Eggless Cupcakes

Close up shot of cupcakes with vanilla frosting and gold sugar balls.

5 from 4 votes

These light & fluffy Eggless Cupcakes with a vanilla buttercream frosting are super tasty & made with store cupboard ingredients! Dairy free and gluten free options too.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American, english

Servings: makes

Calories: 342kcal

Author: Lauren Woodger

Equipment

Ingredients

Cupcakes

225 grams ( 8 oz) Self Raising Flour For gluten free use a gluten free flour.
¾ teaspoon Baking Powder
½ teaspoon Bicarbonate of Soda
¼ teaspoon Salt
195 grams ( 7 oz) Caster Sugar
1 tablespoon White Wine Vinegar or Cider Vinegar
250 ml ( 8.5 fl oz) Milk For dairy free used a plant based milk
85 ml ( 2.8 fl oz) Vegetable or Sunflower Oil
2 teaspoon Vanilla Extract

Buttercream Icing

500 grams ( 17.5 oz) Icing Sugar
250 grams ( 9 oz) Butter for dairy free use a dairy free spread.
½ teaspoon Vanilla Extract

Metric - Us Customary

Instructions

For The Cupcakes

Preheat oven to 180˚ Fan / 200˚C / gas mark 4
Sieve all the dry ingredients together into a bowl.
Mix all wet ingredients together in a separate bowl.
Create a well in the dry ingredients bowl.
Slowly pour in wet ingredients and fold in with a spatula. Don't over mix.
Spoon the mixture into cupcake cases. Fill to around half full
Bake in the oven for 15-20 minutes, checking after 15 minutes. Poke a metal skewer or toothpcik into one of the cakes, if it comes out clear they are ready.
Leave to cool on a baking rack.

For the Buttercream Icing

Beat the butter in a bowl until soft.
Slowly add the icing sugar and mix until fully combined.
Add the vanilla extract and mix again.

Decorating

Once the cupcakes are completely cool, fill your piping bag with the buttercream icing and pipe swirls on top of the cupcakes.

Notes

Please note this recipe has not been tested using US measurements.

Please double check all packaging for allergens.

Tips & Tricks

Make sure the cakes are placed in a pre-heated hot oven. This ensures they cook correctly & evenly. Every oven is different and you may need to keep checking the cakes through the oven door to see how they are looking.
Don’t skip the sifting step! The flour needs to be sifted to break up any lumps there may be in the flour.
Pop a metal skewer or toothpick through the middle of a cupcake to see if it is cooked. If it comes out clear and there is no mixture stuck to the skewer, they are done!
Allow the cakes to cool fully before piping on the frosting, otherwise, the frosting will melt.

To Make This Recipe Dairy Free

Replace the milk in the cake batter for a dairy free milk. I would recommend either a soy or oat milk as these are both quite neutral tasting. Replace the butter in the buttercream frosting with a dairy free spread. I like Flora Plant Butter.

To Make This Recipe Gluten Free

* Swap the flour for a gluten free self raising flour blend like my trusted Doves Farm Freee Self Raising Flour. I wouldn’t recommend using a single flour blend like almond flour as this can alter the texture of the cupcakes.

Nutrition