2 Ingredient Dairy-Free Cupcakes: Made 2 Ways in Endless Flavors


Yes, you can bake cupcakes without milk, eggs, oil, or butter! In fact, all you need is two convenient ingredients from your pantry. I was just a kid when I first tried this recipe for 2 ingredient dairy-free cupcakes. I don’t even remember where my friend and I got the idea from. I’m pretty sure, it was around long before us.

2 Ingredient Dairy-Free Cupcakes Recipe - Made 2 Ways, with Endless Flavor Options (also Egg-Free and Vegan-Friendly)

2 Ingredient Dairy-Free Cupcakes: Made 2 Ways in Endless Flavors

As you might expect, these cupcakes are more moist than the traditional preparation, and don’t rise quite as much. But they are still delicious. Plus, it’s so easy and fun to experiment with flavors in the recipe belw. If you go the pumpkin route, we love vanilla, spice, chocolate, gingerbread, and of course, pumpkin cake mixes. But you might get creative with other cake flavors. The soda option gets even more adventurous. You can use plain soda, or use a flavor. Cherry cola chocolate cupcakes anyone?

As for the dairy-free cake mix, there are more options than you might think! We have a full Guide to Dairy-Free Cake Mixes and a special post for Dairy-Free Duncan Hines Cake Mixes – there are a lot!

Special Diet Notes: 2 Ingredient Dairy-Free Cupcakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. But it does depend on the cake mix you use. We have not tested this method with gluten-free cake mix.

2 Ingredient Dairy-Free Cupcakes
Prep time
Cook time
Total time
I first wrote about this idea back in 2005, but I have no idea where it originally came from. I remember trying this when I was a kid! The results aren't as boisterous, but they're still delicious. And it's fun to experiment with flavor combinations.
Recipe type: Dessert
Cuisine: American
Serves: 24 cupcakes
  • 1 box dairy-free cake mix (see post above for options)
  • 1 1(15-ounce) can pumpkin puree OR 1 (12-ounce) can soda
  1. Preheat your oven, per the box instructions, and line muffin cups with cupcake liners.
  2. In a large mixing bowl, mix together the cake mix and pumpkin or soda.
  3. Pour the batter into your prepared muffin cups.
  4. Bake as directed on the box, until a toothpick inserted in the center of a cupcake comes out clean.

For More Dairy-Free Living Guidance, get Go Dairy Free!

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living


About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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