Easy Eggless Vanilla Cupcakes


(from 71 reviews)
274
Easy Eggless Vanilla Cupcakes

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. 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.

TOP RATED

Easy Eggless Vanilla Cupcakes Recipe

Print
Prep TimeCook TimeMakes
25 Mins14 Mins15 Cupcakes
AuthorCategoryMethod
CupcakesBaking
Easy Eggless Vanilla Cupcakes
4.8 from 71 reviews
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.

Nutrition Facts
Servings: 15
Per Serving% Daily Value*
Calories 182
Total Fat 6.7g10%
Saturated Fat 4.1g21%
Trans Fat 0g
Cholesterol 18mg6%
Sodium 176mg7%
Potassium 110mg3%
Total Carb 28.3g9%
Dietary Fiber 0.6g2%
Sugars 11.8g
Protein 2.8g
Vitamin A 4% – Vitamin C 18%
Calcium 5% – Iron 6%
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

Easy Eggless Vanilla Cupcakes


Subscribe To Eggless Cooking

Don't miss our new eggless recipe updates in your email inbox! Sign up now.

Thank you. We just sent you a confirmation email - please confirm it.

Oops! Something went wrong. Please try again later.

274 COMMENTS

  1. 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.

  2. 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!

  3. 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.

  4. I tried this recipe using the cake flour substitute and it turned out hard, dry and a bit bitter. Otherwise, I followed the recipe to a T. I recommend using cake flour only for this recipe.

  5. I had to try these 2x. First time I attempted the AP flour and cornstarch to no avail. They weighed 1 lb each LOL. I got some cake flour, used 1 3/4 cups of almond vanilla milk (no OJ) and almond extract instead of vanilla. They were light and fluffy and DELICIOUS! Thanks for the recipe.

  6. My toddler son has an egg allergy so I plan to make he and his twin brother 2 small mini cakes for their birthday and use the remaining batter to make cupcakes for guests. I was looking at both the vanilla cupcake and cake recipes that don’t use ener-G egg replacer. I have some but think it adds a strange, slightly chemical flavor to recipes. Would you suggest I make the cupcake recipe or the cake recipe for this purpose?

    • Both are similar Sonya. I have used sweetened condensed milk in the cake recipe and some readers wanted to have an alternative for it and I came up with the cupcake recipe using milk and sugar instead of condensed milk.

  7. Can I make these without the orange flavor? Would I just leave out the orange juice and orange zest or is there something I should substitute?

  8. Just tried this recipe. I used lemons instead of oranges. I only used 1/4 cup of lemon juice and added 1/2 cup of milk to the recipe. I also used plain flour and cornstarch instead of cake flour. Mine baked for 20mins. Turned out light, fluffy and tasty. Thank you for the recipe πŸ™‚

  9. Just made these and came out fab! I used vegan butter and almond coconut milk, light brown sugar instead of white and non freshly squeezed Simply Orange, orange juice with pulp and yum. I also added some extras like dried cranberries and walnuts for a crunch. Thanks for this recipe. The cake is just sweet enough.

  10. Made these for a party this weekend with gluten free flour and even left the batter over night due to time constraints. As expected due to leaving it to sit as a batter overnight I had to add an extra tsp of baking powder. But other than that they were amazing. Best gluten and egg free cupcakes I’ve ever eaten let alone baked myself!

  11. I made these cupcakes for my son’s birthday party since we had vegetarian guests and guests with allergies. They turned out amazing! I made a simple vanilla icing to top them off and some colored sprinkles to match our theme. Everyone loved them and I followed the recipe with no substitutions from the original. Thank you for this recipe!

    • It’s just for flavour and is completely optional. You may choose to omit it. But I personally like the vanilla orange combo very much.

  12. Hi I tried this recipe today.I could make only six cupcakes since my cupcake tray is a small one
    So I baked the remaining batter in cake mould
    I would like to ask u whether I can keep the leftover batter in the fridge and make the cup cakes in 2 or 3 batches. Byt thee way cup cakes came out very well they were fluffy and tasty. I am the first time baker at age of 62 at my son’s place in USA

    • Wow! Thanks for the feedback Vidhya ji πŸ™‚ I think storing the batter for a day or two might affect the texture of the cake. It might not rise as good as the ones that are baked immediately. This is again my guess because I haven’t tried it.

