I found this photo on my iPhone of vanilla cupcakes I made a couple of months ago. My daughter wanted to make something in her Easy Bake Oven and since we don’t use the mixes that come with it due to allergies, I figured it was easier to make a batch of cupcakes with her and give her some of the batter for her oven. 🙂 I saw a posting that proclaimed this recipe to be the best eggless vanilla cupcakes ever and since I haven’t had much success with vanilla cupcakes or cake I was skeptical but pleasantly surprised! They came out with a really nice color and texture and did not fall apart! She has a really long post (http://www.dishesfrommykitchen.com/2012/11/EgglessVanillaCake.html) and the amounts aren’t in cups so I have done the conversions below:
Eggless Vanilla Cupcakes
- 1 and 3/4 cups flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup sugar (if you want them a bit sweeter do 3/4 cup, I did somewhere between a two-thirds and three quarters)
- 1/2 cup canola or vegetable oil
- 5 tsp vanilla
- 1 cup milk mixed with 1 tbsp vinegar
Sift dry ingredients, add sugar, mix and make a well. Mix milk and vinegar mixture with the oil and vanilla. Pour the wet ingredients into the well and mix until smooth. Bake 350 degrees F for 18 to 20 minutes. It took about 15 minutes in her Easy Bake Oven. Frost with your favorite icing! We of course, chose chocolate!
25 Comments Add yours
You’re proportions are a little wrong. you need more baking powder and sugar as well.
Oops! When I wrote the recipe online, I only doubled the flour and forgot to double everything else! I have edited the amounts. Thanks for catching that!
is thr any changes in proportion of ingredients ?
I fixed the proportions in this recipe. Thanks and enjoy!!
Would these cupcakes be able to support fondant icing ???
Yes, I believe so. They have the consistency of a sponge cake.
How many does it make?
Karen, the recipe makes 12 cupcakes. Enjoy!
Can we use vanilla sticks ?
Yes, you can mix the seeds of the vanilla bean in with the oil first to disperse them evenly before adding to the cake mixture.
Hi, what type of oil do you use for this recipe?
I use Canola oil. 🙂
Why you adding 5tsp vanilla, most of the recipe qoutes 1-2tsp for 12 cupcakes
I find the oil in this vanilla cupcake recipe makes the cupcakes a little bland so I use more vanilla with this recipe. Other recipes I do not use as much. You can reduce it if you wish but using the full amount gives the cupcakes more flavour
Thank you so much😊
You are welcome!
These are seriously delicious cupcakes! Thank you for posting! I tried one other recipe before this one and had to throw them away but these are delicious!
Thanks! I am glad you like them. 🙂
Can I use the same recipe to bake a cake?
I prefer my newer Vanilla cupcake recipe: https://myegglessworld.com/2015/11/14/vanilla-cupcakes-with-salted-caramel-frosting/
It should work well to make a cake. Enjoy!
Great! Thanks. 😊