This dairy-free cupcake recipe is a year round classic for birthday parties and celebrations. It can be customized to fit any season, and right now, fresh berries and patriotic barbecues are the theme. For 4th of July gatherings, use a combination of blueberries and raspberries for that traditional red, white, and blue dessert effect.

As is, this is a “just dairy-free” recipe – okay, it happens to be nut-free, too, but it does contain eggs. You might be able to substitute egg replacers such as Ener-G for the eggs to make the cupcakes vegan and egg-free, but it hasn’t been tested here as of yet (it’s on the agenda!).

If you prefer soy-free, you can use the cashew cream cheese alternative recipe in Go Dairy Free. A double batch will do ya, making a full 16 ounces of creamy and slightly tangy goodness for the frosting...