Friday, October 5, 2012

eggless vanilla cupcakes with chocolate buttercream

Mini Eggless Vanilla Cupcakes with Chocolate Buttercream via design. bake. run.

i had been wanting to bake some cupcakes for a while. finally this morning i was able to. i figured if i got up early enough (typically we do with two little ones around here), and had enough time getting all the usual morning routines out of the way i would squeeze in a quick bake session. and lucky for me i was able to do all of that!

these eggless vanilla cupcakes are delicious. you'd never thought there weren't any eggs in them. these are great for parties or little ones who may have an egg allergy. i've made this recipe a bunch of times before and every time they always turn out just right. try them for yourself and you'll see what i mean. scrumptious, i know!

Eggless Vanilla Cupcakes with Chocolate Buttercream via design. bake. run.
these eggless mini vanilla cupcakes with chocolate buttercream topped with chocolate covered almonds are so adorable!

Eggless Vanilla Cupcakes with Chocolate Buttercream via design. bake. run.
very simple and easy to make egg-free cupcake recipe

eggless vanilla cupcakes
adapted from love and olive oil


1-1/4 cup all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
1 cup milk (if using buttermilk, skip vinegar)
1 tbsp cider vinegar
1/3 cup oil
1/2 tsp vanilla extract

chocolate buttercream:
1/2 cup (1 stick) butter, room temperature
3 to 3-1/2 cups confectioners’ sugar
3 tbsp cocoa powder
1/2 tsp vanilla extract

milk or cream, as needed


Preheat oven to 350°F.

Combine milk and vinegar and stir to combine. Set aside for 5 minutes. Mixture will curdle.

In a large bowl, sift together flour, baking powder, baking soda, and salt.

Whisk sugar, oil, vanilla extract into curdled milk mixture. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 3 tablespoons of batter (cups should be just under 2/3 of the way full). Bake for 18-20 minutes or until lightly golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and 3 tablespoons of cocoa powder and beat until smooth. Add creamer or milk and mix until combined. Add remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated. Add vanilla extract and mix at medium-high speed until light and fluffy (2-3 minutes). Add cream or more sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.

Makes 12 cupcakes.



  1. Replies
    1. hi there. sorry the directions wasn't specific. but if you're using buttermilk instead of vineger and milk, you'd want to mix the buttermilk together with the sugar, oil and vanilla extract after you mix all the dry ingredients together. from there you pour that mixture into the dry ingredients. hope that makes sense.

  2. Scrumptious..!! This is the recipe for vanilla cupcakes.. what is for the chocolate ones.

  3. What changes do I need to make in the recipe to bake a cake

    1. i'm not sure how much this batter makes in regards to baking it in a cake pan. you'll have to pour it into an 8-inch or 9-inch pan and see. the only change i'd make is if you're baking it as a cake, i'd add more time to the baking time. start with 30 mins and check to see the cake doneness then by doing the toothpick test. add more time if needed. hope that helps.


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