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Eggless Vanilla Cupcakes | Mommy's Home Cooking

Eggless Vanilla Cupcakes

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!
Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 16 cupcakes
Calories 165kcal


  • 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


  • 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.
  • Here you can find my Vanilla and Chocolate buttercream recipes.



Flour: You can substitute all-purpose flour for self-rising flour. In that case, omit the baking powder and salt called in the recipe. 
Store: Frosted cupcakes keep well covered in the refrigerator for 3 days. Unfrosted cupcakes can be store at room temperature for up to 3 days or frozen for up to 1 month; defrost at room temperature before frosting and serving. Take into consideration that the cupcakes will lose part of their fluffiness if refrigerated or frozen.
Freeze: To freeze these cupcakes just follow these steps:
  1. Let cupcakes cool COMPLETELY.
  2. Wrap cupcakes tightly in plastic wrap.
  3. Place individually-wrapped cupcakes in a plastic double zipper quart freezer bags.
  4. To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
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.
Glute-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
Extra Tips:
  • 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.
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations. 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 165kcal