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.
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.
More Recipes
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.
📖 Get Recipe
Eggless Vanilla Cupcakes Recipe (Eggless Cupcakes Recipe)
Equipment
Ingredients
Dry Ingredients
- 1¼ cup All Purpose Flour (Plain Flour) 150 grams
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Wet Ingredients
- 50 grams Unsalted Butter
- ½ cup Granulated sugar 100 grams
- 1 tablespoon Sunflower Oil
- 2 teaspoon Vanilla Extract
- ⅓ cup Sweetened Condensed Milk 100 grams
- ½ cup Milk 120 ml
For Frosting and Decorating
- Caramel Buttercream Frosting
- Sprinkles
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
Tried this Recipe
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Chitra
that really looks yummy...adding condensed milk is new to me ...will try this recipe soon...
Chitra
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Anncoo
Mmm...looks so good and delicious even without eggs 🙂
mudderbear
Hello Aarthi,
How delightful to meet you. I was very happy to discover your comment on my post. Thank you for your kind words.
Your post is certainly inviting. It looks like you are a wonderful cook. I like the detailed directions and the pictures to go with them. I do not do well with cooking, but I would like to learn more. I'm sure I will be visiting you often. You make it look so easy and so very delicious...Mmmmmm.
your friend, Rosalie/mudderbear
Sneha Benny
Looks yumm !!!
Mapi
Hello dear Aarthi
Thanks for visiting my blog, a real surprise.
Your blog looks so Yummy.
Love from the Netherlands
Mapi
Mijú
Ves te han quedado estupendos y sin huevos ole!!!
Un saludito
Nithya
Cute looking cupcakes 🙂 Love the gems on top 🙂
Elizabeth
These look delicious! I will have to try this recipe once the weather becomes cooler! Thank you for visiting my blog! I see so many great recipes on here that i cannot wait to try!
Martina
These look supersweet and yummy, and such a great tutorial! I love food blogs for inspiration. Thank you for visiting me - follow each other?
são33
ADORO CUPOCAKES E OS TEUS FICARAM BEM LINDOS.
BJS
Dzoli
Very interesting to make cupcakes without eggs:)They look good to me;)
Krithi's Kitchen
Thanks for the eggless recipe... loving the jewel like gems topping...
Emily of The Best of this Life
So cute and yummy!
Pamela
I loved your cupcakes and your perfect tutorial- I'll try them as soon as possible!
Annesphamily
These look divine! I found you at Gwen's blog White Chocolate Turquoise. I am glad I stopped by. Thank you for sharing.
Mury
Muy ricos!!! se ven espectaculares.
Cariños!
GLENDA CHILDERS
Thanks for visiting my blog today. This is a great idea to have a cupcake for vegetarians.
Fondly,
Glenda
Sharmilee! :)
Cupcakes and the frosting both looks tempting
learn chinese
thanks for you. These look divine! I found you at Gwen's blog White Chocolate Turquoise. I am glad I stopped by. Thank you for sharing.
Carol Schiff Studio
Beautiful post with very nice tutorial. I will give it a try as it looks yummy.
Thanks so much for stopping by my blog and commenting.
La Petite Gallery
You must be a teacher. You have a wonderful way to do a recipe. In
fact you are one of the best instructors.I know you put alot of effort in this. Yummy is right. yvonne
Yvonne @ StoneGable
Hi Aathi!
I am so happy you stopped by my blog~ because I have now found you! YOu have such a yummy blog! These wonderful and enticing cupcakes look so good. I have a weekly linky party called ON THE MENU MONDAY. Your recipes would be a welcomed addition. Look for the linky party to begin about 8:30 Sunday nights.
Wonderful stop today!
Yvonne
spooks
Mmmmm. Yum! They look so good!..Christine
Lucia
Ma quanto sono belli! Complimenti, hai le mani di fata 🙂
annechovie
These cupcakes look delicious! Thank you for your kind comment and visit to my blog - have a lovely day.
LA COCINERA DE BETULO
Me gusta la crema de chocolate, qué ricos!
Besos.
Mari @ Mari's Cakes
They looks amazing, I can't believe they are egg-less. Thanks for the recipe 🙂
Mari @ Mari's Cakes
They look amazing! I can't believe they are egg-less. thanks for the recipe 🙂
Cooking Creation
OH! I have so many vegetarian friends that would love this! Great post!
Pattie @ Olla-Podrida
These look delicious and your recipe is most unique.
