These Eggless Cupcakes are easy egg-free vanilla cupcakes with a moist crumb and creamy vanilla frosting.
Plus, these cupcakes are also dairy-free and vegan-friendly.
Egg-free baking is amazing and delivers great results.
These eggless vanilla cupcakes are one of our favorite option for cupcakes. I have made this recipe many times for the kids and they always get the approval of all their friends.
Most people prefer egg-free cupcakes over regular cupcakes. They are light, and fluffy, and you can’t tell it’s an eggless recipe.
So let me share with you how to make easy cupcakes without eggs.
How To Make Eggless Cupcakes
It’s so easy to make cupcakes with only pantry ingredients, no eggs, and no dairy, and they are so delicious.
All you need to make egg-free cupcakes at home are:
- All-Purpose Flour – We didn’t try gluten-free flour, and since the recipe is egg-free, the result might be dense and gummy if you replace the flour with the same amount of gluten-free flour. Some other adjustments might be needed, but we didn’t try this yet and can’t recommend it.
- Sugar – Any granulated sweetener works in this recipe, including healthier options like coconut sugar, unrefined cane sugar, or sugar-free erythritol.
- Milk of Choice – We love soy milk or almond milk, but feel free to use any milk you have at home.
- Apple Cider Vinegar or lemon juice
- Baking Powder
- Vanilla Extract
- Avocado Oil – You can also use light olive oil or canola oil.
First, in a small bowl, whisk milk and apple cider vinegar.
This creates a natural dairy-free buttermilk. Set it aside for a few minutes until thick and creamy.
In another large mixing bowl, or the bowl of your stand mixer, add flour, sugar, baking powder, and salt.
Use the whisk attachment or a spoon to stir and combine evenly.
Make a well in the center of the dry ingredients and pour the wet ingredients: vanilla extract and milk mixture prepared in the first step.
Whisk gently until it forms a fairly liquid vanilla cupcake batter.
Baking Eggless Cupcakes
Preheat the oven to 350°F (180°C).
Line a 12-hole cupcake pan or muffin tin with paper liners. Use a cooking oil spray to oil the paper liner.
Divide the batter evenly into the 12 cupcake paper liners.
I like to use an ice cream scoop to scoop out the batter from the bowl and evenly divide it into cupcake liners.
Bake the cupcakes on the center rack of your oven for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
The cupcakes should slightly raise and have a light golden brown color on top.
Remove the cupcakes from the oven and transfer them to a cooling rack to fully cool down.
Frosting The Cupcakes
Make sure the cupcakes have cooled completely before frosting them.
You can frost these cupcakes when they have reached room temperature. Pick some of the dairy-free frosting recipe options below if desired.
- Vanilla Frosting – This vegan buttercream frosting is made with a combination of dairy-free butter, powdered sugar, and vanilla extract.
- Chocolate frosting – a combination of dairy-free butter, unsweetened cocoa powder, powdered sugar, and vanilla extract.
- Protein Frosting – a blend of protein powder, cocoa powder, and dairy-free milk.
- Coconut cream frosting – made from canned coconut cream, this cream cheese frosting is not pipable.
- Cashew frosting – made from raw cashew, this is a spreadable frosting,
Prepare a batch of the frosting of your choice. If the frosting is pipable, place it in a piping bag and use it on top of each vanilla cupcake.
Decorate them with extra sprinkles, vegan marshmallows, coconut, or any food you love.
You can play with flavors and add some additional ingredients to the cupcake batter just before filling the cupcake liners.
For example, you can stir in:
- 1/3 cup of sprinkles for funfetti cupcakes
- 1/2 cup of mini chocolate chips for chocolate chips cupcakes
- 1 tablespoon of lemon juice and swap the apple cider vinegar for freshly squeezed lemon juice
- 1/4 cup of freeze-dried raspberry powder for pink Valentine’s day cupcakes without eggs.
These egg-free cupcakes can be stored for up to 4 days in the refrigerator in an airtight cake box.
You can also freeze the cupcakes, preferably unfrosted. Place them in an airtight container in the freezer and thaw them at room temperature the day before decorating.
Below I listed some ingredients swap options if needed:
- Nut-Free – Pick a nut-free milk like soy milk, coconut milk, or oat milk.
- Oil-Option – We tested the recipe with melted unsalted margarine with great success. However, any vegetable oil with a light flavor works as well.
- Sugar-Free – Use a natural sugar-free crystal sweetener like erythritol or allulose. You can use the same amount to replace the amount of sugar.
- Flour – This recipe can be made with white wheat flour or white spelt flour. Other flour types, like almond flour or coconut flour, won’t work.
Frequently Asked Questions
Find below my answers to your most common questions about this egg-free recipe.
Can I Use Gluten-Free Flour?
I don’t recommend using a gluten-free flour blend as a 1:1 swap to all-purpose flour.
Most of the time, the combination of egg-free and gluten-free requires more liquids, especially fat, in the recipe to keep the texture light and fluffy.
If you only replace one flour with the other, the cupcakes will be dense and chewy.
Can I Add Cocoa Powder To The Batter?
If you want to make eggless chocolate cupcakes, try my vegan chocolate cupcake recipe.
Can I Use The Recipe In A Cake Pan?
Yes, you can use this recipe to make a one-layer egg-free 9-inch vanilla cake.
Grease a 9-inch round pan and pour the batter into the pan. Bake for 35 minutes or until the cake is cooked in the center.
Can I Make Oil-Free Cupcakes?
To keep the cupcakes the cupcake texture light and airy, you must use oil or melted dairy-free butter.
You can also replace the oil with the same amount of mashed banana or unsweetened applesauce, but they end up like muffins, packed and with fruity flavors.
More Eggless Cupcake Recipes
If you are looking for more egg-free cupcake flavors, try some of the below recipes:
Have you tried this eggless vanilla cupcake recipe? Share a comment or review below to connect with me.
Vegan Vanilla Cupcakes
- 1 cup Milk of Choice - note 1
- 1 teaspoon Apple Cider Vinegar - note 2
- 2 cups All-Purpose Flour
- 1 cup White Sugar - note 3
- 1 ½ teaspoons Baking Powder
- 2 teaspoons Vanilla Extract
- ½ teaspoon Salt
- ⅓ cup Avocado Oil - note 4
Vegan Cupcake Frosting
- 1 batch Vegan Vanilla Cupcake Frosting
- Preheat the oven to 350°F (180°C) and line a 12-hole muffin pan with paper liners. Set aside.
- In a bowl, stir the milk of choice and vinegar. Set aside for 5 minutes to curdle the milk.
- In another large mixing bowl, whisk flour, sugar, salt, and baking powder for 40 seconds until evenly combined.
- Pour the milk mixture, oil, and vanilla extract onto the flour.
- Whisk or beat on low speed with an electric mixer until a fairly liquid vanilla cupcake batter forms.
- Divide the batter evenly into the 12 cupcake liners, filling them to up to about 3/4 of their level.
- Bake the cupcakes at 350°F (180°C) on the center rack of your oven for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
- Let them cool down for 5 minutes in the pan, then cool completely on a rack before frosting with one batch of my vegan vanilla frosting recipe.
- Store the cupcakes in an airtight cake box in the fridge for up to 4 days or freeze them unfrosted for up to 1 month. Thaw at room temperature before frosting.