Butter free Vanilla Cupcake recipe


I’m starting a bit of a new theme with this recipe, as it’s brilliant to make with children, simple mixing, no warming or creaming because you use oil, either sunflower or a simple olive oil, I used sunflower, and these are beautifully moist and fluffy, and twice trialled now (the second being during an ESL class with a 3 and 6 year old!) We topped the second batch with homemade royal icing (VERY easy to make) we’d put a little blue into, and sprinkled them with a little edible glitter I’d bought online.  Using cup measurements also makes it really easy to do with small children and the quantities are good for explaining halves, thirds, the difference between a teaspoon and tablespoon, it’s a very effective way to learn! And the results they got to take home! Best English class ever surely? I’ve also become a little bit addicted to making cakes recently and playing with different icings, in order to continue down the path of weight loss(I’ve lost over 20 kilos in roughly 18 months, hooray to me!) I wanted to find some options other than buttercream, and then to take it further and go butterfree.  No, you can’t eat lots of these either, but they also keep well for a few days in a container.  Just go for a lovely long walk if you have 2 in one go! Also great icings I’ve found is a marshmallow one, yummy! The recipe I found said this makes 15, both times it made closer to 18 cupcakes.

Ingredients for Perfect Vanilla Cupcakes:
1 1/4 cups cake flour or all-purpose flour (l0ok for a low protein percentage, 9-10% is great)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup buttermilk – you can substitute the buttermilk with 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice (and leaving for 5 minutes before using)


  • Line a muffin/cupcake tin with cases. Preheat your oven to 180degC, 350degF, gas mark 4.
  • In a small bowl mix all the dry ingredients. Put it to one side.
  • In a large bowl whisk the eggs and sugar until foamy and creamy.
  • Add the vanilla and oil and whisk well to incorporate.
  • Add half the flour mix, and mix well, then half the buttermilk, combine and repeat the process.  Scrape down the sides of the bowl and make sure every bit of flour is well mixed in.
  • Spoon approximately one and a half tablespoons of the mix into each case, and pop into the oven for roughly twelve to fourteen minutes.  The tops should be a lovely golden brown, and testing with a cocktail stick it should prick and come out clean.
  • Let them cool and ice with your favourite type!  Icings to come!
  • cupcakes
This entry was posted in Baking and Desserts, Cakes, Cooking with Children and tagged , , , , . Bookmark the permalink.

4 Responses to Butter free Vanilla Cupcake recipe

  1. Anonymous says:

    Tried this three times and it was always perfect. Super love the moistness of it. Thanks for the recipe!

  2. E! says:

    can I substitute the milk from the buttermilk with cocconut milk (or any other non-dairy milk)?

  3. Anonymous says:

    Yum I love cupcakes ain’t got no butter, so this is great! 🙂

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