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Dairy-Free Cupcakes & Pupcakes

Kokoro & Chibi’s birthdays are coming up (their special days are only 10 days apart!) so I thought I’d whip up some sweet treats for us and the dogs to enjoy.

Recently our friends at Silk invited us to participate in #TopItTuesday and share one of our favorite recipes using their dairy-free yogurt. I love Silk almond milk and use it on the daily for my post-workout protein shakes, so was super stoked to give their soy-based yogurt alternative a try.

These dairy-free treats and be used in so much more than just baking. They’re great alternatives for parfaits, smoothies, dips, and more. Currently there are 5 flavors: plain, vanilla, strawberry, peach, and dark chocolate coconut. Each one has 5-6 g of protein from almond butter and are smooth and creamy in texture. Use Silk’s store locator to find Silk Almond Dairy Free Yogurt Alternative in your area.

Let me just say that the last time we tried to make dairy-free cupcake they turned out lumpy and completely lacked the fluffy and moist texture that you want when you bite into a cupcake. So I was definitely a little wary, especially as a non-expert baker, to try out this new recipe. The rule of thumb we followed this time was replacing each egg with 1/4 cup of Silk Almond yogurt.

We tested out the yogurt alternative by also making cupcakes using the original recipe for comparison. The cupcakes with the Silk Almond yogurt turned out super moist – even more moist than the original recipe cupcakes!

As for the pupcakes, my dogs gobbled them up so pretty sure the yogurty deliciousness worked out great for them too.




  • 3/4 cup flour
  • 1 tsp baking powder
  • 2 Tbsp vegan butter
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • 1 cup Silk Almond yogurt
  1. Preheat the oven to 350 degrees.
  2. Mix the butter, sugar, and vanilla extract.
  3. Add in baking powder, flour, and yogurt and mix until well incorporated.
  4. Pour batter into cupcake tin lined with paper liners.
  5. Bake for 12-15 minutes or until done (use the toothpick test!)
  6. Let cool, then decorate with frosting. Here is a great dairy-free recipe that you can use.



For the cake:
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/8 cup vegetable oil
  • 1/4 cup peanut butter
  • 1 cup applesauce
  • 1/4 cup Silk Almond dairy-free yogurt

For the icing:

  • 1/2 cup plain Greek yogurt
  • 1/4 cup peanut butter

1. Preheat oven to 350 degrees.
2. Mix together vegetable oil, peanut butter, applesauce, and yogurt.
3. Add flour and baking soda, then mix until well combined.
4. Grease a cupcake tin and pour the mixture in to create each layer of the mini cake.
5. Bake for about 25 minutes. Insert a toothpick to check that the cake is done throughout.
6. Mix together the peanut butter and yogurt in a separate bowl.
7. Once the pupcake is cooled, top it off with the icing and a treat for garnish (we used a Milkbone in ours).


Do you have a favorite dairy-free dessert or recipe? Check out Silk’s website for a nifty coupon if you want to give their dairy-free yogurt alternatives a try!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Emily is a Los Angeles based content creator with a passion for photography, videography, and storytelling. Through @emwng, you'll find photos and videos of people, places, delicious food, and of course, her two fluffy sidekicks Kokoro and Chibi.

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