Vanilla cupcakes are a treat for any occasion like birthdays, graduation parties, Christmas, Thanksgiving, game days, and more.
They are easy to make at home and can be decorated with colorful buttercream frosting.
This is an easy no egg vanilla cupcake recipe made from scratch and uses oil. You will love these cupcakes and say indeed they are the best!
Ingredients
For making no egg vanilla cupcakes from scratch, I have used basic pantry ingredients - all-purpose flour, vanilla extract, milk, oil, and sugar.
Since these are made without eggs, baking soda, baking powder, and vinegar are used.
For buttercream frosting, unsalted butter, icing sugar, and heavy cream are used with food color, which is optional.
Instructions
Gather all the ingredients and put all the wet and the dry ingredients in the stand mixer bowl. Mix everything well with the wire attachment to make a smooth and lump-free batter. Incase there are lumps you can use a strainer and filter the batter.
Step 1: Gather all the ingredients for making vanilla cupcakes.
Step 2: Mix all the ingredients on medium speed to make a lump-free smooth batter.
Pour the batter into cupcake liners in muffin pan and fill them up to ⅔rd capacity. If you are using paper cup for cupcakes, fill them only till half the capacity else they will take much longer to bake.
Step 3: Fill the paper cups to half capacity or cupcake liners to ⅔rd capacity.
Step 4: Bake in a preheated oven for about 18 minutes at 350°F.
Bake the cupcakes for about 18 minutes at 350°F. Once it is done, insert a toothpick at the center of one of the cupcakes to test if they are done. If it comes out clean, it is done, else it needs to be baked for a few more minutes.
Take the cupcakes out from the oven. Once the cupcakes cool down, decorate them with buttercream frosting.
Variations
Air fryer can be used to bake the vanilla cupcakes. You can check out this post on air fryer vanilla cupcakes.
For making vegan vanilla cupcakes, use plant based milk. For the frosting, use vegan butter and plant beased milk instead of heavy cream.
Equipment
To mix the vanilla cupcake batter, I have used the bowl lift KitchenAid stand mixer. A hand mixer or a hand blender with the whisk attachment can be used as well.
For cupcakes, a muffin pan works great with paper cupcake liners. I also like to use the paper cups for making cupcakes, you can bake a larger batch of cupcakes at once.
Storage
Homemade vanilla cupcakes with icing can be stored at room temperature for 4-5 days. They can also be frozen for about 3 months in an airtight container. When you are ready to serve, keep it out at room temperature for about an hour or until it softens.
Top tip
- To make a lump-free batter, it is best to sift the flour.
- Insert a toothpick to check if the cupcake is done, if it comes out clean, it is done, or else you bake it for a minute or 2 more.
- Use flavorless oil like grapeseed oil, sunflower oil, or any vegetable oil, or you may get the taste of oil in the cupcakes.
Related
Looking for other recipes like this? Try these:
- Buttercream frosting recipe
- Air fryer vanilla cupcakes
- Air fryer chocolate cupcakes
- Pumpkin cupcakes
Pairing
These are my favorite dishes to serve with vanilla cupcakes:
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📖 Recipe
No Egg Vanilla Cupcakes
Equipment
- Convection Oven
- Cupcake Liners
Ingredients
Wet ingredients
- 1 cup Milk
- ⅓ cup Oil
- 1 ½ teaspoon Vanilla extract
- 1 teaspoon Vinegar
Dry Ingredients
- 1 ½ cup All purpose flour (180 grams, sifted)
- ¾ cup Organic cane sugar
- ¾ teaspoon Baking soda
- ¾ teaspoon Baking powder
- ½ teaspoon Salt
For buttercream frosting
- ½ cup Butter (unsalted, room temperature)
- 2 cup Powdered sugar (½ lb., use store-bought)
- 1 ½ tablespoon Heavy cream
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Instructions
Make vanilla cupcakes in the oven
- Place all the wet and dry ingredients in the stand mixer bowl and mix well on medium speed using the wire attachment.
- Push any flour on the sides of the bowl using a silicone spatula while mixing the ingredients.
- Preheat the oven to 350°F.
- Fill silicone cupcake holders with the cupcake batter to about ⅔rd its capacity.
- Bake the cupcakes for 15-18 minutes at 350°F.
- Insert a toothpick in the center of the cupcake. If it comes out clean, it is done. Else bake it for 1-2 minutes until done.
- Allow the cupcake to completely cool down before applying any frosting.
Make buttercream frosting
- Whip the butter in the stand mixer using the wire attachment starting from low (2) to medium speed(5-6) for about 2-3 minutes until it becomes fluffy.
- Add 1 cup powdered sugar, salt, and vanilla extract.
- Continue whisking for about a minute until the sugar is well mixed.
- Add the remaining sugar and continue beating the mixture for about 3 minutes until it is light and fluffy.
- Add the heavy cream to get the desired consistency and continue beating for about 5-7 minutes until it is light, fluffy, and smooth.
Frosting the cupcakes
- Let the cupcakes cool down completely.
- Put the frosting in the piping bag.
- Decorate the cupcakes as desired.
Notes
- Baking cupcakes in muffin pans with cupcake liners will take about 15-18 minutes.
- Baking cupcakes with paper cups for cupcakes half filled, it will take about 22-25 minutes.
Cindy says
Very light and moist and incredibly tasty!
Alpa Jain says
Hi Cindy,
I am glad to know you enjoyed the cupcakes 🙂
Cheers,
Alpa