What’s better than simple Eggless Cupcakes on a day when you’re craving for something both sweet and snacky, without having to do too much of work? So, here’s an Eggless Cupcake Recipe from my collection that can be your quick-fix. With this recipe, you’ll also be able to prepare a lovely, silky Buttercream Frosting for those perfect Vanilla Cupcakes at your home. Try it to know what I’m exactly talking about.
About Eggless Cupcake Recipe
I have a special corner for frosted cupcakes, especially the classic Vanilla Cupcakes and the chocolate cupcakes. These are my childhood favorites and once in a while I do make these for myself as well for the family.
Eggless Cupcake Recipe has become a popular choice for those seeking a delicious, fluffy dessert without eggs. The concept of Eggless Cupcakes emerged as an adaptation of traditional cake recipes, often in response to dietary, religious, or ethical preferences that avoid eggs.
Historically, eggless baking techniques became widely recognized in the early 20th century during periods of scarcity, like the Great Depression and World War II, when many ingredients, including eggs, were rationed or expensive.
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As a result, bakers got creative, developing substitutes like vinegar, baking soda, and yogurt to provide the necessary moisture, structure, and lift in their baked goods.
These techniques spread, and by the mid-20th century, Eggless Cupcake Recipe had carved out a space in mainstream baking.
Light, tender and with a soft crumb, these Vanilla Cupcakes are a cake lover’s delight. You will like this Eggless Cupcake Recipe for its ease of preparation and baking. Making these are a breeze. All you need are your everyday baking ingredients and you are all set.
How Is It Made
You need to first mix the wet ingredients, then sift the dry ingredients, and finally, mix both the dry and wet ingredient to make the batter for these Eggless Cupcakes. Then, pour it in a muffins or cupcake pan and bake in a preheated oven.
While making this Eggless Cupcake Recipe is easy, preparing the buttercream frosting can be a challenging. For that, you have to take into account the softness and the coldness of the butter.
So, I recommend to use unsalted Butter and the butter should be cold, but not hard. If you remove a block from the refrigerator, let it rest for some minutes on the countertop until it softens a bit.
Next, the butter should also not be very soft, that it is spreadable. This kind of butter will make your frosting for the Vanilla Cupcakes difficult to handle and it won’t be stable.
I make this Eggless Cupcakes Batter just about sweet to balance the frosting which is sweeter. If both the cupcakes and the frosting are sweet, the end result will taste overly sweet and can make these cupcakes non-palatable.
Over time, the popularity of the Eggless Cupcake Recipe grew beyond necessity, especially in cultures with vegetarian dietary practices, such as in India, where eggs are not typically included in traditional desserts.
With the rise of increased awareness around allergens in recent decades, eggless desserts have seen a resurgence and have been widely embraced globally.
Today, these Eggless Cupcakes stand as a beloved classic, enjoyed by a wide audience for their moist, tender crumb and light vanilla flavor, demonstrating the versatility and adaptability of baking traditions across the world.
About Vanilla Buttercream Frosting
The buttercream frosting for most cupcakes is usually made with a 1:2 ratio of butter and sugar by weight.
Using this measurement implies that if you use 100 grams of butter, you should use 200 grams of sugar. For many of us, this is an excessive quantity of sugar, which results in a very sweet frosting with a stable consistency.
So, you can also use a ratio of 1:1.5 for the butter and sugar if you like, to reduce the sweetness in these Vanilla Cupcakes.
I am personally not a fan of an overly sweet frosting in my Eggless Cupcakes. Hence, in my recipe, I have reduced the sugar slightly. This makes the buttercream frosting sweet, but not extra sweet.
If you are not a fan of Buttercream Frosting, skip it entirely or frost with Chocolate Ganache Frosting or Cream Cheese Frosting.
Keep in mind that this Eggless Vanilla Cupcake recipe makes for 5 to 6 cupcakes depending on the size of the cupcake liners and pan. You could easily double the recipe to make a batch of 10 to 12 cupcakes.
How to make Eggless Cupcake Recipe
1. Before you begin making the cupcake batter, line 5 to 6 muffin/cupcake liners in a muffin or a cupcake pan. Set aside.
