Eggless Vanilla Cupcakes: 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.
As the original recipe is 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 |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 25 Mins | 23 Mins + 10 Mins Cooling | 15 Cupcakes |
| Author | Category | Method |
| Madhuram | Cupcakes | Baking |
- 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.
| Nutrition Facts | |
|---|---|
| Servings: 15 | |
| Per Serving | % Daily Value* |
| Calories 210 | |
| Total Fat 6.9g | 11% |
| Saturated Fat 4.3g | 21% |
| Trans Fat 0g | |
| Cholesterol 19mg | 6% |
| Sodium 137mg | 6% |
| Potassium 125mg | 4% |
| Total Carb 34.4g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 18g | |
| Protein 3.1g | |
| Vitamin A 4% - Vitamin C 0% | |
| Calcium 8% - Iron 6% | |
Hello Madhuram,
You are doing absolutely fantastic job. Keep up the good work. Your website is a great resource for eggless baking .
I wanted to try your eggless vanilla cupcakes,but i have bob’s red mill brand’s egg replacer , i couldn’t find ener g brand in my grocery store. Will that work for this recipe and many other recipe that calls for an egg replacer?
I am passionate about baking cakes and i have a lot of friends who ask for eggless cakes so far i have been making eggless pineapple cake for them but now i want to bring some vairety in my cakes and i really want that light and airy texture in my eggless cakes that professional bakery’s have.
Thanks in advance
Madhulika
Thank you very much for your compliments Madhulika. Even though I haven’t used Bob’s Mill egg replacer, I’m pretty sure that it should work alright in the recipes using Ener-G. Hope you can try it and share your experience here.
I will definitely post my experiences,and let you know how the cake turned out.
Hello Madhu,
I tried this recipe twice but both the time i wasn’t successful.
1st time i went wrong and i forgot to add the required amount of water, i added only half and forgot to add the other half. But i got the perfect texture shown in the picture light and airy, however the cake was under baked, so i thought of giving the recipe another shot. This time i was very careful and i baked it till the top of my cake got a nice color and it bounced back, this time i added the prescribed amount of water also. But unfortunately this time i didn’t get the light and airy texture in fact my cake was too dense . I don’t know where i went wrong.
Anyways I have seen your blueberry pound cake recipe which is next in line for me, may be that’s the magic recipe for me. I read your views very carefully, I am also hunting a very very good eggless cake recipe .Recently i have bought Kris Holechek book “have your cake and Vegan too”. Have you heard about this book?
I don’t know what went wrong Madhulika. Maybe I should try the exact same recipe again and will let you know how it comes. I have’nt heard about that book.
Thanks a lot for the info madhu.
Will try it with either with paneriso egg replacer or flax seed meal.
Will come back to u with the feedback soon.
Thanks once again.
Dear Madhuram,
AM a silent follower of ur blog for a very long time.
To be frank,afer seeing ur blog only,i got inspired in baking and nowdays am doing a lot of baking too.
I have joined wilton course 1 too
Am going to complete it by this weekend.Am planning to make ur vanilla cupcake recipe in a round cake pan.But i was not able to find Ener-g replacer in canada in my nearby shops.What else can i use a substitute for Ener-g replacer?
Can u plz help me in this?Sorry for the trouble.
As well as am planning to buy a hand mixer,will u able to suggest me a nice brand.So many brands are there in the market.Am confused about which one to buy.Thanks in advance.
Hi Star, I’m glad to know that I have inspired you to bake. I too live in Canada and found a Egg Replacer powder in Bulk Barn. It’s not Ener-G though, but PaneRiso. I have got that one but yet to try it. Also if you have a Highland Farms nearby, they have Bob’s Red Mill brand of Egg Replacer in the organic products aisle.
If you are not able to locate either, then try increasing the quantity of baking powder by another 1/4 teaspoon (one of the visitor did it and she said that it worked) or try substituting flax seed meal (another visitor did this). See the comment by Minu.
Highly recommended….:) tried this recipe and it turned out superb….Thank you very much for the wonderful recipe…btwn i have been following your recipes since a year…and almost all of them came out good..:)….wonderful blog and tips are so helpful…
Thanks Archana.
Hello Madhu… thanks for great cupcakes/cake recipe. I wasn’t able to get the egg replacer on a short notice, so used flax seed meal instead. It was delicious. I love baking your recipes and my family enjoys eating it (it’s hard job, but someone has to do it, right!!). Our favorite is the Vegan Cranberry Nut Quick Bread using Flax Seed Meal. I must make it at least once a month. Thanks again… I appreciate your dedication.
Great job.
Thanks for trying the recipe, Minu. Its great to know that flax seed meal works too. But I guess the the cupcakes had brownish flecks in it. Could you please rate the recipes so that it will benefit others who want to bake it.
Yes, there was brownish tint to the cupcakes, but so worth it (if you can’t find the egg replacer – also the egg replacer can be little pricy, so this perfect substitue). I added 2 tablespoon ground flaxseed plus 6 tablespoons warm water. Since I used skim milk, I used 2 cups and not the 1/4 water as called for, also used cake flour. It turned out really great. My boys enjoyed it very much. This goes on my top 10 cake recipe list. I will look further for the egg replacer at my local stores and try this recipe again.
