Eggless Vanilla Cupcakes Recipe, one of the most requested and popular recipe in this blog. For this eggless cupcakes, I used sweetened condensed milk as egg free alternative along with milk and baking soda to create extra moist, fluffy texture. Learn how to make eggless cupcakes with step by step pictures.
Eggless Vanilla Cupcakes
This is a simple and basic cupcake recipe that everyone can make. But this one is little different because it has no eggs in it, so even my vegetarian friends can enjoy it. If you want to check my classic cupcakes, check this best ever vanilla cupcakes and chocolate cupcakes.
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About Eggless Vanilla Cupcakes
Cupcakes are one of the most loved dessert or treat around the world. You can make them with a simple batter made with flour, butter, sugar, raising agent and milk. While most recipes uses eggs for making cupcakes, you can easily make a perfect cupcakes eggless.
I wanted to create a basic eggless cupcake recipe that anyone can make. This is the recipe I developed and it turned out super moist and fluffy. I used basic ingredients like butter, oil, sugar, vanilla, milk, raising agents and flour.
For eggless alternatives, I used sweetened condensed milk, baking soda and milk while most recipes uses yogurt as eggless alternative. I found that sweetened condensed milk adds the milky aroma and moist texture to the cake without making the cupcakes chewy.
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The one secret ingredient in this eggless vanilla cupcakes is the 1 tablespoon of oil which I added. Even though it is very little, the 1 tablespoon oil adds so much moist texture to the cupcakes. Check my eggless chocolate cupcakes and eggless coffee cupcakes.
Also the sugar amount is quite low, since we add sweetened condensed milk and frost the cupcakes. The sweetness is just perfect.
One main tip is not to over mix the batter. Also make sure the batter consistency is just right. It has to be pancake consistency so the cupcakes doesn’t get too much cracks like a muffin.
Regarding frosting, I used caramel buttercream. Since this is vanilla flavoured cupcakes, you can use vanilla buttercream, chocolate buttercream, ganache or even whipped frosting.
Ingredients
- Unsalted Butter – like all baking recipes, it is best to use unsalted butter for flavour and taste.
- Oil – 1 tablespoon of vegetable oil or any neutral oil is used in the cupcakes for extra light texture.
- All Purpose Flour – refined flour also known as all purpose flour or maida is used in this cupcakes. For healthy option, you can use wheat flour.
- Sweetened Condensed Milk – sweetened condensed milk is used for eggless alternative.
- Milk – Use whole milk for making batter. You can use nut milk for regular milk.
- Sugar – Use regular white sugar for making this cupcakes. You cannot swap it for brown sugar because it will affect the taste and texture.
- Vanilla extract– use pure vanilla extract which adds vanilla tone to the cupcakes.
- Salt – a pinch of salt balance the taste of the cupcakes.
- Raising Agent – I used baking powder and baking soda for light and airy texture.
Step by Step Pictures
Dry Ingredients
1)Preheat the oven to 180°C (356°F). Line muffin tray with cupcake liners. I got around 10 cupcakes for this recipe.
Start by mixing dry ingredients. Take plain flour, salt, baking soda, baking powder in a bowl.
2)Mix this really well using a whisk. Set aside. This is your dry ingredients.
Creaming Butter
3)In a mixing bowl add in softened butter, vanilla and sugar.
4)You need to add 1 tablespoon of oil in this mixture. This oil helps make the cupcakes super moist.
4)Use a wooden spoon to mix this till creamy, light and fluffy.
5)Add in sweetened condensed milk into the creamed butter sugar mixture.
6)Mix well so the condensed milk is mixed into the butter sugar mixture.
Making batter
7)Now add in half of the dry ingredients which we mixed earlier.
8)Fold gently, pour in the milk.
9)Add the remaining dry ingredients.
10) Use a spatula to fold the dry ingredients into the wet. Don’t over mix the batter.
11)Now use an ice cream scoop to spoon this batter into the cupcake cases.
Baking Cupcakes
12)Fill just ¾th in the cases, since the cupcakes rise a lot.
13)Now place this into the preheated oven and bake it for 20 to 25 minutes. Insert a tooth pick in the centre of the cupcakes. If the tooth pick comes out clean, then the cupcakes are baked.
