Vanilla Cupcakes without Milk
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Sometimes you want proper vanilla cupcakes, but there’s no milk in the fridge. These Vanilla Cupcakes without Milk turn out soft, light, and fluffy, with that classic vanilla flavour you expect from a homemade batch.
They’re made with simple ingredients and rely on a combination of butter, oil, and water to create a tender crumb without needing milk.
These are easy to make, easy to share, and work just as well for birthdays as they do for a simple weekend bake.
A Classic Vanilla Cupcake, Just Without Milk.
I made these because sometimes you want proper cupcakes, not a shortcut version, and still need them to turn out soft and fluffy without using milk. Sam x
Soft, fluffy crumb – Light texture without being dry
No milk needed – Uses simple swaps that actually work
Easy to make – Straightforward method, no complicated steps
Vanilla Cupcakes without milk video
Why this recipe works
These cupcakes are designed specifically to work without milk while still giving you that classic vanilla cupcake texture:
Butter + Oil Combination – Butter gives flavour, while oil keeps the cupcakes soft and moist, especially important when there’s no milk in the cake batter.
Water for Moisture – Instead of milk, water hydrates the batter and helps create a light crumb without weighing it down.
Balanced Mixing Method – Creaming the butter and sugar first builds structure, then adding oil keeps everything soft after baking.
No Overmixing – Keeping the mixing minimal once the flour is added ensures the cupcakes stay tender, not dense.
Ingredients you’ll need
All-Purpose Flour
Gives structure while keeping the cupcakes soft and light.
Baking Powder
Helps the cupcakes rise evenly with a fluffy texture.
Salt
Balances sweetness and enhances the vanilla flavour.
Unsalted Butter
Adds richness to both the cupcakes and the frosting, creating a soft crumb and creamy finish.
Superfine Sugar (Caster Sugar)
Dissolves easily into the batter, helping create a smooth and tender cupcake.
Eggs
Provide structure and stability so the cupcakes hold their shape.
Olive Oil (or neutral oil)
Keeps the cupcakes moist without making them heavy.
Water
Used in both the batter and frosting to keep everything soft and smooth without needing milk.
Vanilla Extract
Adds warmth and that classic vanilla flavour throughout.
Powdered Sugar
Used for the frosting, giving it sweetness and structure so it holds its shape.
How to make vanilla mug cake without milk
Step 1: In a medium-size mixing bowl, add flour, baking powder, and salt. Whisk until well combined. Set aside.
Step 2: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter, sugar and vanilla on medium speed for 2 minutes until pale and creamy.
Step 3: Add eggs one at a time, beating for 10 seconds after each addition.
Step 4: Pour in the oil and water. Beat for 30 seconds until well combined.
Step 5: Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the remaining flour. Beat until incorporated, ensuring not to over-mix.
Step 6: Evenly divide the batter between the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until a skewer inserted into the middle comes out clean
Step 7: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition, then add the water, vanilla, and salt and beat until light and fluffy.
Step 8: Once the cupcakes are completely cool, pipe or spread the frosting over the tops. Add sprinkles if using, then serve or store as needed.
Tips for the best milk free vanilla cupcakes
- Don’t overmix – Keeps the crumb soft and tender.
- Use room temp ingredients – Helps everything combine smoothly.
- Fill evenly – For consistent baking.
- Cool before frosting – Prevents melting.
How to store vanilla cupcakes
- Store: Keep in an airtight container for 3–5 days.
- Freeze: Freeze unfrosted cupcakes for up to 3 months.
- Thaw: Bring to room temperature, then frost before serving.
More cakes without milk
Try these other cakes without milk, including chocolate, date and apple!
Vanilla Cupcakes without Milk
Ingredients
Method
- Preheat Oven: Preheat oven to 356ºF (180ºC). Line a standard 12-hole muffin pan with paper cupcake liners. Set aside.
- Mix Dry Ingredients: In a medium-size mixing bowl, add flour, baking powder, and salt. Whisk until well combined. Set aside.
- Beat Butter & Sugar: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter, sugar and vanilla on medium speed for 2 minutes until pale and creamy, scraping down the sides as needed.
- Incorporate Eggs: Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
- Add Liquids: Pour in the oil and water. Beat for 30 seconds until well combined. Scrape down the sides again.
- Combine with Dry Ingredients: Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. Over-beating can make the cakes tough and dense after baking.
- Fill Liners:Â Evenly divide the batter between the cupcake liners, filling each about 3/4 full. You will get 12 regular sized cupcakes from this batter.
- Bake: Bake for 18-20 minutes, or until a skewer inserted into the middle comes out clean and they’re lightly golden all over.
- Cool Cupcakes:Â Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat Butter: In a large mixing bowl, beat the softened butter for 2 minutes until creamy.
- Add Sugar Gradually: Gradually add powdered sugar, half a cup at a time, beating well (about 15 seconds) after each addition.
- Add Milk and Vanilla: Add the water, vanilla extract and salt and then beat for 40 seconds until the frosting is light and fluffy.
- Frost Cupcakes: Once the cupcakes are completely cool, pipe or spread the frosting over the tops.
Add Sprinkles: If using, sprinkle each cupcake with your sprinkles of choice before the frosting sets.
- Serve: Enjoy immediately or store as needed.