Eggless Cupcake Recipe | Vanilla Cupcakes

three buttercream frosted eggless cupcakes on a white plate in red and white cupcake liners.

5 from 3 votes

Eggless Cupcake Recipe | Vanilla Cupcakes

An Eggless Cupcake Recipe from my collection that can be your quick-fix dessert. Easy to make are these cupcakes and are soft with a tender and light crumb. I have also shared a perfect, creamy & fluffy Buttercream Frosting recipe for these Vanilla Cupcakes or Eggless Cupcakes.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: World

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Vanilla Cupcakes

Calories: 434kcal

Author: Dassana Amit

Ingredients

Dry Ingredients

120 grams (1 cup) all-purpose flour preferably unbleached flour, can also use cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 small pinch salt

Wet Ingredients

2 tablespoons avocado oil or sunflower oil or any neutral flavored oil
½ cup whole milk - cold or at room temperature
75 grams (6 tablespoons) sugar - unbleached, can add 6 tbsp white granulated sugar instead
1 teaspoon vanilla extract
1½ teaspoons apple cider vinegar or lemon juice or white vinegar

Vanilla Buttercream Frosting

113 grams (about ½ cup) butter - unsalted, cold yet a bit soft
187.5 grams (1½ cups) powdered sugar or confectioner’s sugar
1 tablespoon whole milk - cold
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Making Eggless Cupcakes

Before you begin making the cupcake batter, first line 5 to 6 muffin liners/cupcake liners in a muffin or cupcake pan. Set aside.
In a mixing bowl first take the sugar.
Add the whole milk and vanilla extract.
Mix and stir thoroughly until all of the sugar granules are dissolved.
Add the apple cider vinegar (acv) and stir to combine.
Next add the avocado oil or sunflower oil or your preferred neutral tasting oil.
Briskly whisk for 3 to 4 minutes until oil is evenly mixed with the milk. Set this liquid mixture aside.
Preheat oven for 20 minutes at 180 degrees C/350 degrees F.
Sift the all-purpose flour, with baking powder, baking soda and a pinch of salt in a mixing bowl.
Add the wet ingredients to the sifted flour in the mixing bowl.
Whisk to a flowing medium-thick batter consistency. Break the small lumps with the whisk. Ensure not to overdo the mixing.
Transfer the prepared cupcake batter in cupcake liners with a measuring cup, spoon or with ice cream scoop until ¾ of the volume of the liners.
Tap the tray a few times on the countertop to release air bubbles from the batter.
Place the cupcake pan in the preheated oven. Bake at 180 degrees C/350 degrees F for 20 to 25 minutes or until the cupcakes look golden.
Each oven is different. Thus keep a check on the cupcakes while baking, as it can take less or more time in your oven for these to bake well.
Remove cupcake pan from the oven. Check a few cupcakes with a toothpick or bamboo skewer and it should come out clean.
Place the cupcake pan on a wired tray or rack to cool for about 15 minutes.
Then, remove the cupcakes by pulling the liners and place the cupcakes on a wired rack or wired tray to cool to room temperature.
Let the cupcakes cool completely before you begin icing them.

Making Vanilla Buttercream Frosting

In a bowl take the unsalted butter. Ensure that the butter is cold and yet soft.
A hard and cold butter will make the icing grainy. On the other hand, a softened, warm and melted butter will be a mess.
Using an electric beater, whip the butter on medium-high speed for 8 to 9 minutes or as needed, until it is fluffy and light.
Sift the powdered sugar or confectioner's sugar in a bowl or plate and set aside.
Add half of the powdered sugar to the whipped butter in the bowl.
Using a spatula, first fold the sugar with the butter and then mix it.
Again whip until the sugar has been evenly mixed with the butter.
Now add the remaining half portion of the powdered sugar.
Fold and mix with spatula again and then whip for few minutes until all of the powdered sugar has been mixed evenly.
Add the cold milk and vanilla extract.
Whip for a minute or two.

Assembling Vanilla Cupcakes

Place your cooled vanilla cupcakes on a tray or rack.
Take a piping bag and secure your preferred decorative nozzle inside it. Using a spoon or spatula transfer the Vanilla Buttercream Frosting in the piping bag.
Pipe the buttercream on the cupcakes moving the piping in a circular motion from the circumference towards the center.
Serve straightaway or place the Vanilla Cupcakes covered with a bowl in the fridge for a few hours.
You can refrigerate the remaining leftover icing for few weeks or freeze it for two to three months.

Notes

Tips For Eggless Cupcakes

You can also opt to use cake flour to get a more tender crumb in the cupcakes.
Use any of your preferred neutral oil to make the cupcake batter. As I have used avocado oil, on refrigeration, the cupcakes have a slight denser texture. This happends as avocado oil turns solid in cold temperatures.
I make the cupcakes just about sweet and not overly sweet to balance the frosting that is more sweet. If both the cupcakes and the frosting are sweet, then the final vanilla cupcakes will taste extremely sweet.
Do not over do the mixing in 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.
Easily swap apple cider vinegar with white vinegar or lemon juice.
The recipe makes for 5 to 6 cupcakes. You can easily double the ingredient proportions to make 10 to 12 vanilla cupcakes.

Tips For Vanilla Buttercream 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 tiny & hard sugar lumps won’t mix with butter and your icing will break while piping.
If the butter is too cold or if there’s too much powdered sugar your frosting can become too stiff. If it’s stiff, try adding a tiny bit of milk, one teaspoon at a time, until it reaches a spreadable smooth consistency.
If the frosting is too runny, you will need to add more powdered sugar or chill it briefly in the refrigerator, especially if the butter has softened and melted too much.

Nutrition