Go Back
+ servings
Eggless vanilla cupcakes on a white cake stand.
Print Recipe
5 from 2 votes

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Cupcakes, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 496kcal
Author: Alison

Ingredients

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