Eggless Vanilla Cupcakes

These Eggless Vanilla Cupcakes are moist, soft, and fluffy with tender crumbs. They are buttery delicious and can be frosted with your favorite frosting for any celebration!

This recipe of Eggless Vanilla Cupcakes is beyond easy to make, and delicious cupcakes will be baked in no time! These cupcakes are perfect for birthday parties, desserts, or treats for any of your celebrations!

Jump to:

• About Eggless Vanilla Cupcakes
• Why You Will Love These Cupcakes
• Ingredients
• Step-by-Step Directions
• Serving Suggestions
• Storing Suggestions
• Helpful Tips
• Frequently Asked Questions
• More Eggless Cupcakes
• Recipe Card

About Eggless Vanilla Cupcakes

If you are looking a recipe of vanilla cupcakes without eggs, you have come to the right place. This recipe will give you soft, fluffy, and tender cupcakes which stay moist for days.

These cupcakes have amazingly tender and rich crumbs and melt in the mouth texture. They are perfectly sweet and after frosted with the frosting, they are perfect dessert for birthday or any other celebration.

For this eggless vanilla cupcake recipe pictures, I have frosted the cupcakes with light and fluffy vanilla whipped cream. But these cupcakes can be frosted with any of your favorite icing.

The recipe is easy and straightforward to follow with only a handful of ingredients. I have used pure vanilla extract for the flavor, but you can also use vanilla bean paste.

Why You Will Love These Cupcakes

• Vanilla cupcakes are delicious, soft, fluffy, and have tender crumbs.
• They are perfectly flavored with vanilla.
• The recipe is easy and quick.
• You can frost these cupcakes with your favorite frosting.
• Vanilla Cupcakes are perfect for any celebration with your loved ones.
• They are eggless and vegetarian.
• The recipe requires only a few ingredients.

Ingredients

1. Cake Flour or All-Purpose Flour: I have used cake flour to make these cupcakes. Cake flour provides a soft and delicate but tight crumb texture. However, I have also made the cupcakes using all-purpose flour, which tastes the same. So use whatever is handy to you, cake flour or all-purpose flour.
2. Baking Powder and Baking Soda: They are essential as leavening agents. Do not interchange with each other. Also, make sure that they are active and not expired.
3. Salt: It provides the perfect contrast to the sweetness.
4. Butter: Butter makes the cupcakes rich and provides a delicious flavor. We need unsalted butter, melted and slightly cooled.
5. Sugar: It provides structure and sweetness to the cupcakes. I added 150g of sugar, making the cupcakes perfectly sweet. However, add 175 to 180g of sugar for a sweeter taste.
6. Sour cream: Sour cream is my go-to and favorite ingredient for baking. I have used full-fat sour cream, and I would suggest the same. Also, bring the sour cream to room temperature before using it for the recipe. And if you do not have sour cream, you can substitute it with full-fat yogurt.
7. Milk: Use whole or full-fat milk for a moist and rich texture. However, you can use 2% milk but do not use fat-free dairy for this recipe. 
8. Vanilla: Use pure vanilla extract for the best flavors.

Step-by-Step Directions

• Preheat the oven to 350°F (180°C).
• Line the cupcake pan with cupcake liners and set it aside.
• Sift flour, baking powder, baking soda, and salt into a medium mixing bowl.
• Then whisk well and set aside.

• Add melted butter, sugar, sour cream (or yogurt), and vanilla in a large mixing bowl.
• Whisk well until the mixture is smooth.

• Now add dry ingredients and milk alternatively into two parts into the wet mixture and mix until just combined.
• Do not overmix.

• Transfer the batter to the cupcake liners using an ice cream scoop or spoon.
• Fill each cupcake liner up to two-thirds of the way.

• Bake for 16-18 minutes or until a skewer inserted in the center of the cupcake comes out clean.
• Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
• Then transfer them to a wire rack to cool completely.

• Once the cupcakes are completely cooled, frost them with your favorite frosting.

Serving Suggestions

• I have topped the cupcakes with light, and perfectly sweet vanilla whipped cream frosting. But you can frost the cupcakes with buttercream as well.
• Instead of vanilla whipped cream, you can frost the cupcakes with chocolate whipped cream frosting.
• Top the cupcakes with chocolate buttercream frosting for the vanilla and chocolate combo.
• However, you can skip the frosting and serve the cupcake with vanilla or chocolate ice cream.

Storing Suggestions

• Store the Eggless Vanilla Cupcakes without frosting at room temperature for 3-4 days, tightly covered. And then, you can frost the cupcakes before serving.
• If you top the cupcakes with whipped cream frosting, you can keep them at room temperature for a couple of hours. But then place them in the refrigerator, tightly covered, for up to 4 days.

Helpful Tips

• For the Moist and Tender Cupcakes: Measure the ingredients correctly, and use the kitchen scale if possible for accurate measurements. Also, after adding dry ingredients to wet ones, do not overmix. Instead, mix it only until everything is just combined.
• Yogurt or Sour Cream: Yogurt and sour cream make the cupcakes moist and rich. You can use either one for this recipe, but make sure to use the full-fat dairy for the best results.
• Mixing The Batter: Do not overmix the cake batter; overmixing will make the cupcakes denser.
• Do Not Overfill: Fill each cupcake liner only up to two-thirds of the way. Overfilling will give the muffin top to the cupcakes.
• Baking: Every oven is different, so keep an eye on the cupcakes after 15 minutes of baking. Overbaking will make the cupcakes dry and dense. 
• Make-Ahead: You can make the cupcakes ahead of time. And keep the cupcakes at room temperature, tightly covered for 3-4 days. Then you can top the cupcakes with frosting.
• Frosting: I like to top the cupcakes with whipped cream or buttercream frosting. But you can use any of your favorite frosting to top these cupcakes.
• Freezing: You can freeze the unfrosted cupcakes tightly covered for up to a month.

Frequently Asked Questions

How To Make Cake Flour Substitute?

To make a cake flour substitute at home, you will need all-purpose flour and cornstarch. So for one cup of cake flour, you measure one cup of all-purpose flour, 120g (16 tbsp). Then remove two tablespoon flour (15g) from this, and there will now be 14 tablespoon of flour (105g). Next, add 2 tablespoon (15g) cornstarch to 14 tablespoon of all-purpose flour. Sift the mixture of all-purpose flour and cornstarch twice. And your cake flour is ready. So for this recipe, you will need to remove 3 tablespoon (22g) of all-purpose flour from 1½ cups and replace it with 3 tablespoon (22g) cornstarch. Again, sifting is critical to incorporate the air to make the flour light and fluffy.

Can I Use Oil Instead Of Butter?

Butter makes the cupcakes rich and flvorful. However, you can use oil instead of butter for these cupcakes. Use 6 tablespoon (90ml) of sunflower or any other nuetral-flaovred oil instead of butter.

More Eggless Cupcakes

You May Like More Eggless Desserts

• Eggless Honey Cake
• Almond Flour Brownies
• Chocolate Almond Blondies
• Orange Almond Cake
• Eggless Coffee Cake

Recipe Card