Eggless Cupcake Recipe | Vanilla Cupcakes

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 20^th century during periods of scarcity, like the Great Depression and World War II, when many ingredients, including eggs, were rationed or expensive.

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-20^th 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.

If you’re into eggless, whole wheat-friendly treats in cupcake or muffin form, try these reader favorites:

• Eggless Donut Recipe – baked donuts with cinnamon sugar and chocolate glaze.
• Eggless Banana Muffins – moist, healthy muffins with the goodness of ripe bananas.
• Lemon Muffins – zesty, soft muffins with a citrusy flavor.
• Eggless Blueberry Muffins – wholesome and bursting with juicy blueberries.
• Chocolate Chip Muffins – soft muffins made with chocolate chips & whole wheat.

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

1. Tender crumb: You can also use cake flour to get a tender crumb in your cupcakes.
2. Adding vanilla: If the vanilla extract that you are using is strong and intense, then add about ½ teaspoon of it.
3. 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.
4. 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.
5. 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. 
6. 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.

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