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.
Since our daughter Victoria was diagnosed with an egg and nut allergy, I have tested hundreds of eggless recipes, including cakes, cupcakes, muffins, donuts, cookies, etc. 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).
Step 1 — Prepare Everything
Preheat the oven to 350º F (180º C). Line the cupcake pans with liners. Measure all the ingredients.
Step 2 – Combine Dry Ingredients
Combine flour, baking powder, and salt in a bowl.
Step 3 — Mix Milk and Vinegar
Combine milk and vinegar in a small bowl.
Step 4 — Cream the Butter
In a large bowl, beat the sugar and butter until creamy and pale. Add vanilla and mix to combine.
Step 5 – Combine Wet and Dry Ingredients
Add the flour alternately with the milk mixture, beginning and ending with the flour mixture; beat until smooth.
Step 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.
Step 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
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Recipe Card 📖
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 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened (1 stick)
- 1 teaspoon pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º 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 the cupcakes cool COMPLETELY.
- Wrap 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.
- 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 must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
Used for our every birthday celebration – its fail proof and thank god for this recipe!!! my daugher can’t have egg, and i love how I can whip up a batch, even half it, if I have to bring to her friends bday party so she can still have cake with everyone! Very grateful to find this recipe and all the other great ones youve created!
Hello Ashley! I am glad that my recipes are helpful to you and your family! Thanks a lot for the review and good feedback.
I just pulled these out of the oven for my daughter’s birthday. We have an egg allergy in the group of children. Amazing and easy, we had to bake for 25 minutes and used white vinegar instead of apple cider vinegar.
We might have taken one from the bunch to taste test, delicious! I’m planning on freezing so hope that doesn’t change them too much…
Hello Becky! Great to hear that they were a hit! They freeze like a dream. I always have frozen cupcakes to take to parties, potlucks, etc. Thanks a lot for the review and good feedback.
Don’t substitute almond flour! What a mess
Thank you for helping my daughter’s first birthday so wonderful. I made your eggless vanilla cupcakes and eggless vanilla frosting, and they were so delicious – family were raving about how delicious they were and were shocked to learn they were egg free and dairy free. My youngest daughter was diagnosed with egg and dairy allergies just before her first birthday, and my main concern was that she would miss out. I have been able to use your egg replacement suggestions to adapt other family favourite recipes. I look forward to trying your other recipes too! Thank you so much.
Hello Claire! I am thrilled that my recipes help with the inconveniences that egg allergy brings to our day-to-day life. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Thanks so much for trying my recipe and taking the time to come back and let me know – xo
How much cocoa powder should I add to make chocolate cupcakes?
Hello Tojnia! For chocolate cupcakes, please use this recipe: Eggless Chocolate Cupcakes
Hi Oriana,
I loved this eggless vanilla cupcake recipe so much that I want to make a birthday cake using it. Is that possible? Do I need to adjust the recipe? Will there be enough batter for a 2-layer round cake?
Hello Maureen! I would recommend you use my Eggless Vanilla Cake Recipe instead.
Thank you for this recipe. I have a baby son with an egg allergy and I had no idea how to bake him cupcakes for his first birthday until I came across your eggless cake recipe – they turned out amazing! It was hard to tell no eggs where used.
Hello Lauren! It sounds like you nailed it! Happy Birthday to you baby boy 🙂 Thanks so much for trying my recipe and taking the time to come back and let me know.
Can I bake these cup cakes but no fresh cream on top pls
Hello Savi! Fresh you can serve them without frosting/cream on top. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
HELLO ORIANA I CAME ACROSS YOUR WEBSITE AS I WAS LOOKING FOR A EGGLESS CAKE RECIPE I GENERALLY BAKE WITH EGGS BUT TODAY I DID’T HAVE EGGS AND MY GRAND KIDS WANTED TO HAVE CUP CAKES WITH MILK. I MADE WITH YOUR RECIPE WITH LITTLE CHANGES. I MADE HALF RECIPE I GOT 7 CUPCAKES. I ADDED 1 TBLSP CREAM CHEESE TO BEAT WITH BUTTER, 3 TBLSPS FINELY GRATED CHOCOLATE TO THE FLOUR
AND ADDED 3 TBLSPS EXTRA MILK TO THE HALF RECIPE . THEY TURNRD OUT SO GOOD I COUDN’T BELIEVE THEY WERE SO SOFT & FLUFFY MY GRAND KIDS ENJOYED THEM SO MUCH – THX GOD BLESS YOU! P.S. I DID REDUCE SUGAR BY 1/8 CUP
Hello CJJ! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Loved these cupcakes!! I thought they were going to be dry because there are no eggs, but I LOVE them.
Thank you!
Hello Eden! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy Holidays! xo
hello! thanksss for this recipe!
can I check if possible to substitute butter with oil? like coconut oil/canola oil?
Hello Amanda! In some cases, it may be possible to switch between oil and butter in recipes, but it is not something I recommend. Butter adds a surprising amount of flavor to cakes and cupcakes, particularly vanilla or plain ones. Also, this recipe is made by the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy, if oil is used the cake will be flatter and denser than the creamed version. If you cannot consume dairy I would recommend using your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butter brands for baking are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks. Hope that helps!
Hi dear, if I wanted to make these in other flavours like rose (add some rose extract) or pistachio extract, or spices like cardamom etc, would it work?
Hello Veronica! yes, you add any extract you want. Hope that hels!
We are not even an eggless family, I just needed to make cupcakes on short notice and realized I was out of eggs. Search engine lead me here 🙂 These turned out great and will be my go-to vanilla cake recipe!
Hello Meredith! It sounds like you nailed it! I am glad you loved this recpipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
I made these cupcakes for my friend’s son’s 3rd birthday, and they turned out great. I had buttermilk in the fridge so I used 1 cup and it worked just fine.
Hello Kate! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Holy cow these are delicious! I am super picky about regular cupcakes, let alone eggless cupcakes. They don’t even require any special ingredients to replace the egg. I’m so impressed with these!
Hello Allese! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
I noticed you said to add baking soda to the dry ingredients, but I didn’t see any amount listed in the ingredient list.
Hello Dee! I apologize for the confusion. That was a typo, and I fixed it. This recipe does not have baking soda. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can I use lemon juice instead of vinegar
I haven’t made this recipe yet, but I have used other egg-free recipes that call for various milks and vinegar. I have routinely used lemon juice instead of vinegar and had nice results.
Hello Christine! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello Prachi! Yes, you can use lemon juice or regular white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi there, i made these today, everything looks as my egg based cupcakes, the rise was fine. Just to clarify, the colour remains pritty light is that right? Secondly the toothpick came out clean however the centre seems slighty gooey very slightly. Did it need more baking time. Is this how they should be as this is my first try. Ive had eggless cakes before and they don’t seem gooey at all. The batter is pritty thick i just added more vanilla probably could of done with a but more. Im also currently baking the eggless cake. Thanks
Hello Haleema – For best results, I recommend following the recipe exactly. You can read more about the most common eggless baked goods mishaps, causes, and solutions here >>> Ask Oriana…Your Eggless Baking Questions Answered! Thanks so much for your feedback and for trying my recipe.