Perfect Eggless Vanilla Cupcakes

4.68 from 94 votes

Simply perfect Eggless Vanilla Cupcakes topped with a creamy and delicious Vanilla Buttercream Frosting!

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Simply perfect Eggless Vanilla Cupcakes topped with a creamy Vanilla Buttercream Frosting.

A classic cupcake for all occasions!

eggless vanilla cupcakes

How gorgeous are these cupcakes? Seriously there’s something so amazing about baking cupcakes and decorating them, it just makes me super happy! I think I am just plain biased when it comes to cupcakes. I mean I like cakes, but cupcakes are so much better for me in every way.

They are cuter, more fun to decorate and perfect to feed a crowd. Win win! I wanted to bake and share a Vanilla Cake recipe with you guys for Valentine’s Day but at the last moment I opted for cupcakes. And aren’t you glad I did? Just look at them!

Valentine’s Day is around the corner and I am already seeing tons of red and pink recipes floating around on the social media. This year I didn’t really get to plan much or bake in advance since I just came back from India so I will post as I bake.

These cupcakes I baked yesterday and they are on the blog today! I don’t have a basic Eggless Vanilla Cupcakes recipe on the blog and I know a lot of you love eggless bakes and so I thought Valentine’s Day would be perfect to share these.

There’s nothing fancy about these eggless vanilla cupcakes. They are made with very basic ingredients which I am sure you must already have in your pantry. I have been playing around with a lot of eggless recipes lately.

I made these eggless cupcakes sometime back, I guess way back in October but I didn’t like how they turned out. There was a strong taste of baking soda (metallic taste–>yuck!) and even though they looked pretty and I clicked pictures as well, I obviously couldn’t share them on the blog.

This time around I changed the recipe a bit and ended up with these Perfect Eggless Vanilla Cupcakes!

These Eggless Vanilla Cupcakes Are

✓ Eggless

✓ Super Soft

✓ Full of vanilla flavor

✓ Topped with a creamy Vanilla Buttercream Frosting

Vanilla is such a classic flavor. It goes for every occasion and almost everyone likes them. I mean I know people who don’t like chocolate but I have never met someone who doesn’t like vanilla. Have you?

You can make these eggless vanilla cupcakes for birthdays, anniversaries, valentine’s day or whenever you feel like. After all who needs a reason to eat cupcakes? I don’t!

The cupcakes are topped with a classic American Vanilla Buttercream Frosting. I am not a huge buttercream fan honestly but since these were vanilla cupcakes and I wanted to make a classic, the buttercream just had to happen.

Please feel free to use any frosting of choice. One thing which I would like to mention here is that these cupcakes are very lightly sweetened and that’s because the buttercream is super sweet so it all goes well together.

TIP: If are going for whipped cream or cream cheese frosting, you might want to add an extra 1/4 cup sugar for the cupcakes.

 

Method

In a bowl whisk together all purpose flour, cornstarch, baking powder, baking soda and salt.

Sift the mixture twice. Set aside.

Meanwhile mix 1 cup milk with 1 tablespoon white vinegar and set aside for 5 minutes while it curdles (or use 1 cup buttermilk).

Using paddle attachment of your stand mixer or using your hand mixer, mix together oil and powdered sugar. Mix till creamy and well combined.

Add vanilla extract and mix.

Start adding the flour mix and milk-vinegar mixture in parts. Start by adding one part of the flour mix.

Then add one part of the milk-vinegar mixture. Add the flour-mix in 3 parts and milk-vinegar mixture in 2 parts, starting and ending with flour mix.

Mix till all is well combined but do not over-mix. The batter is now done.

Using an ice cream scoop (or any spoon), fill the cupcakes liners 2/3 full with the batter.  Bake at 350 F degrees for 15-18 minutes or till toothpick inserted in the center comes out clean. Remove cupcakes from oven and transfer onto a wire rack to cool completely.

Make the frosting – Using the paddle attachment of your stand mixer or using your hand mixer, beat room temperature butter for 5 minutes till smooth and creamy.