  13. Hello,
    Its a great recipe and very easy to learn.i tried it the same way with the same ingredients however the plumness in the cake was entirely missing.the cake was not spongy at all i did not miss on adding the baking powder too.what could have been done to get the spongyness in this case.

  14. Hi, Thanks for this wonderful recipe. It came out light and airy – just like a bakery cupcake. I didn’t have cake flour and so used all purpose flour plus cornstarch. Also I used all milk instead of orange juice and zest as we are fond of orange flavored cakes. I also sifted the dry ingredients a couple of times to mix them well.

    Just one thing about the measurements though- you have said 2 and 1/2 cups cake flour but the substitution is given as “2 and 2/3 cups all purpose flour + 5 tablespoons of cornstarch” – this comes around 3 cups total. I wasn’t sure if this was right, so I just measured out 2 and 1/2 cups all purpose flour, removed 5 tablespoons and then added 5 tablespoons of cornstarch.

    • Thank you very much Gayathri. Will check the measurements. Maybe it should have been 2 and 1/3 cups all purpose flour.

  15. Hello there! I am from England. What is the difference between “CAKE FLOUR” and “ALL PURPOSE FLOUR” ?
    I am presuming the English equivalent would be “SELF RAISING FLOUR” for “CAKE FLOUR”
    and “PLAIN FLOUR” for “ALL PURPOSE” ?
    Thanks! x

  16. I tried this cupcake and the cake didnot raise and it had a well right in the middle of the cupcake. the taste was the best.I had the measurement checked twice since there was one mention about runny batter and cup cake not rising. I got 15 cupcakes.Not sure what was wrong

  17. So I’ve tried it with any orange zest or juice and I used all purpose flour 3 cups. I also tweaked the milk adding 1/2 cup extra and the extract using 1 tablespoon extra. It came out great! Thanks so much!

  18. i just made these and my batter was very wet and i got 23 cupcakes. I double checked recipe and i followed it to letter. i compared to other vegan recipes and the OJ was a lot more liquid with no more dry to match. they tasted good but didn’t rise hardly at all…

    • Hmm..I have made this recipe the most number of times and never had problem with it not rising or getting as many cupcakes like you have mentioned. All I can request you to do is to please check the measurements.

  19. Hi,
    I tried this recipe(eggless cupcake) for the very first time and it came out to be a super hit one. I am very scared to bake more than appearing for exams. At first, I even got shivers to think about baking but I badly wanted to bake all by myself for my son’s birthday. Fortunately, your recipe helped me a lot. Can I use the same recipe to bake a cake? I tried the cake recipe you had posted, but, I’m not quite awake why it turned out so dry and not so fluffy. If you can help me out to tweak this cupcake recipe for a cake, it would be much easier for scary people like me. πŸ™‚
    A big thanks to you.

    • Thank you very much for the feedback Dhivya. Yes you can bake the same recipe as cake too. Just the baking time will differ based on the size of the pan you are using.

  20. Hi
    Does using the orange and zest and juice give it a very orange flavour? I want to make vanilla cupcakes with no other flavours. Do i need to add more milk if i omit the orange juice? Thank you!

  21. Hi. I need to omit the orange. Should I replace this with water or another liquid or just leave it out without putting anything in in its place? Thank you.

  22. Hi there do I have to use the orange zest and juice,can I just cut that out from the recipe? And make the cupcakes with the rest of the ingredients.

  23. Thank you thank you thank you! You saved my daughter’s birthday! This is the most delicious eggless cake recipe I’ve found and the cake doesn’t fall apart when eating it. What would you recommend to turn this recipe into a chocolate cupcake recipe? Thanks again.

    • You’re very welcome Marilena. You may choose to use 3/4ths cup of cocoa powder instead of all-purpose flour or just choose any of my chocolate cake/cupcake recipes.

