Eggless Vanilla Cupcakes


(from 63 reviews)
378
Vanilla Cupcakes Recipe

Eureka! Eureka! I’m very happy to let you all know that I have found something that I have been looking for the past 3 years. I really cannot contain my excitement! I guess you all are wondering what I’m talking about. If you were like me you too will join me to celebrate the discovery of an amazing recipe for eggless vanilla cupcakes. You guys cannot believe how many recipes I have tried so far to find the perfect eggless white/vanilla cake. Now I can confidently tell you that my search has ended. This is it!

Many many thanks to Colleen Patrick – Goudreau for creating this awesome vanilla cupcake recipe. I found this in her Joy of Vegan Baking cookbook. I had bookmarked this nearly 2 years back but got a chance to try it only this week. I wish I had tried it earlier which would have saved me a lot of time and ingredients. I’m glad that I baked it at least now. The original recipe being vegan, I substituted dairy butter for the vegan butter and 2% milk for the non dairy milk. Other than that I followed the original recipe. I cannot wait to try the vegan version too.

The version I tried with butter gave the cupcakes a very good buttery flavor. Other than the few minor changes I have suggested in the My Notes section, I wouldn’t change anything else about the recipe. This is a keeper. Do try it and I’m sure you are going to get a ton of compliments. For the frosting I followed the vegan buttercream icing recipe but used all butter instead of shortening.

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Vanilla Cupcakes Recipe

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Prep TimeCook TimeMakes
25 Mins23 Mins + 10 Mins Cooling15 Cupcakes
AuthorCategoryMethod
CupcakesBaking
Eggless Vanilla Cupcakes
4.9 from 63 reviews
My search for the perfect eggless vanilla cupcakes has ended with this awesome recipe.
Ingredients:
  • 2 teaspoons Ener-G egg replacer powder
  • 3 tablespoons lukewarm water
  • 1 and 3/4 cups Milk (I used 2%)
  • 1/2 cup Water, divided
  • 1/2 cup Butter, melted
  • 1 and 1/4 cups Sugar (See Notes)
  • 1 and 1/2 teaspoons Vanilla Extract (See My Notes)
  • 2 and 1/2 cups All Purpose Flour
  • 2 and 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
Procedure:
  1. Preheat the oven at 375F/190C for 15 minutes. Grease the muffin tins lightly or line it with paper liners. I brushed the inside of the liners with melted butter which gave a nice color on the sides of the cupcakes
  2. Whip the egg replacer powder and 3 tablespoons of water, preferably in a blender for better results. Or just do it hand. The mixture should be frothy.
  3. Add the milk and 1/4 cup of water to the egg replacer mixture and stir it well.
  4. Blend Ener-G Powder & Water
    Still well the Milk & Ener-G Powder Mix
  5. In a large bowl, stir together the flour, baking powder, and salt. Set it aside.
  6. Add Baking Powder
    Add Salt
  7. In another bowl, cream the butter and sugar until light and fluffy. This may take upto 2-3 minutes.
  8. Add Sugar
    Cream the Butter & Sugar
  9. Add the vanilla extract and remaining 1/4 cup of water, and beat well.
  10. Add Vanilla Essence
    Beat Again
  11. Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes)
  12. Beat until combined.
  13. Fill in the muffin cups 3/4th full and bake for about 20-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Mine was done around 24 minutes (See My Notes).
  14. Mix Flour & Vanilla/Sugar/Butter Liquid
    Fill in Muffin Cups 3/4th Full
  15. Remove from the oven and place on a wire rack to cool.
Taste & Texture:
  1. Hands down this is the best eggless vanilla cupcake/cake I have ever baked. These vanilla cupcakes have a very soft, light and fluffy texture. Once you remove the paper liner you can clearly see the sponge like airy texture on the side of the cupcakes, just like you can find it on the usual cupcakes made with eggs. It tastes great too. This is a hit in our house. The only change I recommend is decreasing the quantity of sugar a wee bit especially if you want to frost it.
My Notes:
  1. The original recipe called for 1 and 1/2 cups of sugar and that’s what I used too and we felt that the cupcakes were very sweet. So I would definitely recommend to scale it down to 1 and 1/4 cups, especially if you are going to frost it.
  2. I would increase the quantity of vanilla extract to 2 teaspoons.
  3. The original recipe mentioned to “just” mix together the flour and the egg replacer mixture with the creamed butter and sugar. I did the same (even though I was thinking at the back of my mind that I should not) and the batter had a lot of small lumps. Had I done that in parts alternating between the flour and milk mixture I could have avoided the lumps and would have got a smooth batter. I was hesitant to beat the mixture further to dissolve the lumps fearing it would toughen the cupcake. I expected the lumps to dissolve while baking but it did show up in the cupcakes but fortunately it did not mess up with the taste or texture.
  4. The toothpick came out clean at the 24th minute but I left the cupcakes in the oven for another minute or so, which I think slightly hardened the tops. But it softened after a couple of hours. Anyhow the next time I try these I will check for doneness around the 22nd minute itself.
  5. I’m also thinking of using cake flour instead of all purpose flour when I try it the next time. I think it will give even softer cupcakes.
  6. The serving size mentioned in the original recipe was 10-12 cupcakes but I got about 15.

Nutrition Facts
Servings: 15
Per Serving% Daily Value*
Calories 210
Total Fat 6.9g11%
Saturated Fat 4.3g21%
Trans Fat 0g
Cholesterol 19mg6%
Sodium 137mg6%
Potassium 125mg4%
Total Carb 34.4g11%
Dietary Fiber 0.6g2%
Sugars 18g
Protein 3.1g
Vitamin A 4% – Vitamin C 0%
Calcium 8% – Iron 6%
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Vanilla Cupcakes Recipe


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378 COMMENTS

  1. Thank you for this recipe. I just made the cupcakes since my daughter has an egg allergy. I have been pouring over so many eggless recipes. I normally use applesauce as a replacement but when I tried in cakes the middle tend to sink.

    The taste came out great. My family loved it. The texture came out spongy but sticky. When unwrapped it a lot of the cupcake was left on the wrapper and there were small holes. I can probably attribute this to maybe my oven as I know it doesn’t cook evenly, unfortunately. With the batter I made 1 – 6″ cake and cupcakes. The cake came out great, still with slight holes but it came out nice. Thanks again for the recipe!

    • Thanks for trying this recipe Courtney. I spray the cupcake liners with non-stick cooking oil and the muffin/cupcakes peel off easily. Also let it cool completely before you try to get the cupcakes off the liner.

