Eggless Vanilla Cupcake Recipe

These Eggfree cupcakes are moist, delicious & perfect for the New Year celebrations. They make a great party dessert & can also be made ahead of time. In this post I have shared 2 recipes to make eggfree cupcakes – Vanilla & chocolate. You can also use both the recipes and make marble cupcakes.
Cooking time:25 minutes

Serves :12

Calories: 310kcal



Cupcakes (makes6)

  • ¾ cup all-purpose flour or cake flour
  • ½ teaspoon baking powder + 1 pinch (or 1/8 tsp)
  • ¼ teaspoon baking soda
  • 1 tiny pinch salt
  • 6 tablespoons sugar
  • tablespoons melted butter or oil (refer notes)
  • ½ cup milk
  • ¾ tablespoon vinegar or lemon juice (I use apple vinegar)
  • 1 teaspoon vanilla extract

Buttercream Frosting (makes 12)

  • ½ cup unsalted butter
  • cups confectioners sugar or powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or whipping cream (use only if needed, optional)

How To Prepare

  1. Place the cupcake liners in a muffin tray or ramekins.
  2. Preheat the oven to 170 C or 340 F for atleast 15 mins.
  3. Place a sieve over a bowl and sieve flour, baking powder, baking soda and salt. Give a good stir.
  • In another large bowl, mix together milk, melted butter, sugar, vanilla and vinegar.
  • Then add ½ of the flour mixture to the prepared wet mixture and mix with a whisk just until combined.
  • Next add the rest of the flour and gently mix until combined.
  • Scoop the batter equally using a small cup or ice cream scooper to 6 cupcake liners.
  • Bake them in the center of the oven for 13 to 15 mins. Please adjust the baking time as it differs from each oven. When done a tester or a skewer inserted comes out clean.
  • Cool them completely before frosting.


  1. Ensure the butter is soft yet cold. Beat it with a paddle attachment in a stand mixer on a medium speed until light, smooth and fluffy. This takes about 3 to 4 minutes depending on the quantity.
  2. Add vanilla and half of the powdered sugar. Mix on a medium speed and then add the other half of the powdered sugar.
  3. Continue to beat on a medium high speed until light and fluffy. If the frosting is too thick sprinkle 1 tsp to tbsp milk.
  4. If making chocolate buttercream, add in the cocoa and (optional) 1 tsp to 1 tbsp milk. Beat on a medium high speed until light and fluffy. If the frosting is too thick, add another tsp of milk and beat.
  5. The prepared buttercream frosting must be light, smooth and fluffy. (refer pictures below)
  6. Trim off a small portion of the piping bag to fit in a noozle from inside. Fill the bag only half way. Frost the eggless cupcakes as desired.


Buttercream frosting has a lot of sugar so most times I go with the whipped cream frosting. If you want to cut down on the sugar in these cupcakes, make the whipped cream frosting following this post on  BLACK FOREST CAKE.

Eggless Vanilla Cupcake Recipe



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Eggless Vanilla Cupcake Recipe