Rose Gold
These cupcakes look terrific and guess they taste even better!
Tabby Bear
Perfect cupcakes for a kiddie party. I am pretty sure the kids would love it. Thanks for the recipe. Cheers!
maha
yummy cakes with lovely pics
Anonymous
Can butter be replaced with oil..if so hw much of oil has to be added
Aarthi
@Anonymousyes u could. Use the same amount. 50 ml.
Vidyalakshmi Sankaran
hi aarthi
I tried this recipe..it came out really well...i just wanna know whether is it ok to change the recipe as chocolate cupcake by dividing one third of the flour with cocoa powder.I mean 100gm flour and 50gm cocoa.Will it work?Because I have buttercream frosting at home.Thought of changing this recipe to chocolate so that i can use my frosting! Please help!
Aarthi
@Vidyalakshmi Sankaran I would suggest to add 2 tblspn cocoa into this and remove 2 tblspn of flour. It is good enough,50 grams is way too much.
divya cs
Hi aarthi... any possibility to do this cupcakes in microwave oven?
Aarthi
@divya csIf your oven has convection mode, you can make this or else you cannot.
Anonymous
Hi..can u pls suggest an alternative for condensed milk? Lookin forward to ur reply..
Aarthi
@Anonymoussorry no substitute
Sandhya G.
Ma'am, can we make these cupcakes in a cooker? Because I have small aluminium cupcake cases,so can i place them on a baking tray and place inside a cooker?
Aarthi
@Sandhya G.Yes u can bake this in cooker
Avita D'Souza
Thanks nice recipe Aarthi I used normal milk instead of condensed it's come salty pls advice if I can replace condensed with something else or more sugar
Aarthi
@Avita D'Souzano sub for condensed milk. it makes it soft
Anees Ahmed
Thanks for the wonderful recipe . It was a hit among the kids ... If I want to make eggless cake can I use the same ingredients and same quantity ???
Aarthi
@Anees Ahmedyes u can make
Anonymous
I find the batter to be salty even after adding some more sugar..hope it doesn't taste as salty as this after baking. :/
Aarthi
@Anonymousi think u used salted butter
Pallavi Chaturvedi
I tried your recipe with the correct measurements but found the batter to be very dry and the cupcakes tasted sour.What could be my fault?
Aarthi
@Anonymousi think u have used salted butter. always use unsalted ones
Theresa Monteiro
Hi Aarthi, I will be trying this recipe soon using the pressure cooker but had some queries.
1. can I use silicone cupcakes moulds as I don't have a baking tray.
2. If yes, will the cooking time differ.
3. Also how will I come to know if it is cooked as I am not a pro at cooking.
Waiting for ur answers. Thanks. Theresa.
Aarthi
@Theresa Monteiroi think silicon cannot be used in presssure cooker.
Theresa Monteiro
Thanks Aarthi, will look for aluminium cup cake moulds.
Kirti
I made this cupcake today, it came out well.. My kid enjoyed a lot... Thanks a lot aarthi 🙂
Anonymous
I just wanted to know, whenever I make muffins it breaks from middle and doesn't come out perfectly. Can you help me with it??
Aarthi
@Anonymousgrease your pan well with oil.
anija viju
my cup cakes and even cakes becomes fluffy when the oven is on,but once the oven is off its level comes down.waiting for your advice.....
Anija Viju
My cupcakes and even cakes becomes fluffy when the oven is on . After baking, once the oven is switched off its level comes down.Waiting for your advice.....
anija viju
aarthi,whenever i make cup cakes and even cakes,the stuff becomes fluffy,rises pretty high.but when the baking is done,soon after i switch off my oven the level goes down.please help me giving some remedy.....
Aarthi
@anija vijui think u must have added too much baking powder or soda
Anonymous
Hello mam...iam following many recipes of urs..now tried baking too..my doubt is for basic vanilla.cake...howz to decide from condensed milk/ milk powder /yoghurt..which would be best..for cupcake or cake
deepika r
Can condensed milk be used with ready-made cake batter instead of eggs?
Anonymous
can we use milk powder instead of condensed milk
SN
Cupcakes had a taste of baking soda inspite of following the recipe as per measurments. Not very appealing. 🙁
sprunki phase 1
Ooh, these eggless vanilla cupcakes look so yummy and easy to make! Perfect for my vegetarian friends. Gonna try this recipe this weekend! Thanks for sharing!