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Eggless Vanilla Cupcakes
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Eureka! Eureka! I’m very happy to let you all know that I have found something that I have been looking for the past 3 years. I really cannot contain my excitement! I guess you all are wondering what I’m talking about. If you were like me you too will join me to celebrate the discovery of an amazing recipe for eggless vanilla cupcakes. You guys cannot believe how many recipes I have tried so far to find the perfect eggless white/vanilla cake. Now I can confidently tell you that my search has ended. This is it!
Many many thanks to Colleen Patrick – Goudreau for creating this awesome vanilla cupcake recipe. I found this in her Joy of Vegan Baking cookbook. I had bookmarked this nearly 2 years back but got a chance to try it only this week. I wish I had tried it earlier which would have saved me a lot of time and ingredients. I’m glad that I baked it at least now. The original recipe being vegan, I substituted dairy butter for the vegan butter and 2% milk for the non dairy milk. Other than that I followed the original recipe. I cannot wait to try the vegan version too.
The version I tried with butter gave the cupcakes a very good buttery flavor. Other than the few minor changes I have suggested in the My Notes section, I wouldn’t change anything else about the recipe. This is a keeper. Do try it and I’m sure you are going to get a ton of compliments. For the frosting I followed the vegan buttercream icing recipe but used all butter instead of shortening.
| Vanilla Cupcakes Recipe |
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- 2 teaspoons Ener-G egg replacer powder
- 3 tablespoons lukewarm water
- 1 and 3/4 cups Milk (I used 2%)
- 1/2 cup Water, divided
- 1/2 cup Butter, melted
- 1 and 1/4 cups Sugar (See Notes)
- 1 and 1/2 teaspoons Vanilla Extract (See My Notes)
- 2 and 1/2 cups All Purpose Flour
- 2 and 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- Preheat the oven at 375F/190C for 15 minutes. Grease the muffin tins lightly or line it with paper liners. I brushed the inside of the liners with melted butter which gave a nice color on the sides of the cupcakes
- Whip the egg replacer powder and 3 tablespoons of water, preferably in a blender for better results. Or just do it hand. The mixture should be frothy.
- Add the milk and 1/4 cup of water to the egg replacer mixture and stir it well.
- In a large bowl, stir together the flour, baking powder, and salt. Set it aside.
- In another bowl, cream the butter and sugar until light and fluffy. This may take upto 2-3 minutes.
- Add the vanilla extract and remaining 1/4 cup of water, and beat well.
- Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes)
- Beat until combined.
- Fill in the muffin cups 3/4th full and bake for about 20-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Mine was done around 24 minutes (See My Notes).
- Remove from the oven and place on a wire rack to cool.
- Hands down this is the best eggless vanilla cupcake/cake I have ever baked. These vanilla cupcakes have a very soft, light and fluffy texture. Once you remove the paper liner you can clearly see the sponge like airy texture on the side of the cupcakes, just like you can find it on the usual cupcakes made with eggs. It tastes great too. This is a hit in our house. The only change I recommend is decreasing the quantity of sugar a wee bit especially if you want to frost it.
- The original recipe called for 1 and 1/2 cups of sugar and that’s what I used too and we felt that the cupcakes were very sweet. So I would definitely recommend to scale it down to 1 and 1/4 cups, especially if you are going to frost it.
- I would increase the quantity of vanilla extract to 2 teaspoons.
- The original recipe mentioned to “just” mix together the flour and the egg replacer mixture with the creamed butter and sugar. I did the same (even though I was thinking at the back of my mind that I should not) and the batter had a lot of small lumps. Had I done that in parts alternating between the flour and milk mixture I could have avoided the lumps and would have got a smooth batter. I was hesitant to beat the mixture further to dissolve the lumps fearing it would toughen the cupcake. I expected the lumps to dissolve while baking but it did show up in the cupcakes but fortunately it did not mess up with the taste or texture.
- The toothpick came out clean at the 24th minute but I left the cupcakes in the oven for another minute or so, which I think slightly hardened the tops. But it softened after a couple of hours. Anyhow the next time I try these I will check for doneness around the 22nd minute itself.
- I’m also thinking of using cake flour instead of all purpose flour when I try it the next time. I think it will give even softer cupcakes.
- The serving size mentioned in the original recipe was 10-12 cupcakes but I got about 15.
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Hi,
I have been trying to ding EnerG egg replacer powder in the supermarkets however wherever I go they tell me they don’t stock any. Do you know where I can get hold of it from?
Many Thanks in advance
Did you try Whole Foods? Or order it through Amazon.com
Hi Madhuram, I came across your site by chance while surfing for a good eggless cupcake recipe. I had to try this recipe straight away and have just taken my cupcakes out of the oven and they are absolutely yummy! They turned out to be very moist, light and fluffy. The only thing I noticed was that just before taking them out of the oven they had risen quiet well, but once out they flattened and very slightly dipped in the middle. Could I have prevented this? Excellent site, I will be trying many more recipes.
Thanks : – )
Thanks for trying the recipe Nealm. There are many reasons for cakes/cupcakes to sink in the middle, from overbeating the batter, to underbaking, filling the tin with too much batter, using quite old baking powder/soda, opening the door of the oven quite often. Do you think it could be one of the reasons I have mentioned?
could i use buttermilk instead of egg replacer?