  24. I thought I would try making eggless cupcakes because I didn’t have any at home and now I have no intentions at all of using any other recipe but this! It’s AMAZING! My cakes turned out light and fluffy and incredibly delicious. (Although, I added blueberries instead of oranges.) Thank you so much!!! πŸ™‚

  25. Hi…
    Can I make evaporated milk at home? If yes..pls tell me how…I live in india…I tryed to get evaporated milk in stores but I m not getting it.
    Thank you

  26. Thank you for this eggless cupcake recipe which does not taste like soap!

    I made it in the past successfully using the substitution you suggest for cake flour – I was wondering if have you used gluten free flour? Did you add some xanthan gum? I need to cater for gluten and egg free allergies.

  27. Hi, i wrote in in Nov and i’m back again to ask you something else πŸ™‚ if i want to replace the orange juice with lemon juice, could you tell me the quantity please and instead of lemon zest, i prefer to use this wonderful lemon flavouring that i have. What would the quantity be for that ?

    • Sorry that I missed your question earlier. I’m thinking adding too much lemon juice will make it too sour. So maybe just 1/4 cup should be fine and some of the lemon flavoring. I guess you have to try and see how it is because can’t tell for sure because haven’t used neither in this recipe.

  28. Hi,
    Thank you so much for all the eggless recipes. Can I use Betty Crocker or other brand premix cake flour? Will that turn out good?

  29. OMG! thank you! thank you! thank you! I’ve been looking and searching and I’ve found the best eggless vanilla cupcakes ever. I had to make some for a friend and decided to also bake some for myself. Well they’re absolutely delicious! They would have been even more better(if that’s possible lol) I’m sure if I had 3 oranges and the whole amount of orange juice. I only had one orange & some fresh pineapple juice to make up the for the rest of fresh orange juice that I didn’t have. They are fantastic! Who would have thought an eggless cupcake could be so good.

  30. I just love this cupcakes thank you! I’ve made a few egg free cupcake recipes now, and these are definitely the best. Just hoping now they freeze well, so that I can pull out when needed for my Daughter at parties.

    • This recipe will yield two 8 inch cakes. I think the batter will be more for 6 inch cakes. For the 8 inch cake you may want to bake for 20-25 mins maybe.

  31. Hi,

    You have mentioned in the notes that Cake flour and electric beaters do not go well while trying this cake.
    How else do you mix or beat the batter? By hand?? please clarify soon as i cant wait to try this for my hubby who wants eggless cakes!!
    TIA

  32. I tried this as I have been looking for a nice eggless cupcake recipe and I have just one word for it. Amazing !!! thank you heaps for such a lovely recipe. Until this recipe, I have been unable to find good eggless cupcake recipes which have the same texture and consistency as cake. These are amazing. Thank you so much πŸ™‚

    If I want to make this ahead of time for a function, what is the best way to store it frosted ?

    • You’re welcome Shaila. I usually bake it just a day ahead and store it on the counter itself. But if I remember right some of the readers have tried freezing it in advance, thaw it and then frost it.

    • Some of the readers have mentioned that they have baked it at least a week in advance, stored it in the freezer and then thawed before frosting, but I have not tried it so far.

    • It will work out Tejaswi. But I personally avoid using soy milk because I feel that it gives a rubbery texture. So I either use rice milk or almond milk.

  33. Thank you! Thank you for trying and publishing a wonderful egg-free cupcake recipe. Previous recipes were too gummy and too sweet and this recipe is neither. The kids loved them. I was worried about the orange flavor being too strong but the cupcakes were loved by all and the kids asked for seconds. Again, thank you!

  34. I tried this yesterday as I needed cupcakes at short notice and had no eggs.

    The Texture of the batter gave me a fright, I had expected it to be less liquid.

    But wow! They were fantastic.

    Thanks.

  35. Made cupcakes for my daughter’s birthday. She is allergic to eggs. This are by far the best cupcakes I have ever tried. Loved the orange zest! 5 Stars!

  36. Hi, I have been looking for egg less cake recipe for a while now. I am going to try it thank you to sharing recipe with us.

  37. Hi there,

    I am a Nanny, and looking to bake a cake for 25 kids and 4 adults for a combined birthday party for the kids I look after. There is an egg and nut allergy. Worried this recipe will crumble like others have. Will it be ok if I double the reciepe for a rectangle pan… I am not sure on the size. I wanted to make a two tier rectangle cake would that be 13×9

    Thanks!!

