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Egg-Free Vanilla Cupcakes

Egg-Free Vanilla Cupcakes

Light vanilla cupcakes with a soft sponge, perfect for parties, lunchboxes, or everyday baking. Top with dairy-free icing if required.
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Prep Time 15 minutes
Cook Time 18 minutes
Servings: 12 cupcakes
Course: baking, Dessert
Ingredients Method Notes

Ingredients
  

  • 200 g plain flour
  • 150 g caster sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 250 ml dairy-free milk
  • 80 ml vegetable oil
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • Pinch of salt

Method
 

  1. Preheat the oven to 180°C / 160°C fan / gas mark 4 and line a 12-hole muffin tin with cupcake cases.
  2. In a large bowl, mix together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt.
  3. In a jug, whisk together the dairy-free milk, vegetable oil, vanilla extract, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients and stir until smooth and fully combined.
  5. Divide the mixture evenly between the cupcake cases, filling each one about two-thirds full.
  6. Bake for 16–18 minutes until lightly golden and a skewer inserted into the centre comes out clean.
  7. Leave the cupcakes to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
  8. Top with dairy-free icing if liked once fully cooled.

Notes

  • These cupcakes work well with a simple dairy-free buttercream or can be served plain.
  • Do not overmix the batter, as this can make the cakes heavier.
  • Check that your dairy-free milk, vanilla extract, and any icing ingredients are suitable for your own allergy or dietary needs.
Disclaimer Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.