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.
Kashish says
Hi, if I don't want orange flavoured cupcakes what do I replace the orange juice with?
Madhuram says
Water or milk.
Asha says
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.
Madhuram says
You're very welcome, Asha.
acavic says
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!!!
Madhuram says
That's great to know. Yes, baking powder will make a huge difference in the texture of the cake.
Cindy Walkup says
I need to make 50 eggless cupcakes for a gathering. I want to know if I can freeze them before frosting them?
Madhuram says
I'm pretty sure that it should work, Cindy.
tasha says
How long did you bake the mini cupcakes for?
Madhuram says
Around 11-13 minutes.
Winsantdotcom says
Yummy....
mouth watering
Betsy Fenwick says
Absolutely easy, delicious and the best egg free recipe ever! Thank you SO much, Madhuram!
Madhuram says
You're welcome Betsy.
ekta says
Can I skip the orange juice?
Madhuram says
Yes you can but add plain water instead of that.
Anthony says
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
Madhuram says
Gluten free and egg free is very tricky. Simply substituting gluten-free flour for the all-purpose flour won't work.
fofi la says
This was super! Didn't miss the eggs at all. Thank you for this recipe!
Madhuram says
You're very welcome. 🙂
Sue says
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!
Madhuram says
I'm thinking just a spatula should be fine.
paulo says
I also think that almond oil is very good.
Andre says
Adding almond milk and coconut oil really makes the taste better. Thanks!
Madhuram says
You're welcome Andre.
MINIBAKER101 says
Which ingredients are being used as the substitutes for eggs? Please respond ASAP! It would be very helpful.
Madhuram says
Baking powder and vinegar.
MINIBAKER101 says
Thank you!
Madhuram says
You're welcome.
MINIBAKER101 says
How many eggs were supposed to be in this recipe?
Madhuram says
The recipe was egg free to begin with. Maybe 2 eggs probably.
Jacky says
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.
Madhuram says
Thanks Jacky.
Alessa says
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.
Madhuram says
Hmm..I'm not sure if that would be the reason.
Brandy Jordan says
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.
Madhuram says
That's great Brandy.
Sonya says
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?
Madhuram says
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.
Shweta says
Can I use something else for vinegar?
Madhuram says
Lemon juice can be used.
Danielle says
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?
Madhuram says
Yes you can. Either use milk or water, preferably milk instead of the orange juice and omit the zest.