Eggless Vanilla Cupcakes
Soft, easy-to-make eggless vanilla cupcakes! These cupcakes are light, fluffy, and will be a new favorite for your next celebration. They are completely egg-free and topped with a vanilla buttercream frosting.
Equipment
12-cup muffin tin
cupcake liners
medium and large mixing bowl
Piping bag and tip for frosting
Ingredients
Eggless Vanilla Cupcakes
- 1 ¾ cup (390 g) cake flour see note
- 1 cup (360 g) white granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ¼ cup melted butter cooled a bit
- ¼ cup yogurt
- 2 teaspoons vanilla extract
Vanilla Buttercream Frosting
- 1 cup (225 g) unsalted butter softened
- 3 cups (340 g) powdered sugar
- 2 tablespoons (24 g) whole milk room temperature
- 1 teaspoon vanilla
- pinch of salt
- optional: sprinkles
Instructions
Eggless Vanilla Cupcakes
- Preheat oven to 350 degrees and line a 12-cup muffin-tin with cupcake liners
- Start with melting your butter and set it aside so it can cool a bit before adding it into the recipe¼ cup melted butter
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk together.1 ¾ cup cake flour, 1 cup white granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a separate medium sized mixing bowl pour in milk, yogurt, vanilla, and melted butter. Stir until well combined.1 cup whole milk, ¼ cup yogurt, 2 teaspoons vanilla extract, ¼ cup melted butter
- Pour wet ingredients into the dry ingredients and mix until just combined and you don't see any flour streaks. Avoid overmixing as this causes dense cupcakes.
- Fill each cupcake liner 2/3 of the way full
- Bake 16-19 minutes. To test if they are done, insert a toothpick that should come out clean. You can also press with your finger on the center of the cupcake and it should spring back up.
Frost the Cupcakes
- To a large bowl, add softened butter. Using a hand mixer on low speed, beat the butter until light and fluffy. This will take about 1 minute. Stop halfway through to scrape down the sides of the bowl.1 cup unsalted butter
- Pour in room temperature milk and vanilla and stir together.2 tablespoons whole milk, 1 teaspoon vanilla
- Pour in powdered sugar and pinch of salt. Using the hand mixer on low speed, mix until well combined.3 cups powdered sugar, pinch of salt
- Transfer to a piping bag. The piping design in the photo pipes from the outside of the cupcake to the center of the cupcake in a swirling motion (see video). Top with sprinkles.optional: sprinkles
Video
Notes
Flour: I recommend cake flour for a light, fluffy texture. I have made it with all-purpose flour, and they still turn out delicious. You can mix 3 tablespoons of corn starch with the flour to make a homemade cake flour.
Don't overmix your batter! Once you add the flour, mix until there are no more flour streaks. Overmixing can cause dense cupcakes.
Oven temperatures can vary greatly. Check on these muffins at the 16-minute mark to be safe and add time as needed.
Use room temperature or slightly warm milk. If you use cold milk, it will cause the butter to solidify again.
To make these into Funfetti cupcakes, before you pour the batter into the muffin tin, fold in 6 tablespoons of rainbow sprinkles.
If you need this recipe to be dairy-free use a vegan butter (firm block not a spreadable kind). Use a dairy-free milk such as oat, almond, or soy milk. Use an unsweetened plain vegan yogurt or vegan Greek-style yogurt.
To make this recipe gluten-free, use only 1 1/2 cups (195 grams) of a gluten-free flour blend and add a 1/2 teaspoon of xanthan gum. Do not add xanthan gum if your flour already contains it.
To make this recipe gluten-free, use only 1 1/2 cups (195 grams) of a gluten-free flour blend and add a 1/2 teaspoon of xanthan gum. Do not add xanthan gum if your flour already contains it.
Nutrition
Calories: 403kcalCarbohydrates: 57gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 201mgPotassium: 63mgFiber: 0.4gSugar: 44gVitamin A: 585IUVitamin C: 0.02mgCalcium: 94mgIron: 0.3mg
Tried this recipe?Let me know how it was!