    • Yes you would have to double the recipe for two 13×9 inch pans. I have never had any problems with this recipe. You should be fine. But I’m thinking you will have to make the pieces quite small for feeding so many people. I’m not sure about it because I have not baked for so many people.

  38. Hi Madhu,

    I am using this recipe for a rainbow cake for my son. I will be baking it at night and storing it till morning before icing. Whats the best way to store it so it retains its moistness ?

  39. Hi Madhu,
    I am planning to use this recipe for my son’s 4th birthday cake. He wants a rainbow cake with whipped cream so I’m planning to bake it the night before and whip up the cream in the morning and decorate it. The cake will be cut around late afternoon. So it’s almost 3/4 day after the cake is baked. What is the best way to store it? Thanks.

    • Simply store it in a cake carrier and leave it on the counter itself. If you have time do the extra step of brushing the cakes with sugar syrup before frosting to keep it even more moist.

  40. Great eggless recipe! I made these for my son’s second birthday as he’s allergic to egg. The is certainly the best recipe I’ve used so far. The rest of us liked them as well, and you can’t tell the recipe is vegetarian. I followed the recipe exactly as suggested, using cake flour and evaporated milk. I plan on putting the extras in the freezer to take to other birthday parties, etc. for him so that he will have a safe dessert to eat that’s no-stress for me. Thanks!

  41. 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

    • 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.

  42. 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!

  43. 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?

  44. 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

    • 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.

  45. Hi Madhuram

    Have you had any problems with a electric mixer and AP flour?

    I just read your comment here and I think that’s why my pumpkin cupcakes sunk when I baked them. Instead of using AP flour I had used cake flour.

  46. Hi There, I just made this cake. I used the all purpose flour and corn starch substitute(and oil, and almond milk, and lemon instead) and the batter came out VERY wet. I thought I would just leave it for the first time since I have never made this recipe before. I baked it until the tooth pick came out clean, but when I took it out of the pan to cool the bottom was still very wet, cooked, but wet.

    Is the batter always so liquidy or should I add more flour next time?

    • I don’t remember the batter or the cupcakes being as wet as you have mentioned. I’m unable to pinpoint what the mistake is. All I can say is just go over the recipe and see if you could have messed up with the measurements accidentally.

    • Orange zest gives a good citrussy flavor. Do you mean orange juice? I have not used lemon juice in the recipe. If you don’t want to use orange juice just add water/milk.

  47. Delicious!

    I used raw sugar instead of white and had no butter so used coconut oil, which worked really well with the orange.
    I also used pure crushed vanilla bean instead of essence.

    Thanks for a gorgeous and delicious recipe!

    P.S. I made icing using cream cheese, more vanilla bean, raw sugar and butter.

  48. I read through the comments and saw that some people said it had a strong orange flavor. I wasn’t going for orange flavor so I replaced the orange juice with additional milk.

    The cake flour I have was manufactured in a facility that also processes eggs. Since we’re dealing with egg allergy here I had to use the substitute.

    I only have one real cupcake pan and two 6-cupcake disposable pans. The ones in the real pan cooked faster. But I think I left them in a tiny bit too long because they were a slight bit dry by the time they finished cooling. So next time I’ll bake a few minutes less (I did 15 minutes this time and plan to check at 11-12 minutes next time). The disposable pans will go in the back with the real one in the front and I’ll raise the oven racks a bit.

    I used 3/4 cup sugar. But since we like ours really sweet I’ll probably add a little more next time.

    So a couple adjustments to fit what we like, but better than the other eggless cupcakes I made. lol. (The other ones tasted like corn bread).

  49. Everyone loves these eggless cupcakes! πŸ™‚ πŸ™‚ They couldn’t believe there was no eggs
    in them, they just love them! Thanks from all my workmates!