Thanks Minu. Yes, EnerG is also not easily available in many places. So knowing that flax seed works is great news.
Wow…looks so good Madhu… honestly..:)
Thanks Bhuvana.
Hi Madhuram…
Have been a silent reader/lurker of your site for a long time now.. trying various recipes listed and failing in varied degrees mostly.. ! 🙂 Tried this one last week so we could take it for our day trip and it was a super hit !! My hubby had kept some aside to take to his workplace and he could not resist eating them up also !! thank you sooo much !
You’re welcome Radha. Thanks for giving it a shot. Do shoot me an email if you have any questions in your failed experiments.
It has been a while since those failed experiments Madhuram..will get back in touch with you if I brave to try them again! 🙂 But i was thinking of trying the pineapple upside down cake..i find some recipes on the net..but its not got the “Madhuram Stamp” to it ! Have you ever tried it? Could you please share the recipe if you have?
Also, what is the difference between the normal sugar we get in US (the powdered form) and icing sugar? Can I use the normal sugar instead of icing sugar for icing of cakes?
Radha, I haven’t tried the pineapple upside down cake yet, but its definitely on my “to-try” list. Hopefully I can get to it some of these days. Granulated sugar is different from icing sugar (which is also called confectioner’s sugar or powdered sugar). You have to get icing sugar for icing.
Have you tried the one from Vegan cupcakes take over the world? I love that one and it doesn’t require any egg replacers! Your pics look yum!!
That’s great to know Gayathri. I haven’t tried it so far. Have been eyeing on that book for sometime now.
Perfect timing – my son’s birthday is coming up and he has an egg allergy. I’ve made several of the chocolate cakes from this site in the past (all are wonderful) but wanted to make both chocolate and white this year for the kids that don’t like chocolate. I’m so glad I found this!
Do try it and let us know if you liked it Lisa. Don’t forget to rate the recipe when you do so!
Where can I find lavender food color? In a grocery store?
Thanks abc. I got it in a cake decorating store. It came in a box of various colors. I think it was called violet.
Dear Madhuram
Loved the post and the beautiful lavender frosting. Will try the vegan version soon.
Thanks
have always loved your posts…and i m glad u found the best recipe…i cant wait to try it!! thanks for sharing it
hi,
What I can use insyead of the egg replacer.
Try increasing the quantity of baking powder by another 1/4 teaspoon.
This recipe looks fantastic! So far, my favorite cupcake has been Smitten Kitchen’s yellow cake recipe, and I’ve just subbed the Ener-g egg replacer in lieu of those eggs, used soy milk, and also vegan butter. That recipe is very, very delicious!
I will give this one a try very soon. 🙂
I’ll go there and check it out. Thanks Jane.
My problem is that im also allergic to the egg-replacer
That’s bad. So which ingredient in the EnerG are you allergic to?
hi
madhu
i have Q where can i find Ener-G egg replacer i can’t
find it in any store is that any specific store for that.
can u plz plz tell me which store to go .
thanks rani
If you have a Whole Foods store you should definitely find it there or else check this link: http://www.ener-g.com/where
Congra8s Madhu,finally your search is over.Cupcakes looks sooo yummy, I am going to try this next week for my Wilton class.Actually I was looking for this recipe. Thanks a lot for the recipe.I just have a question,what should be size if pan if I want to make a cake out of this.
Thanks Gudia. You should be fine with an 8 or 9 inch pan. You may have some leftover batter for 4-5 cupcakes I guess.
I read this post this morning and immediately tried baking these.
They were really yummy and fluffy. I love it!
Thank you very much for sharing this recipe!
That was very quick Rei. Thanks for trying.
Looks so beautiful and neatly done.. thanks for sharing..
http://krithiskitchen.blogspot.com
Event: Healing Foods – Banana
Cute and marvellous looking cupcakes, feel like having some..
question on point #3 of your notes section…..do we just mix with spatula the butter + flour + egg mixture OR do we need to beat it ?
You can beat it smooth otherwise its going to be lumpy.
Hey Madhu
Congrats on your new find and a BIG THANK YOU for sharing it all of us. Shall definitely try this out.
Question: Do you think this will make a base for a good round cake / sheet cake for B’day cakes
Thanks
– Rupa
I’m pretty sure that it should work out fine as a cake too.
OMG…. Looks so cute and delicious.. amazing job dear.. thanks for the awesome recipe 🙂
Indian Cuisine
the cupcakes look Yumm!!!feeling like trying it right away but i cant find egg replacer in india … is thr any substitute i can use??? 🙁
Maybe you can try increasing the quantity of baking powder by another 1/4 teaspoon.
Hi,
I was wondering about substituting almond flour for flour to be gluten free.
Since almond flour is gluten free, I think you would have to use xanatham gum. It can’t be replaced measure to measure for all purpose flour.
Hi Madhu
Wonderful cake and more wonderful photograph. Eye catching!