      • Okay, I realized I didn’t allow for the cake to cool before I peeled off the liner because when we ate a few hours later it was PERFECT! The taste, the texture is EVERYTHING. We have some friends over last night and everyone LOVED it. I know I might be a bit dramatic but I am just so excited I found a great recipe for my daughter who has went to many birthday parties unable to eat cake. So today I let her indulge a bit. ha Thanks again! Your website is awesome.

        • Oh yes you have to let it cool completely before removing the paper. Please be dramatic, your excitement is so contagious and I’m loving it. πŸ˜€ Thank you very much for taking the time to leave your feedback.

  2. Dear Madhuram, I would like to try this recipe. But can’t find this egg replacer. What can I substitute for that? Pls reply. Thx.

    • Hi Disna, I tried this recipe with yogurt and it didnt work out well. So I’m not able to suggest any other egg substitute for this particular recipe.

  3. My niece is allergic to eggs so I tried this recipe for the holiday. It was absolutely fantastic! For the first time she got to enjoy cake like all the other kids in the family! Instead of making cupcakes, I made two small round cakes. They both came out moist and delicious! Thank you for such a wonderful recipe!

    • I’m very glad that your niece was able to have cake for the first time, Crystal. Thank you very much for sharing your joy with me by leaving your valuable feedback.

  4. I followed this recipe precisely. For me, it made 24 standard cupcakes AND a 6″ round layer! I’m not complaining. My young daughter is allergic to eggs, so I decided to start experimenting with egg-free cake recipes to prepare for her 1st birthday that is in February. I haven’t frosted yet, but I was dying to taste them. This cake is delicious!! My first experiment and we have a hit!! Thank you for this recipe.

  5. These were so amazing! I really loved it, especially because I am allergic to eggs. Also do you have a recipe for eggless Brownies that include Ener-G?

  6. After baking two days prior to my son’s birthday, can I refrigerate them before decorating or will they get hard. If I leave them outside they might go bad right.

  7. I have tried this recipe twice. The flavor is good but the texture is gummy. I don’t know if it is me or what. The only deviant was using whole milk and not 2%. The second baking I did use a different brand of egg replacer but got the same results. I can’t say that I will make this cake again.

    • Hmm..I’m getting mixed feedback with these cupcakes. Some people get it right and some don’t. Guess I have to try it once again and see how it turns out.

  8. Have a quick question to ask. Can you give me a half recipe of this?? 1 just need to bake only 1 cake. And i don’t really know how to make the ingredients half

    • This recipe is a tricky one to begin with. Some people get it right and some don’t. So I’m not sure if I would try halving the recipe. But you can try it if you want to:

      1 teaspoons Ener-G egg replacer powder
      1.5 tablespoons lukewarm water
      2/3rd cups Milk (I used 2%)
      1/4 cup Water, divided
      1/4 cup Butter, melted
      1/2 cups Sugar
      3/4 teaspoons Vanilla Extract
      1 and 1/4 cups All Purpose Flour
      1 and 1/4 teaspoons Baking Powder
      1/4 teaspoon Salt

      • Hi thank you for the scaled down recipe, I’ve tried this two times. Both of them had very runny batter. I even didn’t add the half 1/4 cup water. How does the batter consistency supposed to be? I was using GF flour, soy milk and vegan butter. I converted all of them into grams and ml. 140 gr flour, 55 grams butter, 150 ml milk….

  9. I tried baking cupcakes with whole milk instead of 2% milk. I had around 1 cup milk and eggreplacer mix leftover. Am I missing something there?

    We still liked the end result. If I bake it next do I have to add just 3/4 cup of milk.
    Thanks

    • I guess I have to try this recipe again and blog about it because some of the visitors seems to be facing some issues while baking these cupcakes. Have to see what it is first hand.

  10. Do you think it’s better to bake this recipe as a whole birthday cake or should I use the original recipe? The birthday cake will have cream and strawberry filling and buttercream frosting. Thanks so much for your help

  11. If I make this into a full cake would I need to add vinegar and baking soda? Also, what size tin would I need. Thank you so much! It sounds delicious

      • Thank you for reply so do you recommend that I bake this one as a whole cake or use the original recipe? The cake is for a friend’s birthday party and will have buttercream and a strawberry/ cream filling. Which one of your recipes would recommend? Thank you for your efforts.

        • It’s basically the same recipe. The cake recipe uses condensed milk and the cupcake recipe I used milk and sugar instead of it. You can bake it as two 8 inch layers and can fill it with the strawberry filling and frost it with buttercream icing.

  12. I tried this recipie and made several trays but each lot turned out different. Why do I get a thick crust on the top of the cakes. I used Self raising flour and no baking powder .
    Is the butter weighed after melting or before and how much would this be in grames?
    Can you use oil instead ?
    Thanks

    • Thick crust maybe because it was baked a little too long. The butter is measured and then melted. 1/2 cup butter should be about 112 grams. That’s what I see in the baking chart I have got here. Yes, you can use oil too.

  13. These are great!!
    My boyfriend has an egg allergy, so I usually use my tried and tested banana bread recipe which I convert with other fruit to make cake. Depending on the fruit, this usually works. But to get proper Vanilla cupcakes that don’t taste of something else, with that lovely springy soft centre… well, that’s a challenge. This recipe is a true gem! saved to my file forever!

  14. I tried baking these cupcakes & the eggless vanilla cake and refrigerated them overnight. Next day when I cut them, they were a little on the firm side. Is that normal? When I decorate them, should I put some sugar/water syrup in between the layers to soften them or not required? Will they be soft after a while?

    • Storing it in the fridge will make it a bit hard. Brushing it with sugar syrup will make it moist. You can do it for better texture.

  15. I had just finished buying a ton of baking supplies but I didn’t have eggs! I tried to find a good Eggless cupcake recipies but all of them had terrible comments. I tried this one and it was a AMAZING! I almost fell backwards when trying these. I made a few more batches, I don’t know how you do this but your clearly talented!

  16. What is this egg- replacer that you use?
    I have used flax seeds a few times.Could flax seed powder be used here in your recipe?
    Many people use oil instead of butter – what oil would be best for a vegan cake?

    Thanking you in anticipation.
    Best wishes.

    • It’s commercial Egg replacer powder available in stores here in North America. I don’t know from which part of the world you are. Flax seed powder might not work in this recipe. Any type of oil should work other than extra virgin olive oil. My personal preference is avocado oil because it’s healthy fat than other refine seed oils.