  50. Hi Madhuram –
    I have submitted a comment and an email – but don’t even see my comment on here now so I will try again! My 8 year old son has a severe egg allergy and has asked for cupcakes for his birthday for the first time ever. I actually made some many years ago and he hated the sticky more muffin like texture. I have the ingredients to make the easy eggless as well as your original eggless vanilla cupcakes. Do you have a recommendation for one over the other? And – if you recommend the one with Ener-G…do you suggest using cake flour or regular flour?
    Many many thanks for your recipes and help!
    – christa

    • Hi Christa, it usually takes me 24-48 hours for me to check emails/comments for me to reply. I’m sorry that I couldn’t get back to you as immediately as you expected. I would suggest you to bake the easy egg less cupcakes first and then when you have the time and mood for experimenting try the one with EnerG because I get mixed reviews with the latter.

  51. Finally! An eggless cupcake recipe that really works. My egg allergic son needed cupcakes for after his school play so I made these. All of the kids loved them. They are so much better than the box cupcake mix cakes that these kids are used too. And my son was so happy to be able to eat with everyone else. It was a whole evening project though, and we made two batches just to be sure we had enough. I find eggless recipes often require more batter per cupcake.

    I will make these again and again!

  52. Wow! This was one awesome recipe. I had a request for my first eggless cake. I surfed the Internet for about a week before I came across this one. The image and reviews for this cake is why I decided on this one. I didn’t make cupcakes I made a 6 inch cake mickey mouse cake covered in fondant. I’m pleasantly surprised! Thank you!

  53. So, at 9 o’clock tonight, my son reminds me that he needs a birthday treat for his classroom tomorrow, which I had forgotten about. No big deal, I think, I’ll just make some cupcakes except…I only have one egg. My husband was out of the house so instead of going to the store I searched out an eggless recipe, found your site and because I had all the prerequisite ingredients I forged ahead. I just tried one and they are magnificent! Thank you so much for saving the day!!

    • Thank you very much Sarah A. It’s even more wonderful to hear it from people who usually bake with eggs.

  54. What is the longevity of these cakes ? The cakes I prepare start to form wet layers in two days time. Any remedy so that it can last for atleat a week!

    • It tastes better if consumed within 2 days. If you want to have it for a longer time, then once it is cool completely, tightly wrap each cupcake with plastic wrap and freeze it.

  55. My cupcakes did not rise. And took around 30 min to bake. They were moist from the bottom too. I did nt have baking powder so increased the quantities of baking soda. Woll that make diff. Pl help

    • Yes Anvita, using baking powder and baking soda interchangeably doesn’t work out always. It’s a hit or miss kind of thing.

      • The reason baking soda and baking powder are not always successful as substitutes for each other is as follows…

        Baking soda requires acid to activate. Acids include vinegar, buttermilk, cocoa, etc. Without acid, baking soda will not leaven properly. Furthermore, baking soda activates almost immediately; its leavening ability diminishes significanlty if the product is not baked immediately.

        Baking powder is baking soda combined with additional chemicals that provide the acidity, o that acid is not required in the recipe. Plus, most baking powder is double-acting, meaning it activates like baking soda when mixed, plus activates again with the heat of the oven during baking.

        I am surprised that many recipes call for baking soda when no acid is present or when baking will be delayed until after a period of refrigeration (cookies for instance). These conditions kill the leavening ability, thus the baking soda would do nothing but add some flavor.

  56. Hi!

    I want to give it a try to some Nutella cupcakes that I found the recipe for, but I’m allergic to eggs and I’m wondering if this recipe will be good for it. The original recipe asks for 1 cup of Nutella spread… Do you think it will change the final result?

    Thanks in advance!

    • Hi Yeiri, it would be better if you give me a link to the original recipe so that I can suggest the most appropriate egg substitute or see if you can use the Nutella in the cake recipe.

  57. […] the cupcakes, I found this eggless vanilla cupcakes. They were fantastic, and have a wonderful citrus taste. (Would be great […]

  58. Excellent recipe. After a long time one of my cakes turned out well. Just one question instead of using it for cup cakes I used it for baking a cake in a 9 inch circular pan and it turned out to be a bit small. Could u help me with the right quantity Also can we use this same recipe in a chocolate version? Thanks. Btw I love ur website! Regards tina

    • Thanks Tina. Do you mean that the height was less? If that’s the case, it’s not an issue because when you bake it as two 9 layers it doesn’t give enough height. You should try it either in two 8 inch pans or a 9×13 rectangular pan.

