Eggless Vanilla Cupcakes
Fluffy, fragrant, and topped with a cloud of buttery vanilla frosting, these cupcakes are the kind of treat that disappears fast at any gathering. The secret to their tender crumb without any eggs? A combination of unsweetened applesauce and a splash of white vinegar, which work together with the baking powder and baking soda to give the batter just the right lift. The result is a soft, moist cupcake that genuinely holds its own against any classic version — no one will notice anything is missing. The frosting is a straightforward whipped butter and powdered sugar situation, made silky with a little whole milk and vanilla, and it pipes beautifully whether you're going for elegant swirls or a casual swoosh with an offset spatula. This batch makes 12, so it's perfectly sized for a birthday party, a school event, or just a Tuesday when you need something sweet. Sprinkles are optional, but honestly, why wouldn't you?
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened applesauce
- ½ cup whole milk
- ⅓ cup neutral oil (such as canola or vegetable oil)
- 1 tbsp white vinegar
- 2 tsp vanilla extract
For the frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 3 tbsp whole milk
- 1 tsp vanilla extract
- 1 pinch salt
For serving
- sprinkles, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
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