Perfect Eggless Vanilla Cupcakes
Jan 27, 2017, Updated May 07, 2023
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!
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. Â 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Eggless Vanilla Cupcakes