  17. Hii. The recipe sounds yummy. I would like to know whether there is any substitute other than the egg substitute powder that you are referring to. Like flax seeds for e.g. can you give me the quantity required for the othrr substitute too. Thanks.

  18. My son is turning 2 and is allergic to eggs and each time we would be at a gathering or what not the other kids would eat cake/cupcakes while I always have to shield him. So when I found this recipe I was thinking.. there is no way these could be good. BOY was I wrong! HE/WE LOVED THEM! Could not believe they were eggless! Thank you so much for this recipe you really helped me find a safe option for my son and I will be making these cupcakes again for his 2nd birthday on 12/20! God bless & Merry Christmas!

    • You’re very welcome Lisa. I’m very glad that your son can also enjoy these cupcakes. Thanks for the feedback. Happy baking and Merry Christmas to you too.

  19. Hey i hv tried this recipe few times now. N love it everytime. Thnx
    how do i change this if i wanted a chocolate cupcake

    thnx
    Payal

    • Thanks Payal. You can use maybe 1/2 a cup of unsweetened cocoa powder instead of all-purpose flour or better yet try my other simple chocolate cake recipes, especially the whacky vegan chocolate cake recipe.

  20. Can this same recipe make a cake instead of cupcakes? If so, what would the baking time be?
    Thank you & thanks so much for posting eggless recipes!

  21. i am a south indian guy… and i love to eat cupcakes…
    but i cant believe cup cakes can make without eggs but u done this…
    thanks for sharing this madhuram…. now saw this recipe i am a big fan of yours…

  22. Hi,
    I am a big follower of your recipes. I have tried few of them and they have turned out quite well. Specially because I do eggless baking, your recipes are a hit.
    This is my next recipe that I want to try.The only issue is I do not want to use Ener-G egg replacer powder, since it contains potato starch in its ingredients. Can you suggest me some other substitute ? Will Bob’s Red Mill egg replacer work ?

    • Thanks for the compliment Prachi. You can try and see if it works. I haven’t tried that brand of egg replacer so far.

  23. Hello Madhuram,

    I am following your blog for sometime now and it’s been very heloful for me. I am planning to try out the eggless vanilla cup cake recipe and I need one clarification. If I substitute cake flour for all purpose flour, should I increase the quantity? Because a cup of cake flour weighs roughly 10 gms lesser than a cup of all purpose flour. when you tried out, did you substitute 1:1 or increased the quantity of cake flour? . Pl let me know. Ty

    • I would suggest that you try it with all purpose flour itself because sometimes using cake flour and over mixing it too much results in flatter cupcakes.

  24. Can i use something else other than Ener-g egg as a substitute? we dont find it in dubai thats why

    also can i use the same recipe for cakes? probably by doubling it..

    thanks πŸ™‚

    • I haven’t tried this recipe without egg replacer. Why don’t you try the other easy eggless cupcake recipe. That turns out good too.

  25. Actually I have a doubt regarding baking, I have to bake 200 cup cakes, and I’m using oven continuously, first batch took 23 minutes and they came out well , then at once I pre heated oven n placed the next batch n set the same timing bt within 5 mins the cup cakes raised n flunked( same batter which I used in first batch) I didn’t open the oven also…I’m tensed now regarding the timing if m using the oven, I would really be very thankful to you

  26. I made this recipe for my sons birthday cake last year. I had to make more than one batch but it worked great and tasted great! His birthday is next month so it’s time once again to make another great eggless cake.

  27. Hii..can I use condensed milk instead of egg replacer as I won’t get in my nearby market…thnx….like ur recipe tempting to make but jus because of egg replacer m not able to try out….plzz suggest me for that…or can I put baking powder or baking soda instead of that

    • I haven’t tried it with any other substitute Bhavini. But why don’t you try using 1/4 cup of yogurt or pureed silken tofu and see.

  28. Where do I add the 3 TBSP of warm water? It does not say in your recipe directions at all.
    I made these tonight omitting the above. It was just the right thickness. Will let you know how they turned out. I made 12 muffins and small cake in an 8″ round pan.

  29. Hi,
    I can’t thank you enough for this recipe. Its a keeper for sure. I have tried so many eggless vanilla cupcakes recipes (yes so much effort, time and raw material wastage like you did earlier). I am so glad that it came out so well, just like with egg – super soft and springy. I just made a batch today and will do more soon and try out variations with them too

  30. Hi I am planning on making these for my Halloween party because I have a younger cousin who is allergic to eggs. I found a really cute “candy corn cupcake” idea on Pinterest that calls for using food coloring and layering the batter, then removing the cupcake liners after baking. I’ve never tried it but it looks pretty simple. Do you think there would be any reason for that not to work with these? I’ve never cooked with an egg replacer, only bananas or applesauce, so I wasn’t sure how they would turn out.

  31. I am SO GLAD I found this!!! My Son is extremely allergic to eggs and for his Birthday I had no idea what to do for Cake.. So I called a place that makes these but they want $60 for them.. Heck no I’ll just bake them myself! Thank you SO MUCH!

  32. Actually I read one of the comments on what using a mixer could do so I did not use a mixer. I did open the oven once after they rose and they sunk shortly after. I was wondering if that caused it.

  33. The cupcakes are very nice they turned better than I expected we used honey instead of sugar a I think this is a better alternative.I have also used the recipe vegan pancakes and I have them every breakfast.Thank you

  34. Thanks for this wonderful recipe! I’ve made these cupcakes many times, and everyone has loved them. Today, I want to use this recipe to make mini cupcakes (about 1/3 the size of regular cupcakes). How should I adjust the baking temperature and time?

    • Thanks Rishika. You don’t need to change the temperature but just reduce the baking time. I’m thinking 10-12 minutes should be fine.

  35. I’m soooooo excited to find this recipe – we have two children in our family with allergies (dairy, nut, gluten & of course, egg). Guess what I’m going to make this afternoon??!! πŸ™‚

  36. Hi, I made some using this recipe, and they are great, and I plan to make them for a party next week. Any idea on how long before I can make them, and frost them at least a day before? I tried frosting and keep them refridgerated, but they became dry, and the frosting became uhhh after few mins. I would really appreciate your help. PS Love your blog – it is a lifesaver.

    • Thank you very much Aanchal. I guess what you can do is bake it 2 days before the party. Do the frosting 1 day before. I think you should be fine storing the frosted cupcakes in an air-tight container on the counter itself without refrigerating it, unless you are using whipped cream frosting. Buttercream frosting won’t go bad if you keep it out.

