Cupcakes and Muffins - no egg no milk no butter Recipes

Vegan Vanilla Chocolate Chips Cupcakes

Eggless and Dairy Free Vanilla Chocolate Chips Cupcakes

Servings 12 cupcakes


  • 3/4 cup (150 g) Superfine Granulated Sugar
  • 3/4 cup (180 ml) Water, room temperature
  • 1/3 cup (80 ml) Vegetable Oil
  • 1 tbsp (15 ml) Vanilla Extract
  • 1 ½ cup (210 g) All-Purpose Flour
  • 2 tsp (8 g) Baking Powder
  • 1/4 tsp (1.5 g) Salt
  • 3/4 cup (165 g) Chocolate Chips


  • Preheat oven to 350oF (180oC).
    Line a standard 12 cups cupcake pan with paper liners. Set aside.
  • To a bowl, add sugar, water, vegetable oil and vanilla extract. Whisk until sugar is completely dissolved.
  • Sift in flour, baking powder and salt.
  • Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Spoon batter into cupcake liner until 2/3 full.
  • Add some chocolate chips in top.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
  • Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.