Mix Wet Ingredients
2. In a bowl, first take 6 tablespoons unbleached sugar (75 grams).
You can also opt to use white granulated sugar.
3. Add ½ cup whole milk and 1 teaspoon vanilla extract.
If using vanilla essence, add ½ teaspoon.
4. Mix and stir thoroughly until all of the sugar granules are dissolved.
5. Add 1½ teaspoons apple cider vinegar (acv).
6. Stir to combine.
You can easily swap apple cider vinegar with white vinegar or lemon juice.
7. Next, add 2 tablespoons avocado oil or sunflower oil or your preferred neutral flavored oil.
In the recipe I have used avocado oil.
8. Briskly whisk for 3 to 4 minutes or until oil is evenly mixed with the milk. Keep this liquid mixture aside.
Mix Dry Ingredients
9. Preheat oven for 20 minutes at 180 degrees C/350 degrees F.
Sift 1 cup (120 grams) all-purpose flour with ½ teaspoon baking powder, ¼ teaspoon baking soda and 1 small pinch salt in a mixing bowl.
Preferably use unbleached flour. You can also opt to make these cupcakes with cake flour for a more tender crumb.
10. Keep the bowl with the sifted dry ingredients aside.
Make Batter
11. Add the wet ingredients to the sifted flour mixture in the mixing bowl.
12. Whisk to a flowing, medium-thick batter consistency. Break the small lumps with the whisk.
Keep in mind that you do not overdo the mixing.
13. Transfer the prepared batter in to the cupcake liners with a measuring cup, spoon or ice cream scoop filling ¾ of the liners.
Tap the tray a few times on the countertop to release air bubbles from the batter.
Bake Eggless Cupcakes
14. Place muffin pan or cupcake pan in the preheated oven. Bake at 180 degrees C/350 degrees F for 20 to 25 minutes or until the cupcakes turn golden.
Each oven is different. Do keep a check as it can take less or more time in your oven to bake these cupcakes.
15. Remove cupcake pan from the oven. Check a few cupcakes with a toothpick or bamboo skewer. It should come out clean.
Place the cupcake pan on a cooling rack or wired tray to cool for 15 minutes. Then, remove the cupcakes by pulling the liners and place the cupcakes on a rack or wired tray to cool to room temperature.
Let the cupcakes cool completely before you begin frosting them.
Make Vanilla Buttercream Frosting
16. In a bowl, take 113 grams unsalted butter (about ½ cup butter).
Ensure that the butter is cold and yet soft. Hard and cold butter will make the frosting grainy. On the other hand, a softened, warm and melted butter will be a mess.
17. Using an electric beater, begin to whip the butter on medium-high speed for 8 to 9 minutes.
You could also use a stand mixer for whipping the butter.
18. Whip until the butter is fluffy and light.
19. You will be needing 1½ cups (187.5 grams) powdered sugar or confectioner’s sugar.
Add half of the powdered sugar. Remember to sift and add it, so any small hard lumps in the sugar, are left behind in the strainer.
20. First, fold the sugar with the butter and then mix it using a spatula.
21. Again, whip until the sugar has been evenly mixed with the butter.
22. Now, add the remaining half portion of the sifted powdered sugar.
23. First, fold and mix with spatula and then whip for a few minutes or until all of the powdered sugar has been mixed evenly.
24. Add 1 tablespoon milk and ½ teaspoon vanilla extract.
If you have vanilla essence, add ¼ teaspoon of it.
25. Whip for a minute or two.
Make Vanilla Cupcakes
26. Place the cooled Eggless Cupcakes on a tray or rack.
Take a piping bag and secure your preferred decorative nozzle tip inside it. Using a spoon or spatula, transfer the prepared buttercream frosting in the piping bag.
Pipe the frosting onto cupcakes in a circular motion from the circumference to the center.
27. Serve Vanilla Cupcakes straightaway or place the cupcakes covered with a bowl in the refrigerator.
You can refrigerate the remaining buttercream frosting for a few weeks or freeze it for 2 to 3 months in the freezer.