  37. Hi
    Great recipe. However, the bottom of the cake came out ‘rubbery’ texture. I used cake flour instead of all purpose flour. I followed all the steps as you mentioned. Can you suggest any reason why it came out like this? I used hand mixer to mix the batter.
    Thank you.

    • Maybe the baking time was more or did you by any chance over mix the batter?. If you did everything else right, I’m not able to guess what went wrong.

  38. please advise if ener-g-egg replacer powder is not available in
    south African what else can I use
    await to hear from you

      • Hi

        Thanks for a fantastic recipe! Just tried it now and it came out perfect! I only had self raising flour so used that instead with 1.5 tsp baking power. I used Orgran no egg powder available at Diskem in S.A. Only issue was the batter stuck to cupcake holders, so just used non-stick spray without the holders for second batch. Oh, I got 24 cupcakes out of this recipe πŸ™‚

        Thanks again!!

        • You’re welcome Rashieda. You can spray the cupcake liners with non-stick spray too if you want to remove the cupcakes quite immediately. If you leave the cupcakes for about an hour or two you will be able to peel off the wrapper without any problem.

  39. I tried this recipe for kids ‘bake a cupcake’ afternoon. It was an instant hit!! I have made numerous eggless cakes, cupcakes and muffins, but the texture never matched that of an eggless cake. For the first time porous structure held up amazingly well..it was light and fluffy and most delicious! I used self raising flour and reduced baking powder to 1 tsp and the result was wonderful!! Thank you so much for at last I got full satisfaction of eggless cooking..adding it to my favourites!! Keep up the good work

  40. Hi
    Made these cupcakes last sat for a baby shower and the kids loved it. Personally I wished they were more fluffy. I loved the outer but inside it was little sticky so we could know its eggless. Can u suggest what can I add more next time to make it more fluffy as I want. Also I don’t have electric mixer so all I did with a whisk. Is that the reason for the stickiness? Can u recommend me a electric hand mixer.

    I have a recipe which calls for 11/2 tbsp flaseed powder but I don’t have it so can I use apple sauce but how much quantity will equal 11/2 tbs flax powder.

    Thanks for all these lovely recipes..

    • Hi Vaidehi, I’m thinking that it required just a minute or 2 of extra baking time so that the inside didn’t end up being sticky. But I feel that this recipe is quite tricky when it comes to the texture. 50% of the reader get it right and the others not that much. Personally I don’t prefer using electric mixer with cake flour recipes because it messes up the texture. Reg. flax seed powder is it used as an egg replacement? If possible send me the link to the recipe and I will give my suggestion.

  41. Hi Madhuram!
    I absolutely love this recipe and will be trying it over the weekend.
    I’m a seasoned cook and baker and have a co-worker that I try to include when bringing baked goods in to share. So, yesterday I made eggless, dairyless chocolate cupcakes that were stellar. The recipe is “Aunt Martha’s No egg, No Milk Cake”. It is made with cocoa powder and is very good and the silkeness of it is unreal. I served them with fresh berries tossed in melted strawberry spreadable fruit (Smuckers). And, I substituted melted butter flavored crisco for the salad oil. I left a few cupcakes at home for us dairy consumers, but decided to add a frosting. I used 3 heaping tablespoons of cocoa, 2 tablespoons of evaporated milk, 1 1/4 cup of powdered sugar and 3 tablespoons of butter. The cupcakes are so rich…I ate 2! Thanks for your website (that I just discovered today). You are The Boss! πŸ™‚ Blessings to you!

  42. Madhuram love your recipes your chocolate cake I use for my sons birthday cake he is allergic to egg and milk which makes baking hard but your great recipes have helped so much.

    I noticed on this thread someone looking for energ egg replacer it is available in some countries outside USA . I am in UK and we can get it by mail order from amazon with local suppliers so shipping fee is not astronomic one seller does free shipping.

  43. Hi!

    Looking for a great fool proof vanilla cupcake recipe and wld love to try this, but no clue where I can find the egg replace powder, never seen one! Help!

    Thanks!
    Ashwini

  44. Finally a great non-vegan recipe! I am a along standing veg but I very much disagree with today’s unhealthy vegan craze so it was great to find this. Keep up the good work!

  45. I am going to make this tonight. My son has egg, soy, peanut and tree but allergies and I am always looking for excellent cake recipes. His birthday is tomorrow and I am making cupcakes to take to class and will be making a larger cake for his actual birthday cake.

  46. Hi,
    I recently tried this recipe but to my disappoint the result was dismal. After going though the chain of comments, I realize 2 things that could have gone wrong- One that I tried to bake cake using just one 8 inch pan and thus the baking time got messed up and hence even after keeping the cake in oven for 30minutes, there were parts which were undercooked, second that I might have over mixed the batter. I will definitely try rectifying these. However I had a few questions and would be great if you could respond:
    1) I use kitchen aid mixer to mix and beat all the ingredients. Does this lead to over mixing? Is there any suggestion on how to avoid this?
    2) When I mix the energ with warm water, the mixture is more of a semi-solid and refuses to mix well with the milk and water? Am I doing something wrong here?
    3) you mentioned yogurt could be used instead of energ and water but does this refer to half cup of water that is mixed with energ and milk to create the frothy mixture or are you referring to the teaspoons of water used to mix energ at the start?

    I am quite new to baking and more so to eggless baking so any guidance/tip would be really helpful πŸ™‚

    Thanks,
    Preeti

    • Hi Preeti, the one mistake novice bakers do (I hear quite a lot of it) is changing the pan size and substituting one ingredient for the other and expecting the recipe to work perfectly. But don’t get disheartened with these baking disasters because this is how I learned too. This recipe is quite big to be baked in an 8-inch pan. That’s why it didn’t work out for you. Do you mean a stand mixer or a hand held beater? If it’s a stand mixer, yes it’s too much mixing, especially if you had used cake flour. Just a wood spatula/spoon is enough for the mixing job if you don’t have a beater. I generally blend together the Ener-G and warm water in my Magic Bullet until it’s frothy. I can’t figure out where I have mentioned that yogurt can be used instead of Ener-G. I’m guessing that I would have said it might work possibly but I haven’t tried it myself. In that case you would still be using the water and milk but not the 3 tablespoons of water to whip up Ener-G.

  47. Hi! Thank you for sharing your recipe! I would really like to try this tonight. We also need to leave out the dairy. Do you think this recipe would work with rice milk instead of soy milk? We don’t really like the taste of soy here. Thank you!

