Eggless Vanilla Cupcakes
You have to try these Eggless vanilla cupcakes recipe. The cupcakes made with simple, basic ingredients. These are soft, fluffy, moist and the BEST birthday cupcakes ever. Plus swirls of buttercream frosting and sprinkles makes them perfect for parties.
Okay, I have shared many eggless cupcake recipes here but how did I miss this classic combination – White vanilla cupcakes with buttercream frosting!! Anyways, it’s the time now that I have to share my favorite cupcake recipe.
Even though these are made without eggs, you won’t believe that they are really the fluffiest cupcakes you have ever made. The light, airy texture with soft crumbs is perfection.
To get the best, perfect vanilla flavor I have tried everything – fresh vanilla bean, vanilla extract, bean paste. Based on that I can say I find the beans scraped from the fresh vanilla pod and vanilla bean paste both gives the best flavor. The pure vanilla extract gives mild flavor.
Usually, most of the cupcake recipes make 12 no. of cupcakes, but this recipe makes 15 of them. To get the flat-top (not mushroom-like dome), I have filled them only ⅔ of the cupcake liner. Hence you will have little extra leftover batter. You can make more cupcakes if you have another cupcake pan or make a small cake using a small pyrex bowl or mini cake pan.
How to make Eggless Vanilla Cupcakes?
Preparation:
- Very IMPORTANT: Make sure that all the ingredients are at room temperature. Remove the milk and butter from the refrigerator a few hours before (depending on the temperature of your kitchen time may vary) and let them sit on counter-top and bring them to room temperature.
- Pre-heat the oven to 350°F (180°C) for at least 10 minutes.
- To make buttermilk, add apple cider vinegar to the room temperature milk and set it aside for 10 minutes.
- Line a muffin pan with cupcake liners and keep it aside. I highly recommend using paper liner because (1) it makes cupcakes look pretty (2) It keeps them moist (3) It makes them easy to release from the pan (4) It makes the clean up a breeze.
1) Take cake flour (or all purpose flour + cornstarch mixture), baking powder, baking soda and salt in a bowl.
2) Whisk till everything is incorporated well. Keep it aside.
3) In another large bowl, take softened butter and sugar.
4) Start whisking (using a hand mixer or wire whisk by hand or stand mixer with a whisk attachment) till it gets creamy, light and fluffy. In between scrape the sides and keep beating. – This is called the ‘creaming’ method which produces a cupcake that is light and airy with a soft crumb.
5) Now add lemon zest and vanilla bean paste.
6) Again beat it till mixed.
7) Now add half of the flour mixture and half of the buttermilk.
8) Beat it and as soon as you see it is mixed, stop beating.
9) Scrape down the sides and add remaining flour and buttermilk. Beat it till everything is incorporated well.
10) Now using spatula scrape down the sides and bottom of the bowl and fold the remaining tidbits of flour into the batter.
11) Now pour into the cupcake liners with only ⅔ full. Do not overfill.
12) Bake into pre-heated oven for 25-27 minutes or till the toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes then remove it to a cooling rack and let them cool completely.
Frosting:
- Once they cooled completely then frost them with frosting. In the pic you see is buttercream frosting
- You can go with chocolate buttercream frosting (shared in these eggless chocolate cupcakes recipe),
- Or go with chocolate whipped cream frosting (shared in the eggless vanilla cake recipe) or any other of your choice.
- I personally do not like cream cheese frosting, particularly on these vanilla cupcakes.
Check out more cupcakes recipes made without eggs
Eggless lemon cupcakes
Eggless black bottom cupcakes
Eggless red velvet cupcakes
Eggless butterscotch cupcakes
Eggless Vanilla Cupcakes
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 cup Milk, at room temperature
- 1 teaspoon Apple cider vinegar, * or use regular white vinegar
- 1 ½ cups Cake flour, (*or substitute 1 ¼ cups All purpose flour + 2 tablespoons Cornstarch)
- ¾ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 stick or 4 oz or ½ cup Unsalted butter, Softened at room temperature
- ¾ cup Sugar
- 2 teaspoon Vanilla paste
- ½ teaspoon Lemon zest
- 1 batch Buttercream frosting
- Sprinkles, for decorating
Instructions
- Make sure that all the ingredients are at room temperature. Remove the milk and butter from the refrigerator a few hours before (depending on the temperature of your kitchen time may vary) and let them sit on counter-top and bring them to room temperature.
- Pre-heat the oven to 350°F (180°C) for at least 10 minutes.
- To make buttermilk, add apple cider vinegar to the room temperature milk and set it aside for 10 minutes.
- Line a muffin pan with cupcake liners and keep it aside.
- Take cake flour (or all purpose flour + cornstarch mixture), baking powder, baking soda and salt in a bowl.
- Whisk till everything is incorporated well. Keep it aside.
- In another large bowl, take softened butter and sugar.
- Start whisking (using a hand mixer or wire whisk by hand or stand mixer with a whisk attachment) till it gets creamy, light and fluffy. In between scrape the sides and keep beating.
- Now add lemon zest and vanilla bean paste. Again beat it till mixed.
- Now add half of the flour mixture and half of the buttermilk. Beat it and as soon as you see it is mixed, stop beating.
- Scrape down the sides and add remaining flour and buttermilk. Beat it till everything is incorporated well.
- Now using spatula scrape down the sides and bottom of the bowl and fold the remaining tidbits of flour into the batter.
- Now pour into the cupcake liners with only ⅔ full. Do not overfill.
- Bake into pre-heated oven for 25-27 minutes or till the toothpick inserted in the center comes out clean.
- Let them cool in the pan for 5 minutes then remove it to a cooling rack and let them cool completely.
- Once they cooled completely then frost them with frosting. And add some sprinkles.
Notes
- Shelf life: These cupcakes can be made a day before and stored in an airtight container at room temperature. If you want to store longer than store in the refrigerator for 4-5 days.
- Room temperature ingredients are the key to make them right.
Hi Kanan,
You make buttermilk in this recipe, but can I use buttermilk from the store?
This looks sooooo good 🙂
Yes, you can use store bought buttermilk.