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Dessert
No Egg Vanilla Cupcakes
10
minutes
minutes
18
minutes
minutes
28
minutes
minutes
Servings:
12
cupcakes
Author:
Alpa Jain
These no egg vanilla cupcakes are easy to make at home. They turn out soft, moist, and delicious. Check out this recipe to make no egg vanilla cupcakes from scratch at home.
Equipment
Stand Mixer
Convection Oven
Cupcake Liners
Piping Bag
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.
Nutrition
Calories:
323
kcal
(16%)
|
Carbohydrates:
46
g
(15%)
|
Protein:
2
g
(4%)
|
Fat:
15
g
(23%)
|
Saturated Fat:
6
g
(38%)
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.3
g
|
Cholesterol:
23
mg
(8%)
|
Sodium:
310
mg
(13%)
|
Potassium:
54
mg
(2%)
|
Fiber:
0.4
g
(2%)
|
Sugar:
33
g
(37%)
|
Vitamin A:
302
IU
(6%)
|
Vitamin C:
0.01
mg
|
Calcium:
46
mg
(5%)
|
Iron:
1
mg
(6%)