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Colorful sprinkle-topped cupcakes on a white plate in a light kitchen setting.

Eggless Vanilla Cupcake Recipe

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 16 cupcakes
Calories 166 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk, or plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat your oven to 350º F. Line a cupcake pan with liners.
  • Sift together the flour, baking powder, and salt into a large bowl.
  • In a separate bowl, mix the milk and vinegar and let it sit for a minute.
  • Using a mixer, beat the butter until creamy, then add sugar and vanilla, beating until light and fluffy.
    Flour, butter, and whisk in a mixing bowl for baking.
  • Alternate between adding the dry ingredients and milk mixture to the butter mixture, starting and ending with dry ingredients.
    Flour and butter in a mixing bowl for baking, with a hand pouring cream, on a textured kitchen surface.
  • Divide the batter among the cupcake liners, filling each about three-quarters full..
    Creamy vanilla cake batter in a mixing bowl with a whisk, ready for baking.
  • Bake for 18-22 minutes or until a toothpick comes out clean. Let them cool before frosting.
    Light, golden vanilla cupcake batter in a non-stick muffin tin for baking cupcakes.

Nutrition

Calories: 166kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 110mgFiber: 0.4g
Keyword best vegan cupcakes, Cupcakes, eggless, eggless vanilla cupcakes
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