Now add powdered sugar, 1 cup at a time, mixing after each addition. Add vanilla extract, milk/cream and mix.

Add food color (if using) and mix. Once everything is nice and combined, beat the buttercream at medium speed for 5 minutes to make it all fluffy and creamy.

Frost the cooled eggless vanilla cupcakes with the prepared vanilla buttercream frosting and enjoy.

 

Perfect Eggless Vanilla Cupcakes

4.68 from 94 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 12 cupcakes
Simply perfect Eggless Vanilla Cupcakes topped with a creamy and delicious Vanilla Buttercream Frosting!

Ingredients 

Eggless Vanilla Cupcakes

  • 1.25 cups all purpose flour 163 grams
  • 2 tablespoons cornstarch 22 grams
  • 1/4 teaspoon salt
  • 1/4 + 1/8 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup powdered sugar 75 grams or add more to taste
  • 1.25 teaspoons vanilla extract
  • 1/3 cup canola oil 80 ml
  • 1 cup milk mixed with 1 tablespoon white vinegar or use 1 cup buttermilk, 8 oz/240 ml milk + 15 ml vinegar

Vanilla Buttercream Frosting

  • 1/2 cup salted butter at room temperature
  • 3 cups powdered sugar
  • 1.5 teaspoon vanilla extract
  • 3-4 tablespoons cream/milk 45-60 ml
  • pink food color optional

Instructions 

Eggless Vanilla Cupcakes

  • Pre heat oven to 350 F degrees. Line a 12 count muffin tray with cupcake liners or spray with a non-stick spray. Set aside.
  • In a bowl whisk together all purpose flour, cornstarch, baking powder, baking soda and salt.
  • Sift the mixture twice. Set aside.
  • Meanwhile mix 1 cup milk with 1 tablespoon white vinegar and set aside for 5 minutes while it curdles. (or use 1 cup buttermilk)
  • Using paddle attachment of your stand mixer or using your hand mixer, mix together oil and powdered sugar. Mix till creamy and well combined.
  • Add vanilla extract and mix.
  • Start adding the flour mix and milk-vinegar mixture in parts. Start by adding one part of the flour mix, then add one part of the milk-vinegar mixture.
  • Add the flour-mix in 3 parts and milk-vinegar mixture in 2 parts, starting and ending with flour mix.
  • Mix till all is well combined but do not over-mix. The batter is now done.
  • Using an ice cream scoop (or any spoon), fill the cupcakes liners 2/3 full with the batter.
  • Bake at 350 F degrees for 15-18 minutes or till toothpick inserted in the center comes out clean.
  • Remove cupcakes from oven and transfer onto a wire rack to cool completely.

Vanilla Buttercream Frosting

  • Using the paddle attachment of your stand mixer or using your hand mixer, beat room temperature butter for 5 minutes till smooth and creamy.
  • Now add powdered sugar, 1 cup at a time, mixing after each addition.
  • Add vanilla extract, milk/cream and mix.
  • Add food color (if using) and mix.
  • Once everything is nice and combined, beat the buttercream at medium speed for 5 minutes to make it all fluffy and creamy.
  • Frost the cooled eggless vanilla cupcakes with the prepared vanilla buttercream frosting and enjoy.

Notes

I have used salted butter in my vanilla buttercream frosting. You may use unsalted butter.

Nutrition

Calories: 340kcal, Carbohydrates: 48g, Protein: 1g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 125mg, Potassium: 47mg, Sugar: 36g, Vitamin A: 290IU, Calcium: 22mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Eggless Vanilla Cupcakes


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


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Recipe Rating




252 Comments

  1. So the powdered sugar and oil mix, is that supposed to go in the milk and vinegar mix or into its own bowl because I don’t know where it fits in the recipe.

