Perfect Eggless Vanilla Cupcakes

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

Simply perfect Eggless Vanilla Cupcakes topped with a creamy and delicious Vanilla Buttercream Frosting!
eggless vanilla cupcakes
Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cupcakes
Calories: 340 kcal
Author: Manali
4.69 from 19 votes
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Ingredients

Eggless Vanilla Cupcakes

  • 1.25 cups all purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 + 1/8 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup powdered sugar
  • 1.25 teaspoons vanilla extract
  • 1/3 cup canola oil
  • 1 cup milk mixed with 1 tablespoon white vinegar, or use 1 cup buttermilk

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
  • pink food color, optional

Instructions

Eggless Vanilla Cupcakes

  1. 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.
  2. In a bowl whisk together all purpose flour, cornstarch, baking powder, baking soda and salt.
  3. Sift the mixture twice. Set aside.
  4. Meanwhile mix 1 cup milk with 1 tablespoon white vinegar and set aside for 5 minutes while it curdles. (or use 1 cup buttermilk)
  5. Using paddle attachment of your stand mixer or using your hand mixer, mix together oil and powdered sugar. Mix till creamy and well combined.
  6. Add vanilla extract and mix.
  7. 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.
  8. Add the flour-mix in 3 parts and milk-vinegar mixture in 2 parts, starting and ending with flour mix.
  9. Mix till all is well combined but do not over-mix. The batter is now done.
  10. Using an ice cream scoop (or any spoon), fill the cupcakes liners 2/3 full with the batter.
  11. Bake at 350 F degrees for 15-18 minutes or till toothpick inserted in the center comes out clean.
  12. Remove cupcakes from oven and transfer onto a wire rack to cool completely.

Vanilla Buttercream Frosting

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

Recipe Notes

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

Nutrition Facts
Perfect Eggless Vanilla Cupcakes
Amount Per Serving
Calories 340 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 25mg8%
Sodium 125mg5%
Potassium 47mg1%
Carbohydrates 48g16%
Sugar 36g40%
Protein 1g2%
Vitamin A 290IU6%
Calcium 22mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Eggless Vanilla Cupcakes

103 thoughts on “Perfect Eggless Vanilla Cupcakes

  1. Hi I made it but the taste was extremely bland and unfortunately but no one liked it so we had to throw it away. Can I check is the sugar powdered sugar , which is icing sugar? it wasn’sweet at all.
    it taste really floury so not sure if something is wrong?
    furthermore even though i baked it for 20 mins they all said it was undercooked?
    note i made plain cake and no icing.

    kindly advise.

    1. Hi Manisha, it might be that the ingredients were not measured correctly. That’s the only reason I can think of as to why cupcakes weren’t sweet enough for you. And you check any cupcake recipe, mostly all cupcakes bake around 20-22 minutes (even less for some) and these do bake with in that time frame. Please check you oven temperature setting with a oven thermometer. It looks like the temperature are off and hence this problem. Sorry this didn’t work out for you.

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