(OPINION) In tonight’s podcast, we discuss how the Pentagon has given AI firm Anthropic until this Friday to lift restrictions on how the Claude AI system can be used by the US military, and the dangers this poses once these guardrails are removed. We then discuss a new report regarding the DHS and how they […]

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Trader Joe's food selection offers a little something for everyone, but what about its bakery section? Our writer gives the low-down on this a.m. favorite.

These dairy free cupcakes are everything I love about easy baking. They’re made in one bowl, stay tender from the pineapple, and taste amazing. No one can even tell these have zero oils and no dairy! These Dairy Free Cupcakes are proof that you don’t need butter or milk to make something delicious. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadDairy Free Cupcakes RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes My mom made these cupcakes when I was a kid, and we didn’t even realize they were oil-free and dairy-free. These tender cupcakes are one of my favorite cupcake recipes are super moist and full of flavor. Nobody ever guesses, as these dairy-free cupcakes are: Tropical Flavor: Crushed pineapple adds bright, fruity sweetness that tastes like sunshine, similar to this Pineapple Cake. Soft and Moist Texture: The pineapple keeps every cupcake tender without any oil or butter, and they stay soft for days. Simple to Make: Everything mixes together in one bowl with no mixer needed, just like these Easy Yellow Cupcakes. Light Dairy-Free Frosting: Coconut Whipped Cream is fluffy and smooth, giving each cupcake a creamy finish without feeling heavy. Perfect for Any Occasion: They’re great for summer parties, brunch, or a simple weekday treat, and they’re always a crowd favorite. Enjoy! Amy Key Recipe Ingredients All Purpose Flour – Provides structure and a tender crumb for the cupcakes. You can use a 1:1 gluten-free flour blend if needed. Granulated Sugar – Adds sweetness and helps create a soft, moist texture. Large Eggs – Bind the ingredients together and add richness without any dairy. Crushed Pineapple with Juices – The key to moisture and natural sweetness. The juice keeps the cupcakes soft without needing oil or butter. Full-Fat Coconut Milk – When chilled, the thick cream solidifies and whips into a smooth, dairy-free topping. Look for cans in the Asian foods aisle. Powdered Sugar – Sweetens the coconut whipped cream and gives it a silky texture. Add more if you like it sweeter. Substitutions And Variations Here are some of our favorite substitutions and variations: Fruit Options: I like to swap the pineapple for crushed mango or peaches when I want a different tropical flavor. You can also fold in a handful of shredded coconut for extra texture. Frosting Choices: You can top these with a simple dairy-free vanilla glaze or a light dusting of powdered sugar instead of coconut whipped cream. I sometimes add toasted coconut flakes on top for crunch. Add-Ins: Try mixing in chopped macadamia nuts or pecans for a little bite. You can also stir in mini dairy-free chocolate chips if you want a sweeter cupcake. I make these Dairy Free Cupcakes when I want something quick, sweet, and a little tropical. Step-By-Step Recipe Instructions Preheat oven to 350°F and grease muffin pans. Proper prep ensures even baking and easy release. Whisk together flour, baking soda, salt, and sugar in a large bowl. This evenly distributes the leavening for a consistent rise. Add eggs, crushed pineapple with juices, and vanilla; whisk just until combined. The pineapple provides natural moisture and sweetness without dairy. Divide batter into muffin cups, filling almost to the top, and bake 20 minutes until a toothpick shows a few crumbs. This keeps the cupcakes soft and tender. Cool completely at room temperature before frosting. Cooling prevents the whipped topping from melting. Chill coconut milk overnight and freeze a mixing bowl and beaters for 10 minutes. Cold tools help the coconut cream whip properly. Scoop out only the solid coconut cream and whip until smooth and fluffy, then gently mix in powdered sugar and vanilla. This creates a light, dairy-free topping. Frost cupcakes and serve immediately, or chill whipped cream briefly and re-whip before using. This keeps the texture airy and fresh. