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!
Egg-Free Vanilla Cupcakes Recipe Highlights
Who doesn’t love classic cupcakes? These Eggless Vanilla Cupcakes are tender, moist, and oh so delicious, making them the perfect addition to any birthdays, school parties, celebrations, and I-want-a-cupcake days.
I have tested hundreds of eggless recipes, including cakes, cupcakes, muffins, donuts, cookies, etc. since our daughter Victoria was diagnosed with egg and nut allergy. And these eggless vanilla cupcakes are always in our ten top faves.
They just take just minutes to make these from scratch, with simple ingredients you likely have in your pantry.
These Eggless Vanilla Cupcakes are incredibly fluffy and bursting with a sweet buttery flavor.
I made vanilla buttercream from scratch to frost them, but you can use any other frosting you like, such as Easy Chocolate Frosting, Cream Cheese Frosting, Strawberry Frosting, or whatever your heart desires.
Ingredients Notes & Substitutions
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Sugar – Regular white sugar, also known as caster sugar.
- Butter: You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- All-purpose flour – You can substitute all-purpose flour for self-rising flour. In that case, omit the baking powder and salt called in the recipe.
- Baking Powder: Make sure it’s not expired.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Apple cider vinegar: You can also use white vinegar.
Step By Step Recipe Photo Tutorial
Detailed instructions are included in the printable recipe below (scroll down).
1 — Prepare Everything
Preheat the oven to 350º F (180º C). Line the cupcake pans with liners. Measure all the ingredients.
2 – Combine Dry Ingredients
Combine flour, baking powder, and salt in a bowl.
3 — Mix Milk and Vinegar
Combine milk and vinegar in a small bowl.
4 — Cream the Butter
In a large bowl, beat the sugar and butter until creamy and pale. Add vanilla and mix to combine.
5 – Combine Wet and Dry Ingredients
Add the flour alternately with the milk mixture, beginning and ending with the flour mixture; beat until smooth.
6 — Bake
Divide batter evenly among liners, about three-quarters full each. Bake for 18 to 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 (after 15 min), check the cupcakes for doneness with the toothpick test.
7 — Frost and Enjoy
Let them cool in the pan for a couple of minutes, then remove. Allow cooling completely before frosting.
Frosting Ideas for Eggless Cupcakes:
Eggless Cupcakes Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
How To Make This Dairy-Free
If you are unable to have dairy, here are my tips on how to adapt this recipe:
- Use your favorite dairy-free milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. In my opinion, soy and oat milk have the best consistency and very neutral flavors.
- Use the same amount of vegan butter substitute. For baking, my fave dairy-free butter substitutes are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
How To Make This Gluten-Free
I want to start this by saying I am not an expert on Coeliac disease, not gluten intolerance. However, I bake gluten-free from time to time to accommodate family and friends’ food restrictions.
Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I have had good results with Cup4Cup gluten-free flour.
Storing & Freezing Instructions
These egg-free vanilla cupcakes always disappear so quickly that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.
Store
The eggless cupcakes will stay fresh in an airtight container at room temperature for up to 3 days as long as they’re unfrosted. If frosted, store it in the fridge well covered for up to 5 days.
Freeze
Allow the cupcakes to cool COMPLETELY before wrapping the cupcakes tightly in plastic wrap. Place individually wrapped cupcakes in plastic double zipper quart freezer bags.
To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
My #1 Tip to Handle Egg Allergy in Special Celebrations
Everyone knows that there is no celebration without dessert! These situations are very difficult to handle when you have a kid with food allergies. So this is what I do:
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. This way, she won’t be left out during celebrations and get to enjoy an eggless cupcake.
More Recipes You’ll Love!
- Eggless Chocolate Cupcakes
- Eggless Coconut Cupcakes
- Eggless Chocolate Strawberry Cupcakes
- Easy Eggless Strawberry Cupcakes
- Eggless Lemon Meringue Cupcakes
- Eggless Funfetti Cupcakes
- Easy Eggless Gingerbread Cupcakes
[popout_newsletter]
Eggless Vanilla Cupcakes
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour (see notes)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
- 1 tablespoon (15 ml) apple cider vinegar
- 1 cup (200 gr) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened (1 stick)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350º F (175º C). Line a cupcake pan with cupcake liners.
- Sift the flour, baking powder, and salt together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine milk and vinegar.
- Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
- Divide batter evenly among liners, about three-quarters full each.
- Bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the cooling rack, and cool to room temperature before frosting, about 1 hour. IMPORTANT: these cupcakes won't brown as much as the cupcakes made with eggs, so when you see the top set (after 15 min), check the cupcakes for doneness with the toothpick test.
Video
- 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.
- Use your favorite dairy-free milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. In my opinion, soy and oat milk have the best consistency and very neutral flavors.
- Use the same amount of vegan butter substitute. For baking, my fave dairy-free butter substitutes are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
- Silicone cupcake liners are great for these eggless cupcakes.
- Ingredients at room temperature mix together better. Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft. The milk should be brought out as well for the best results.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Recipe was originally posted in August 2017, the post content was edited to add more helpful information, no change to the recipe in May 2021.
