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.
Nirusha Routho says
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
Madhuram says
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.
Sowmya says
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!
Madhuram says
You're welcome Sowmya. I'm glad that it worked out for you.
Tina says
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?
Madhuram says
You can make two 8/9 inch layers or one 13x9 inch cake.
Bee says
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
Madhuram says
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.
JEYASRI says
VERY NICE..... I LOVE THIS
Vijoo says
Hi Madhuram
Can I convert this to a cake recipe? If yes, how much would it yield? Thanks
Madhuram says
One 9x13 inch cake or two 8-inch cakes.
Vijoo says
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.
Madhuram says
I usually get sinking cupcakes when I use cake flour and beat it too much but not with all-purpose flour.
Savannah says
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?
Madhuram says
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.
Sim says
Do I have to use orange zest?
Any substitute for lemon juice?
Madhuram says
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.
Sarah says
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.
Madhuram says
You're welcome Sarah.
Alona says
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).
Madhuram says
That's great Alona.
Isabella says
Everyone loves these eggless cupcakes! 🙂 🙂 They couldn't believe there was no eggs
in them, they just love them! Thanks from all my workmates!
Madhuram says
You're very welcome Isabella.
Christa says
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
Madhuram says
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.
Gee says
I'm not a vegan. It tasted good.
Madhuram says
Thanks Gee.
paramjeet says
Fantastic !Just finished baking this recipe,just wonderful texture and right taste .
Thanks,
Paramjeet
Madhuram says
Thanks Paramjeet.
Jill says
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!
Madhuram says
Thank you very much for the feedback Jill.
Am says
Are cooking soda and baking soda the same ?
Madhuram says
Yes Am.
Maria says
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!
Madhuram says
You're very welcome Maria.
Sarah A. says
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!!
Madhuram says
Thank you very much Sarah A. It's even more wonderful to hear it from people who usually bake with eggs.
Malaya Mohapatra says
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!
Madhuram says
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.