• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Gimme That Flavor

  • Home
  • About
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Eggless Desserts

    Eggless Vanilla Cupcakes

    Published: Sep 7, 2021 Updated: Sep 7, 2021 by Alison Hope · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe
    Eggless Vanilla Cupcakes

    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.

    Eggless vanilla cupcakes on a white cake stand.

    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:

    Photo of the ingredients needed to make eggless vanilla cupcakes.

    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.
    Eggless vanilla cupcakes with vanilla frosting.

    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.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together with a wooden spoon.
    • Add milk, oil, vinegar and vanilla extract and mix into a batter. Don’t overmix.
    Two photo collage showing wet ingredients added to dry and mixed into a batter.
    • 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.
    Two photo collage showing cupcakes before and after baking.
    • 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.
    Two photo collage showing cupcakes on a wire cooling rack and then frosted on a white cake stand.

    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.

    Eggless vanilla cupcakes on a white cake stand.

    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.

    Eggless vanilla cupcakes in a row.

    Recipe FAQ

    Can you make a layer cake from this recipe?

    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.

    Can you make these cupcakes gluten-free?

    You can make these cupcakes gluten-free by replacing the regular flour with a gluten free all purpose flour blend.

    Can you make these cupcakes dairy-free?

    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.

    How to store these cupcakes?

    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.

    Can you freeze them?

    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.

    Eggless vanilla cupcake with the liner pulled down.

    More Eggless Cakes

    1. Eggless Vanilla Cake
    2. Eggless Lemon Cake
    3. Eggless Carrot Cake
    4. Eggless Coffee Cake
    5. Eggless Red Velvet Cake
    6. Eggless Cheesecake
    Eggless vanilla cupcake cut in half.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Eggless vanilla cupcakes on a white cake stand.

    Eggless Vanilla Cupcakes

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Cupcakes, Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12
    Calories: 496kcal
    Author: Alison

    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
    US Customary – Metric

    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

    1. 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.
    2. 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.
    3. 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.
    4. Nutritional information includes vanilla buttercream frosting. 

    Nutrition

    Serving: 1Cupcake | Calories: 496kcal | Carbohydrates: 72g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 335mg | Potassium: 59mg | Fiber: 1g | Sugar: 57g | Vitamin A: 514IU | Calcium: 36mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
    NEVER MISS A RECIPE!
    Subscribe and get a FREE ebook!
    « Biscoff Blondies
    Spicy Vodka Rigatoni »

    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sarah

      August 13, 2024 at 11:21 pm

      The red velvet cake was excellent and everyone loved it. but I just tried the vanilla cake and it did not rise. What could have gone wrong. Thank you

      Reply
      • Nadine @ Gimmethatflavor

        August 14, 2024 at 8:35 am

        Hi Sarah. Several things could have gone wrong like the following: The oven temperature was too low or not preheated / the baking soda could be too old and inactive / no baking soda was added / no vinegar was added / changes to the recipe / flour not measured correctly. Hope you get try them out again!

        Reply
    2. Stoop

      August 11, 2023 at 9:11 pm

      This batter comes together really easily and is so fun 2 make. Def my new fav and I am excited 2 try other recipes from u as well!!!😁😁😁5 stars

      Reply
      • Nadine @ Gimmethatflavor

        August 14, 2023 at 10:48 am

        Awesome! So happy to hear you enjoy the recipe! Thanks so much for your great review!

        Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Posts

    • Peanut butter cookies
      Best Ever Peanut Butter Cookies
    • Greek yogurt cheesecake
      Greek Yogurt Cheesecake
    • Pancakes
      Perfect Homemade Pancakes
    • Apple crisp
      The Best Apple Crisp
    • Tartar sauce
      Homemade Tartar Sauce
    • Chocolate chip cookies
      Perfect Chocolate Chip Cookies

    Eggless Desserts

    • Eggless cheesecake on a white cake stand with one slice ready to serve.
      The Best Eggless Cheesecake
    • Cookies stacked up on a plate.
      Eggless Chocolate Cookies
    • Biscoff cheesecake on a white cake stand with one slice cut and ready to serve.
      Biscoff Cheesecake
    • Eggless red velvet cake on a white cake stand with one slice cut and ready to serve.
      Eggless Red Velvet Cake
    • Slice of cake on a cake lifter.
      Eggless Carrot Cake
    • Eggless chocolate chip cookies stacked up on a black plate.
      Eggless Chocolate Chip Cookies

    See more Eggless Desserts →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Contact

    • About
    • Contact

    Copyright © 2022 Gimme That Flavor

    NEVER MISS A RECIPE!
    Subscribe and get a FREE ebook!

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.