    1. Hi Jay, it is mentioned clearly “Start adding the flour mix and milk-vinegar mixture in parts. Start by adding one part of the flour mix, then add one part of the milk-vinegar mixture.” The milk and vinegar mixture is the buttermilk, you make that separately in a bowl. It all goes together in the main bowl. You mix the sugar and oil first in your stand mixer and then add the flour and the milk and vinegar mix (aka buttermilk) to that stand mixer bowl in parts. Hope it is clear now.

  2. hmm I am not sure either. Did you by any chance overmix the batter? also makes sure your baking powder and soda are fresh and not expired.

  3. 5 stars
    Never made the vanilla but the chocolate cupcakes were delicious & a big hit with my grandson who’s allergic to eggs. Just wondering if I could double the vanilla recipe to make a cake. ty

    1. 5 stars
      I’ve made these multiple times and they always come out perfect! I always use vegetable oil. They’re simply delightful!

  4. Hi, Just needed to know if both top & bottom rods should on for baking or just the bottom rod.

    Would be great if you could help out. Thanks.

    1. Hello! I have traditional in-built oven in my kitchen and I am not really familiar with top and bottom rods. I think you will need to use both rods.

    1. best is room temperature since it doesn’t change the taste or texture in anyway, keep it covered. will be fine for 1-2 days. If storing in fridge, it would last longer. Keep in an airtight container.

  5. 5 stars
    These are without a doubt the best cupcakes ive ever tasted! With or without eggs! Thank u so much for sharing this 💗
    How do u make this into a chocolate cake?

    1. yes but it will be pretty thin since this batter isn’t enough for a 9-inch cake, probably bake around 30 minutes and go from there

  6. 5 stars
    We had a guest at a birthday party who can’t have eggs so I baked up a batch of these expecting to them make “regular” cupcakes for the other guests. To my delight, these true Ed out so well I’m serving them to everyone. They are a little spongier than other cups I’ve made or eaten, but not unpleasantly so.

  7. 5 stars
    My son is allergic to eggs and I’ve tried so many eggless recipes but the cake or cupcakes always crumble and fall apart. This recipe held it’s shape & tasted delicious! We added 1 cup of mini chocolate chips and didn’t add frosting, it was a nice chocolate chip cupcake. I will be using this recipe from now on, thank you for sharing!

  8. I am allergic to eggs and I’ve tried many recipes but this is the best cupcakes I have ever had I just have 1 question what would happen if you added more sugar? Cause I prefer the cupcake by its self not with the icing.

  9. 5 stars
    These eggless cupcakes surpassed my expectations. This is my first time baking eggless cupcakes. They turned out amazing.

  10. 5 stars
    This is a delicious eggless vanilla cupcake recipe. Can you tell me if there is anything you’d change if you bake this as a small cake instead of cupcakes?
    Thanks!

  11. Hey! These vanilla cupcakes are perfect! But, when u bake this as a cake in a 6inch pan, it becomes hard afterwards. What is the mistake? I bake for 26min @180°c
    This is my go to recipe and I want to fix it.

    1. maybe you are over-baking it. I would suggest using an oven thermometer and check the temperature of your oven. Few degrees here and there can make a difference.

      1. They are horrible
        I put all my ingredients in but they turned out horrible and I hate it so I’m going to make this app get fired

      2. omg I am sorry you didn’t like it but why would get me fired lol? It’s only a recipe. Can you please tell me what was wrong here? This is a tried and tested recipe and made by so many successfully. Did you over-mix the batter?

  12. My daughters are both allergic to eggs and I’ve tried multiple vanilla cupcake recipes (some that are egg free and some where I’ve replaced the eggs with Ener-G egg replacer. These are by far the best I’ve found and are definitely my new go-to! They’re light, soft, moist, and don’t sink in the middle upon cooling. Thank you for sharing this recipe!

  13. 5 stars
    Thank you! Thank you Chef Manali!
    My 2.5 yr. Old daughter is allergic many things: allergic to eggs, soy, all nuts, coconut, sesame seeds oats!
    but thankfully not allergic to dairy and these cupcakes are awesome!