  48. I tried both flours and for the cake flour one you have to check after 15 min otherwise the cupcakes are over cooked, not burned.
    Both versions taste so good!

  49. This is the best eggless vanilla cupcake I have tried. Came out perfectly when I used all your hints. I doubled the recipe because I needed to make 24 cupcakes, but I got 24 cupcakes and still had enough to make a whole cake left over. I have to say, so much better than making cupcakes using a box mix plus soda. The cupcakes holds together so much better and tastes yummy too!

  50. This recipe worked really great! I used my food processor to whip the butter and sugar, then to mix the water and vanilla into it. My cupcakes turned out very fluffy (something I’m not used to with eggless baking). I also used the pastry flour which probably helped. The batter was so light it was like mousse.

    I also added a third cup of cocoa powder to try to make these chocolate cupcakes and I mixed in some chocolate chips to half the batter. It tasted a bit like cocoa wheats instead of chocolate cupcakes, but they were tasty and didn’t even need frosting.

    Thanks! I love your site!

  51. Hey,

    Unfortunately the recipe didn’t work for me. I always have this problem with eggless baking. The top doesn’t brown and the surface looks cracked. Any suggestion for that?

    Also, although I believe you have mentioned that in your notes. The cupcake is quite sweet.

    Thanks
    Rachana

  52. Thanks for this recipe. We are looking forward to trying it. We want to make two batches. Is it okay to double all the quantities and cook in bulk?

  53. Thanks for this wonderful recipe. It worked really well. I baked this with my daughter and it came out really well. I could not get Ener-G egg replacer powder and I used 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder (from http://www.peta.org/living/vegetarian-living/egg-replacements.aspx) to create the substitute on our own. I thought that it will not come out well because of this change, but to my surprise it did and my daughter enjoyed it very well. Thanks for the recipe.

    Jags K

    • Didn’t it come with instructions about how to use it? I have not used that brand, so if it didn’t have instructions follow the same as Ener-G.

  54. Yesterday, I made a chocolate cake w/o eggs, and i used oil, instead of butter because that’s what the recipe said to use…I just printed your eggless pancake recipe, can’t wait to try it…thanks for your website.

  55. Just a quick question and I’m sorry if it was asked before. Usually when you cream butter and sugar, the butter in not melted before. I didn’t melt the butter as I grew up creaming the butter in solid form and the cake came out beautifully. Will only know tomorrow if it tastes as good as it looks. But thank you for this site, my grandson who will turn 1 tomorrow is allergic to eggs, it’s a whole new world in baking for me lol

    • Hope you and your grandson will like the cupcakes. The original recipe mentioned to melt the butter and some recipes do that though.

  56. Hi,

    I am going to try this recipe for my daughter’s b-day. I want to send cupcakes to her school so I need an eggless option for the children with allergies.

    Is it ok to double the recipe all at once or will it come out differently? And also do you have a link for a good frosting to with with these, also eggless?

    Thanks so much!

  57. Hi I was just curious to know if I bake it as a cake in a square pan how long will it need to bake in the oven for? Is the 20-30 minutes suitable for a cake as well?

    • If it’s the 8/9-inch pan, you will need 2 pans for this measurement and it should take about the same time to bake, be sure to check around 23-25 minutes and see if it needs more baking time.

    • I’m sorry that you didn’t get the recipe right. Did you use the Ener-G egg replacer and other ingredients mentioned in the recipe?

    • Wow, thank you for this recipe. I altered this cup cake recipe into a 12 x 12 cake. I also made it dairy free, added a little more soya milk, and the consistency was just like regular cake batter. I made a white caramel cake with this.
      Made up dairy free caramel to add to the batter.
      I did have a egg less recipe (did past tense), until this one. It is excellent and I have been allergy baking for many years, and this is the best white egg less batter. Oh , yes thanks allot.
      Marg

  58. I just used 2 round cake pans (not sure the size of the pans though I am sorry) and made it a two layer cake. I frosted with white icing. Turned out great!

    • Hi Farisha, I don’t have such a recipe. Try this recipe as given and see whether you like it. If you like it increase the measurements proportionately to get about 80 cakes, which would be about 5 times, if you already have cupcakes left from the first test batch. To be more sure I would first just double the recipe and bake 24-30 cupcakes and then proceed further because all recipes are not meant to be halved or doubled.

  59. Love this recipe!! This also makes a great cake! I made this last year for my son’s 8th birthday who is allergic to eggs.I have tried many eggless cake recipes and this is by far the best. I actually was not sure how it would turn out so I bought a store bought cake for our birthday guests incase they didnt like the eggless cake. Everyone gobbled up the eggless cake even after trying the store bought cake! This will always be our favorite white cake recipe! Thank you for sharing.

  60. I have baked this cupcake about 12 times now…my little girl has an egg allergy. They come out super good, one question tough..is there anything I can do to avoid them from sinking after I take them out of the oven? They come out so cute and round at the top but after a few minutes they sink, not too bad, but they do. I’m getting ready to bake them again for her 3rd bday party and was wondering if you had any tips. BTW – I have baked using the same ingredients that you use!
    On a different note: I LOVE your site, have tried a couple of other recipes including the beet brownies!
    Thanks a bunch.
    Roberta

    • Thanks Roberta. The cupcakes sink if you overbeat the batter or fill the cupcake tin with too much batter. This has happened to me too.

    • Since rice flour is gluten-free it cannot be substituted for all-purpose flour. You need to use xanathan gum and I’m not sure about the ratio/measurement.

  61. Hi there

    Thanks for this wonderful recipe ..can u please tell me from where i can buy this egg replacer powder.I live in UK so what do you is the best place to buy this product here.

    Many thanks
    Rohini

  62. Hi Madhuram,

    I would love to first commend on your website. It is just great. I get everything I want. Me, being a beginner, should be thankful to you for the step-by-step instructions and suggestion on alternate tips too. πŸ™‚
    Coming to this recipe – I did try this recipe with couple of variations(will mention them two sentences later). To my surprise & excitement, it came out as I had wanted it to be. My husband & mom loved it too. It was fluffy & sweetness was fine. Ok, here comes the variations. Firstly, I didn’t bake them as muffins, instead a cake. I didn’t have baking powder at home. So I substituted it with 1/4 tsp baking soda + 3/4th cup yogurt (I reduced all of your measurements to half, as I thought I will try with small quantity first). I wasn’t disappointed. I have earlier tried your carrot & banana muffins too. But, since I had added a pinch of baking soda more, it turned out to be bitter. Had to throw them all with great disappointment πŸ™ Anyway I am bettering my skills on baking. Thanks to you once again. πŸ™‚

    Cheers,
    Sangeetha

    • Thank you very much for the compliments, Sangeetha. This recipe is a hit or miss kind of recipe because I have been receiving a mixed feedback. So it’s great to know that it turned out good even after the changes you have made. Did you use Ener-G at all or just baking soda and yogurt?

