15 Vegan & Dairy-Free Summer Cupcakes

As someone who loves to bake but also has friends with dietary restrictions, I’ve learned that creating vegan and dairy-free cupcakes doesn’t mean sacrificing flavor.

Summer is the perfect time to experiment with fresh, vibrant flavors, and I’ve discovered that you can make delightful cupcakes without the dairy while still keeping them delicious and indulgent.

From fruity to nutty, these 15 vegan and dairy-free summer cupcakes are guaranteed to be a hit at your next gathering. Plus, they’re light, refreshing, and easy to make—perfect for those warm, sunny days when you want something sweet and guilt-free.

1. Lemon Coconut Cupcakes

These zesty lemon coconut cupcakes are fresh and vibrant, combining the tang of lemon with the tropical sweetness of coconut. Perfect for a sunny afternoon, they’re light, airy, and full of flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup coconut milk
• ½ cup vegetable oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/3 cup shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, mix coconut milk, vegetable oil, lemon zest, and lemon juice.
4. Combine the wet and dry ingredients, and stir in shredded coconut.
5. Fill cupcake liners 2/3 full and bake for 18-20 minutes.
6. Cool completely before frosting with coconut buttercream.

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2. Mango Chia Cupcakes

Inspired by tropical mango and chia seeds, these cupcakes are light, refreshing, and packed with natural flavors. The chia seeds give them a slight crunch, adding texture and a boost of nutrients.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup mango puree
• ½ cup coconut oil, melted
• 1 tbsp chia seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together mango puree, melted coconut oil, chia seeds, and vanilla extract.
4. Combine the wet and dry ingredients and mix until smooth.
5. Fill cupcake liners 2/3 full and bake for 18 minutes.
6. Let cool and frost with mango buttercream or serve as is.

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3. Strawberry Almond Cupcakes

These strawberry almond cupcakes are the perfect combination of sweet, nutty, and fruity. The almond flavor pairs beautifully with the fresh strawberry base, making these cupcakes light and flavorful.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup vegetable oil
• 1 tsp almond extract
• 1/2 cup fresh strawberries, mashed

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, mix almond milk, vegetable oil, almond extract, and mashed strawberries.
4. Combine wet and dry ingredients and mix until smooth.
5. Fill cupcake liners 2/3 full and bake for 18 minutes.
6. Let cool and top with strawberry frosting or fresh strawberries.

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4. Chocolate Avocado Cupcakes

Rich, fudgy, and packed with nutrients, these chocolate avocado cupcakes use creamy avocado in place of butter or dairy. They’re moist and decadent without compromising on taste.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ½ cup cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• ½ ripe avocado, mashed
• ½ cup almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, mix mashed avocado, almond milk, and vanilla extract.
4. Combine wet and dry ingredients and mix until smooth.
5. Spoon batter into cupcake liners, filling them 2/3 full.
6. Bake for 18-20 minutes. Let cool completely before frosting with chocolate frosting.

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5. Watermelon Cupcakes

These watermelon cupcakes are light and refreshing, just like a slice of juicy watermelon on a hot summer day. The natural sweetness of watermelon makes them a fun, colorful treat for any occasion.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup watermelon juice (blended and strained)
• ½ cup coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine watermelon juice, coconut oil, and vanilla extract.
4. Mix the wet and dry ingredients until smooth.
5. Fill cupcake liners 2/3 full and bake for 18 minutes, or until a toothpick comes out clean.
6. Cool completely before topping with watermelon-flavored vegan frosting.

6. Blueberry Lemon Cupcakes

These blueberry lemon cupcakes are fresh and tangy, with bursts of juicy blueberries and a zesty lemon flavor. They’re light and refreshing, making them perfect for a summer treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup almond milk
• ½ cup vegetable oil
• Zest of 1 lemon
• 1 cup fresh blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix almond milk, vegetable oil, and lemon zest.
4. Combine the wet and dry ingredients, then gently fold in the fresh blueberries.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely before frosting with lemon buttercream.

