Dairy free piñata cupcakes 🧁 for the kids! We always use So Delicious in our home, it’s perfect for any craving. The kids eat the SO Delicious Vanilla Coconutmilk Yogurt alternative everyday, I use their creamer in my coffee and I eat their SO Delicious dairy-free ice cream almost every night!
This is my fav brand to use as a milk substitute in baking too, it’s legit dairy-free deliciousness. I remember when I first found out Kellan had a dairy allergy, back then dairy free choices were so limited and we went through so many before we found this one. I don’t even need to be dairy free and I still prefer it! You can grab these from any Fry’s Food Stores.
Dairy Free Piñata Cupcakes
1 and 3/4 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup earth balance, organic
1 cup granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup so delicious coconutmilk vanilla yogurt
1/2 cup oat milk at room temperature
1/2 cup rainbow sprinkles, for filling
1 cup earth balance organic
4 cups confectioners’ sugar
1/4 cup milk substitute (I use oat milk)
2 teaspoons pure vanilla extract
Preheat the oven to 350°F. Line a 12-cup muffin pan. Line a second pan with 2 liners – this recipe makes about 14 cupcakes.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using stand mixer fitted with a paddle attachment, beat the butter substitute on high speed until smooth and creamy. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla. Beat on medium-high speed until combined, then beat in the so delicious vanilla coconutmilk yogurt. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the oat milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
spoon the batter into the liners, fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely
Fill the cupcakes: Using a knife, cut a hole into the center of the cupcake to create a little pocket about 1 inch deep. This piece you removed will be the shape of a cone. Set it aside. Place about 1 heaping teaspoon of sprinkles inside the cupcake. Slice off the pointy end of the “cone” piece of cupcake you removed so that it can fit on top of the sprinkle filling. Repeat with all cupcakes.
Make the frosting: With a stand mixer fitted with a paddle attachment, beat the butter substitute on medium speed until creamy – about 2 minutes. Add 4 cups confectioners’ sugar, the oat milk, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of oat milk if frosting is too thick. Add a pinch of salt if frosting is too sweet.
Frost cooled cupcakes, top with more sprinkles