The other day, Matthew was having his end-of-year program. The home room mom for his class texted me, asking where to buy dairy-free and peanut-free cupcakes for the class (there’s another little girl who is allergic to peanuts), and as sweet as she was, I told her that it’d be super expensive and they’re not easy to find. I volunteered to bake cupcakes for the class that would be safe for everyone so no little kiddo felt left out. Thankfully, I have a great dairy-free vanilla cupcakes recipe that’s sure to please any preschooler (or their parents)!
These dairy-free vanilla cupcakes use substitute oils instead of butter to make a rich cake, perfect for even the pickiest of eaters. If you don’t like the taste of coconut, you can absolutely substitute the coconut oil for your favorite substitute butter (our favorite is Smart Balance), but I personally liked the slightly tropical taste of the coconut with a great hit of vanilla. These make a dense, moist, flavorful cupcake that needs no frosting, but what’s a cupcake without frosting?! This dairy-free chocolate buttercream was delish on top and made for some very pretty cupcakes for the class.