Eggless Vanilla Cupcakes


(from 63 reviews)
378

Vanilla Cupcakes Recipe

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.

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Vanilla Cupcakes Recipe

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Prep TimeCook TimeYields
25 Mins23 Mins + 10 Mins Cooling15 Cupcakes
AuthorCategoryMethod
CupcakesBaking
Eggless Vanilla Cupcakes
4.9 from 63 reviews
My search for the perfect eggless vanilla cupcakes has ended with this awesome recipe.
Ingredients:
  • 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
Procedure:
  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.
Tried this recipe? Give your feedback below

Vanilla Cupcakes Recipe

378 COMMENTS

  1. Thank you for this recipe. I just made the cupcakes since my daughter has an egg allergy. I have been pouring over so many eggless recipes. I normally use applesauce as a replacement but when I tried in cakes the middle tend to sink.

    The taste came out great. My family loved it. The texture came out spongy but sticky. When unwrapped it a lot of the cupcake was left on the wrapper and there were small holes. I can probably attribute this to maybe my oven as I know it doesn’t cook evenly, unfortunately. With the batter I made 1 – 6″ cake and cupcakes. The cake came out great, still with slight holes but it came out nice. Thanks again for the recipe!

    • Thanks for trying this recipe Courtney. I spray the cupcake liners with non-stick cooking oil and the muffin/cupcakes peel off easily. Also let it cool completely before you try to get the cupcakes off the liner.

      • Okay, I realized I didn’t allow for the cake to cool before I peeled off the liner because when we ate a few hours later it was PERFECT! The taste, the texture is EVERYTHING. We have some friends over last night and everyone LOVED it. I know I might be a bit dramatic but I am just so excited I found a great recipe for my daughter who has went to many birthday parties unable to eat cake. So today I let her indulge a bit. ha Thanks again! Your website is awesome.

        • Oh yes you have to let it cool completely before removing the paper. Please be dramatic, your excitement is so contagious and I’m loving it. 😀 Thank you very much for taking the time to leave your feedback.

  2. My niece is allergic to eggs so I tried this recipe for the holiday. It was absolutely fantastic! For the first time she got to enjoy cake like all the other kids in the family! Instead of making cupcakes, I made two small round cakes. They both came out moist and delicious! Thank you for such a wonderful recipe!

    • I’m very glad that your niece was able to have cake for the first time, Crystal. Thank you very much for sharing your joy with me by leaving your valuable feedback.

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