener: Substitute the sugar with coconut sugar, maple syrup, or a natural sugar alternative to make it more refined sugar-free.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes up to 2 days ahead of time. Store them in an airtight container at room temperature. Frost them just before serving.
How can I make these cupcakes more moist?
Adding an extra tablespoon of almond milk to the batter can help make the cupcakes even more moist. You can also experiment with adding a bit of applesauce or mashed bananas for added moisture.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes (without frosting) for up to 3 months. Wrap them tightly in plastic wrap and store in an airtight container. Thaw at room temperature before frosting.
Serving
These dairy-free cupcakes are perfect for birthday parties, celebrations, or as an everyday treat. Serve them with a side of dairy-free ice cream or alongside a refreshing beverage like iced tea or lemonade.
Suggestions
- Toppings: Add a few chopped hazelnuts or sprinkles on top of the frosting for a little crunch and extra flavor.
- Pairing: Serve these cupcakes with a fruit compote or fresh berries for a refreshing contrast to the richness of the cupcakes.
- Mini Cupcakes: For smaller portions, use a mini cupcake pan and bake for about 10-12 minutes.
Dairy-Free Cupcakes with Hazelnut Buttercream Frosting
10
servings10
minutes2
hoursIngredients
For the Cupcakes:
1 ½ cups gluten-free 1:1 flour
1 ¾ teaspoons baking powder
1 tablespoon cornstarch
¼ teaspoon baking soda
¼ teaspoon salt
For the Wet Ingredients:
1 cup sugar
1 tablespoon vanilla bean paste
2 large eggs (room temperature)
¼ cup vegetable oil
¼ cup dairy-free butter (room temperature)
¾ cup almond milk (room temperature)
1 tablespoon vinegar
For the Hazelnut Buttercream Frosting:
Chocolate hazelnut spread (e.g., Nutella, dairy-free version)
Almond milk (about 4 tablespoons, adjust for desired frosting texture)
Directions
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with cupcake liners and set aside.
- In a small bowl, combine almond milk and vinegar. Stir and set aside. The mixture will curdle slightly, creating a buttermilk effect.
- In a medium-sized bowl, whisk together all the dry ingredients: gluten-free flour, baking powder, cornstarch, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the dairy-free butter and sugar on high speed until light and fluffy. Add the vegetable oil and mix for another minute.
- Add the eggs and vanilla bean paste to the butter-sugar mixture, and mix on low speed until fully incorporated.
- Gradually add half of the dry ingredients to the wet ingredients, mixing on low speed. Once combined, add the remaining dry ingredients followed by the almond milk-vinegar mixture. Mix on medium speed until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 14-19 minutes, or until the cupcakes are slightly golden on top and a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, follow the directions on the frosting package, adding the chocolate hazelnut spread and almond milk to achieve the desired texture. Use about 4 tablespoons of almond milk for a smooth, spreadable consistency.
- Frost the cooled cupcakes with the hazelnut buttercream frosting and enjoy!
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