Last Updated on January 24, 2023
Vanilla cupcakes with no eggs? Yes, that’s right. Many cupcake recipes call for eggs, which can be a problem for those with egg allergies. Fortunately, these vanilla cupcakes can be made with no eggs and turn out delicious.
Vanilla cupcakes with no eggs are perfect for Valentine’s day, anniversaries, and birthdays. Besides, vanilla is a classic flavor that everybody loves.
Also, do not hesitate to use any frosting that you prefer for this recipe. Although, keep in mind that cupcakes are slightly sweetened. That is why it is appropriate to choose a frosting that is exceedingly sweet to pair perfectly with the cupcakes.
What You Will Need To Make Vanilla Cupcakes With No Eggs
Ingredients
- 2 cups of all-purpose flour
- 1/2 tsp of salt
- 1/2 tsp of baking soda
- 1 tsp of baking powder
- 1 1/2 cups of granulated sugar
- 1/2 cup unsalted butter
- 1 cup of buttermilk
- 1 1/2 tsp of vanilla extract
- ½ cup yogurt
Equipment
- Mixing bowl
- Measuring cups
- Measuring spoon
- Whisk
- Rubber spatula
- Hand or stand mixer
- Cupcake pans
- Cupcake liners
- Wire rack
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Step-by-Step Instructions To Make Vanilla Cupcakes With No Eggs
Step 1
First of all, make sure to preheat the oven to 350 degrees Fahrenheit. Afterward, line the cupcake pans with liners.
Step 2
Then, in a mixing bowl, whisk in the all-purpose flour, baking powder, baking soda, and salt.
Step 3
After that, prepare the bowl of your hand or stand mixer fitted with a paddle attachment. Then, cream your butter at medium-high speed for a minute likewise, till it becomes smooth and creamy.
Step 4
Next, at low speed, gradually add the granulated sugar to the bowl and beat until it is thoroughly incorporated. Then, scrape the bowl’s side with a rubber spatula to ensure a well-incorporated batter.
Step 5
At low-medium speed, add the yogurt and vanilla extract, and beat until thoroughly mixed.
Step 6
Afterward, turn your mixer at medium speed, and alternately add the flour mixture, and buttermilk in parts. Do this step in a sequence, add three parts of flour and two parts of buttermilk. Keep in mind, starting and ending with the flour mixture.
Step 7
Now, pour the vanilla batter into the liners, filling them until they are 2/3 full. Bake for approximately eighteen to twenty minutes or until you can insert a toothpick into the middle of the cupcake. Afterward, it is completely done if the toothpick comes out clean. Lastly, allow the cupcakes to cool on a wire rack.
Servings and Preparation Time
Tips and Tricks For Vanilla Eggless Cupcakes
If buttermilk is unavailable, you can make a substitute on your own with these easy steps. For every one-cup substitute of buttermilk, add one tablespoon of vinegar to a cup of milk. But, if you do not like to use vinegar, you can use any acidic substitute like citrusy fruits.
Moreover, you can keep these cupcakes in the fridge for up to five days in an airtight container. Likewise, you can store unfrosted cupcakes at room temperature, as long as you cover them properly. Because of that, it can last up to two days. In addition to that, the cupcakes can last in the freezer for up to three months. Make sure to allow them to thaw in the fridge overnight or on the counter for two hours.
Furthermore, put an extra one-fourth cup of sugar if you intend to use cream cheese frosting or whipped cream. Also, before applying the frosting, make sure to let the cupcakes cool entirely. In addition to that, never rush the cooling process.
Additionally, do your best not to overcook the cupcakes. If you overcook it, it will become extremely crumbly and dry. Again, you can check if the cupcakes are done when you insert a toothpick in the middle, and it comes out clean. Besides, if you do not have a toothpick available at home, you might as well use a butter knife. In addition, it is not a big deal if you mess up the cupcake’s top. Nevertheless, you can conveniently cover it with frosting.
Can You Freeze Cupcakes?
Also, you can make vanilla cupcakes with no eggs in advance. Make sure to wrap them properly with cling wrap. If you want to wrap them individually for fear of freezer burn, then you may. After wrapping them, put them into a freezer-safe ziplock bag.
When the time comes that you want to use them, all you need to do is take them out of the freezer. Because of this, ensure they are inside the freezer-safe Ziplock bag, then defrost them. After that, take them out to apply the frosting.
You can also freeze your cupcakes with frosting as well. To do so, place the frosted cupcakes unwrapped in the freezer for one hour to allow the frosting to set. Then, wrap the frosted cupcakes in cling wrap and then place them in a Ziploc bag and return them to the freezer. Cupcakes will last for around three to six months in the freezer.
What Frosting Goes Best With Vanilla Cupcakes?
The great thing about vanilla cupcakes is that they are versatile. You can pair them with many different flavors of frosting and each combination will taste amazing. You can even add fillings if you want to make your cupcakes even more special.
