If you are looking for a quick eggless classic cupcake recipe, then your search ends here as we have the recipe for the fluffiest eggless vanilla cupcakes that will be an instant hit with your family. So, if you are vegan or have been diagnosed with an egg allergy, you need to try this recipe. It comes together in a few minutes and tastes delicious. We can assure you these cupcakes will fly off the plates in no time.
Our advice? If you are vegan, substitute the cow’s (or any other animal’s) milk in this eggless cupcake recipe with another dairy-free, plant-based milk of your choice. Soy and oat milk will work best due to their neutral flavors.
Instead of all-purpose flour, you can use self-raising flour or gluten-free flour. If you use the self-raising flour, make sure not to add any baking powder or salt, as called for in the recipe. Also, as a substitute for apple cider vinegar, you can use white vinegar, and instead of regular butter, you can use vegan butter.
If you want to make eggless cupcakes ahead of time and store them for your kid’s birthday party or school get-together, you can absolutely do that. Store the unfrosted cupcakes in an airtight container at room temperature, and they can last for up to 3 days.
However, if you have frosted cupcakes, cover them well and store them in the refrigerator, and they will last for up to 5 days. You can also freeze the eggless cupcakes by wrapping them tightly in plastic wrap after they cool down and then placing them in plastic double-zipper quart freezer bags.
Ingredients
- 2 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup whole milk, room temperature
- 1 tablespoon apple cider vinegar
- 1 cup granulated sugar
- 1⁄2 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
Preparation
- To make these eggless cupcakes, preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with cupcake liners (silicon molds work best).
- Sift all the dry ingredients (flour, baking powder, and salt) into a large bowl and mix.
- In another bowl, combine milk and vinegar and let it sit until it curdles.
- Using an electric hand mixer or stand mixer, beat butter until creamy and pale on medium-high speed (for about 3 – 4 minutes).
- Then, add the sugar and beat at high speed for another 2 minutes until creamed and pale. Make sure to scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Add vanilla and continue beating for about 1 minute to combine.
- When mixed, turn the mixer to low and add the flour mixture in three batches. Alternate with the milk mixture, beginning and ending this procedure with the flour mixture.
- Beat everything together until combined (30 – 45 seconds). Don’t overmix, it will result in a dry and dense cake.
- Divide the eggless cupcake batter evenly with the help of an ice cream scoop or spoon. Ensure you fill in about three-quarters of each liner to avoid spillage while baking.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool the pan for about 5 minutes. Then, remove the eggless cupcakes from the pan onto the cooling rack.
- Let the cupcakes completely cool down to room temperature before you start frosting.
Note that eggless cupcakes won’t have a brown top similar to the cupcakes containing eggs. However, when the cupcake has stopped rising, insert a toothpick to check if the cupcake is ready. Once done, go ahead and eat as is, or let your kids decorate the eggless cupcakes with vanilla and chocolate buttercream and sprinkles.
