Eggless Vanilla Cupcakes Video

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.

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 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:

Easy Vanilla Buttercream Frosting Favorite Cream Cheese Frosting That Isn’t Runny! Easy Chocolate Frosting Strawberry Buttercream Coconut Frosting Eggless Meringue

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.

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.

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.

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.

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

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.