These moist and fluffy eggless vanilla cupcakes are the easiest to make! Topped with a velvety vanilla buttercream, this recipe will be your new favorite.
These eggless vanilla cupcakes are soft and tender and so moist and fluffy no one will ever know they are eggless.
They are perfect for birthdays and other celebrations and ideal for anyone avoiding eggs or just to bake up on those days that you want a cupcake but realize you’ve run out of eggs!
They are frosted with the most delicious velvety vanilla buttercream frosting for the perfect cupcake.
Also check out our delicious eggless chocolate cupcakes.
Ingredients You’ll Need:
Ingredient Notes
- Milk – you can use any milk in this recipe including non-dairy options like soy milk and almond milk.
- Canola oil – can be replaced with any vegetable oil.
- White vinegar – we used distilled white vinegar and this reacts with the baking soda to create the rise in these cupcakes. You can also use apple cider vinegar.
How To Make Eggless Vanilla Cupcakes
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Add milk, oil, vinegar and vanilla extract and mix into a batter. Don’t overmix.
- Divide the batter evenly between 12 cupcake liners.
- Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Let the cupcakes cool for a few minutes before transferring them to a wire cooling rack to cool completely.
- When they’re completely cool, frost with vanilla buttercream frosting.
The Frosting
Mix and match the frosting if you like. Of course the classic topping for vanilla cupcakes is vanilla buttercream frosting but feel free to mix it up.
Other frostings like chocolate buttercream frosting, cream cheese frosting and white chocolate cream cheese frosting would also work great on these cupcakes.
Recipe Tips
Measure the flour correctly. If you accidentally over-measure the flour for these cupcakes then they will be dense and dry which is the opposite of what you want in a cupcake. So make sure you measure the flour correctly. The best way to do it is to weigh it out on a food scale. If you don’t have a food scale then the next best option is to use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup.
Don’t overmix the batter. I always mix my cake batters by hand since it’s way too easy to overmix if you use a stand mixer. So mix it by hand and even then, be very careful not to overmix. Mix the batter until it’s just mixed and then stop mixing. Tiny lumps are fine.
Bake the cupcakes immediately. As soon as you have mixed the batter, divide it up between the cupcake liners and then bake right away.
Recipe FAQ
You can make a three layer 6-inch vanilla cake from this recipe. Bake for 20 minutes. If you want a larger cake then check out our eggless vanilla cake.
You can make these cupcakes gluten-free by replacing the regular flour with a gluten free all purpose flour blend.
You can easily make these cupcakes dairy-free by using a non-dairy milk such as soy milk or almond milk in the batter. You’d also need to use a dairy-free butter such as Earth Balance Buttery Sticks for the frosting.
Keep them stored in an airtight container at room temperature for 3 days. If you’d like them to keep a little longer then store them in a covered container in the fridge for up to a week. Bring to room temperature before serving.
You can freeze the cupcakes (either frosted or unfrosted) for up to 3 months. Thaw in the fridge and then bring to room temperature before serving.
More Eggless Cakes
- Eggless Vanilla Cake
- Eggless Lemon Cake
- Eggless Carrot Cake
- Eggless Coffee Cake
- Eggless Red Velvet Cake
- Eggless Cheesecake
Did you make this recipe? Be sure to leave a comment and rating below.
Eggless Vanilla Cupcakes
Ingredients
- 1 ¾ cups All Purpose Flour
- 1 cup White Granulated Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Milk
- ⅓ cup Canola Oil or Vegetable Oil
- 1 Tbsp White Distilled Vinegar or Apple Cider Vinegar
- 2 tsp Vanilla Extract
Frosting:
- 1 Recipe Vanilla Buttercream Frosting
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Add milk, oil, vinegar and vanilla extract and mix into a batter. Don't overmix.
- Divide the batter evenly between the 12 cupcake liners.
- Bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Let the cupcakes cool for a few minutes before transferring them to a wire cooling rack to cool completely.
- When they're completely cool, frost with vanilla buttercream frosting.
Notes
- Measure the flour correctly. The best way to measure your flour is to weigh it out on a food scale. Click ‘metric’ below the list of ingredients to get the correct weight in grams. If you don’t have a food scale then the next best option is to use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup.
- Storing. Keep them stored in an airtight container at room temperature for 3 days. If you’d like them to keep a little longer then store them in a covered container in the fridge for up to a week. Bring to room temperature before serving.
- Freezing. You can freeze the cupcakes (either frosted or unfrosted) for up to 3 months. Thaw in the fridge and then bring to room temperature before serving.
- Nutritional information includes vanilla buttercream frosting.
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