These fluffy and moist Eggless Vanilla Cupcakes are super easy to make with just a few ingredients. This is the recipe you have been looking for!
Who doesn’t love classic cupcakes?
These Eggless Vanilla Cupcakes are tender, moist, and well… D.E.L.I.C.I.O.U.S!!! They are the perfect addition to any birthdays, school parties, celebrations, and I-want-a-cupcake days.
They just take just minutes to make these from scratch, with ingredients you likely have in your pantry.
Our little girl turned 5 a few days ago, and we have come a long way after her first allergic reaction to eggs when she turned 1. I have tested dozens, if not hundreds, of recipes, which include cakes, cupcakes, muffins, donuts, cookies, etc., I have used all the egg replacements I have heard or read of.
Anyway, every time I get a new recipe idea in my head, the first thing I think is if I can do it without an egg. I am not going to lie; some time is extremely frustrating.
Today I can say happily that egg allergy is not, nor has been a limiting factor for my daughter to enjoy all her favorite food: pancakes, waffles, cupcakes, cakes, etc.
Yeap!!! She inherited my taste for sweets.
These Eggless Vanilla Cupcakes are incredibly fluffy and bursting with golden buttery flavor.
For the frosting, I made vanilla buttercream from scratch, but you can use anything. If you or your little one is into Nutella, I highly recommend trying my Nutella buttercream. YUM.
Sprinkles are NOT optional around here. Actually, the more sprinkles the better.
HOW TO FREEZE CUPCAKES
If you have a little one with egg allergy, you know that birthday and school parties are stressful events.
Stress no more!!
Follow these simple steps and you will have cupcakes handy every time you need them:
- Make a batch of these Eggless Vanilla Cupcakes.
- Let cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually-wrapped cupcakes in a plastic double zipper quart freezer bags.
- To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
When my daughter has to attend a birthday or school party I defrost a cupcake, add some icing and lots of sprinkles, of course, and pack it in this super convenient and cute cupcake container.
Don’t they look fabulous inside?
Oh-so-fluffy and divine.
These aren’t just cupcakes for kids. Sure, your kiddos will devour them. But grown-ups alike will appreciate them too.
I speak from experience. One Eggless Vanilla Cupcakes (naked) + Coffee ☕= Heaven ????????
I hope you enjoy this recipe!
Happy Baking!!!
These fluffy and moist Eggless Vanilla Cupcakes are super easy to make with just a few ingredients. This is the recipe you have been looking for!
- 1 cup (200 gr) sugar
- 1/2 cup unsalted butter, softened (1 stick)
- 1 teaspoon vanilla extract
- 2 cups (280 gr) self-rising flour
- 1 cup whole milk (you can substitute with any plant milk you like)
- 1 tablespoon apple cider vinegar
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Preheat oven to 350° F. Line the cupcake pans with liners.
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In a large bowl, beat the sugar and butter until creamy and pale. Add vanilla and mix to combine.
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Combine milk and vinegar in a small bowl.
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Add the flour alternately with milk, beginning and ending with the flour mixture; beat until smooth.
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Divide batter evenly among liners, about three-quarters full each.
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Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. IMPORTANT: these cupcakes won't brown as the cupcakes made with eggs, so when you see the top set check the cupcakes for doneness with the toothpick test. Let them cool in the pan for a couple minutes, then remove. Allow cooling completely before frosting.
LOOKING FOR MORE EGGLESS RECIPES?
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- 12-Cup Regular Muffin Pan
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- Electric Mixer
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- Measuring Cups
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- Cupcake-To-Go
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Thanks for sharing! I have a friend with an egg-free child, and was looking for cupcake recipes. This one was quite good. Maybe because I’m at high altitude, I found them a bit flat so had to add some flour. I also subbed cake flour for some of the regular flour, and liked the results. Thanks for sharing! 🙂
Hello Kathy!! Thanks for trying my recipe. I’m happy you liked it!
Thanks for sharing , what brand of self rising flour did you use?
Hello Manika! I have used Pillsbury, King Arthur, Gold Medal and Hudson Cream. They all work fine.
But delicious
Hi, can I use water instead of milk?
Thanks
Hello Mona, I haven’t tested this recipe using water. Sorry.
Sugar used for cupcake here is powdered sugar or granulated?
I tried this recipe twice and it failed each time. The cupcakes fell and never cooked. Can you explain how you mix the ingredients? What am I doing wrong?
Hi Jill! It sounds weird that the cupcakes don’t even cook. The first thing I would do is to check if the oven is working properly. Then make sure you are using the right ingredients and the right quantities. This recipe is pretty straightforward so you shouldn’t have any complication. Feel free to send me an email if I can help you to figure what else could be the problem. Thanks for trying my recipe.
