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Home » Recipes » Eggless Cakes/Cupcakes

Easy Eggless Vanilla Cupcakes

Modified: Jan 19, 2025 by Madhuram · 300 Comments.

4.92 from 82 votes
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eggless vanilla cupcakes

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.

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Egg-free vanilla cupcakes

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

Eggless Vanilla Cupcakes

Madhuram
Craft these delightful eggless vanilla cupcakes with ease. This straightforward recipe combines cake flour, orange zest, and freshly squeezed orange juice to create light and flavorful treats. Perfect for any occasion, these cupcakes are sure to impress your guests.
4.92 from 82 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 14 minutes mins
Cooling Time 5 minutes mins
Total Time 44 minutes mins
Course Cupcakes
Cuisine American
Servings 15 Cupcakes
Calories 186 kcal
Need To Convert Measurements?Check out the Baking Measurement Chart!

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.

Taste & Texture

I was super excited after tasting these eggless vanilla cupcakes because they were as good as those 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 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 them. This easy recipe, with simple ingredients, will give you amazing eggless vanilla cupcakes.

Nutrition

Serving: 1 Cupcake | Calories: 186kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 210mg | Potassium: 74mg | Fiber: 1g | Sugar: 12g | Vitamin A: 241IU | Vitamin C: 6mg | Vitamin D: 0.2µg | Calcium: 50mg | Iron: 0.3mg
Did You Make This?Please leave a comment on the blog or share a photo on Instagram.

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Comments

    4.92 from 82 votes

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    All commentsI made thisQuestions
  1. Michelle says

    January 15, 2015 at 10:22 pm

    5 stars
    If using this recipe for a 6 or 8 inch cake, how long do I cook it and at what temperature?

    Reply
    • Madhuram says

      January 20, 2015 at 9:24 pm

      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.

      Reply
  2. kumisha says

    January 08, 2015 at 9:46 pm

    Hi! Enjoy ur recipes! Do u have an eggless orange cake recipe? Tq.

    Reply
  3. Bri Washington says

    December 19, 2014 at 9:00 am

    I'm also allergic to milk can I use water instead of milk?

    Reply
    • Madhuram says

      December 22, 2014 at 9:51 pm

      How about non-dairy milk like soy, almond or rice milk?

      Reply
  4. Randy says

    December 02, 2014 at 5:04 pm

    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

    Reply
    • Madhuram says

      December 02, 2014 at 8:11 pm

      Yes, just mix it with a wooden spoon or spatula.

      Reply
  5. Shaila says

    November 17, 2014 at 3:23 am

    5 stars
    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 🙂

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

    Reply
    • Madhuram says

      December 27, 2014 at 11:24 pm

      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.

      Reply
  6. Sandra says

    October 31, 2014 at 10:32 am

    How much in advance can the cupcakes be made for a party . Also can they be refrigerated?

    Reply
    • Madhuram says

      December 27, 2014 at 11:31 pm

      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.

      Reply
  7. Tejaswi Parande says

    October 04, 2014 at 12:09 am

    Hi,
    I do want to try out this recipe, I am wondering if we could use soy milk??

    Reply
    • Madhuram says

      October 07, 2014 at 7:21 pm

      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.

      Reply
  8. Jyothi says

    September 25, 2014 at 2:19 am

    Hi,

    Can I make this without orange zest/juice. What should I use instead of orange Juice

    Reply
    • Madhuram says

      October 02, 2014 at 7:49 pm

      Orange juice and zest gives a nice flavor, but you can simply replace it with equal quantity of milk.

      Reply
  9. sahab pyari says

    September 24, 2014 at 7:23 am

    5 stars
    What changes I do to cook these muffins for using microwave in place of Oven ?

    Reply
    • Madhuram says

      October 07, 2014 at 7:24 pm

      I'm not sure Sahab because I have not baked in a microwave oven.

      Reply
  10. diana says

    September 09, 2014 at 12:43 pm

    5 stars
    i made these today, they were awesome, will be making them again for sure

    Reply
    • Madhuram says

      September 12, 2014 at 8:29 pm

      Thank you very much for the feeback Diana.

      Reply
  11. Wiley says

    September 04, 2014 at 4:16 pm

    5 stars
    Wonderful taste and not gummy or too sweet. I used the evaporated milk option. Thank you.

    Reply
    • Madhuram says

      September 05, 2014 at 11:53 am

      You're welcome Wiley.

      Reply
  12. Wiley says

    September 04, 2014 at 4:15 pm

    5 stars
    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!

    Reply
    • Madhuram says

      September 05, 2014 at 11:54 am

      You're very welcome Wiley.

      Reply
  13. Geetha says

    August 24, 2014 at 12:07 am

    5 stars
    Thanks again. They turned out perfectly.

    Reply
  14. Lorcn says

    August 22, 2014 at 9:57 am

    5 stars
    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.

    Reply
    • Madhuram says

      August 22, 2014 at 11:31 am

      You're welcome Lorcan.

      Reply
  15. Barbara says

    July 27, 2014 at 7:26 pm

    5 stars
    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!

    Reply
    • Madhuram says

      July 27, 2014 at 7:47 pm

      Thanks a lot Barbara.

      Reply
  16. harsha says

    June 29, 2014 at 7:17 pm

    5 stars
    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.

    Reply
  17. Chelsea says

    June 25, 2014 at 7:36 pm

    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 13x9

    Thanks!!

    Reply
    • Madhuram says

      June 26, 2014 at 7:52 pm

      Yes you would have to double the recipe for two 13x9 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.

      Reply
  18. sowmya says

    April 23, 2014 at 7:24 pm

    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 ?

    Reply
    • Madhuram says

      May 01, 2014 at 6:31 pm

      I'm sorry for the late reply Sowmya. Use some sugar syrup coating on the cake to keep it moist.

      Reply
  19. sowmya says

    April 21, 2014 at 7:08 am

    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.

    Reply
    • Madhuram says

      April 23, 2014 at 7:09 pm

      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.

      Reply
      • sowmya says

        April 23, 2014 at 7:38 pm

        Will covering in plastic wrap do also, after sugar syrup coating? Thanks!

        Reply
        • Madhuram says

          April 24, 2014 at 9:27 pm

          I usually brush the cake with sugar syrup and store it in my cake carrier. I have not tried wrapping it after the coating.

          Reply
  20. Alissa says

    April 18, 2014 at 7:36 am

    5 stars
    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!

    Reply
    • Madhuram says

      April 23, 2014 at 7:20 pm

      Thank you very much Alissa.

      Reply
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Madhuram's Eggless Cooking

Hi, I'm Madhuram!

Founder and Creator of Eggless Cooking, sharing my passion for eggless baking since 2008. Alongside my husband, who handles the tech and photography, we’ve created a trusted space for delicious egg-free and vegetarian recipes that anyone can enjoy.

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