Eggless Vanilla Cupcakes Recipe

by Layla suzette

Very moist, soft and light Vanilla Cupcakes without eggs, decorated with Mascarpone Frosting rich of true vanilla bean seeds! All the recipe is also butter-free. The best classic cupcakes for any occasion.

Eggless Vanilla Cupcakes Recipe

Vanilla Cupcakes

Rating: 5.0/5
( 1 voted )
Serves: 8 cupcakes Nutrition facts: 200 calories 20 grams fat


makes 8 cupcakes:

Vanilla cupcakes:

  • 1 1/4 cups (150 g) All Purpose Flour
  • 2 tablespoons (20 g) Cornstarch
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • pinch of Salt
  • 5 oz - 1/2 cup (150 g) Sweetened Condensed Milk
  • 5 oz - 3/5 cup (150 g) Unsweetened Plain Yogurt
  • 2 teaspoons (about 4 g) Vanilla Paste
  • 1/2 cup (110 ml) Sunflower Seed Oil (or flavorless vegetable oil)

Vanilla Frosting:

  • 9 oz (250 g) Mascarpone Cheese, chilled
  • 2/3 cup (70 g) Powdered Sugar (vanilla flavoured)
  • 1 big or 1 1/2 small Vanilla Bean
  • 2/3 cup (150 ml) Whipping Cream, chilled



  1. In a big size bowl, sift together the powdered ingredients (Flour, Cornstarch, Baking Powder, Baking Soda, Salt) and mix well until combined.
  2. In a medium size bowl, pour Condensed Milk, Yogurt, Vanilla and mix well (you can use a whisk or an electric hand mixer) until combined. Add Oil in two-three times and mix for few minutes until smooth and combined.
  3. Add in two times the wet ingredients into the dry ingredients and mix well until smooth and well incorporated (if you use an electric mixer, don't overmix the batter).
  4. Scoop the batter evenly among 8 lined muffin molds, about 2/3 full each.
  5. Bake in preheated oven at 340°F - 170°C for about 17 minutes.
  6. Cool down for 10 minutes, then transfer to a wire rack to cool completely before frosting.


  1. In a big size bowl put chilled Mascarpone cheese.
  2. Scrape a Vanilla Bean and add the seeds into Mascarpone. Add Powdered Sugar in two times and mix with a spatula until well incorporated (don't overmix).
  3. In a chilled bowl, pour chilled Whipping Cream and whip until stiff peaks. Gently fold in three times the whipped cream into the Mascarpone mix.
  4. Transfer the Frosting into a piping bag (big open star piping tip, Wilton 1M) and decorate the cupcakes.
  5. Serve or refrigerate the cupcakes until ready to serve.


You can store them in refrigerator for 2-3 days; serve at room temperature.

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