I tried the recipe with my sister the batter curdeld and when we added the flour it turned chunky. We used the right ingredients and right quantities. What happened? How do we fix it?
Hello Anna! I don’t what happened but next time make sure that the butter is a room temperature (softened). Also, measure the ingredients properly and don’t overmix the batter. Hope this help.
Hi Oriana,
so how much amount of milk,sugar and butter be used? Like is there any specific quantity or it depends on us ?
Hello Anoushka! The quantities are specified in the recipe. Thanks ????
Hi, I have to make some of these for a little girl who is going to attend a birthday party soon…..Can you please tell me if you use the large cupcake patty cases or just the small ones that usually come in the boxed packets of mixture? The large foil ones? or the small colourful paper ones? Am wondering how much mixture to put into different sized wrappers? your recipe says 3/4 full…..so they must rise a little bit? Thank you in advance for any info on this.
Sue
Hello Susan! It will depend on how big is your cupcake baking pan. The ones you can see in the photos are standard size (this is the pan I use http://amzn.to/2DvhtsV). You can use the cupcake liners of your preference, foil or paper will work fine. Yes, the cupcake will rise so it better to fill 3/4 of the cavity. Thanks so much for your interest in my recipe.
I am wondering if I can use buttermilk instead of milk and vinegar? Can’t wait to try – I am making for my granddaughter’s (who is allergic to eggs) sixth birthday this weekend!
Hello Terri! I have used buttermilk in this recipe before and the cupcakes taste great but they don’t rise much as they do with the milk+vinager. I guess the amount of acid in the buttermilk is less and reacts differently with the leavener agent. Thanks for your interest in my recipe. Hope your granddaughter loves them.
Can I use all purpose flour instead of self rising flour .thanks for the recipe .can I make self rising flour at home I am going to try this recipe soon .
Hello Kshitija! Yes, you can make self-rising flour at home. To make your own self-rising flour combine for each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Thanks for your interest in my recipe.
Amazing!!! This is my new favorite recipe!
Thank you so much for trying my recipe, Jolie! I’m SO GLAD you enjoyed it ?
Hey! Is there any other substitute for apple cider vinegar? It’s really expensive here !! ?
Hello Megan! You can use white vinegar or lemon juice.
Tried making these today. Did not turn out too well. They smelled good though! I’m fairly certain I know what I did wrong and will be trying them again tomorrow. (With cupcake wrappers too as I did not have them… learned my lesson on that one! Lol!)
I’m making these for my dad, who currently cannot have any dairy, and many other things and was wondering, you can sub out the milk, but can you also sub the butter for crisco or another non dairy spread?
Hi Trisha! I am glad you did it another try and loved them ?
Amendment to my previous comment. Used self rising flour this time, and Smart Balance Original Buttery Spread (Dairy Free) and cupcake liners for this try! Just in the batter itself I seen a difference. First time (using all purpose without baking powder and crisco) the batter was like the balls of flour and water I used to make and play with as a child and make glue out of. It was BAD! But on retry with proper ingredients the batter turned out great, just like cake batter! Smells great! Tastes great! Lined my pan, filled my liners and put them in the oven. 20 mins later, perfect cupcakes!!! Waited till they cooled. Gave one a try.
Excellent Cupcake!! Would never know they’re eggless!
Hello Trisha! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know and for tagging me on Instagram!?
Are you albedo convert the cup measurements to grams for me as the internet convertions vary? And I would love to make these for my daughter’s birthday celebration at school and there is an egg allergy with in her class friends
Hello Jade! 1 cup = 250 ml / 121.52 gr. 1 tablespoon = 15 ml. Hope this help. Thanks for your interest in my recipe. ?
Hi Oriana
My search for eggless baking ended with your recipes and absolutely loved this one. It did come out fluffy and tasty though I used buttermilk instead of milk and vinegar. Thank you so much ?
Hello Akshaya! I am very happy you enjoyed this recipe. Thank you for taking the time to come back and let me know!?
These cupcakes are delicious! Fluffy, moist, soft, delightful!
Question: have you tried adding a fruit puree?
Hello Denise! I’m SO GLAD you enjoyed them. No, I haven’t tested this recipe with fruit puree yet. Thank you for taking the time to come back and let me know!🙂
Thank you so much for this recipe! I recently found out my daughter is allergic to eggs, and wanted to find a good recipe for her first birthday. These cupcakes turned out absolutely delicious. Thanks so much for sharing. Looking forward to trying your other recipes.. all the way from Australia..!
Hello Kate!I’m SO GLAD you enjoyed this recipe. Thank you for taking the time to come back and let me know!🙂
These tasted fantastic! They weren’t overly sweet. Mine didn’t rise and were pretty dense though. Did I perhaps do something wrong?
