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Eggless vanilla cupcakes with white frosting and colorful sprinkles, one on a small scalloped plate.

Eggless Vanilla Cupcake Recipe

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 16 cupcakes
Calories 166 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk, or plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat your oven to 350º F. Line a cupcake pan with liners.
  • Sift together the flour, baking powder, and salt into a large bowl.
  • In a separate bowl, mix the milk and vinegar and let it sit for a minute.
  • Using a mixer, beat the butter until creamy, then add sugar and vanilla, beating until light and fluffy.
    Ingredients for Eggless Vanilla Cupcake Recipe: all-purpose flour, softened butter, and a whisk in a mixing bowl.
  • Alternate between adding the dry ingredients and milk mixture to the butter mixture, starting and ending with dry ingredients.
    Pouring milk mixture into dry ingredients and butter for Eggless Vanilla Cupcakes.
  • Divide the batter among the cupcake liners, filling each about three-quarters full..
    Creamy vanilla cake batter in a mixing bowl with a whisk, ready for baking.
  • Bake for 18-22 minutes or until a toothpick comes out clean. Let them cool before frosting.
    Baked eggless vanilla cupcakes, some frosted, with a piping bag.

Nutrition

Calories: 166kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 110mgFiber: 0.4g
Keyword Cupcakes, eggless, eggless vanilla cupcakes
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