No eggs, no problem. These Simple Vanilla Cupcakes are eggless, and taste like they were made in the finest bakery!

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*original post and recipe July 17, 2015

This recipe simply came about as a need to fill a void. Kelsie was diagnosed with an egg allergy, and I needed to come up with a cupcake without eggs.

These cupcakes are egg free, easy to make, and taste amazing. I think you're going to be presently surprised because these will rise and bake so perfectly without an egg in sight.

What ingredients are in simple vanilla cupcakes?

cake flour - baking powder - milk - vanilla extract - butter - sugar - salt

Nothing out of the ordinary, except the exemption of eggs. You won't miss them!

Why cake flour?

Cake flour has been very finely milled from soft winter wheat. Because of a lower protein content than all purpose flour, this will result in a finer, lighter, and softer baked goods.

We want these cupcakes to be light and crumbly, and as closely to resembling cake or cupcakes with eggs, which is the only reason I went with cake flour.

You can totally use all purpose flour, they just won't be as light and tender.

What if I don't have cake flour and I need to make these now!

No problem...You can sort of make your own....replace 2 tablespoons (for every cup) of all purpose flour with cornstarch.

It's not exactly the same. It will work in a pinch.

Need to make these Gluten Free?

I like using this particular measure for measure gluten free baking mix.

Only need a dozen?

Half the recipe! 🙂

One baking tip:

I like to use my tablespoon measuring spoon to fill the cupcake liners to fill them evenly. I start with 2 tablespoons and add more as needed.

Cupcakes topped with killer fudge frosting.

Can I make these ahead of time?

Yes! Bake them - and allow to cool completely. As in, leave them sitting on those cooling racks for an hour!

Wrap those bad boys, I like doing it individually, just because I'm scared of freezer burn.

Now you can use plastic wrap, but I prefer press and seal. I have found this easier to work with. Just lay on the counter top sticky side down.

Once wrapped, drop them into freezer safe zip top bags and freeze.

When ready to use - remove from the freezer, leaving them inside the bag and wrapped. Once defrosted, remove and frost!

Here are some really great cupcakes that I think you'll love:

Yield: 24 cupcakes

Simple Vanilla Cupcakes

Name: Simple Vanilla Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 3 cups cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup softened butter; 1/2 cup sugar; 1 1/2 cups milk; 4 teaspoons vanilla

No eggs, no problem. These simple vanilla cupcakes are made without egg, and taste like they were made in the finest bakery!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

3 cups cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup softened butter
½ cup sugar
1 ½ cups milk
4 teaspoons vanilla

Instructions

Heat oven to 350 degrees.
Drop your paper liners into your muffin cups, this recipe makes 24.
Sift together your cake flour, baking powder, and salt. Set aside.
Pour your vanilla into your milk, set aside.
In a large bowl beat together your butter and sugar, until light and fluffy.
Your going to alternate adding your flour mix and milk to the creamed butter and sugar.
Start with the flour, add a bit, wait until it’s nearly incorporated and add a bit of your milk.
Do this until you end with flour.
Blend until thoroughly combined, about 1 to 2 minutes.
Fill cupcake liners, bake for 20 minutes, or until a toothpick comes out clean.

Notes

I like to use my tablespoon measuring spoon to fill the cupcake liners to fill them evenly. I start with 2 tablespoons and add more as needed.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 122Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 113mgCarbohydrates: 18gFiber: 0gSugar: 4gProtein: 2g

Comments

theartinpartyplanning

July 17, 2015 at 8:05 pm

I love the smaller tip that you used on the frosting! Generally cupcakes have larger tips, but I think this looks so much more elegant!
- Joanna
  
  July 17, 2015 at 8:09 pm
  
  Thank you! 🙂
Sarena @ Teal Inspiration

July 18, 2015 at 3:36 am

These look so adorable as well as yummy! Thanks for linking up with us at the #HomeMattersParty! Hope you'll join in again next week!
- Joanna
  
  July 18, 2015 at 12:32 pm
  
  Thank you! I think it's the first cupcakes I was truly proud of as far as looks go. 🙂
Valerie

July 21, 2015 at 4:49 am

These look great! I will have to try your recipe the next time I make cupcakes 🙂
- Joanna
  
  July 21, 2015 at 1:29 pm
  
  Thank you! You'll have to let me know how you like it.
AllergyEasy

July 22, 2015 at 6:06 am

Those vanilla cupcakes look delicious! I have a daughter has food allergy as well, and we have the same concern. I have to be extra cautious with the foods that she eat. Thank you for sharing this recipe. I will definitely try this at home.
- Joanna
  
  July 22, 2015 at 1:25 pm
  
  I'm sorry your daughter has food allergies as well. It's tough.
CJ Huang

July 24, 2015 at 2:51 pm

I"m loving how these cupcakes look! We've had some issues with egg recently, and it's great to have an alternative, especially if it's yummy. 🙂 Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. 🙂
- Joanna
  
  July 24, 2015 at 3:39 pm
  
  An egg allergy is no fun. These are a wonderful alternative! All of my desserts are egg free. 🙂
Neil

July 27, 2015 at 2:18 pm

Great Recipe! Eggs are very nutritional and are used for making so many foods they can be very hard to avoid and its one of the high risk foods when it comes to allergies especially in children.
- Joanna
  
  July 27, 2015 at 5:40 pm
  
  It has been a long road, but I think I have finally figured out this egg free thing! 🙂
Lisa

August 14, 2015 at 10:47 pm

Tonight my Daughter and I made this for her 7th birthday party tomorrow as a cake instead. My only question is when adding the flour and alternating with milk, are you using a spoon to mix or still using the beater to blend in between? Then it says to blend thoroughly 1-2min. Wasn't sure if I was still supposed to use the mixer at this point, but we did the whole way. I definitely overmixed because it didn't raise very high. Will see how it tastes tomorrow! Looking forward to it!

My 3 yo son is allergic to eggs and we do the same thing as you--bring our own to parties. It's devastating when you don't because they are heartbroken when they can't have cake, too. I like to use recipes that don't have vinegar or sweetened condensed milk, so I was excited to see yours! Thanks!
- Joanna
  
  August 15, 2015 at 9:45 am
  
  Lisa, I have made them both ways, by using the mixer the whole time, and using a spoon. They aren't high risers, it's all in the flavor, I just use frosting to give them the appearance. We too made cupcakes last night for a birthday party that we are attending for my daughter to take with us. Let me know how they taste! I'm sorry about your son's egg allergy, it's definitely been one of our hardest allergies to live with.
Neha

October 17, 2015 at 10:55 am

I was looking for an eggless recipe without curd and this fit perfectly.. Tried it twice and the muffins came out really well.. I twisted the recipe a bit both times.. Once I made an Oreo base and sprinkles and the second time I mixed cherries.. Both turned out lip smacking good.. Thanks a ton for the recipe.. 🙂
- Joanna
  
  October 17, 2015 at 12:25 pm
  
  I am so glad that this recipe worked well for you!! I love the idea of the Oreo base, yum! 🙂
Nice status

July 02, 2018 at 2:51 am

thanks for sharing this recipe really helping me Keep up the good work 🙂