Eggless Cupcake Recipe | Vanilla Cupcakes

 How To Make Eggless Cupcake Recipe | Vanilla Cupcakes

How to make Eggless Cupcake Recipe

1. Before you begin making the cupcake batter, line 5 to 6 muffin/cupcake liners in a muffin or a cupcake pan. Set aside.

Mix Wet Ingredients

2. In a bowl, first take 6 tablespoons unbleached sugar (75 grams).

You can also opt to use white granulated sugar.

3. Add ½ cup whole milk and 1 teaspoon vanilla extract.

If using vanilla essence, add ½ teaspoon.

4. Mix and stir thoroughly until all of the sugar granules are dissolved. 

5. Add 1½ teaspoons apple cider vinegar (acv).

6. Stir to combine.

You can easily swap apple cider vinegar with white vinegar or lemon juice.

7. Next, add 2 tablespoons avocado oil or sunflower oil or your preferred neutral flavored oil.

In the recipe I have used avocado oil.

8. Briskly whisk for 3 to 4 minutes or until oil is evenly mixed with the milk. Keep this liquid mixture aside.

Mix Dry Ingredients

9. Preheat oven for 20 minutes at 180 degrees C/350 degrees F. 

Sift 1 cup (120 grams) all-purpose flour with ½ teaspoon baking powder, ¼ teaspoon baking soda and 1 small pinch salt in a mixing bowl.

Preferably use unbleached flour. You can also opt to make these cupcakes with cake flour for a more tender crumb.

10. Keep the bowl with the sifted dry ingredients aside.

Make Batter

11. Add the wet ingredients to the sifted flour mixture in the mixing bowl.

12. Whisk to a flowing, medium-thick batter consistency. Break the small lumps with the whisk.

Keep in mind that you do not overdo the mixing.

13. Transfer the prepared batter in to the cupcake liners with a measuring cup, spoon or ice cream scoop filling ¾ of the liners.

Tap the tray a few times on the countertop to release air bubbles from the batter.

Bake Eggless Cupcakes

14. Place muffin pan or cupcake pan in the preheated oven. Bake at 180 degrees C/350 degrees F for 20 to 25 minutes or until the cupcakes turn golden.

Each oven is different. Do keep a check as it can take less or more time in your oven to bake these cupcakes.

15. Remove cupcake pan from the oven. Check a few cupcakes with a toothpick or bamboo skewer. It should come out clean. 

Place the cupcake pan on a cooling rack or wired tray to cool for 15 minutes. Then, remove the cupcakes by pulling the liners and place the cupcakes on a rack or wired tray to cool to room temperature.

Let the cupcakes cool completely before you begin frosting them.

Make Vanilla Buttercream Frosting

16. In a bowl, take 113 grams unsalted butter (about ½ cup butter).

Ensure that the butter is cold and yet soft. Hard and cold butter will make the frosting grainy. On the other hand, a softened, warm and melted butter will be a mess. 

17. Using an electric beater, begin to whip the butter on medium-high speed for 8 to 9 minutes.

You could also use a stand mixer for whipping the butter.

18. Whip until the butter is fluffy and light.

19. You will be needing 1½ cups (187.5 grams) powdered sugar or confectioner’s sugar.

Add half of the powdered sugar. Remember to sift and add it, so any small hard lumps in the sugar, are left behind in the strainer.

20. First, fold the sugar with the butter and then mix it using a spatula.

21. Again, whip until the sugar has been evenly mixed with the butter. 

22. Now, add the remaining half portion of the sifted powdered sugar.

23. First, fold and mix with spatula and then whip for a few minutes or until all of the powdered sugar has been mixed evenly. 

24. Add 1 tablespoon milk and ½ teaspoon vanilla extract.

If you have vanilla essence, add ¼ teaspoon of it.

25. Whip for a minute or two. 

Make Vanilla Cupcakes

26. Place the cooled Eggless Cupcakes on a tray or rack.

Take a piping bag and secure your preferred decorative nozzle tip inside it. Using a spoon or spatula, transfer the prepared buttercream frosting in the piping bag.

Pipe the frosting onto cupcakes in a circular motion from the circumference to the center.

27. Serve Vanilla Cupcakes straightaway or place the cupcakes covered with a bowl in the refrigerator.

You can refrigerate the remaining buttercream frosting for a few weeks or freeze it for 2 to 3 months in the freezer. 

Expert Tips

1. Tender crumb: You can also use cake flour to get a tender crumb in your cupcakes.
2. Adding vanilla: If the vanilla extract that you are using is strong and intense, then add about ½ teaspoon of it.
3. Choice of fat: Use any neutral oil to make the cupcake batter. Since I have used avocado oil, on refrigeration, the cupcakes have a slight denser texture. It is due to the fact that avocado oil turns solid in cold temperatures. If you use sunflower oil or any other neutral oil, you won’t have this issue.
4. Adjust sugar: I make the cupcake batter just about sweet to balance the frosting that is more sweet. If both the cupcakes and the frosting are sweet, then the final cupcake will taste extremely sweet.
5. Consistency of batter: Do not over mix the batter. This may result in gluten strands being formed in the batter that can make your cupcakes have a dense doughy texture. The batter should fall in cascading sheets when poured. It has a medium thick consistency and is yet flowing. 
6. Tips for frosting: For the buttercream frosting, ensure that the butter is cold but a bit soft too. Secondly, remember to sift powdered sugar, as if you mix it directly with the butter, the small tiny sugar lumps won’t mix with butter and your icing will break while piping.