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% | |
This recipe worked really great! I used my food processor to whip the butter and sugar, then to mix the water and vanilla into it. My cupcakes turned out very fluffy (something I’m not used to with eggless baking). I also used the pastry flour which probably helped. The batter was so light it was like mousse.
I also added a third cup of cocoa powder to try to make these chocolate cupcakes and I mixed in some chocolate chips to half the batter. It tasted a bit like cocoa wheats instead of chocolate cupcakes, but they were tasty and didn’t even need frosting.
Thanks! I love your site!
That’s great Sarah.
can you let me know if there is a brand which has alcohol-free Vanilla extract?
I’m not aware of the brand Sheetal.
Excited to use this recipe at my Outside School Hours Care! Finally we can make cupcakes for our egg intolerant kids.
Hey,
Unfortunately the recipe didn’t work for me. I always have this problem with eggless baking. The top doesn’t brown and the surface looks cracked. Any suggestion for that?
Also, although I believe you have mentioned that in your notes. The cupcake is quite sweet.
Thanks
Rachana
This a really white cupcake Rachana. I’m guessing that you baked it too long waiting for the top to brown and it didn’t but it cracked instead because of too much heat.
thanks Madhuram.hmm..yes that is possible. I was waiting for it to brown and definitely was in the oven, a little longer than you suggested.May be I will try out this recipe for more brown crust. They do look good I have to say
https://www.egglesscooking.com/2013/09/03/vegan-vanilla-cupcakes-recipe/
Thanks for this recipe. We are looking forward to trying it. We want to make two batches. Is it okay to double all the quantities and cook in bulk?
Yes, you should be fine Naomi.
Thanks for this wonderful recipe. It worked really well. I baked this with my daughter and it came out really well. I could not get Ener-G egg replacer powder and I used 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder (from http://www.peta.org/living/vegetarian-living/egg-replacements.aspx) to create the substitute on our own. I thought that it will not come out well because of this change, but to my surprise it did and my daughter enjoyed it very well. Thanks for the recipe.
Jags K
That’s great to know Jags. I too will try it one of these days.
hi i am from India and we dont find ener g egg replacer here.As Jags mentioned about the substitute if i use the same do i still follow the same step of whipping it with milk n water? kindly guide me with it thnanx.
You wouldn’t need that step because you will be using water and oil.
Hi I have the ORGRAN no egg egg replaced would I use the same quantities?
Didn’t it come with instructions about how to use it? I have not used that brand, so if it didn’t have instructions follow the same as Ener-G.
Yesterday, I made a chocolate cake w/o eggs, and i used oil, instead of butter because that’s what the recipe said to use…I just printed your eggless pancake recipe, can’t wait to try it…thanks for your website.
Just a quick question and I’m sorry if it was asked before. Usually when you cream butter and sugar, the butter in not melted before. I didn’t melt the butter as I grew up creaming the butter in solid form and the cake came out beautifully. Will only know tomorrow if it tastes as good as it looks. But thank you for this site, my grandson who will turn 1 tomorrow is allergic to eggs, it’s a whole new world in baking for me lol
Hope you and your grandson will like the cupcakes. The original recipe mentioned to melt the butter and some recipes do that though.
Hi,
I am going to try this recipe for my daughter’s b-day. I want to send cupcakes to her school so I need an eggless option for the children with allergies.
Is it ok to double the recipe all at once or will it come out differently? And also do you have a link for a good frosting to with with these, also eggless?
Thanks so much!
Yes you can double the recipe Tanya and check out this https://www.egglesscooking.com/2009/11/04/vegan-buttercream-icing/ for icing recipe.
Hi I was just curious to know if I bake it as a cake in a square pan how long will it need to bake in the oven for? Is the 20-30 minutes suitable for a cake as well?
If it’s the 8/9-inch pan, you will need 2 pans for this measurement and it should take about the same time to bake, be sure to check around 23-25 minutes and see if it needs more baking time.
Hi, I made this cup cake and it turned out very thick and didn’t taste good. Sorry.
I’m sorry that you didn’t get the recipe right. Did you use the Ener-G egg replacer and other ingredients mentioned in the recipe?
Yes I used yogurt instead of egg replacer..I’m very new to baking may be that’s why it happened..but I followed the method step by step..will try again.. Thanks..
Baking doesn’t work like that Juhi. If you are a newbie please ask my suggestion before baking the recipe rather than feeling disappointed later. You can bake this Eggless Vanilla Cake and Cake Decorating Tips recipe as cupcakes, but the baking time will be less, around 14-15 minutes, but do the toothpick test. Or else try this simple https://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/. I’m sure you will like this one.
Wow, thank you for this recipe. I altered this cup cake recipe into a 12 x 12 cake. I also made it dairy free, added a little more soya milk, and the consistency was just like regular cake batter. I made a white caramel cake with this.
Made up dairy free caramel to add to the batter.
I did have a egg less recipe (did past tense), until this one. It is excellent and I have been allergy baking for many years, and this is the best white egg less batter. Oh , yes thanks allot.
