The BEST Eggless Vanilla Cupcakes

This eggless vanilla cupcake recipe is so light and fluffy. You won’t believe they’re egg free. Your friends and family will love them.

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I’ve had an egg allergy my entire life, so I’ve gone without OR I’ve had to change up recipes so I can eat them.  I’ve slowly been posting them on here, so I know you’ll find some other desserts that are perfect for what you’re looking for.

Can you believe these cupcakes don’t have eggs?  They look really good and are so moist and fluffy .  I love them because you can add any frosting you want AND any flavor, homemade or store bought.  You know you have to take shortcuts sometimes!

I love these eggless vanilla cupcakes. They are the BEST I've ever tasted, so light and fluffy. They're perfect for any birthday or celebration. #eggfree #eggless #eggfreebaking #egglessbaking #cupcakes #eggfreecupcakes #Vanillacupcakes #partyfood

My daughter just had her birthday and I made this eggless vanilla cupcake recipe.  Of course, I didn’t get a picture.  Now that the kids are getting older I don’t pull my camera out as much.  I tried to do a 30 day Instagram challenge and post every day for 30 days.  I failed horribly and only made it 3 days before I missed a day.

We had the best slumber party for her and I made matching shirts for the 3 girls that spent the night with their soccer nicknames.  I did get a great picture of that, but I don’t want to put a picture up here without permission from the other moms.  They may not want their faces plastered on the Internet.

The BEST eggless vanilla cupcakes EVER!

Here are a few things that I use to make these cupcakes that I can’t live without.

  • Silicone cupcake liners–  My kids love these and you can just throw them in the dishwasher.  This is a 12 pack so make sure to purchase two!
  • Cooling racks–  These are my very favorite and the main reason is because they don’t take up a lot of space in my cabinet.
  • KitchenAid hand mixer–  I received this as a gift for my wedding over 17 years ago and it’s still going strong.  It’s definitely worth the few extra dollars.
  • Calphalon Muffin Tin–  I also got this for a wedding gift and still makes perfect cupcakes and muffins.

Here’s something I do to make these eggless cupcakes taste even better.  I make my own vanilla extract.  It’s so easy and simple to do.  Click over to get the instructions here.  

Add vanilla extract supplies at Amazon and get started in 2 days, if you have Amazon Prime.  This is the perfect teacher gift too.  I gave this out one year and the teachers loved it!!

I love these eggless vanilla cupcakes. They are the BEST I've ever tasted, so light and fluffy. They're perfect for any birthday or celebration.

Cupcake Tip #1

Keep an eye out for these because if you over cook them, they will become dry.

You’ll know that these cupcakes are done when a toothpick inserted in the center comes out clean.  If you don’t have a toothpick, a butter knife works too.  Don’t worry about messing up the top because you’ll be covering them in frosting.

Cupcake Tip #2!

Let them cool COMPLETELY before putting the frosting on.  I know sometimes things get rushed, but they’ll look the best if you wait until they are completely cooled.  

Where you can find more eggless recipes.

I was saving a bunch of eggless recipes on my personal Pinterest board for my own use.  I never realized that my readers would want to see them too.

As my eggless recipes became more popular, I decided to start an eggless dessert board on my blog Pinterest page.  I have over 1000 recipes saved on there now.  It’s so nice to be able to browse through the board and know you can eat everything in it!

You’ll never complain there are no desserts without eggs because I have a ton saved there and adding more everyday.  You can find find that Pinterest board here.

I also have an Egg Free Dessert Facebook page.  It’s steadily growing and I post on there a few times a week.  You can go to it here.  

It’s already grown to over 1500 followers.  Who knew there were so many people interested in eggless desserts?

You’ll need this to finish up your cupcakes!

The last thing these cupcakes need is buttercream frosting! I have both a vanilla and chocolate that is so easy to make and perfect for these. Click on the image below for the one you want. Powdered sugar is the main ingredient in both of these.

