Vanilla cupcakes are one of those classics that never go out of style. They work for birthdays, casual afternoons, or just when you want something sweet at home.
This version is completely eggless, so it’s a good option if you avoid eggs or simply ran out and still want to bake.
The cupcakes come out soft and fluffy, with a light crumb that holds up well under frosting. No one will guess they were made without eggs.
I top them with a simple vanilla buttercream that’s smooth, creamy, and just sweet enough. It pipes nicely if you want them to look a little fancy.
Let me walk you through how I make them from start to finish.
Why You’ll Love It
Light and Fluffy – Each cupcake has a soft, airy texture that makes every bite feel delicate and satisfying.
Rich Vanilla Flavor – Vanilla extract adds a warm, fragrant flavor that shines through the cupcakes and buttercream.
Moist for Days – Vegetable oil helps keep these cupcakes tender and moist instead of dry or crumbly.
Homemade Buttermilk – Milk and vinegar create a simple buttermilk substitute that supports a beautifully soft texture.
Ingredient List
For the Cupcakes
- 1 1/2 cups All Purpose Flour
- 3/4 cup Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Whole Milk, room temperature
- 1 tbsp White Vinegar
- 1/3 cup Vegetable Oil
- 2 tsp Vanilla Extract
For the Vanilla Buttercream
- 1 cup Unsalted Butter, softened
- 3 cups Powdered Sugar
- 2 tbsp Heavy Cream
- 2 tsp Vanilla Extract
- 1 pinch Salt
Directions
Step 1
Preheat the oven to 350F and line a 12-cup muffin pan with paper liners.
Step 2
Stir the milk and white vinegar together in a measuring cup and let it sit for 5 minutes until slightly curdled – this is your homemade buttermilk.
Step 3
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 4
Whisk the oil and vanilla into the milk mixture, then pour it into the dry ingredients. Whisk just until smooth – do not overmix or the cupcakes will turn dense.
Step 5
Divide the batter between the liners, filling each about 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6
For the buttercream, beat the softened butter on medium-high speed for 3 minutes until pale and creamy, then add the powdered sugar in two additions.
Step 7
Add the heavy cream, vanilla, and salt, then beat for 2 more minutes until light and fluffy.
Step 8
Frost the completely cooled cupcakes with a piping bag or a small spatula and serve.
Tips
Use Room Temperature Ingredients
Let the milk, oil, and butter come to room temperature before mixing. Room temperature milk blends more smoothly with the oil, while softened butter whips into a lighter buttercream.
Do not warm the butter until it is melted. It should be soft enough to press easily, but still cool and able to hold its shape.
Give The Milk Time To Curdle
After mixing the milk and vinegar, let it stand for the full 5 minutes. The slightly curdled milk helps create a tender texture and gives the baking soda the acidity it needs.
Whisk the oil and vanilla into this mixture right before adding it to the dry ingredients. This keeps the batter fresh and helps the cupcakes rise evenly.
Measure The Flour Carefully
Spoon the flour into your measuring cup and level the top with a knife instead of scooping directly from the bag. Scooping can pack in too much flour and make these eggless cupcakes dry or heavy.
Whisk the flour, sugar, baking powder, baking soda, and salt well before adding the wet ingredients. This spreads the leavening evenly so every cupcake rises properly.
Try These Next
Questions You Might Have
Why is white vinegar added to the milk?
White vinegar helps the milk act like buttermilk, which gives these eggless cupcakes a soft and fluffy texture.
Let the mixture sit for the full 5 minutes before adding it to the batter. The small amount of vinegar will not make the cupcakes taste sour.
Eggless Fluffy Vanilla Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350F and line a 12-cup muffin pan with paper liners.
- Stir the milk and white vinegar together in a measuring cup and let it sit for 5 minutes until slightly curdled - this is your homemade buttermilk.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk the oil and vanilla into the milk mixture, then pour it into the dry ingredients. Whisk just until smooth - do not overmix or the cupcakes will turn dense.
- Divide the batter between the liners, filling each about 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter on medium-high speed for 3 minutes until pale and creamy, then add the powdered sugar in two additions.
- Add the heavy cream, vanilla, and salt, then beat for 2 more minutes until light and fluffy.
- Frost the completely cooled cupcakes with a piping bag or a small spatula and serve.