Easy Eggless Vanilla Cupcakes

4.8 from 30 reviews

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
4.8 from 30 reviews
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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.
Dry 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)
Wet Ingredients:
  • 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
Substitutions:
Procedure:
  1. 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.
  2. In a large bowl whisk together the dry ingredients and make a well.
  3. 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)
  4. 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.
  5. 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.
Taste:
  1. 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.
My Notes:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Easy Eggless Vanilla Cupcakes

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Ratings and Reviews (30)

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

118 Responses to “Easy Eggless Vanilla Cupcakes”

  1. Bee says:

    Hi,

    I followed your instructions exactly and used cake flour but the cakes sunk a little in the middle and didn’t look like the finished product in the picture. Should I just use all purpose flour instead of cake flour? Will that produce a better cake?

    Thanks
    Bee

    • Madhuram says:

      What I notice is while using cake flour it is better to mix the batter with a wooden spatula or spoon instead of beating it with an electric blender. Because beating it too much with the beater makes the cake sink.

  2. Tina says:

    Hi, I have tried this recpie and my grandad loves it and I want to make this cupcake mix into a a full sized cake, is it possible and if so what sized cake pan?

  3. Sowmya says:

    I just finished making this cake. My first attempt at an eggless cake and it came out beautifully. I wanted to make a three tier cake, so I halfed all the quantities (direct half) and it worked very well. I also used all purpose flour instead of cake flour. I used the following rule for substitution-1 cup cake flour= 1 cup of all purpose flour minus 2 tablespoons
    Thanks!

  4. Nirusha Routho says:

    Hello,
    I tried the cake and it came out perfect. It is really a relief to get a accurate vegetarian recipe as yours. Just a small query, if want to double the number of cupcakes? what do I do? Can I double the given amount of ingredients and follow the same instructions? or should I do it in different batches?
    Please advice/ Thanks

    • Madhuram says:

      Thanks for the feedback Nirusha. Yes you have to double the recipe and bake it in 2 batches either separately or together if you have 2 muffin tins. In that case, you would have to rotate the pans halfway through, to ensure even baking. By rotating I mean putting the pan on the middle shelf on the bottom and the vice versa.

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