Eggless Vanilla Bean Cupcakes

These eggless vanilla bean cupcakes are so light and fluffy, yet rich in flavor and love, satisfying that sweet tooth craving!
Prep Time: 15 minutes
Cook Time: 22 minutes
Cooling Time (on baking rack): 15 minutes
Total Time: 52 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cupcake recipes
Servings: 12 cupcakes


  • 1 12-cup muffin tin
  • 12 cupcake liners (or spray the muffin pan with PAM baking spray)
  • 1 Cuisinart Handheld Mixer (beaters attached)


  • 1 ¾ cup unbleached all-purpose flour (spooned and leveled)
  • ¾ cup granulated sugar
  • ¼ cup light or dark brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground Pumpkin pie spice
  • tsp nutmeg
  • 1 cup whole milk (or any that you have on hand; just keep in mind that the texture may alter...flavor still there)
  • cup canola oil (or any vegetable oil that you have)
  • 1 Tbsp white distilled vinegar (or apple cider vinegar)
  • 2 ½ tsp Madagascar vanilla bean extract


  • 1 recipe Homemade Buttercream Frosting (Or use store-bought)


  • Preheat the oven to 350°F. Line a cupcake tray with 12 cupcake liners OR spray with PAM baking spray.
  • Sift flour into a mixing bowl and add white granulated sugar, baking soda, salt, pumpkin pie spice, and nutmeg. Mix together until well combined.
  • Add milk, oil, vinegar, and vanilla extract and mix into a batter on low speed for about a minute. Be careful not to overmix!
  • Dividing the batter among the muffin liners evenly, using about ⅓ cup of batter in each.
  • Bake for 22 minutes, or until toothpick inserted into the center of one of the test cupcakes comes out clean.
  • After toothpick test it passed, remove the cupcakes from the oven and let cool in pan for a few minutes (about 5) before transferring to a baking rack to cool for 10 minutes or until completely cool.
  • Once cooled, feel free to eat plain or with frosting (homemade or store bought; your choice)!
Tried this recipe?Let us know how it was!

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