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 for 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 celebration!
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 sweetened, and after being frosted with the frosting, they are the perfect dessert for a 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
- These Eggless 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 and Notes
- Cake Flour or All-Purpose Flour: I have used cake flour to make these eggless vanilla 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.
- Baking Powder and Baking Soda: These leavening agents are essential for the recipe. Do not interchange them. Also, make sure that they are active and not expired.
- Salt: It provides the perfect contrast to the sweetness.
- Butter: Butter makes the cupcakes rich and provides a delicious flavor. We need unsalted butter, melted and slightly cooled.
- 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.
- 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 in the recipe. And if you do not have sour cream, you can substitute it with full-fat yogurt.
- Milk: Use whole or full-fat milk for a moist and rich texture. You can also use 2% milk, but do not use fat-free dairy for this recipe.
- Vanilla: Use pure vanilla extract for the best flavor.
How To Make Eggless Vanilla Cupcakes
- Preheat the oven to 350°F (180°C).
- Line the cupcake pan with cupcake liners and set 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 the dry ingredients and milk in two parts, alternately, to 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 topped these Eggless Vanilla Cupcakes with light, perfectly sweet vanilla whipped cream frosting, but you can also frost them with buttercream.
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, tightly covered, for 3-4 days. 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 several hours. Then place them in the refrigerator, tightly covered, for up to 4 days.
Baking Tips For Eggless Vanilla Cupcakes
Measuring: Measure the ingredients correctly for the moist and tender Eggless Vanilla Cupcakes. Use the kitchen scale if possible for accurate measurements. Also, after adding dry ingredients to wet ones, do not overmix. Instead, mix 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 check the cupcakes after 15 minutes of baking. Overbaking will make them dry and dense.
Make-Ahead: You can make the cupcakes ahead of time and keep them 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 frostings.
Freezing: You can freeze the unfrosted cupcakes, tightly covered, for up to a month.
Frequently Asked Questions
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) of 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) of cornstarch. Again, sifting is critical to incorporate the air to make the flour light and fluffy.
Butter makes the cupcakes rich and flavorful. However, you can use oil instead of butter for these cupcakes. Use 6 tablespoon (90ml) of sunflower or any other neutral-flavored oil instead of butter.
More Eggless Cupcakes
You May Like More Eggless Desserts
Eggless Vanilla Cupcakes
Ingredients
- 1½ cups (180g) cake flour or all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter melted
- ¾ cup (150g) granulated sugar
- ½ cup (120g) sour cream or plain yogurt
- 2 teaspoon pure vanilla
- ½ cup (120ml) milk
Instructions
- 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.
Notes
- 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.
Nutrition (Approximate Values)
Sangeetha says
Will surely give it a try….
Jigna says
Thanks Sangeetha!
Allison says
Consistency is odd but they taste nice.
Jigna says
Thanks Allison!
Darshana says
Hi Jigna…. I would like to bake a cake or loaf instead of cupcakes.
Could you please advise the size of tin to be used and how long should I cook.
Many thanks
Jigna says
Hi Darshana, you can check the vanilla cake recipe here, https://vegehomecooking.com/the-best-vanilla-cake-eggless/
and you can also check few of the loaf recipes here, https://vegehomecooking.com/category/quick-breads-recipes/
Hope you will find something what you are looking for. Happy baking!?
Rajvi says
Hi, if I use plain flour instead of cake flour, would it work?
Jigna says
Hi Rajvi, it is perfectly fine to use plain flour instead of cake flour.
And I have also mentioned the cake flour substitute in the post by mixing cornstarch into plain flour.
So you can use either plain flour or make cake flour substitute as mentioned in the post. I hope this will help; happy baking!
Catmk says
I have one gluten free and one egg free family member, will this recipe work with a 1:1 gluten flour?
Jigna says
Hi, I have not tried this recipe with gluten-free flour. But check the bag of gluten-free flour, and if it mentions substituting one cup of all-purpose flour with one cup of gluten-free flour, you can try this recipe.
Tania says
My son is allergic to eggs and this is the exact recipe I use every time! I’ve had it bookmarked in my phone for years! For the egg substitute I use the yogurt option. I love using the Chobani Greek yogurt in coconut and it adds even more flavor, just a hint of coconut!
Jigna says
This truly made my day—thank you so much for sharing! I’m so happy to hear this recipe has been a go-to for you for years and that it works well for your son. The yogurt option is a great choice, and I love your tip about using coconut Greek yogurt—that hint of coconut sounds delicious! Thank you for bookmarking and trusting the recipe again and again.