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5 from 9 votes

Egg-Free Basic Cupcakes

This is a very simple, egg-free, budget cupcake recipe. It is perfect for the frugal baker, vegans and those with egg allergies.
Servings: 12
Prep Time5 mins
Cook Time15 mins
Total Time20 mins


  • 140 g plain flour
  • 100 g caster sugar
  • 120 ml soya or dairy milk
  • 40 ml vegetable oil
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla essence
  • pinch salt


  • Put all the ingredients into a bowl and beat until smooth.
  • Fill cupcakes cases about two thirds full and bake at 180°C/350°F/GM4 for 15 minutes, until risen and golden.
  • Leave to cool before decorating as desired. 


  • These cakes are not very sweet, so if you are not going to pile a mound of frosting onto them, you can make them sweeter. Do this by using 120 g each of flour and sugar.
  • This recipe is 5 Weight Watchers Smart Points
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 12cupcakes | Calories: 110kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 67mg | Sugar: 8g | Vitamin A: 15IU | Calcium: 31mg | Iron: 0.6mg
Course: Baked Goods
Cuisine: Cakes & Bakes
Keyword: Basic Cupcake, Budget Cupcake, egg free