Expert Tips
- Tender crumb: You can also use cake flour to get a tender crumb in your cupcakes.
- Adding vanilla: If the vanilla extract that you are using is strong and intense, then add about ½ teaspoon of it.
- Choice of fat: Use any neutral oil to make the cupcake batter. Since I have used avocado oil, on refrigeration, the cupcakes have a slight denser texture. It is due to the fact that avocado oil turns solid in cold temperatures. If you use sunflower oil or any other neutral oil, you won’t have this issue.
- Adjust sugar: I make the cupcake batter just about sweet to balance the frosting that is more sweet. If both the cupcakes and the frosting are sweet, then the final cupcake will taste extremely sweet.
- Consistency of batter: Do not over mix the batter. This may result in gluten strands being formed in the batter that can make your cupcakes have a dense doughy texture. The batter should fall in cascading sheets when poured. It has a medium thick consistency and is yet flowing.
- Tips for frosting: For the buttercream frosting, ensure that the butter is cold but a bit soft too. Secondly, remember to sift powdered sugar, as if you mix it directly with the butter, the small tiny sugar lumps won’t mix with butter and your icing will break while piping.
FAQs
For a light and fluffy texture, avoid over mixing the batter, as doing so can make the cupcakes turn out dense. Also, using baking soda helps provide lift, and incorporating vinegar with baking soda can add extra fluffiness, sponginess due to the reaction that produces bubbles.
Yes. For that, replace the milk with a plant-based or non-dairy milk like almond or oat milk. For the butter in the frosting, use vegan butter or margarine if you prefer.
The frosting can be too stiff if the butter is too cold or if there’s too much powdered sugar. If it’s stiff, try adding a tiny bit of milk, one teaspoon at a time, until it reaches a spreadable consistency.
If it’s too runny, you may need to add more powdered sugar or chill it briefly in the refrigerator, especially if the butter has softened too much.
To tone down the sweetness, try adding a pinch of salt and a small amount (1 or 2 teaspoons) of lemon juice. These ingredients help balance the sweetness without affecting the texture too much. Avoid adding too much liquid, as it can cause the frosting to become too soft.
Yes, you can make the cupcakes a day or two ahead and keep them in an airtight container. The frosting can also be prepared in advance and stored in the fridge for up to a week. When ready to use, let it warm slightly at room temperature and give it a quick whip to bring back its creamy consistency.
More Vanilla Based Recipes
Milkshake Recipes
Dessert Recipes
World Recipes
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Eggless Cupcake Recipe | Vanilla Cupcakes
Ingredients
Dry Ingredients
- 120 grams (1 cup) all-purpose flour preferably unbleached flour, can also use cake flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 small pinch salt
Wet Ingredients
- 2 tablespoons avocado oil or sunflower oil or any neutral flavored oil
- ½ cup whole milk – cold or at room temperature
- 75 grams (6 tablespoons) sugar – unbleached, can add 6 tbsp white granulated sugar instead
- 1 teaspoon vanilla extract
- 1½ teaspoons apple cider vinegar or lemon juice or white vinegar
Vanilla Buttercream Frosting
- 113 grams (about ½ cup) Butter – unsalted, cold yet a bit soft
- 187.5 grams (1½ cups) powdered sugar or confectioner’s sugar
- 1 tablespoon whole milk – cold
- ½ teaspoon vanilla extract
Instructions
Making Eggless Cupcakes
- Before you begin making the cupcake batter, first line 5 to 6 muffin liners/cupcake liners in a muffin or cupcake pan. Set aside.
- In a mixing bowl first take the sugar.
- Add the whole milk and vanilla extract.
- Mix and stir thoroughly until all of the sugar granules are dissolved.
- Add the apple cider vinegar (acv) and stir to combine.
- Next add the avocado oil or sunflower oil or your preferred neutral tasting oil.
- Briskly whisk for 3 to 4 minutes until oil is evenly mixed with the milk. Set this liquid mixture aside.
- Preheat oven for 20 minutes at 180 degrees C/350 degrees F.