You can pair vanilla cupcakes with cream cheese frosting, buttercream, or whipped cream frosting. You can also pair your frosting with other flavors instead of vanilla. Good options include chocolate buttercream, chocolate ganache, lemon buttercream, and strawberry buttercream.
You can also try more unique frostings such as peanut butter buttercream, cookie dough frosting, Oreo frosting, and caramel buttercream. In addition to American buttercream, you can also try Swiss meringue buttercream, Italian meringue buttercream, French buttercream, German Buttercream, Russian Buttercream, and Korean Buttercream.
What is the Secret to Moist Cupcakes?
Moist cupcakes are truly delicious. However, it can be tricky to get your cupcakes just right so that they turn out moist instead of dry. Fortunately, there are some great tips for baking moist cupcakes every time.
Unless otherwise stated, always use room-temperature ingredients when making cupcakes. If the ingredients are too cold, it can cause the ingredients to not mix correctly and you can end up with dense cupcakes.
Be sure not to overmix your cupcake batter when preparing it. By mixing your batter too much you are overworking it which can result in dense cupcakes. For moist cupcakes that are light and fluffy, only mix the batter until combined.
It is also vital to properly measure your ingredients. It can be easy when using a measuring cup to measure flour to accidentally add too much. For the best results, use a kitchen scale to weigh your ingredients, as this is the most accurate method.
Also, be careful to not overbake your cupcakes. Since cupcakes are small, it can be easy to overbake them which causes them to lose moisture. It is best to bake cupcakes for the least amount of time the recipe calls for and then add more time if they are not yet done.
Vanilla Cupcakes With No Eggs
Equipment
- Measuring cups
- Measuring spoon
- Cupcake pans
- Cupcake liners
- Wire rack
Ingredients
- 2 cups of all-purpose flour
- 1/2 tsp of salt
- 1/2 tsp of baking soda
- 1 tsp of baking powder
- 1 1/2 cups of granulated sugar
- 1/2 cup unsalted butter
- 1 cup of buttermilk
- 1 1/2 tsp of vanilla extract
- ½ cup yogurt
Instructions
- First of all, make sure to preheat the oven to 350 degrees Fahrenheit. Afterward, line the cupcake pans with liners.
- Then, in a mixing bowl, whisk in the all-purpose flour, baking powder, baking soda, and salt.
- After that, prepare the bowl of your hand or stand mixer fitted with a paddle attachment. Then, cream your butter at medium-high speed for a minute likewise, till it becomes smooth and creamy.
- Next, at low speed, gradually add the granulated sugar to the bowl and beat until it is thoroughly incorporated. Then, scrape the bowl’s side with a rubber spatula to ensure a well-incorporated batter.
- At low-medium speed, add the yogurt and vanilla extract, beat until thoroughly mixed.
- Afterward, turn your mixer at medium speed, alternately add the flour mixture, and buttermilk in parts. Do this step in a sequence, add three parts of flour and two parts of buttermilk. Keep in mind, starting and ending with the flour mixture.
- Now, pour the vanilla batter into the liners, filling them until they are 2/3 full. Bake for approximately eighteen to twenty minutes or until you can insert a toothpick into the middle of the cupcake. Afterward, it is completely done if the toothpick comes out clean. Lastly, allow the cupcakes to cool on a wire rack.
Notes
- If buttermilk is unavailable, you can make a substitute on your own with these easy steps. For every one cup substitute of buttermilk, add one tablespoon of vinegar to a cup of milk. But, if you do not like to use vinegar, you can use any acidic substitute like citrusy fruits.
- Moreover, you can keep these cupcakes in the fridge for up to five days in an airtight container. Likewise, you can store unfrosted cupcakes at room temperature, as long as you cover them properly. Because of that, it can last up to two days. In addition to that, the cupcakes can last in the freezer for up to three months. Make sure to allow them to thaw in the fridge overnight or on the counter for two hours.
- Furthermore, put an extra one-fourth cup of sugar if you intend to use cream cheese frosting or whipped cream. Also, before applying the frosting, make sure to let the cupcakes cool entirely. In addition to that, never rush the cooling process.
- Additionally, do your best not to overcook the cupcakes. If you overcook it, it will become extremely crumbly and dry. Again, you can check if the cupcakes are done when you insert a toothpick in the middle, and it comes out clean. Besides, if you do not have a toothpick available at home, you might as well use a butter knife. In addition to that, it is not a big deal if you mess up the cupcake’s top. Nevertheless, you can conveniently cover it with frosting.
Delicious Vanilla Cupcakes With No Eggs
These delicious vanilla cupcakes with no eggs are the perfect dessert for any party. Whether you have an egg allergy or not, you will want to try these cupcakes. They have a light and fluffy texture with a great vanilla flavor.
They are a great recipe to make with the whole family, as they are fun and simple to make. Even if you have no baking experience, you will want to give this vanilla cupcakes with no eggs recipe a try.
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.
