Eggless Vanilla Cupcakes

4.8 from 44 reviews

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
4.8 from 44 reviews
Prep time: 25 Mins
Cook time: 23 Mins + 10 Mins Cooling
Yields: 15 Cupcakes
My search for the perfect eggless vanilla cupcakes has ended with this awesome recipe.
  • 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
  1. 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
  2. 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.
  3. Add the milk and 1/4 cup of water to the egg replacer mixture and stir it well.
  4. Blend Ener-G Powder & Water
    Still well the Milk & Ener-G Powder Mix
  5. In a large bowl, stir together the flour, baking powder, and salt. Set it aside.
  6. Add Baking Powder
    Add Salt
  7. In another bowl, cream the butter and sugar until light and fluffy. This may take upto 2-3 minutes.
  8. Add Sugar
    Cream the Butter & Sugar
  9. Add the vanilla extract and remaining 1/4 cup of water, and beat well.
  10. Add Vanilla Essence
    Beat Again
  11. Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes)
  12. Beat until combined.
  13. 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).
  14. Mix Flour & Vanilla/Sugar/Butter Liquid
    Fill in Muffin Cups 3/4th Full
  15. Remove from the oven and place on a wire rack to cool.
Taste & Texture:
  1. 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.
My Notes:
  1. 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.
  2. I would increase the quantity of vanilla extract to 2 teaspoons.
  3. 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.
  4. 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.
  5. 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.
  6. The serving size mentioned in the original recipe was 10-12 cupcakes but I got about 15.
Vanilla Cupcakes Recipe

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Ratings and Reviews (44)

Eggless Vanilla Cupcakes
3 star: 0
2 star: 0
1 star: 0

252 Responses to “Eggless Vanilla Cupcakes”

  1. Karen says:

    Hi Madhuram!
    I absolutely love this recipe and will be trying it over the weekend.
    I’m a seasoned cook and baker and have a co-worker that I try to include when bringing baked goods in to share. So, yesterday I made eggless, dairyless chocolate cupcakes that were stellar. The recipe is “Aunt Martha’s No egg, No Milk Cake”. It is made with cocoa powder and is very good and the silkeness of it is unreal. I served them with fresh berries tossed in melted strawberry spreadable fruit (Smuckers). And, I substituted melted butter flavored crisco for the salad oil. I left a few cupcakes at home for us dairy consumers, but decided to add a frosting. I used 3 heaping tablespoons of cocoa, 2 tablespoons of evaporated milk, 1 1/4 cup of powdered sugar and 3 tablespoons of butter. The cupcakes are so rich…I ate 2! Thanks for your website (that I just discovered today). You are The Boss! :) Blessings to you!

  2. vaidehi says:

    Made these cupcakes last sat for a baby shower and the kids loved it. Personally I wished they were more fluffy. I loved the outer but inside it was little sticky so we could know its eggless. Can u suggest what can I add more next time to make it more fluffy as I want. Also I don’t have electric mixer so all I did with a whisk. Is that the reason for the stickiness? Can u recommend me a electric hand mixer.

    I have a recipe which calls for 11/2 tbsp flaseed powder but I don’t have it so can I use apple sauce but how much quantity will equal 11/2 tbs flax powder.

    Thanks for all these lovely recipes..

    • Madhuram says:

      Hi Vaidehi, I’m thinking that it required just a minute or 2 of extra baking time so that the inside didn’t end up being sticky. But I feel that this recipe is quite tricky when it comes to the texture. 50% of the reader get it right and the others not that much. Personally I don’t prefer using electric mixer with cake flour recipes because it messes up the texture. Reg. flax seed powder is it used as an egg replacement? If possible send me the link to the recipe and I will give my suggestion.

  3. vaidehi says:

    This is the link to the recipe I want to replace flaxseed.

    Pls let me know.

  4. Suja says:

    I tried this recipe for kids ‘bake a cupcake’ afternoon. It was an instant hit!! I have made numerous eggless cakes, cupcakes and muffins, but the texture never matched that of an eggless cake. For the first time porous structure held up amazingly was light and fluffy and most delicious! I used self raising flour and reduced baking powder to 1 tsp and the result was wonderful!! Thank you so much for at last I got full satisfaction of eggless cooking..adding it to my favourites!! Keep up the good work

  5. Kiran says:

    Hi, can you tell me if you use castor sugar or granulated sugar or this recipe please. Thank you

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