Easy Eggless Vanilla Cupcakes Recipe
|Prep Time||Cook Time||Makes|
|25 Mins||14 Mins||15 Cupcakes|
- 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.
|Per Serving||% Daily Value*|
|Total Fat 6.7g||10%|
|Saturated Fat 4.1g||21%|
|Trans Fat 0g|
|Total Carb 28.3g||9%|
|Dietary Fiber 0.6g||2%|
|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.
Wonderful recipe. Thank you so much for sharing it. Makes me happy that I can make treats for a grand that can’t have eggs!
You’re welcome, Jackie.
[…] 12. Easy Eggless Vanilla Cupcakes | Eggless Cooking […]
how to measure 2/3 in cake flour?
If you have 1/3rd of a cup measuring cup it will be 2 times.
Hi Madhurima, I just made these and they turned out perfect. I followed yr recipe exactly except the oil I only used 35ml. Very delicious and I cannot tell they were eggless
Thank you very much for trying the recipe and leaving your feedback, Kendra.
Hi Ma’am , I made your date cake with success and now want to try this one:
1. if I make this to a standard loaf or 8 inch single cake, how long is the baking time, or should I cut recipe in half to put in 6inch round pan?
2. If no vanilla extract will it taste good or should I add 1 tbsp of milk powder(lockdown no vanilla)?Thanks
Thanks, Karen. Yes, you will have to halve the recipe to make it a single 8-inch cake. You don’t have to add milk powder to get the vanilla flavoring because it’s not going to help. In case you have vanilla-flavored almond milk that might be better.
Thank you Madhurima. Tried your eggless easy cupcake. The best cupcake I have ever made. They were so light and fluffy. I wished I stumbled on your site earlier could have saved lot of ingredients and time.
I am always looking for eggless baking.
Thank you very much, Praveena.
Can i use pot to bake, If yes how many mins
I’m sorry, I don’t understand the question. What pot is it?
Thank you! For 2 9inch round pans, how long did you bake them?
Probably 25-30 minutes. I don’t remember now. Do the toothpick test around 23 minutes and take it from there.
Is this recipe able to be converted to a 3 tier cake using 9 inch circular pans? Thanks so much!
I have made 2 9-inch rounds with this recipe. I think 3 9-inch pans will make it very thin.
Hi, if I don’t want orange flavoured cupcakes what do I replace the orange juice with?
Water or milk.
I have tested about 7 different recipes in pursuit of a moist, fluffy vanilla cupcake that is vegan. This one WINS. It is perfect, no one would know it is vegan. It seemed like it contained a lot of liquid in comparing this recipe to others, but it works. I used avocado oil for the fat and did 1 3/4 c. of almond milk for the liquid. Amazing results- thank you! I’m sure the orange flavored cake is delicious as well, I’ll have to try that sometime.
You’re very welcome, Asha.
The taste was amazing! My texture was a lil dense but I forgot the b powder! Oops!
I used AP + cornstarch and lemon zest of about 1/2 lemon and juice of almost 1 lemon. Used oil vs butter. Added a bit of b. sugar and a tad more vanilla extract. For no-egg cupcakes…pretty darn good! But next time ill remember the b powder and actually try the cake flour!!!
That’s great to know. Yes, baking powder will make a huge difference in the texture of the cake.
I need to make 50 eggless cupcakes for a gathering. I want to know if I can freeze them before frosting them?
I’m pretty sure that it should work, Cindy.
How long did you bake the mini cupcakes for?
Around 11-13 minutes.
Absolutely easy, delicious and the best egg free recipe ever! Thank you SO much, Madhuram!
You’re welcome Betsy.
Can I skip the orange juice?
Yes you can but add plain water instead of that.
Used similar recipes for ages and most work well these are no exception there nice cakes wish this gluten free nightmare was as easy to solve as no matter what you do its either to much sugar added flours overpower flavours they don’t keep and go to an almost powder and bread is also horrid to grrrrr either day problems gluten or egg it’s never as simple as once was
Gluten free and egg free is very tricky. Simply substituting gluten-free flour for the all-purpose flour won’t work.
This was super! Didn’t miss the eggs at all. Thank you for this recipe!
You’re very welcome. 🙂
Recipe sounds great, looking forward to trying it! You mention not to use an electric beater. Would it be ok to use a kitchenaid mixer with the whisk attachment on a low speed? If so, do we still add each wet ingredient one at a time? Thank you for your help!
I’m thinking just a spatula should be fine.
I also think that almond oil is very good.
Adding almond milk and coconut oil really makes the taste better. Thanks!
You’re welcome Andre.
Which ingredients are being used as the substitutes for eggs? Please respond ASAP! It would be very helpful.
Baking powder and vinegar.
How many eggs were supposed to be in this recipe?
The recipe was egg free to begin with. Maybe 2 eggs probably.
Hello, to convert Cake flour to All purpose flour you would remove 2 Tablespoons of AP flour per cup and then add 2 Tablespoons of Corn Starch. This recipe calls for 2 1/2 Cups of Cake Flour. The CORRECT substitution to All Purpose Flour would be: 1 & 2/3 Cup of All Purpose Flour + 5 Tablespoons of Corn Starch.