  59. ok…so I have this in the oven now and can’t wait for it to come out. I didn’t have any oranges so I used a lemon instead and since my 4 year old has milk allergies I used vanilla soy milk…the batter tastes amazing!!!! We are actually making a blueberry upside down cake as we have sooooo many blueberries right now.(she didn’t want cupcakes so hopefully it works ok)Thank you for finding and posting this…can’t wait to let you know the results~i was so excited with the batter i had to comment already
    !

    • Chocolate orange combination is one thing I have been wanting to try for a long time now. It’s great to know that this recipe works out well with that variation too. Thanks Bob.

    • Do you have to reduce the flour quantity if adding cocoa powder? And by how much.. Thanks so much! Cant wait to try this!

  60. Hi,
    I made this cupcake and came out really good. Everyone in my family loved it. Thanks for this and other eggless recipes.
    Samixa

  61. Just made these for my kids tonight as one of them suffers with an egg allergy it is very hard to find a tasty egg free recipe. These cupcakes were easy to make and really nice I didn’t add the vinegar but they still turned out fantastic!! Will be making these again!!

  62. Hi there!!
    I will like to thank you for this recipe. I just finished baking my first batch and is cooling, but I couldnt resist and tasted the cupcake. My goodness it was delicious!! It is unbelievably moist and good. I thought it was going to taste like flour batter with a orange scent. I was wrong. At first I thought the batter was soo liquidy and I thought I must have done something wrong. I dont pack the flour I usually just pour it into the measuring cup. I also used coconut oil instead of butter(thats what I had in hand).It is well balanced, the orangy flavor is awesome, not too much, just perfect!! Thank you. I will share this with my sister, my nephew has all kinds of food allergy, even chicken!! Thanks!!

  63. Wanted to rustle up cupcakes – no eggs! Found your recipe and instead of eggs, added your suggested vinegar and butter to already prepared dry stuff: flour bicarbonate sugar lemon peel blueberry – wet stuff: milk yogurt oil. I had to add milk to wet the mixture and it was starting to bubble nicely as I placed in oven. Result: light and delicate texture – practically a brioche! Thanks for your advice – I’m going to experiment. Best wishes, Louisa

    • No, Parinda. Self-raising flour has baking powder in it. Cake or pastry flour is made very soft wheat otherwise you can use the substitute I have mentioned.

  64. Hi, I tried out your recipie it was super delicious just one note,it tasted very orange-y but overall very moist and it was all gone in one day

  65. The cake flour substitution with all pupose flour given is one cup cake flour to one and 2/3 cups of allpurpose ? Can you explain that please..

    • All-purpose flour plus some cornstarch is the substiute for cake flour. By reducing the quantity of all-purpose flour we are lowering the protein content. This is done because cake flour has less protein content. But to offset the reduced quantity of flour, we are adding some cornstarch.

  66. Hi, just wanted to say thanks for “saving the day”. I had been promising my daughter an “activity time with Mom” that did not include paper and scissors (I scrapbook!) I thought about cupcakes….told her about it and she was very excited for “real baking”. I forgot the need for eggs required in a store bought cake mix so…..to the internet I went and found your blog. Every one in the family loved them. I wanted to pass on that I used your recipe in a “mini cupcake maker” with pretty good results. My mini cupcakes came out over browned at the bottom but an unexpected plus was how crispy they were. That made up for the over browned part. Again, thank you.

    Polkadotlady and daughters

    • Thanks for the feedback Polkadotlady. Mini cupcakes always need less time to bake than the regular size cupcakes. Around 12-14 minutes should be enough for mini cupcakes.

  67. 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!

  68. 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.

  69. 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.

  70. […] 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 […]

  71. 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?

  72. 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!

  73. 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.

  74. 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! πŸ™‚ 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.

  75. 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.

  76. 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.

  77. 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.

  78. 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.

  79. 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.

  80. 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.

  81. 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.

  82. 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.

  83. 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.

  84. 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

  85. 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.

    • 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.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Tried this recipe? Click on stars to rate: