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 Egg Free Vanilla Cupcakes

A simple recipe for moist and delicious egg free vanilla cupcakes with sweet buttery flavored frosting.

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eggless vanilla cupcake with buttercream frosting and rainbow sprinkles photo
eggless vanilla cupcakes after baking
eggless vanilla cupcake after baking
eggless vanilla cupcake with buttercream frosting and rainbow sprinkles placed on a platter
eggless vanilla cupcake with buttercream frosting and rainbow sprinkles photo 03
eggless vanilla cupcake with buttercream frosting and rainbow sprinkles
eggless vanilla cupcake with buttercream frosting and rainbow sprinkles and cupcake cut into half

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eggless vanilla cupcake with buttercream frosting and rainbow sprinkles photo

Egg Free Vanilla Cupcakes

Yield: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A simple recipe for moist and delicious eggless vanilla cupcakes with sweet buttery flavored frosting.

Ingredients

For Vanilla Cupcakes

  • ½ cup plain yogurt
  • 1 cup milk
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 ½ cup all-purpose flour
  • ½ cup powdered sugar
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda

For Buttercream Frosting

Instructions

    1. Preheat the oven to 180°C (356°F) for 10 minutes.
    2. Whisk together yogurt, milk, coconut oil, and vanilla extract in a large mixing bowl. Then sift the dry ingredients - all-purpose flour, powdered sugar, salt, baking powder, and baking soda into the same bowl. Use a spatula to mix everything well until the batter is smooth and there are no lumps.
    3. Brush the cupcake tray with coconut oil. Then distribute the batter evenly into each mold, about three-quarters full each.
    4. Bake for 20-25 minutes at 180°C or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool.
    5. To prepare the frosting, add the softened butter to a large mixing bowl. Use an electric hand mixer to mix the butter until it's creamy. Then sift in the powdered sugar and mix on high speed until the butter and sugar are well combined.
    6. Now add in the vanilla extract and whipping cream and continue mixing on high for 1-2 minutes. Cover the frosting bowl and place it in the freezer for 15 minutes to thicken.
    7. To assemble the cupcakes, bag the frosting into a piping bag. Use any star tip to swirl the buttercream frosting evenly onto the cupcakes.
    8. Finally, top with some rainbow sprinkles. Serve, and enjoy!
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 630Total Fat 42gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 13gCholesterol 83mgSodium 425mgCarbohydrates 57gFiber 1gSugar 30gProtein 7g

The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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Anonymous
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1 year ago

These egg free vanilla cupcakes were moist, fluffy, and delicious. The buttercream frosting was creamy and easy to make. A great recipe for eggless baking!