In the last few days I baked about 4 dozens of these cupcakes. They turned out to be simply superb. My kids have different choices of flavors. One likes the vanilla and the other chocolate. So I had to bake both.

How to make these vegan

Both the cupcake recipes (not frosting) can be made vegan. I adapted this eggless chocolate cake recipe to bake the chocolate cupcakes & they are vegan (not the frosting). You can also make the vanilla cupcakes vegan by using almond milk. To bake the eggless vanilla cupcakes I used this cooker cake recipe.

Make eggless vanilla cupcakes

Please do not gauge the quantity of ingredients in the pictures. I doubled the recipes.

  1. Sieve together flour, baking powder, baking soda & salt. Set this aside.
  2. In another large mixing bowl, stir together sugar, melted butter (or oil), vanilla, milk and vinegar. Dissolve the sugar.
  3. Add the sieved flour in 2 batches to the wet ingredients and mix just until combined. Avoid over mixing.
  4. I poured one full scoop (measured with ice cream scoop) of batter to each cupcake liner. Bake at 170 C for 13 to 15 mins. A tester or skewer inserted comes out clean. If not bake them for a little longer. Please adjust the timing as it differs from oven to oven.
  5. Remove them and cool completely on a wired rack.

Vanilla buttercream frosting.

This is a picture showing the texture of buttercream frosting. It has to be smooth, fluffy and light. Use a stand mixer for best results. More details in the recipe card. You can add some crushed oreos to this.

Make eggless chocolate cupcakes

  1. Sieve together flour, cocoa, salt and soda.
  2. In another bowl, stir together oil, water, sugar, vanilla and vinegar. Mix together until the sugar dissolves.
  3. Then add half of the cocoa and flour to the liquid ingredients. Using a whisk, mix it just until combined. Then add the rest and mix just until combined. Do not overmix.
  4. Pour 1 scoop of batter using an ice cream scooper to the prepared cupcake liners. Bake them at 170 C or 340 F for 14 to 15 mins. When done a tester should come out clean. Else bake them for a little longer.
  5. Remove them and cool on a wired rack.

Chocolate buttercream frosting

This is the texture of buttercream frosting. It must be fluffy, light and smooth. Do not over beat it as it incorporates a lot of air in the frosting and is not good to frost. You can prepare the frosting and refrigerate it the previous day. Ensure you cover the bowl fully. Fill your piping bags just before you frost. I usually cover & refrigerate the same bowl in which I prepared. If you are not happy with the texture, just beat it again for a few seconds before transferring to the piping bag.

Variations for eggless cupcakes

Here are a few variations I have tried with the vanilla cupcake batter.

You can add in some crushed ores to the prepared batter to make oreo cupcakes. Stir in some tutti fruttis,or chocolate chips. Toss the choco chips or tutti fruttis in a tsp of flour and stir into the prepared batter lightly towards the end.You can also gently stir in some fresh blueberries. Use them at room temperature.

More Eggless cakesEggless Black forest cakeFruit cakeEggless Carrot cake

Recipe card