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7. Peach Cinnamon Cupcakes

These peach cinnamon cupcakes are a sweet and spicy treat that combines the warmth of cinnamon with the juicy freshness of peaches. Perfect for a summer picnic or gathering.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• ½ cup unsweetened almond milk
• ½ cup vegetable oil
• 1 cup fresh peaches, chopped

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, mix almond milk, vegetable oil, and chopped peaches.
4. Combine the wet and dry ingredients, stirring gently until smooth.
5. Spoon the batter into the cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes, or until a toothpick comes out clean. Cool completely before frosting with cinnamon buttercream.

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8. Carrot Cake Cupcakes

These moist carrot cake cupcakes are packed with cinnamon and nutmeg, topped with a delicious vegan cream cheese frosting. They’re rich, flavorful, and perfect for any occasion.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup shredded carrots
• ¾ cup sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix shredded carrots, sugar, vegetable oil, vanilla extract, and almond milk.
4. Combine wet and dry ingredients, stirring until smooth.
5. Spoon the batter into the cupcake liners, filling them 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool before topping with vegan cream cheese frosting.

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9. Chocolate Coconut Cupcakes

These decadent chocolate coconut cupcakes are rich and moist, with a deep chocolate flavor and a hint of coconut. They’re perfect for those who love a tropical twist on chocolate.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• ¼ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, mix almond milk, vegetable oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Fold in shredded coconut and spoon the batter into the cupcake liners.
6. Bake for 18 minutes. Cool completely before topping with coconut frosting and additional shredded coconut.

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10. Raspberry Almond Cupcakes

These raspberry almond cupcakes are bursting with fruity goodness and a hint of almond flavor. The combination of tart raspberries and sweet almond makes for a deliciously balanced cupcake.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup almond milk
• ½ cup vegetable oil
• 1 tsp almond extract
• 1 cup fresh raspberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix almond milk, vegetable oil, and almond extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Gently fold in fresh raspberries.
6. Spoon the batter into the cupcake liners, filling them 2/3 full.
7. Bake for 18 minutes or until a toothpick comes out clean. Cool completely before frosting with raspberry or almond buttercream.

11. Apple Cinnamon Cupcakes

These apple cinnamon cupcakes are warm, spiced, and full of fresh apple flavor. They offer the perfect balance of sweet and spicy, making them an ideal treat for any summer gathering.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ½ cup unsweetened applesauce
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup finely chopped apples

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix applesauce, vegetable oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Gently fold in chopped apples.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18 minutes or until a toothpick comes out clean. Cool before frosting with cinnamon or vanilla buttercream.

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12. Tropical Pineapple Cupcakes

These tropical pineapple cupcakes are sweet, light, and bursting with flavor. They bring the taste of the tropics to life with a refreshing pineapple base and a hint of coconut.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup coconut milk
• ½ cup vegetable oil
• 1 cup fresh pineapple, chopped
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, mix coconut milk, vegetable oil, and vanilla extract.
4. Gradually combine the wet and dry ingredients and mix until smooth.
5. Fold in chopped pineapple.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18 minutes or until a toothpick comes out clean. Cool completely before topping with coconut buttercream.

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13. Raspberry Coconut Cupcakes

The sweet and tart flavor of raspberries combined with the richness of coconut creates a perfect flavor balance in these cupcakes. They’re light, fruity, and ideal for summer celebrations.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup shredded coconut
• ½ cup fresh raspberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Gently fold in shredded coconut and fresh raspberries.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18-20 minutes or until a toothpick comes out clean. Cool before frosting with coconut buttercream.

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14. Chocolate Dipped Strawberry Cupcakes

These chocolate-dipped strawberry cupcakes are a decadent combination of sweet strawberries and rich chocolate. Topped with a delicious chocolate ganache, they’re the perfect indulgence for any summer day.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• ½ cup cocoa powder

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, mix almond milk, vegetable oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Gently fold in chopped strawberries.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool before topping with chocolate ganache and fresh strawberry slices.

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15. Kiwi Lime Cupcakes

These kiwi lime cupcakes are fresh, tangy, and tropical, offering the perfect balance of tart and sweet. The zesty lime pairs beautifully with the unique flavor of kiwi, making for a deliciously refreshing cupcake.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup coconut milk
• ½ cup vegetable oil
• 1 tsp lime zest
• 1/2 cup kiwi puree

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix coconut milk, vegetable oil, lime zest, and kiwi puree.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Spoon the batter into the cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes, or until a toothpick comes out clean. Cool before frosting with lime buttercream.