Frosting and Decorating Cupcakes
14)Remove the cupcakes from oven, let it cool for 10 minutes in the tray. Remove the cupcakes from the tray and place on a wire rack. Allow it to cool completely.
Prepare the your favorite frosting. I used my caramel buttercream.
15)Decorate the cupcake with this icing and decorate it as per your wish.
16) I used some sprinkles.
17)Enjoy with a glass of milk.
Expert Tips
Swapping and Alternates – You can use whole wheat flour instead of plain flour. The texture will vary slightly but the taste will be same.
Lighter version – Instead of butter, you can use oil completely.
Consistency – For this cupcakes, consistency of the batter is important. This batter has to be slightly runny like a pancake batter. If it is too thick, then you will get cracks on top of the cupcakes as they rise in the oven. You can adjust the milk amount depending on the consistency of the batter.
Vegan version – to make this cupcakes vegan. Use sweetened condensed coconut milk, vegan butter and dairy free milk instead of regular milk.
Don’t over mix or bake – like all baking recipes, bake only for the mentioned time. Don’t over bake, else the cupcakes may turn dry. Fold the batter using a spatula, don’t over mix the batter else the cupcakes may turn dense.
Frosting of choice – since this is vanilla flavoured cupcakes. You can use vanilla buttercream, chocolate buttercream, ganache or even whipped frosting.
Storage and Serving – These eggless cupcakes can be stored at room temperature for upto 2 days. Store in fridge upto a week. Bring it back to room temperature before serving.
FAQ
Q: How to make this eggless cupcakes vegan?
Since this cupcakes is egg free, it can be easily made vegan. To make this cupcakes vegan. Use sweetened condensed coconut milk instead of regular condensed milk. Use vegan butter or oil instead of regular butter and dairy free milk instead of regular milk.
Q: Can I make this as a cake?
Yes you can bake the batter in a loaf pan or round pan and bake this into a cake.
Q: Can I use whole wheat flour instead of regular flour in this cupcakes?
You can use whole wheat flour instead of plain flour. The texture will vary slightly but the taste will be same.
Q: Why I am seeing cracks on top of the cupcakes?
For this cupcakes, consistency of the batter is important. This batter has to be slightly runny like a pancake batter. If it is too thick, then you will get cracks on top of the cupcakes as they rise in the oven. You can adjust the milk amount depending on the consistency of the batter.
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Eggless Vanilla Cupcakes Recipe (Eggless Cupcakes Recipe)
Eggless Vanilla Cupcakes Recipe, one of the most requested and popular recipe in this blog. For this eggless cupcakes, I used sweetened condensed milk as egg free alternative along with milk and baking soda to create extra moist, fluffy texture. Learn how to make eggless cupcakes with step by step pictures.
Ingredients
For Frosting and Decorating
Instructions
Preheat the oven to 180°C (356°F). Line muffin tray with cupcake liners. I got around 10 cupcakes for this recipe.
Start by mixing dry ingredients. Take plain flour, salt, baking soda, baking powder in a bowl. Mix this really well using a whisk. Set aside. This is your dry ingredients.
In a mixing bowl add in softened butter, oil, vanilla and sugar. Use a wooden spoon to mix this till creamy, light and fluffy.
Add in condensed milk and mix well so the condensed milk is mixed into the butter sugar mixture.
Now add in half of the dry ingredients which we mixed earlier. Fold gently, pour in the milk and the remaining dry ingredients. Use a spatula to fold the dry ingredients into the wet. Don’t over mix the batter.
Now use an ice cream scoop to spoon this batter into the cupcake cases. Fill just ¾ th in the cases, since the cupcakes rise a lot.
Now place this into the preheated oven and bake it for 20 to 25 minutes. Insert a tooth pick in the centre of the cupcakes. If the tooth pick comes out clean, then the cupcakes are baked.
Remove the cupcakes from oven, let it cool for 10 minutes in the tray. Remove the cupcakes from the tray and place on a wire rack. Allow it to cool completely.
Prepare the your favorite frosting. I used my caramel buttercream. Decorate the cupcake with this icing and decorate it as per your wish. I used some sprinkles. Enjoy with a glass of milk.
Nutrition
Nutrition Facts
Eggless Vanilla Cupcakes Recipe (Eggless Cupcakes Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Cupcakes Recipes to Try
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