Easy Eggless Vanilla Cupcakes Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 25 Mins | 14 Mins | 15 Cupcakes |
| Author | Category | Method |
| Madhuram | Cupcakes | Baking |
- 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
- Cake Flour = 2 and 2/3 cups of all purpose flour + 5 tablespoons of cornstarch
- Milk = Evaporated, Whole or 2%; non-dairy for vegans
- Melted Butter = Oil or melted margarine
- Apple cider vinegar = White vinegar
- 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.
| Nutrition Facts | |
|---|---|
| Servings: 15 | |
| Per Serving | % Daily Value* |
| Calories 182 | |
| Total Fat 6.7g | 10% |
| Saturated Fat 4.1g | 21% |
| Trans Fat 0g | |
| Cholesterol 18mg | 6% |
| Sodium 176mg | 7% |
| Potassium 110mg | 3% |
| Total Carb 28.3g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 11.8g | |
| Protein 2.8g | |
| Vitamin A 4% - Vitamin C 18% | |
| Calcium 5% - Iron 6% | |
When I posted the recipe for these egg free 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. If you love this orange scented eggless vanilla cupcakes, I'm pretty sure that you would love these orange cookies too! Do give it a try.
I just made these cupcakes and they are fabulous!! Such an easy recipe using ingredients you can find in the cupboard. Thank you for sharing this recipe-I will definitely be making these again!
You’re welcome Sarah.
Putting together eggless cupcake/cake recipes for our church youth group. I was wondering about the statement regarding cake flour and electic beater? Are you suggesting to mix/beat by hand only, no electric mixer?
Thanks
JackL
Just using a wooden spoon or spatula to mix the ingredients. I tried beating the batter with electric beater and ended up having very flat cupcakes. I guess we tend to overbeat using an electric beater.
I just used the Easy eggless vanilla cupcake recipe and I have to say that I am greatly pleased with the results. The taste is great. My mom who is not allergic to eggs said that they taste good. My son loved them and he is the one with the egg allergy. Thanks for this great recipe, can’t wait to try some more recipes.
Thanks for the feedback, Fanta.
[…] animal crackers. Since our birthday girl has an egg allergy or intolerance or something, I found an eggless cupcake recipe and added a super sugary and delicious raspberry butter cream on top. No artificial colouring […]
hey madhuram, thanks a lot for sharing such a great recipe i would definitely like to try it out, I would like to know the purpose of adding vineagr to cupcakes and can i make them without vinegar?
Vinegar gives a lighter cake. You can try using lemon juice instead of it.
The recipe is great. The cake turned out great. These are the first cupcakes we have made since I found out that my daughter cannot eat eggs. So thank you so much!
You’re welcome.
Excellent receipe!!! Thrilled with my baking and the results, definately looking forward to try all your receipe. Thanks for sharing and be great resource and motivate people like me.
You’re welome Jas.
Great texture. I noticed a slight chalkiness from the cornstarch, and I also found the flavour a bit on the bland side. But I figure kids won’t notice either once I’ve iced them! 🙂 Next time, I’ll know to dress the flavour up a bit more. This is a recipe that goes a long way. I made mine into small cupcakes, and got 28. Great for catering on the cheap. Thanks for all the notes – took a lot of guesswork out of the process. And thanks also for taking the time to get the recipe right.
Thanks Elizabeth. Did you use cornstarch and all purpose flour combo to substitute for cake flour? Try it with orange juice and zest, the falvor is amazing. I tried it in this Easy Eggless Vanilla Cupcakes recipe.
Hey! I just stumbled upon your blog while searching for some eggless baking recipes and I must say I’m nt at all disappointed. I made this vanilla cupcakes and they turned out awesomeee. Just one thing, it was a little bitter. Maybe because I used vinegar which has a whole chilli inside the bottle or maybe my baking soda or vanilla essence was old. I used plain flour insted of cake flour and cornstarch. I did’nt have any orange juice so didn’t add any but it turned out really soft and spongy! But why the bitter taste? Thanx a ton! I’ll be trying more recipes soon.
Thanks for the feedback Sonal. There should have been some problem with the baking soda you have used.
Nope.. i just used a whisk and whisk with my hand. More like stiring it around only. And do you stir till the batter is smooth? I just leave the lumps as it is and did not stir more on the batter.
I stirred the batter until it was smooth. I leave the lumps for muffin recipes though. I did leave the lumps in the other eggless cupcake recipe and it didn’t disappear like how it does in muffins. Uncooked lumps did show up in the cupcakes. From then on I have been mixing the batter until smooth for cupcakes. I’m not able to guess where it went wrong in your case because I recently tried a vegan version of these cupcakes and it turned out great too. Actually the texture was light and fluffy just after 10 minutes out of the oven.
Yes, the texture is still chewy the next day. It’s kind of like chewy and texture is quite rough (not sure is it because of the lumps in the batter. Do you mix the batter till it’s smooth? The texture in your picture looks perfect!