Marg
You’re welcome Marg.
I just used 2 round cake pans (not sure the size of the pans though I am sorry) and made it a two layer cake. I frosted with white icing. Turned out great!
Thanks Ashlea.
hi! i am looking forward to trying this receipe. id like to make a cake out of it. what size pan should i use?
You can use one 9×13 inch pan or two 8 or 9 inch round pans.
hi do you have an eggless recipe for 80 cupcakes
thanks
Hi Farisha, I don’t have such a recipe. Try this recipe as given and see whether you like it. If you like it increase the measurements proportionately to get about 80 cakes, which would be about 5 times, if you already have cupcakes left from the first test batch. To be more sure I would first just double the recipe and bake 24-30 cupcakes and then proceed further because all recipes are not meant to be halved or doubled.
Love this recipe!! This also makes a great cake! I made this last year for my son’s 8th birthday who is allergic to eggs.I have tried many eggless cake recipes and this is by far the best. I actually was not sure how it would turn out so I bought a store bought cake for our birthday guests incase they didnt like the eggless cake. Everyone gobbled up the eggless cake even after trying the store bought cake! This will always be our favorite white cake recipe! Thank you for sharing.
Ashlea that was a great compliment. Thank you very much.
I have baked this cupcake about 12 times now…my little girl has an egg allergy. They come out super good, one question tough..is there anything I can do to avoid them from sinking after I take them out of the oven? They come out so cute and round at the top but after a few minutes they sink, not too bad, but they do. I’m getting ready to bake them again for her 3rd bday party and was wondering if you had any tips. BTW – I have baked using the same ingredients that you use!
On a different note: I LOVE your site, have tried a couple of other recipes including the beet brownies!
Thanks a bunch.
Roberta
Thanks Roberta. The cupcakes sink if you overbeat the batter or fill the cupcake tin with too much batter. This has happened to me too.
Organ egg replacer is just like Ener-G and is available in the UK, both online and at Holland & Barrett.
Any idea whether white rice flour would work as a substitute for the white AP flour?
thanks!!!
jack
Since rice flour is gluten-free it cannot be substituted for all-purpose flour. You need to use xanathan gum and I’m not sure about the ratio/measurement.
Is there any substitute for Ener-G? I don’t think that it would be available too widly where I’m from (Ireland).
You could try using 1/4 cup of yogurt instead of Ener-G and water.
What do u mean by Ener-G egg replacer powder ?? What can i use instead of that?
https://www.egglesscooking.com/2012/09/02/ener-g-egg-replacer/
Hi there
Thanks for this wonderful recipe ..can u please tell me from where i can buy this egg replacer powder.I live in UK so what do you is the best place to buy this product here.
Many thanks
Rohini
You’re welcome Rohini. Check the FAQ section to see where Ener-G is available.
Hi Madhuram,
I would love to first commend on your website. It is just great. I get everything I want. Me, being a beginner, should be thankful to you for the step-by-step instructions and suggestion on alternate tips too. 🙂
Coming to this recipe – I did try this recipe with couple of variations(will mention them two sentences later). To my surprise & excitement, it came out as I had wanted it to be. My husband & mom loved it too. It was fluffy & sweetness was fine. Ok, here comes the variations. Firstly, I didn’t bake them as muffins, instead a cake. I didn’t have baking powder at home. So I substituted it with 1/4 tsp baking soda + 3/4th cup yogurt (I reduced all of your measurements to half, as I thought I will try with small quantity first). I wasn’t disappointed. I have earlier tried your carrot & banana muffins too. But, since I had added a pinch of baking soda more, it turned out to be bitter. Had to throw them all with great disappointment 🙁 Anyway I am bettering my skills on baking. Thanks to you once again. 🙂
Cheers,
Sangeetha
Thank you very much for the compliments, Sangeetha. This recipe is a hit or miss kind of recipe because I have been receiving a mixed feedback. So it’s great to know that it turned out good even after the changes you have made. Did you use Ener-G at all or just baking soda and yogurt?
Oh yes Madhuram! I did use the Ener-G Egg Replacer as well. I substituted yogurt & baking soda for baking powder. Luckily, it worked wonders 🙂 Thank you once again.
Thanks for the input, Sangeetha.
My daughter has an egg allergy so has never tried cake until now. This is the best one I’ve tried it’s just like normal cake. Can’t thank you enough I now have a happy little girl
You’re very welcome Suzanne.
Hi!
I tried the recipe and my cupcake turned out very spongey (the texture was like a sticky scrambled egg). It seems like the 1/4 top of the cupcake is baking a lot faster than the rest. I did the toothpick test and it kept turning out not clean. I baked them up to 30 minutes and the cupcake still did not turn out clean. Can you please help me? Also, the cupcake mixture was very liquidy. I followed the exact recipe except I used “Orgran No Eggs” instead of “Ener-G.” Thank you!
I’m noticing that this recipe is a tricky one. Some get it perfect and others not so much. I really don’t know what the problem is. I will try it again one of these days and will share my feedback. I’m not sure if using a different brand of egg replacer is the reason.