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
4.63 from 16 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

95 thoughts on “Perfect Eggless Vanilla Cupcakes

  1. hi Manali, ur cupcake looks so delicious. could u pls help by converting the measurements into grams as I always mess up the baked goods when cooked with cup measurements.
    would love to make it for my son’s birthday.

    thanks
    sneha

    1. Hi Sneha, I can do that but it would take me few days. I am India these days and don’t have a kitchen scale here. I used US measuring cups so you can search online for gram equivalent if you need the conversion urgently.

  2. Can I make them the day or 2 before the party? Will they dry up? Should I make and frost and store them in refrigerator? Did they turn out airy as mine usually turns out a little dense but again I use yogurt and this one has milk-vinegar..

    1. Hi Mokshi, you can make them in advance..I would wrap each cupcake individually tightly in a cling plastic wrap and keep at room temperature. I would frost them on the day of the party. Yes they should turn out airy, hope it works for you!

  3. 4 stars
    Hi manali,
    I tried ur recipe today it came out to be perfect.
    Thank u so much for sharing the recipe. First time I baked cupcake at home that too with soft texture and perfect taste. All credit goes to you.this has boosted my interest in baking now. Will try other recipe u have shared . Thanks again.

  4. I love your receipe for vanilla cupcakes. Its my go too every time. Today I used same receipe to make 8 inch cake. Do you do the same? Do you think its ok to triple this receipe for 10 inch cake?

    1. Hi Sira, it works well for an 8 inch cake! 🙂 I am not sure about the tripling part, never tried it myself! If you happen to do so,let me know how it turns out! Glad you like the cupcakes!

  5. hi manali, your cupcakes look beautiful. whenever i bake them the top layer becomes sticky after a few hours inspite of correct measurements and well cooked inside.could you pls help me out ?

    1. Hi Durga, sticky top can be due to the humid environment..is it hot & humid where you live? Try to the mix the sugar very well until its well combined..let the cupcakes cool completely before you cover them or wrap them in a cling sheet..that can be another reason for sticky top if you cover them before they are completely cooled…and if this still doesn’t help, just use a knife to remove the top layer and then frost..it will be all good 🙂

  6. Thanks for replying.I live in a city that’s neither too hot nor too chill.. But ya now its summer here and the temperature is soaring high.. Will consider your suggestion if my cupcakes turn out sticky the next time.

  7. 5 stars
    I tried the cupcakes with Almond Milk to make it vegan. Next week I will attempt a full cake. Texture was a little different from using regular milk. You think it will hold in a full cake if I use Almond Milk? Or do you have another Vegan receipe you recommend.

    1. you can..but when you bake a cake, it would take more time..cupcakes are mini cakes so they bake quickly..for a 8 inch cake, you would probably need to bake this for around 25-27 minutes. Just be sure to not over-bake.

  8. 5 stars
    These were delicious!!! Thank you so much! My 10-year-old daughter is allergic to eggs and always feels so sad when she sees other kids enjoy cupcakes. These are moist and tasty, even without the frosting, although I made the frosting too!

  9. 5 stars
    Hello Manali mam,
    I want to know how to preserve these vanilla cupcakes for a week? Please answer me. Thanks in advance
    I am Saumya.

    1. Hi Saumya, I will let the cupcakes cool completely and then wrap each cupcake in a cling sheet and them add to a ziplock bag and freeze. This way u can freeze them for a month.

  10. Hi! Looking to try these this weekend for an eggless friend.
    When you say “or 1 cup buttermilk” does that replace the vinegar all together? Is there a reason why you wouldn’t just use buttermilk? Seems easier than having to wait for the milk to curdle?

    1. I didn’t use buttermilk because it’s not something that I have in my kitchen all the time so the milk + vinegar is just an easy substitute for that..you can very well use buttermilk in place! hope that helps!

  11. 4 stars
    Hi Manali,
    My cupcakes turned a little bread like texture and I want them a little more moist. How can I add little more moisture? And also what can I do to add a little dome on top.

    1. Hi there, I think you over-baked the cupcakes that’s why they didn’t turn out that moist. Please check your oven temperature settings. For the dome, usually I do it for muffins- bake at a high temperature first (which causes the dome) and then bake at a lower temperature. However I am not sure why you would want a dome for cupcakes? Cupcakes are frosted so a flat surface is preferred. Are you talking about muffins or cupcakes?

  12. I cooked mine just like the recipe calls for and they have comes on top and taste a little like corn muffins. Suggestions?

    1. corn muffins? hmm not sure what happened…maybe you over-mixed? Did you use bleached all purpose flour? if they have a dome then you might want to fill the cupcake liners less next time…

    1. I couldn’t wait and I tried a batch with whole wheat and I must say they were one of the most delicious cupcakes iv ever had. Best part is, my daughter who is my best critic, loved it and said it was perfect. Thank you so much 🙂

  13. These were delicious. I am making a sweet bread that calls for two eggs. What exactly is replacing the eggs in this recipe (the oil and powdered sugar)? Can this replace the eggs in the bread recipe? What would the ratio be?

  14. Most egg free cake recipes we’ve tried are rather dense. This one was definitely light and moist. Didn’t miss the egg at all! Only comment I have is that I doubled the recipe to make 24 cupcakes but should not have doubled the frosting recipe. I ended up throwing out a lot of frosting. Oh well. They were excellent! I’ve got some great pics, if there’s a way to share them. Thank you for sharing this recipe, I’ll definitely be using this one again and again!

  15. 5 stars
    Best egg-less cupcake/cake recipe I’ve found! Thank you so much! My son has an egg allergy so I’ve been trying to perfect egg-less baking for a few years. This one is a keeper! Moist, stays together with out crumbling, and delicious!

  16. 5 stars
    This recipe looks so good! When exactly do you add the oil, powdered sugar and vanilla to the cupcake mix? Do you add it to the flour before alternating with the milk/vinegar?

    1. exactly like I have mentioned in the recipe, please refer to the step by step pictures. Oil, sugar and vanilla are mixed and then flour mix and milk/vinegar mixture is added alternating.

  17. Hi, can I add some fresh chopped pineapple pieces to this recipe. My daughter loves vanilla-pineapple combo and I want to try it out!

    Thanks,
    Nidhi

  18. Hi Manali,
    I tried your cup cake receipe and it awesome. can you please send me chocolate cupcake receipe if you have.

    Thank you.

  19. 5 stars
    This is a super easy and quick recipe. We added 1/3 of a cup of blueberries to the batter and blended them to make purple cupcakes. They looked really cool!

    1. thanks Preeti for letting me know. Unfortunately a lot of people keep doing this, they copy posts and photos. Hard to keep a tab on this so I just let it go. Wish people had more moral ethics…

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