I’m guessing that you over mixed the batter. Did you use an electric beater or did you just whisked it with your hand? From my experience cake flour and electric beaters don’t work out as expected. I think I have mentioned this in my other eggless vanilla cupcake recipe using Ener-G. It messes up the taste and texture of the cupcakes.
May i know how many grams are there in 2.5 cups of cake flour? I did it 2 times with 320gm and 340gms but the texture still feels wet n chewy after baking for 18 mins at 170 degrees as my oven is slightly hotter. Please advise.
I guess it should be 320gms based on this conversion here: http://allrecipes.com/howto/cup-to-gram-conversions/. Was it still wet and chewy after it cooled down completely or only when it was warm?
I made these cupcakes using vanilla soya milk, white vinegar, orange + pomegranate juice from the carton (sorry didn’t have fresh oranges)and cornflour replacements. They taste fantastic, light and fluffy, way better than the eggy lot that I made for other children who are not allergic. Now I regret as should have done all of them eggless! Next time I will know better.
Thank you for the fantastic recipe.
Kate, that’s so kind of you to tell that these cakes were better than the ones with eggs. Thanks for the feedback.
Have you tried this recipe using water instead of orange juice and zest. I’m making this for a 1st birthday party where the birthday boy has a lot of allergies and his parents are not yet sure of his tolerance of orange juice.
Eggless Vanilla Cake recipe is the cake version of this cupcake with plain water. It does taste good. You will have to increase the quantity of vanilla extract to 2 tablespoons instead of 1 tablespoon.
I’m not usually a good cook, but when I am, I bake these muffins.
Yes, they were absolutely fantastic! So glad I stumbled across this recipe due to lack of eggs and cocoa powder.
Will definitely bake again.
Slight variation:
– Only 2 oranges were used. Zest and juice.
– Added about 3/4 a cup of large chocolate chips.
Thanks for the comment Nakita.
I have tried this recipe as well as the energ recipe. Both times I had a problem with the cupcake liners sticking to the cupcakes. Any suggestions on how to prevent this?? I also added some orange juice to my cream cheese frosting and it was yummy!
Did you try peeling the cupcakes off the liner as soon as it came out of the oven? You could do that but you will have to spray the insides of the liner with non stick cooking spray. If you don’t grease the paper liners, you would have to wait for at least an hour or so (depending upon the recipe) to pull off the cupcakes without sticking to the liner.
I tried this recipe using corn flour + self raising flour instead of cake flour and replacing orange zest+juice with lemon zest+juice and it came out soft and great.
I have a feeling that using orange would have made it tastier. Will try with that next time.
Thanks for the recipe.
Can this be made into a cake or will it not bake properly?
As mentioned in this post, that’s a cake recipe originally and I have baked it as cupcakes. So it will work either way. This is the original recipe for Eggless Vanilla Cake.
Hi Madhuram,
Could I use buttermilk, instead of the milk and vinegar?
If I test the recipe with All Purpose flour and corn flour I will let you know my results.
Thank you
Jodie
I guess it will work Jodie.
I love your site and use your recipies a lot! I’m trying to make a cake for my daughter’s party. She has friends who can’t have eggs. I tried just omitting the eggs and the cake crumbled as I tried to take it out of the pan. I want to try the vinegar and baking soda. I was wondering, is the amounts of vinegar and baking soda given a substitute for 1 egg? The recipe I’m using calls for 3 eggs.
Thank you for posting these great recipies!
Thanks Darrel. Sometimes eggs take the role of a binder in recipes and that could be one of the reason why the cake crumbled when you omitted it. Vinegar and baking soda combination works only if you have to replace just 1 egg. The best substitute would be silken tofu. Actually a combination of silken tofu and yogurt will give you amazing results. You could try 1/2 cup pureed tofu and 1/4 cup plain yogurt in place or 3 eggs.
Darrell and Madhuram,
Check out this list of other egg substitutes, depending on the purpose of use
http://vegweb.com/index.php?topic=7678.0
Do you have to add orange zest and juice? If you do not have fresh oranges handy, would you just add extra milk? Thanks.
Yes both, Mina. It gives an amazing orange flavor to the cupcakes. You could use milk instead of the juice but increase the quantity of vanilla extract to 2 tablespoons.
Its wonderful recipe. Let me try it out soon.
Hema’s Adugemane
Thanks for this recipe. Wondering if it would work with 1/2 whole wheat flour as well?
It would work, but I doubt if it would be as light and fluffy as the one with cake flour.
Is all purpose flour maida and is cornstarch the same as cornflour. I live in India.
thanx
Yes it’s the same Sridevi. I have written about all purpose flour in detail here: https://www.egglesscooking.com/recipes/all-purpose-flour/ Cornflour and cornstarch is the same too.
Woww.. looks so delicious and tempting.. thanks for the wonderful recipe Madhu 🙂
Indian Cuisine