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Bake Cupcakes in Advance: You can bake the cupcakes a day or two ahead. Let them cool completely, then store them airtight at room temperature. They stay soft and moist thanks to the pineapple. Prep the Coconut Cream Early: Chill the can of coconut milk overnight so it’s ready when you need it. You can also whip the coconut cream a day ahead and keep it in the fridge. Just give it a quick re-whip before frosting. Print Dairy Free Cupcakes These Dairy Free Cupcakes are supremely moist without the need for any oil or dairy! They’re topped with a coconut whipped cream that’s simply divine. Course DessertCuisine AmericanDiet Low Lactose, VegetarianMethod Bake Prep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutes Servings 30 cupcakes Calories 135kcal Author Amy Dong IngredientsFor the Cupcakes:2 cups all purpose flour2 teaspoons baking soda¼ teaspoon table salt1 1½ cups granulated sugar2 large eggs2 cups crushed pineapple with juices1 teaspoon pure vanilla extractFor the Coconut Whipped Cream:15 ounces whole coconut milk from can, found in the ethnic aisle of major grocery stores3 tablespoons powdered sugar more if you prefer it sweeter1 teaspoon pure vanilla extract InstructionsTo Make the Cupcakes:Preheat oven to 350F, with rack on lower middle position. Grease muffin pans.In a large bowl, hand-whisk together the flour, baking soda, salt, and sugar until well combined. Add eggs, pineapple with juices, and vanilla extract. Hand-whisk just until incorporated; do not over-mix.Use a rubber spatula to evenly distribute batter evenly into the greased muffin pans, filling them almost all the way up, with about 1 cm room at the top. Bake 20 minutes or just until a toothpick inserted in center comes out with a few crumbs attached. Let cool at room temp before serving. Cupcakes keep well wrapped airtight at moderate room temp.To Make the Coconut Whipped Cream:Chill can of coconut milk in fridge overnight. Place large mixing bowl and beaters (of electric mixer) in freezer 10 minutes before making the recipe.Carefully transfer the firm top layer of coconut cream that solidified in the can of coconut milk, into the chilled mixing bowl. Be careful not to include any watery liquid. Either reserve the clear liquid for smoothies or discard it.At high speed, whip solidified coconut cream about 3 minutes, just until it becomes smooth and fluffy, with soft peaks. It will not increase in much volume, but it will taste fluffy and light. On low speed, gently mix in the powdered sugar and vanilla extract, 5-10 seconds. Frost as desired. Notes The whipped cream is best used immediately, but leftovers can be kept airtight in fridge for a day or two and briefly re-whip to use. Mix the batter gently and only until combined. Over-mixing can make the cupcakes dense instead of tender. Start checking for doneness at 18 minutes. A toothpick with a few moist crumbs means they’re perfectly baked. Let the cupcakes cool completely before adding the coconut whipped cream. Warm cupcakes will melt the frosting. Chill the can of coconut milk overnight so the cream separates from the liquid. This step is key for a fluffy whipped texture. Adjust the sweetness of the whipped cream to your taste by adding more or less powdered sugar. If the whipped cream softens in the fridge, re-whip it for a few seconds to bring back its airy texture. This recipe is part of our Dairy-Free Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 135kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg Frequently Asked Questions Can I make these cupcakes gluten-free? Yes. You can use a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure the blend includes xanthan gum or a similar binder so the cupcakes hold their shape. What kind of coconut milk works best for the whipped cream? Use full-fat canned coconut milk and chill it overnight so the cream separates from the liquid. Avoid light or boxed coconut milk, as it won’t whip properly. Can I use fresh pineapple instead of canned? You can, but make sure to include the juices so the cupcakes stay moist. If your fresh pineapple isn’t very juicy, blend a small portion of it to create some liquid before adding it to the batter. How long does it keep? Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Once frosted, keep them in the fridge for up to 2 days. The coconut whipped cream can be re-whipped briefly before serving to bring back its fluffy texture. More to Bake and Eat Chocolate Zucchini Cupcakes – These Chocolate Zucchini Cupcakes are fluffy, soft, tender, and super moist. They’re topped with a luscious chocolate ganache. Peanut Butter Oatmeal Cookies (Gluten-Free, Dairy-Free) – These Peanut Butter Oatmeal Cookies are teeming with all the goodness of peanut butter and oats. They’re ultra satisfying and sure to please. Fluffy Coconut Pancakes (Dairy-free) – Coconut Pancakes are easy to make, super fluffy, and taste amazing. They happen to be healthy and hearty to boot. Dairy-free Banana Bread – This Dairy-Free Banana Bread is incredibly moist, packed with banana flavor, and better for you without compromising on flavor!