Hello Jacqueline! I’m SO GLAD you enjoyed this recipe. I can’t know if you did something wrong but a few tips for next time: 1- Make sure you measure the ingredients properly. 2- Do not overmix the batter. Thanks so much for trying my recipe. 🙂
Excellent. Taste delicious, and my son with an egg allergy seemed to agree. I just cut down the baking time for my on-the-hot-side oven. Thank you. I’ll be coming back to this recipe.
Hello L! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂
How do you scoop your flour into your measuring cup? Do you spoon it into the cup and then level it off or do you simply scoop the flour into the cup and then level off? Sometimes my cupcakes come out a little wet so I’m trying to get them to come out fluffy and soft and cakey like these look. Or maybe next time you make these you could include the weight measurements since baking by weight vs. Volume is more accurate. Thanks
Hello Erin! Yes, I scoop the flour into the measuring cup and then level it off. In my case, 1 cup of sugar = 200 gr, and 1 cup of flour = 140 gr. Hope this help. Thanks so much for stopping by. 🙂
Made these today for Easter! They were amazing! Thank you so much for this recipe! I did sub for non dairy products since I’m dealing with egg, dairy and nut allergies between my kids. I will definitely be making these again!
Hello Jessica! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂
Hi..pls help converting 1stick butter into grams…
Hello Germaine! 1 stick of butter = 4oz = 113.4 grams
I’m trying this for the first time, as my daughter has a friend who is allergic to eggs and her birthday party is tomorrow. I’m doing a test batch now. First question–how soft is your “softened” butter? Is it really liquid? Because mine was just softened and when I combined with the sugar it definitely did not get “creamy” as you described in the directions. It got well-mixed and a bit clumpy.
What is the finished texture/consistency supposed to be? When I was done, the batter was so thick i could turn the bowl upside down and it wouldn’t come out. I added a bit of extra milk and it got to be a little thinner than play dough. But definitely not liquidy like most cake mixes. It did taste delicious, so I popped it in the oven but wanted to check in about these questions so when I am baking with the girls at the party tomorrow, I can ensure success for them. =) Thank you for posting and sharing!
Also–do you think using 2% instead of whole milk made a difference?
Hi Melisa! You can use 2% milk, it will not be a big difference.
Hello Melisa! Thanks for your interest in this recipe. The butter should be easily squished between your thumb and forefinger, not liquid (melt). The batter is a little thick, but not so thick that it doesn’t come out of the bowl. To avoid this make sure to measure the ingredients properly and don’t overmix the batter. Hope this help.
just made these and my husband really liked them. He is so picky and is a huge sweet lover. Really excited to try more recipes. Now I can say “Oh, I made those from scratch.” Haha. Thank you for sharing your cooking talents.
Hello Tisa! I’m SO happy to hear that your husband enjoyed the cupcakes. Thank you for taking the time to come back and let me know!🙂
Sorry, but this cake taste like sweetened pancakes (I wouldn’t say that’s a good thing). First 12 cupcakes that baked looked horrible! They were flat and ran over the pan. These cakes also stick horribly to the liners. Suggest using Bakers Joy for cupcakes IF you really want to make these. I won’t be using this recipe again.
Hello Kaydee! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
I added a touch more sugar and a little more milk to get the batter to be the right consistency, but the cupcakes came out pretty well. Certainly better than other eggless recipes. I made a batch myself before the party, and then helped a bunch of 3-5 year olds make and decorate another batch during the party. I was so happy to have found a good egg-less recipe so my daughter’s friend didn’t feel left out of the baking fun. Also–since there’s no eggs in it, I let them lick the spoon afterward. ha! =)
YAY…I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know, Melisa!🙂
Hello Oriana, thanks for sharing the recipe ! However I did not see any baking powder in the ingredients, is it not required ?
Hi Sujala! I don’t add baking powder because is included in the self-rising flour. Hope this help! Thanks so much for your interest in this recipe. 🙂
Hi,
Is there any chance you could share the recipe using “grams” instead of the American cups please.
Thanks.
Hello Jaz, you can find the measurements in grams in the recipe card. Thanks for your interest in my recipe.
Oriana, I tried the eggless vanilla cup
Cakes today. They were like silk! I didn’t know that eggless cakes could taste this delicious! I used vanilla custard powder as I had run out of vanilla extract. Can’t thank you enough!
I have a query – I am an Indian and it is the time of the best mangoes. I want to use fresh mango pulp in this cupcake. Can you tell me the measurements?
Hello Brototi! I’m delighted to hear you enjoyed it so much. I haven’t tested this recipe adding fruit pulp but I would start adding 1/4 cup and see how they turn out. Please come back and let me know how you like it. 🙂
These were fantastic! I made them for my daughter’s 2nd birthday and I was not sure how they were going to turn out without egg. She has an egg allergy along with a bunch of other foods and so homemade cupcakes were my only safe option. I got wonderful compliments on the cupcakes and they were like this is a good eggless cupcake and moist too! I think the biggest thing is just make sure you do not overfill the cupcake wrappers because then the additional cake part that hangs over can get messy and crumbly.