  63. My daughter has an egg allergy so has never tried cake until now. This is the best one I’ve tried it’s just like normal cake. Can’t thank you enough I now have a happy little girl

  64. Hi!

    I tried the recipe and my cupcake turned out very spongey (the texture was like a sticky scrambled egg). It seems like the 1/4 top of the cupcake is baking a lot faster than the rest. I did the toothpick test and it kept turning out not clean. I baked them up to 30 minutes and the cupcake still did not turn out clean. Can you please help me? Also, the cupcake mixture was very liquidy. I followed the exact recipe except I used “Orgran No Eggs” instead of “Ener-G.” Thank you!

    • I’m noticing that this recipe is a tricky one. Some get it perfect and others not so much. I really don’t know what the problem is. I will try it again one of these days and will share my feedback. I’m not sure if using a different brand of egg replacer is the reason.

  65. Hi, I made these last night for the 1st time. They turned out well and we all felt they are far better than the batch of store bought eggless cupcakes from a local bakery. My cupcakes didn’t rise really high but I think that might be due to my using not enough batter per muffin cup. I did notice they were a bit heavier in the center of the cupcake than a cupcake containing egg. My son who is NOT allergic to eggs ate them and loved it. I made these cupcakes so that my daughter (egg allergic) could bring a cupcake to school today since they are having a party for a classmate.

      • Hi, I believe they were baked well and I did use the toothpick to test each cupcake prior to removing them from the oven. I will try adding an extra minute or two the next time I bake these to see if that makes a difference. The only concern with that is the outside might get too overdone because when we ate them, the outside was hard. I might also try not mixing it too much. Regardless, the cupcakes was far superior in taste than the store bought batch we got from a bakery. Those cupcakes were dry and tasteless! I will never buy the eggless store bought cupcakes again.

        • For some reason not everybody gets this recipe right. You could try the other easy eggless vanilla cupcake recipe I have. That`s pretty good too.

  66. Hi I have just baked these and took them out after 24 minutes and they were too soft and pale so I put them back for another 5 minutes. They had risen well, however they still tasted undercooked and a little gloopy when eating them. My husband said they stuck to the roof of his mouth. They were very light – a little too light. Is it possible I overbeat the mixture? Any advice will be appreciated.

    • Hi Sonia, looks are always deceiving. Did you do the toothpick test? Because these are plain vanilla cupcakes, it looks pale only. I’m guessing that you tasted the cupcakes while it was still warm. That’s when you experience the “stuck to the roof of the mouth” in general. Overbeating is also another possiblity to mess up with the texture of the cupcake. I tried the same recipe with cake flour and used electric beater for the mixing and ended up with flat, gooey cupcakes.

  67. Hello Madhuram,

    Thanks for sharing the recipe. I’m baking for a birthday party and would like to know if freezing will affect the quality of these eggless cupcakes?

    Thanks,
    Jen

    • Hi Jen, I have not tried freezing these cupcakes or any of the cakes/muffins I bake. I have frozen quite a number of eggless cookies though and it has been perfect. But I cannot comment the same about cakes etc. Guess you will have to try it and do let me know how it turns out if you try freezing it.

      • I have frozen them and there hasn’t seemed to be a problem with them at all. I made a batch and then froze them so we would always have a backup to take for school parties or birthday parties. They thaw out VERY quickly as well.

  68. My birthday is coming up soon and I wanted to make some cupcakes for the
    kids in my gym class πŸ™‚ πŸ™‚ I have done a cake off this site and it was awesome!
    ty!

  69. This is an awesome recipe πŸ™‚ Beautiful cupcakes – I made half quantity and got 6 normal cupcakes + lots of mini cupcakes from the leftover batter – licked the bowl too!

    I used Orgran No Egg which is always available here in Australia.

    Thanks so much for sharing.

  70. Hi

    I made these cupcakes for my son’s birthday yesterday with the buttercream frosting recipe from your site (I added half butter and half crisco butter flavoured shortening) and cocoa powder. The cake and the icing was awesome. All the kids loved it, is what my son said and he was thrilled.

    Thanks for sharing the recipe.

    Regards
    Suma

  71. Hello,

    I just made these and they are turned out amazingly well. I only used 3/4 cup of sugar and it was the perfect amount as I put on a heap of butter icing on top.
    I will definitely be using this recipe again. I used “Orgran – No Egg” which I bought from Holland and Barrett’s. Most Health shops or big chemists should stock some kind of egg substitute.

    Thank you!!

  72. […] first of all, mad props to Madhuram’s Eggless Cooking website for this great cupcake recipe. Because you can just click over to the site, I won’t rewrite the recipe, but it is […]

    • Do you mean for the frosting? I used Wilton’s pastel colors. You have to keep adding it until you get the desired color.

  73. Thankyou what a hit I have tried so many egg free cakes and this is the best I followed your instuctions and pics and it was so easy. Instead of frosting I just sifted icing sugar on top. So exciting to give my precious and highly allergic son a sweet treat that my non allergic kids love also this one will be baked weekly. Thank you

    • Yes, you can Praju. That’s what was mentioned in the original recipe. You can make 2 (8 inch) round cakes, but I haven’t tried it so far.

  74. I made this today…my daughter is allergic to eggs and I am always looking for new recipes, I have been in search of the perfect vanilla cake recipe. I got 26 cupcakes out of this recipe. I filled the cups 3/4 the way full (as directed) and got almost double what you did, how did that happen? I can’t figure it out.

    I baked them for 15 minutes and checked them, they probably should have been taken out at 13 minutes.

    It is definitely lighter and fluffier than I expected…my egg-free recipes seem dense and thick.

    I have yet to frost them and taste…but so far just plain they are pretty good!

    • Amanda, this recipe has a mood of it’s own I guess because I too tried it again, used cake flour instead of all purpose flour and used an electric beater for the entire process and got a very watery batter and must have easily got 20 cupcakes. The cupcakes also turned out very flat, so I had to redo the batch because it was for somebody else. So this time I used all purpose flour and just a whisk to mix the ingredients and it came out so beautifully and just 12 cupcakes. I have to update this info in the recipe. Thanks for the reminder.

