Easy Eggless Vanilla Cupcakes
March 26th, 2012 Madhuram Posted in Muffins/Cupcakes | 93 Comments »
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When I posted the recipe for these eggless vanilla cupcakes, I never thought that any other cupcake recipe can even come closer to that one. I was so ecstatic that I have found the best eggless vanilla cupcake recipe. But the only drawback was that it used Ener-G egg replacer powder and it’s not easily available in all parts of the world and many of the readers were asking me for a substitute for Ener-G. Also there was mixed review from people who tried it with Ener-G. I have tried it a couple times now and I have got it right each and every time, but I understand that not everybody is able to get it perfect.
I was working on finding another recipe for vanilla cupcakes which uses easily available ingredients. I tried a couple of recipes but was not satisfied with any of those. Which is when I decided to try this eggless vanilla cake recipe itself. Another reason for deciding to use that recipe was, some of the readers wanted a substitute for condensed milk in that recipe. So I used the vanilla cake recipe as a base and made a couple of variations and baked it twice to get the right combination and I have to say that I’m completely satisfied with the results.
| Easy Eggless Vanilla Cupcakes Recipe |
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Prep time: 25 Mins
Cook time: 14 Mins
Yields: 15 Cupcakes
These eggless vanilla cupcakes are light, flavorful and very easy to bake too with readily available ingredients.
- 2 and 1/2 cups Cake Flour
- 3/4 cup White Sugar
- 1 and 1/2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 tablespoon Orange Zest (Zest of about 3 oranges)
- 1 cup Milk (See My Notes)
- 3/4 cup Orange Juice, freshly squeezed (See My Notes)
- 1/2 cup Melted Butter
- 1 tablespoon Vinegar (I used apple cider vinegar)
- 1 tablespoon Vanilla Extract
- Preheat oven to 350F/180C for 15 minutes. Prepare muffin tins either by lightly greasing it with cooking spray or line it with paper liners.
- In a large bowl whisk together the dry ingredients and make a well.
- Incorporate the wet ingredients into the dry mix one by one, stirring with a whisk simultaneously. Don’t be bothered by some small lumps. Do not be tempted to dissolve the lumps by mixing the batter with an electric beater. (See My Notes)
- Fill each muffin cup 3/4th full, which is about 3 tablespoons of batter for each cupcake. Bake for about 13-16 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Mine was done in 14 minutes. But note that my oven usually bakes quicker than the time mentioned in a recipe by at least 3-5 minutes.
- Remove the pan/s from the oven and allow it cool for about 5 minutes on a cooling rack. Then take out the cupcakes from the pan and let it cool on the rack completely before frosting, if you decide to.
- I was super excited after tasting these eggless vanilla cupcakes because it was as good as this cupcake which I had baked using Ener-G. The orange juice and orange zest gave it an excellent flavor. Also it had a light and quite fluffy texture because of the cake flour I had used. So those of you who don’t have access to Ener-G or other commercial egg replacers, worry no more because you don’t need it. This easy recipe, with simple ingredients will give you amazing eggless vanilla cupcakes.
- I have tried this recipe using cake flour only. I have not tried it using the substitution I have mentioned. All purpose flour plus some cornstarch is the general substitution for cake flour. So I’m not sure about the texture of the cupcakes using this substitution.
- So far I have tested this recipe twice. The first time I used evaporated milk (unsweetened condensed milk) and the 2nd time I used 2% milk. I personally liked the cupcakes baked using evaporated milk. It was richer and lighter than the 2% milk cupcakes.
- I have mentioned it in many of my recipes and I’m mentioning it here again; use only freshly squeezed orange juice while baking. Store bought juice in cartons lends a bitter after taste in baked goods. That’s my personal observation.
- Also the first time I just used 1/2 a cup of sugar and felt that the sweetness was very mild. It was okay for us who usually prefer mildly sweet treats. The 2nd time I increased the quantity to 3/4th cup. 1/2 cup sugar is perfectly okay if you are going to frost/slather it with frosting.
- My personal experience has shown me that cake flour and electric beater are not compatible. I tried the Ener-G eggless vanilla cupcakes twice using cake flour and mixing the batter with a beater and ended up with cupcakes which sunk more than the Titanic. The cupcakes looked very pitiful. So please avoid the temptation to use an electric beater while preparing the batter in these recipes, especially with cake flour.
- Update: I tried a vegan version of this vanilla cupcake recipe for my son’s birthday and it came out very well. I used 1 and 3/4 cups of almond milk in place of the milk and orange juice. I also substituted 1/2 cup melted butter with coconut oil. I did use cake flour and the cakes turned out light, fluffy and tasted awesome. I got about 3 dozen mini cupcakes for this recipe.
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Ratings and Reviews (14)
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What is the longevity of these cakes ? The cakes I prepare start to form wet layers in two days time. Any remedy so that it can last for atleat a week!
It tastes better if consumed within 2 days. If you want to have it for a longer time, then once it is cool completely, tightly wrap each cupcake with plastic wrap and freeze it.
So, at 9 o’clock tonight, my son reminds me that he needs a birthday treat for his classroom tomorrow, which I had forgotten about. No big deal, I think, I’ll just make some cupcakes except…I only have one egg. My husband was out of the house so instead of going to the store I searched out an eggless recipe, found your site and because I had all the prerequisite ingredients I forged ahead. I just tried one and they are magnificent! Thank you so much for saving the day!!
Thank you very much Sarah A. It’s even more wonderful to hear it from people who usually bake with eggs.
Wow! This was one awesome recipe. I had a request for my first eggless cake. I surfed the Internet for about a week before I came across this one. The image and reviews for this cake is why I decided on this one. I didn’t make cupcakes I made a 6 inch cake mickey mouse cake covered in fondant. I’m pleasantly surprised! Thank you!
You’re very welcome Maria.
Are cooking soda and baking soda the same ?
Yes Am.
Finally! An eggless cupcake recipe that really works. My egg allergic son needed cupcakes for after his school play so I made these. All of the kids loved them. They are so much better than the box cupcake mix cakes that these kids are used too. And my son was so happy to be able to eat with everyone else. It was a whole evening project though, and we made two batches just to be sure we had enough. I find eggless recipes often require more batter per cupcake.
I will make these again and again!
Thank you very much for the feedback Jill.
Fantastic !Just finished baking this recipe,just wonderful texture and right taste .
Thanks,
Paramjeet
Thanks Paramjeet.
I’m not a vegan. It tasted good.
Thanks Gee.