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eggless vanilla cupcake

Eggless Vanilla Cupcake Recipe

Shilpa Joshi
Fluffy, soft and easy to make eggless vanilla cupcakes with pantry ingredients. Easily made vegan as well with substitutes in notes.
5 from 2 votes
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 169 kcal


  • Mixing bowl
  • cupcake tin
  • Cupcake liners


  • 1 cups all purpose flour
  • ¾ cups sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup butter softened to room temperature, or sub oil
  • ½ tbsp vanilla extract
  • 1 cup milk use plant based milk alternative like soy milk
  • 1 tbsp apple cider vinegar substitute vinegar if needed
  • ½ cup mini chocolate chips or sprinkles optional


  • Mix milk and apple cider vinegar together, set aside
  • Set oven to 350F
  • Mix dry ingredients together in a bowl
  • Add in wet ingredients and mix until combined
  • Line cupcake pan with liners and fill about 3/4 full
  • Bake for 18-22 minutes. Cool then frost, if desired and enjoy
    egg free vanilla cupcakes


Note: this recipe is for the base of an eggless vanilla cupcake.
It can be made vegan, I have outlined the substitutes within the post.
I used the reverse creaming method as it produces a nice crumb. 


Calories: 169kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 22mgSodium: 196mgPotassium: 42mgFiber: 1gSugar: 14gVitamin A: 269IUCalcium: 66mgIron: 1mg
Keyword eggfree vanilla cupcake, eggless cupakes, eggless vanilla cupcake recipe
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