Thank you so much for this! I will be trying out other recipes in the future from you as well!
Hello Nili! I’m very happy you and your guests enjoyed the cupcakes. Thank you for taking the time to come back and let me know!🙂
I made these to take to daycare for my daughter’s birthday – a classmate has an egg allergy. This review is from the perspective of someone that has never made eggless cake or the like.
The cupcakes were better than expected. The consistency is more akin to a less crumbly cornbread, but moist enough. It lacks somewhat in flavor, but that’s not noticeable with a good frosting. Again, I have no other points of reference for an eggless dessert such as this. I expected to dislike these cupcakes, but will be saving a few to enjoy myself. Very pleasantly surprised.
I was nervous about my first eggless baking experience…thank you for the solid recipe. I plan to make these cupcakes any time I need to take a treat to the daycare 🙂
Hello Amanda! I’m SO GLAD you enjoyed the cupcakes. Thank you for taking the time to come back and let me know!🙂
You probably have more experience with this recipe. I’d love some advice. I made these… I love the flavor, but I think I might have done something wrong. The tops of the cakes are a bit crispy and some of the cupcakes “popped”. I used a fresh bag of self-rising flour. Did I over mix, undermix, should I have let them sit a bit before I baked them?
I have two egg-allergy kiddos so I am excited to try the freezing method for school you mentioned. Thanks for sharing your recipe and your help!
E
Hello E! It sounds like the oven was too hot or you overbaked them. Some tips for next time: Make sure to measure the ingredients properly. Don’t overmix the batter. Keep in mind that this batter does not have eggs so they don’t brown as regular cupcakes, don’t rely on the color of the cupcakes to know if they are ready. You can test if your oven is working properly using an oven thermometer! Ovens can vary in temperature, so it’s important to know how hot your oven actually is. Be sure to shout out if you have any questions! xo
I tried your recipe & the cakes turned out to be soft & moist. But there was little bitterness to the taste , hence I couldn’t eat it. I mixed vinegar to the milk & used it after 3-4 mins. So it was little curdled when I mixed it to butter+sugar mixture. Could that be the reason? Or what else do you think would have caused it? Please clarify.
Hello Swetha! Did you add extra baking powder? Using too much baking powder causes bitterness. Next time make sure to measure the ingredients properly. Hope this tip help. Thanks for your interest in my recipe. 🙂
Thank you so much for the information. I might have done that. I will remember this tip Oriana. Also one more doubt – can baking soda be used instead of baking powder? What difference will it cause in cakes?
Hi Swetha! In this recipe, I call for self-rising flour, which has baking powder and salt included, so you don’t need to add more. If you are using all-purpose flour you can add 2 teaspoons of baking powder + 1 pinch of salt per cup of all-purpose flour. In a few words, baking powder helps to “puff” and baking soda to “expand”. Hope this helps. 🙂
Yes, that info you provided was definitely useful. Thank you so much. I really like the way you respond so promptly & giving such a clear explanation. I appreciate that 🙂
You are very welcome, Swetha! Be sure to shout out if you have any other questions 🙂
Can it use lemon juice instead of apple cider vinegar
Hello Srishti! The apple cider vinegar taste is subtler, but yes, you can use lemon. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Hello!
I’m completely new to baking so I can’t really tell from the recipe, but what do I do with the butter+sugar+vanilla mixture in the beginning?
Do I add the flour and stuff to it?
Is it supposed to be the frosting?
When I tried to mix the flour and milk mix together, the result was a very sticky dough, is this normal?
Thanks in advance.
Hello Leanne! You first cream the sugar and butter (step 2). Then you mix the milk and vinegar in a separate bowl (step 3). Finally, you start adding the flour to the butter+sugar mixture, alternating with the milk+vinegar mixture. Mix until just combined (step 4). Hope this helps you. Please let me know if you have any other question and come back and let me know how you like it. 🙂
Best cupcakes ever! My 4 year old daughter has a friend in class who is allergic to eggs and nuts. I always feel so sorry for her when friends bring cupcakes to school to celebrate their birthday in class as she is not allowed to have any. I decided I would bake a batch of these cupcakes and then give her a special cupcake which she will be able to eat (I ordered cupcakes from a bakery for the other kids). These cupcakes were super easy and quick to make and it tastes amazing (much, much nicer than the ones I bought from the bakery) so next year I will be baking these for the whole class instead! Happy days 😁
Great recipe! It was perfectly proportioned and just enough of a moist sponge.
Thank you for sharing.