Bake Eggless Caramel Cupcakes
Bake eggless caramel cupcakes using simple ingredients, practice measuring, mixing, and safe oven use, then frost and decorate with caramel for sharing.
Step-by-step guide to bake eggless caramel cupcakes
Step 1
Preheat the oven to 350°F 175°C and move the oven rack to the middle position.
Step 2
Place paper cupcake liners into each cup of the muffin tin.
Step 3
Measure into a mixing bowl and whisk together 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; and 1/4 teaspoon salt.
Step 4
Pour 1 cup milk into a small cup add 1 tablespoon white vinegar stir once and let it sit for 2 minutes to make buttermilk.
Step 5
In a separate bowl measure and pour 1/2 cup vegetable oil and 1 teaspoon vanilla then add the made buttermilk.
Step 6
Pour the wet mixture into the dry ingredients and stir gently with a spatula until the batter is just combined.
Step 7
Use a 1/4 cup measuring cup or scoop to fill each lined cupcake cup about two-thirds full with batter.
Step 8
Put the muffin tin into the oven using oven mitts and set a timer for 18 minutes.
Step 9
When the timer rings use oven mitts to remove the muffin tin from the oven.
Step 10
Insert a toothpick into the center of a cupcake to check it comes out clean and if it is not clean bake for 2 more minutes.
Step 11
Let the cupcakes cool in the tin for 5 minutes.
Step 12
Transfer the cupcakes to a cooling rack and let them cool completely about 30 minutes.
Step 13
Make the frosting by beating 1/2 cup softened unsalted butter then gradually adding 2 cups powdered sugar 1 to 2 tablespoons milk and 1 teaspoon vanilla and beat until smooth and fluffy.
Step 14
Spread the frosting onto each cooled cupcake then drizzle store-bought caramel sauce over the top and add sprinkles to decorate.
Step 15
Take a photo of your eggless caramel cupcakes and share your finished creation on DIY.org
Final steps
You're almost there! Complete all the steps, bring your creation to life, post it, and conquer the challenge!
Help!?
What can I use if I don't have white vinegar, vegetable oil, or paper cupcake liners?
If you don't have white vinegar for making buttermilk in step 4, substitute 1 tablespoon lemon juice; if you lack vegetable oil in step 5 use 1/2 cup melted butter or 1/2 cup applesauce, and if you don't have paper cupcake liners for step 2 grease each muffin cup well with butter or nonstick spray.
My cupcakes sank in the middle or were still gooey after 18 minutes — what should I check and fix?
If cupcakes sink or a toothpick in step 12 comes out wet, check that you filled cups only two-thirds full in step 7, avoid overmixing the batter in step 6, confirm your oven is truly at 350°F/175°C, and then bake in 2–4 minute increments until the toothpick comes out clean.
How can I adapt this recipe for younger children or let older kids do more independently?
For younger children have them do safe tasks like placing paper liners in step 2, whisking dry ingredients in step 3, and decorating with sprinkles in the final step, while older kids can make the buttermilk in step 4, fill the cups in step 7, operate the mixer for frosting in step 14, and use oven mitts to put in and remove the tin in steps 8 and 11 with supervision.
How can we personalize or make these eggless caramel cupcakes fancier?
To elevate the cupcakes, fold 1/2 cup chopped toasted nuts or 1/3 cup crushed cookies into the batter before filling in step 7, pipe the frosting from step 14 instead of spreading, and finish with a sprinkle of sea salt on the caramel drizzle in step 15.
Watch videos on how to bake eggless caramel cupcakes
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Facts about baking for kids
♨️ Preheating the oven helps cupcakes bake evenly—many recipes call for about 175–180°C (350°F) and 15–22 minutes of baking.
🍯 Caramel is simply sugar heated until it melts and browns—cook it longer for a deeper, nutty flavor (but be careful, hot sugar burns).
🎉 Cupcakes are great for sharing—bakers often sell them by the dozen, making them an easy party-friendly treat.
🧁 Cupcakes were named in the 19th century because they were often baked in cups or small pans—perfect single-serving treats!
🥄 Eggless cupcakes can use swaps like yogurt, applesauce, mashed banana, or a vinegar + baking soda mix to get lift and moisture.
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