  75. Thank you for this recipe! I have made it twice now. I use flax meal softened in boiling water and then whipped with the milk instead of the ener-g replacer. I’ve made them once with Yuzu zest and juice and the other time I added blackberry seedless puree. They turned out amazing each time. Thank you again! I am so excited to find such a tasty recipe that actually hold together. At my girls party, I literally had people asking to take cupcakes home with them!

    • You’re welcome Ramona and thanks for rating the recipe. How much of flaxseed meal did you use for this recipe? Did you replace it measure by measure for Ener-G or used the usual 1 tablespoon and 3 tablespoons water method?

    • Oh, I forgot! I also added about a teaspoon of arrowroot starch to the flax meal mixture. I’m attempting this recipe today with coconut milk and oil instead of milk and butter. A child in dd’s class has milk allergies. We added fresh strawberries, and with the oiliness of the coconut milk (I just used canned coconut creme thinned out with water), I added a 1/4 cup more flour. It ended up making 24 cupcakes! we’ll see how they turn out. They’re halfway done baking πŸ™‚

    • If you go through the comments you can see that some of them of got it right even without the egg replacer and some have used yogurt (about 1/4 maybe) instead. But I haven’t tried both these.

  76. hi…

    wondering whether I could just use your eggless vanila cake receipe and pour the mixture into muffin cups to make it into cup cakes.
    this is because I’m very new with baking, only started baking due to son’s egg allergy. I think your eggless vanila cake receipe is a lot simpler to follow than this one, thus the question to see if that’ll be ok. Thanks! anna

    • Yes Anna. Any cake recipe can be baked as cupcakes. That being said, this recipe (if followed right) gives you a fluffier, lighter cake than the Eggless Vanilla cake recipe. I would try that cake recipe if I didn’t have Ener-G egg replacer.

  77. I tried the recipe, but I didn’t have any egg substitute, so I just followed through the recipe without it and without any water. The cupcakse still came out great!

    • I read some of the comments here and see that somebody has used yogurt and the cupcakes have turned out well. Another visitor (Mina) has not used any egg substitute at all and still the cupcakes has turned out good she claims. So give it a try but I haven’t tried it myself.

  78. Hi Madhuram, I came across your site by chance while surfing for a good eggless cupcake recipe. I had to try this recipe straight away and have just taken my cupcakes out of the oven and they are absolutely yummy! They turned out to be very moist, light and fluffy. The only thing I noticed was that just before taking them out of the oven they had risen quiet well, but once out they flattened and very slightly dipped in the middle. Could I have prevented this? Excellent site, I will be trying many more recipes.

    Thanks : – )

    • Thanks for trying the recipe Nealm. There are many reasons for cakes/cupcakes to sink in the middle, from overbeating the batter, to underbaking, filling the tin with too much batter, using quite old baking powder/soda, opening the door of the oven quite often. Do you think it could be one of the reasons I have mentioned?

  79. Hi,

    I have been trying to ding EnerG egg replacer powder in the supermarkets however wherever I go they tell me they don’t stock any. Do you know where I can get hold of it from?

    Many Thanks in advance

  80. I followed your recipe except instead of EnerG I used half cup of home made curd. The recipe turned out wonderful and everybody loved it.

    Thanks

    • Thanks Radha. It’s nice to know that yogurt works well in this recipe. There are so many of them who keep asking me what to use instead of Ener-G. I’ll also try it once and see how it turns out. Also do rate the recipe.

  81. Is there a way of using silken tofu here rather than Ener-G powder? If so, how much? I have some left in the fridge that I need to use up. Also, I’ve tried your chocolate cake with tofu and got great results.

    Thank you! πŸ™‚

    • I don’t think it will turn out as great as the ones using EnerG because tofu will give it a dense/moist texture rather than a light/fluffy texture.

  82. I tried this recipe in Vanilla and made my own chocolate variant with half of the batter.
    The vanilla turned out very sticky to the liner (didnt butter them as this normally isnt needed).. The chocolate ones became perfect.
    Fluffy and bouncy πŸ™‚ I will share the recipe here..
    Proceed to make everything upto the melting butter.
    Add chocolate to the butter, I added about 50 grams pure chocolate (50% I guess) melt it together then add it to the sugar in a bowl.
    Mix butter chocolate mix with the remaining water and then add the milk, vanilla extract, mix that well then mix in the flour, mix well and divide batter in the molds. 3/4 and a bit full.
    I had to bake it for 30 minutes but as the recipe above says 20 -30 minutes on 190 degrees should work.
    I givethe recipe 4 stars for sticking to the filler, but it was tasting good.

    • So I added 50 grams of chocolate for half the batter, if you want to make everything in chocolate add about 100 grams. Plus I also forgot to say I added 1 tablespoon of dutch cacaopowder. Its not neccesairy ( I made something similar before without the powder) but I like it extra chocolaty πŸ˜‰

  83. Madhuram,

    My daughter has nut and egg allergies and i tried this. it came out just fantastic! thanks so much for helping put a big smile on my daughter’s face! baking this for the second time in 10 days. tonight’s batch is for halloween party at school

    suba

  84. Hi,

    I tried this recipe today, and by far its the best eggless cake recipe i haave tried, and i have tried a few.

    i used 1% milk, and i used your exact recipe, but the egg replacer powder i used called for 2 tbp of water per tsp of powder, and your recipe calls for 1 TBP less. i used less salt as well because i thought it was a LOT of salt, but it turns out that every bit of that salt is needed.

    i baked them with chocolate chips so the taste was better, but i found them to feel thick but taste rather thin, if that makes sense. it tasted rather like raw flour, like thats all there was in the recipe, but it was too heavy, not light or fluffy enough, even though the crumb was very fine.

    is there a way to make the cupcake lighter and airier instead of so flour-y and heavy?

    also, what color should the cupcakes be to check for doneness? i checked after 20 mins and it was soo pale, and i wasnt sure if they were done yet so i left it in for another 4 mins, still had some crumbs, left another 5, then they had color but they were TOO well done, and hard. if i took the cupcakes out when they are a white pale color like your pictures, will the cupcakes come out oily and undercooked? the way i baked them thats what it seemed like.

    • Angel, I guess this recipe is a hit or miss kind of recipe, because some got it right and some not that much. I’m sorry that I can’t comment much without giving it another shot. I just tried it once and got it absolutely perfect. So let me try it once again and get back to you. Mine was almost pale white.

