Eggless Vanilla Cupcakes: 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, people who tried it with Ener-G gave mixed reviews. I have tried it a couple of times now, and I have gotten it right each time, but I understand that not everybody is able to get it perfect.
I was working on finding another recipe for vanilla cupcakes that use easily available ingredients. I tried a couple of recipes but was not satisfied with any of them. That is when I decided to try this eggless vanilla cake recipe. Another reason for deciding to use that recipe was that some of the readers wanted a substitute for condensed milk in that recipe.
So, I used the vanilla cake recipe as a base, made a couple of variations, and baked it twice to get the right combination. I have to say that I'm completely satisfied with the results. If you love orange-scented eggless vanilla cupcakes, I'm pretty sure that you would love these orange cookies, too! Do give it a try.
If you tried this Eggless Vanilla Cupcakes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Eggless Vanilla Cupcakes
Ingredients
Dry Ingredients:
- 2 and ½ cups Cake Flour
- ¾ cup White Sugar
- 1 and ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ tablespoon Orange Zest Zest of about 3 oranges
Wet Ingredients:
- 1 cup Milk See My Notes
- ¾ cup Orange Juice Freshly squeezed, See My Notes
- ½ cup Butter Melted
- 1 tablespoon Vinegar I used apple cider vinegar
- 1 tablespoon Vanilla Extract
Substitutions:
- Cake Flour = 2 and ⅔ 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
Instructions
- 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 ¾th 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.
My Notes
- 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 ½ 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 ¾th cup. ½ 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 ¾ cups of almond milk in place of the milk and orange juice. I also substituted ½ 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.
Jackie says
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!
Madhuram says
You're welcome, Jackie.
geeta says
how to measure 2/3 in cake flour?
Madhuram says
If you have 1/3rd of a cup measuring cup it will be 2 times.
Kendra says
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
Madhuram says
Thank you very much for trying the recipe and leaving your feedback, Kendra.
Karen says
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
Madhuram says
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.
Praveena says
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.
Madhuram says
Thank you very much, Praveena.
phebean says
Can i use pot to bake, If yes how many mins
Madhuram says
I'm sorry, I don't understand the question. What pot is it?
Jess Hopkins says
Thank you! For 2 9inch round pans, how long did you bake them?
Madhuram says
Probably 25-30 minutes. I don't remember now. Do the toothpick test around 23 minutes and take it from there.
Jess Hopkins says
Is this recipe able to be converted to a 3 tier cake using 9 inch circular pans? Thanks so much!
Madhuram says
I have made 2 9-inch rounds with this recipe. I think 3 9-inch pans will make it very thin.