I read some of the comments here and see that somebody has used yogurt and the cupcakes have turned out well. Another visitor (Mina) has not used any egg substitute at all and still the cupcakes has turned out good she claims. So give it a try but I haven’t tried it myself.
I tried the recipe, but I didn’t have any egg substitute, so I just followed through the recipe without it and without any water. The cupcakse still came out great!
That’s great to know Mina.
Hi,
Can you please tell me if I can use egg white instead of ener-g.
If so what is the amount?
Thanks
I don’t anything about baking with eggs, but my guess is 2 egg whites maybe?
hi…
wondering whether I could just use your eggless vanila cake receipe and pour the mixture into muffin cups to make it into cup cakes.
this is because I’m very new with baking, only started baking due to son’s egg allergy. I think your eggless vanila cake receipe is a lot simpler to follow than this one, thus the question to see if that’ll be ok. Thanks! anna
Yes Anna. Any cake recipe can be baked as cupcakes. That being said, this recipe (if followed right) gives you a fluffier, lighter cake than the Eggless Vanilla cake recipe. I would try that cake recipe if I didn’t have Ener-G egg replacer.
hi i have surfing ur web for a while n js wondering if i could use anything besides egg replacer, if so how much?
If you go through the comments you can see that some of them of got it right even without the egg replacer and some have used yogurt (about 1/4 maybe) instead. But I haven’t tried both these.
Hi,
Can I use vanilla essence instead of vanilla extract?
Yes Shubhangi.
Thank you for this recipe! I have made it twice now. I use flax meal softened in boiling water and then whipped with the milk instead of the ener-g replacer. I’ve made them once with Yuzu zest and juice and the other time I added blackberry seedless puree. They turned out amazing each time. Thank you again! I am so excited to find such a tasty recipe that actually hold together. At my girls party, I literally had people asking to take cupcakes home with them!
You’re welcome Ramona and thanks for rating the recipe. How much of flaxseed meal did you use for this recipe? Did you replace it measure by measure for Ener-G or used the usual 1 tablespoon and 3 tablespoons water method?
Oh, I forgot! I also added about a teaspoon of arrowroot starch to the flax meal mixture. I’m attempting this recipe today with coconut milk and oil instead of milk and butter. A child in dd’s class has milk allergies. We added fresh strawberries, and with the oiliness of the coconut milk (I just used canned coconut creme thinned out with water), I added a 1/4 cup more flour. It ended up making 24 cupcakes! we’ll see how they turn out. They’re halfway done baking
I made this today…my daughter is allergic to eggs and I am always looking for new recipes, I have been in search of the perfect vanilla cake recipe. I got 26 cupcakes out of this recipe. I filled the cups 3/4 the way full (as directed) and got almost double what you did, how did that happen? I can’t figure it out.
I baked them for 15 minutes and checked them, they probably should have been taken out at 13 minutes.
It is definitely lighter and fluffier than I expected…my egg-free recipes seem dense and thick.
I have yet to frost them and taste…but so far just plain they are pretty good!
Amanda, this recipe has a mood of it’s own I guess because I too tried it again, used cake flour instead of all purpose flour and used an electric beater for the entire process and got a very watery batter and must have easily got 20 cupcakes. The cupcakes also turned out very flat, so I had to redo the batch because it was for somebody else. So this time I used all purpose flour and just a whisk to mix the ingredients and it came out so beautifully and just 12 cupcakes. I have to update this info in the recipe. Thanks for the reminder.
Looks like a good recipie. Can I use this to make a cake instead of cupcakes?
Thanks
Yes, you can Praju. That’s what was mentioned in the original recipe. You can make 2 (8 inch) round cakes, but I haven’t tried it so far.
Thankyou what a hit I have tried so many egg free cakes and this is the best I followed your instuctions and pics and it was so easy. Instead of frosting I just sifted icing sugar on top. So exciting to give my precious and highly allergic son a sweet treat that my non allergic kids love also this one will be baked weekly. Thank you
You’re welcome Lucy. It’s definitely a great recipe if the procedure is followed correctly.
Hi Madhuram
Which food color do you and in how much quantity?
Thank you
Do you mean for the frosting? I used Wilton’s pastel colors. You have to keep adding it until you get the desired color.
Hi, could you post some recipes for wholemeal cakes..that can be put in kids tiffin etc
Check these links for recipes using wholemeal:
http://www.egglesscooking.com/recipes/white-whole-wheat-flour/
http://www.egglesscooking.com/recipes/whole-wheat-flour/
http://www.egglesscooking.com/recipes/whole-wheat-pastry-flour/
What is Ener-G, is it easily available in Indian markets?
Renu
I heard that it is available in Whole Foods, Delhi, but not sure about it.
[...] first of all, mad props to Madhuram’s Eggless Cooking website for this great cupcake recipe. Because you can just click over to the site, I won’t rewrite the recipe, but it is [...]
Hello,
I just made these and they are turned out amazingly well. I only used 3/4 cup of sugar and it was the perfect amount as I put on a heap of butter icing on top.
I will definitely be using this recipe again. I used “Orgran – No Egg” which I bought from Holland and Barrett’s. Most Health shops or big chemists should stock some kind of egg substitute.
Thank you!!
p.s I used “Orgran – No Egg” which I bought from Holland and Barrett’s.
Most Health shops or big chemists should stock some kind of egg substitute.
You’re welcome and thank you for the feedback, Kris.