- Sift the all-purpose flour, with baking powder, baking soda and a pinch of salt in a mixing bowl.
- Add the wet ingredients to the sifted flour in the mixing bowl.
- Whisk to a flowing medium-thick batter consistency. Break the small lumps with the whisk. Ensure not to overdo the mixing.
- Transfer the prepared cupcake batter in cupcake liners with a measuring cup, spoon or with ice cream scoop until ¾ of the volume of the liners.Tap the tray a few times on the countertop to release air bubbles from the batter.
- Place the cupcake pan in the preheated oven. Bake at 180 degrees C/350 degrees F for 20 to 25 minutes or until the cupcakes look golden.Each oven is different. Thus keep a check on the cupcakes while baking, as it can take less or more time in your oven for these to bake well.
- Remove cupcake pan from the oven. Check a few cupcakes with a toothpick or bamboo skewer and it should come out clean.
- Place the cupcake pan on a wired tray or rack to cool for about 15 minutes.
- Then, remove the cupcakes by pulling the liners and place the cupcakes on a wired rack or wired tray to cool to room temperature.
- Let the cupcakes cool completely before you begin icing them.
Making Vanilla Buttercream Frosting
- In a bowl take the unsalted butter. Ensure that the butter is cold and yet soft. A hard and cold butter will make the icing grainy. On the other hand, a softened, warm and melted butter will be a mess.
- Using an electric beater, whip the butter on medium-high speed for 8 to 9 minutes or as needed, until it is fluffy and light.
- Sift the powdered sugar or confectioner's sugar in a bowl or plate and set aside.
- Add half of the powdered sugar to the whipped butter in the bowl.
- Using a spatula, first fold the sugar with the butter and then mix it.
- Again whip until the sugar has been evenly mixed with the butter.
- Now add the remaining half portion of the powdered sugar.
- Fold and mix with spatula again and then whip for few minutes until all of the powdered sugar has been mixed evenly.
- Add the cold milk and vanilla extract.
- Whip for a minute or two.
Assembling Vanilla Cupcakes
- Place your cooled vanilla cupcakes on a tray or rack.
- Take a piping bag and secure your preferred decorative nozzle inside it. Using a spoon or spatula transfer the Vanilla Buttercream Frosting in the piping bag.
- Pipe the buttercream on the cupcakes moving the piping in a circular motion from the circumference towards the center.
- Serve straightaway or place the Vanilla Cupcakes covered with a bowl in the fridge for a few hours.
- You can refrigerate the remaining leftover icing for few weeks or freeze it for two to three months.
Notes
- You can also opt to use cake flour to get a more tender crumb in the cupcakes.
- Use any of your preferred neutral oil to make the cupcake batter. As I have used avocado oil, on refrigeration, the cupcakes have a slight denser texture. This happends as avocado oil turns solid in cold temperatures.
- I make the cupcakes just about sweet and not overly sweet to balance the frosting that is more sweet. If both the cupcakes and the frosting are sweet, then the final vanilla cupcakes will taste extremely sweet.
- Do not over do the mixing in the batter. This may result in gluten strands being formed in the batter that can make your cupcakes have a dense doughy texture. The batter should fall in cascading sheets when poured. It has a medium thick consistency and is yet flowing.
- Easily swap apple cider vinegar with white vinegar or lemon juice.
- The recipe makes for 5 to 6 cupcakes. You can easily double the ingredient proportions to make 10 to 12 vanilla cupcakes.
Tips For Vanilla Buttercream Frosting
- For the buttercream frosting, ensure that the butter is cold but a bit soft too.
- Secondly, remember to sift powdered sugar, as if you mix it directly with the butter, the tiny & hard sugar lumps won’t mix with butter and your icing will break while piping.
- If the butter is too cold or if there’s too much powdered sugar your frosting can become too stiff. If it’s stiff, try adding a tiny bit of milk, one teaspoon at a time, until it reaches a spreadable smooth consistency.
- If the frosting is too runny, you will need to add more powdered sugar or chill it briefly in the refrigerator, especially if the butter has softened and melted too much.
Clear explanation
Thanks.