Everyone loves cupcakes! Make this easy chocolate buttercream frosting to go with them, so simple and delicious. You'll want to lick the bowl clean.
Vanilla buttercream frosting is perfect for any cake or cupcakes. This one is my recipe I use for almost all my cakes. It's so yummy and fluffy!

More great eggless recipes from my site!

Ingredients to make vanilla cupcakes

  • all purpose flour
  • sugar
  • butter- room temperature
  • buttermilk
  • vanilla- Remember, you can make your own.
  • baking soda
  • baking powder
  • salt

How to make eggless vanilla cupcakes

Step 1

Cream the butter and sugar and add in vanilla and buttermilk. Don’t forget to preheat oven to 350!

Step 2

Add the dry ingredients to a second bowl and stir well. Slowly beat in the dry ingredients to the wet ingredients.

Step 3

Fill the muffin pan and bake! Make sure to test the cupcake with a toothpick before taking out.

Okay-  Enough of my rambling. Here’s the recipe and the step by step instructions.  Preheat the oven to 350 and get started! Just mix your wet ingredients together, then your dry ingredients and combine those. Simple as that!

Let me know if you have any questions.  I know you’re going to love them!

I love these eggless vanilla cupcakes. They are the BEST I've ever tasted, so light and fluffy. They're perfect for any birthday or celebration.
Print Pin
5 from 3 votes

Eggless Vanilla Cupcakes

I love these eggless vanilla cupcakes. They are the BEST I've ever tasted, so light and fluffy. They're perfect for any birthday or celebration.
Course Dessert
Keyword cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24
Author Holly- Keeping Life Sane


  • 3 cups flour
  • 1 1/2 cups sugar
  • 1/2 cup softened butter 1 stick
  • 1 3/4 cups buttermilk
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • Preheat oven to 350° F.
  • In a large mixing bowl, cream butter and sugar. Add in buttermilk and vanilla and mix well.
  • In a separate bowl, combine flour, baking soda, baking powder and salt. Add mixture to the creamed butter and combine thoroughly.
  • Place cupcake liners in muffin pan and fill 3⁄4 full.
  • Bake for 20 minutes or until toothpick comes out clean.


Overcooking will make these dry and crumbly. You may need to check often so this doesn’t happen.

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16 Responses

  1. Jane Squires says:

    My six years old granddaughter became sick and was diagnosed with allergic to egg whites. I cannot wait to try some of these recipes.

  2. Jenny says:

    Does this recipe make 12 or 24 cupcakes? Thanks!

  3. Lauren says:

    5 stars
    Thank you so much for this recipe! My daughter LOVED eating them and making them- she has a severe egg allergy- she said OMG Mom everyone is going to think these have egg in them they are so good!

  4. Jia Prakash says:

    5 stars
    Hi Holly, I read that a lot of your recipes use buttermilk, can you please give a recipe of how to make buttermilk at home for using in your recipes. Thanks

    • Holly says:

      Sure- Combine 1 cup milk with 1 tablespoon lemon juice. Stir and let sit for about 10-15 minutes. It will start to curdle. I do this 1st thing and it’s usually ready by the time I get to that part of my recipe. I’m not sure where I even learned that, but I’ve been using this method since I can remember.

  5. Tracy says:

    Will this recipe work to make a cake?

  6. Carolina P says:

    Hi Holly for the buttermilk can I use White Vinegar instead of lemon juice?

  7. Jess says:

    Is it just plain flour or self raising flour???

  8. Carol says:

    Can I freeze these cupcakes

  9. Maria L Gelb says:

    5 stars
    This is my first time doing a recipe that is egg less. All I can say, this recipe is amazing. I will definitely do this again.

  10. Nityaa says:

    Hey Holly,
    How much does your 1 cup measure? Coz the instructions on the baking powder ask for 4 teaspoons per half kilo of flour used. Could you help me with the exact gram and milliliters measurements? Thanks in advance.