      • I have tried this recipe 4 or 5 times now, which is why I am remaining relatively faithful to this recipe. The first 2 times the cupcakes came out almost flawlessly.

        The first two times, PERFECT fluffy texture, rise and everything. I overbaked slightly, but it didn’t affect the texture, the tops were just slightly browned. HOWEVER, it tasted like flour. and was very thick and dense despite having fine crumb and being somewhat fluffy.

        The third time I tested this out, I made a small batch by cutting recipe in half, and used half butter half canola oil. The result: PERFECT, less heavy, fluffy white cupcakes. I did not overbake so the color was light, pale white like yours.

        The fourth time i struggled. I followed your recipe exactly, however, somewhere along the line I messed up, so I threw out the batch. Because the consistence of the batter was soooo runny, like there was at least half a cup or more too much of liquid.

        Which leads to the 5th time I backed these cupcakes. I took care this time to be extra careful when measuring, and too these extra steps I did not follow before:
        -I used 2% milk, and the last 1/4 and a bit of the milk portion I substituted for TABLE CREAM…
        -3 parts butter to 1 part oil
        -the 1/2 cup of water I substituted milk
        -had to add 1/2 cup or so more of FLOUR and eyeballed extra baking powder so it would be appropriately leavened.

        The result: TASTE was incredible! All traces of flour-y, pancake like taste were GONE. My advice: USE HIGHER FAT MILK, adds richness and erases flour/starchy taste.

        But the texture was tough and dry. My guess is that when I got to the point where I realized I had done everything right but needed to add more flour, I may have overmixed to compensate the extra flour I added.

        The batter was not as runny, it was definitely thicker and seemed more correct in terms of consistence. The dryness I would not attribute to the extra flour, it needed to be there. DEFINITELY didnt need all that liquid, may decide to cut down.

        • Madhuram, is it possible that I may have to add in one more TBP of egg replacer powder?

          From what I know about egg replacers, 1 TSP and the water it requires equals 1 egg.
          So, to my knowledge, we have here in this recipe 2 eggs. If I added 1 more TSP of egg replacer and 1 TBP of water, aded a bit more flour to make up for the thin consistency I had
          gotten. Also, aside from being tough and dry, the cupcakes were crumbly. Would I also add a bit more butter/oil to compensate?

          I have read somewhere that it is not advisable to use more than 2 TSP of egg replacer, or to replace more than 2 eggs in a cake recipe with the egg replacer.

        • Thank you so much for you detailed feedback, Angel. Your review and many others’ experience makes me want to try this recipe again to see how it turns out the 2nd time around.

  85. Hi Madhuram,

    Thank you, thank you, thank you!! This recipe is just brilliant. My little 2 yr old is allergic to eggs but now I can bake wonderful treats for him.

    Thanks again,
    Karen (from Sydney, Australia)

  86. I tried this today for a friends 21st birthday. As per your suggestion, I swapped egg replacer for an extra 1/4 teaspoon of baking powder, I also used self-raising flour and reduced the amount of baking powder initially used to a 1/4 teaspoon. I made a victoria sandwich of it, with vegan buttercream icing in the middle. It looks amazing, but is a little dense. I thank you for the recipe though, it’s so hard finding a decent one, this is the best so far! So, thanks!

    I rated four stars because it’s a tad dense, but I think that can be rectified with more baking powder.

    • Thanks Darcy. This particular recipe has to be followed exactly to get the desired result. I think without the EnerG one can’t get the best cake. Thanks for taking the risk of trying another variation.

  87. Hi – I’m looking forward to trying this recipe today! I have an egg-allergic child, so I was also just happy to find your site. I already have a great chocolate cupcake recipe, but never found a good vanilla one. I am always stocked up on Ener-G, so I’m ready to roll. I’ll rate the recipe as soon as I try it!

  88. Hi! I’m rather new to vegan baking, and am having some beginners trouble! I just tried out your exciting recipe and have tried two other cupcake recipes with egg-replacement powder in them, and I just can’t seem to get it right. They always end up unbaked on the inside, and hard on the outside. Could you give me a tip as to what I could possibly be doing wrong? Thank you!

    • Gudrun, always use lukewarm water to blend the egg replacer powder. Also blend it in a mixer, simply whisking it with a fork does not give desired results. I use a very small blender jar (from my precious Magic Bullet) for this purpose and it works like a charm each and every time. The water and powder mixture froths ups just like eggs.

  89. I just made it using vanilla soya milk, melted margarine and spoon of mashed banana and additional 1\4 of baking powder instead of milk replacer and…. It didn’t raise at all πŸ™ I made it as a flat baking tray as looking for a recipe for a birthday cake. What did I do wrong???

    • Soy milk makes the cake very sticky (or yucky). I have tried it a couple of times and haven’t been successful at all. So I only use rice milk or almond milk these days. As for this recipe, you have to follow it exactly to get the desired result. I tried a few variatios myself and was not satisfied at all.

  90. Hi i want to try it now want to impress my husband, i just want to know what if i don’t use paper liners? Can i just grease the cupcake pan?

  91. Hello Madhu

    I had a midnight craving (literally at 12) for cupcakes and this was my recipe! Added some chocolate chips too..although I added only 1 cup of the milk mentioned it was still awesome!:) cheers..

  92. I made this yesterday as the eggless part of a large cake as one of the boys is allergic.I halved the recipe and used a 7 inch pan. it came out perfect, I think I actually prefer the taste of this to my usual vanilla sponge cake! Thanks for sharing!

    • Try increasing the quantity of baking powder by another 1/4 teaspoon and use cake flour instead of all purpose flour.

  93. I tried them out just now!! I just wish they were a li’l softer and fluffier, like condensed milk cakes. Mine probably wasn’t 5 stars because I can’t find ener-G in India :'(

    • Radhika, did you increase the quantity of baking powder by another 1/4 teaspoon like I had mentioned in one of the previous comments? Somebody else had tried it and said that it came out good.

  94. Hi Madhuram, thanks for this recipe πŸ™‚ I’m a beginner in baking and don’t know the abc of icing. Can you give me the icing recipe , preferably with butter? I live in India so would not have access to the egg replacer for the icing. So kindly advice accordingly. Thanks a bunch!

    • Nikita, I haven’t used EnerG in the icing but in the cupcake recipe. So try adding another 1/4 teaspoon of baking powder to replace EnerG. Also follow the link for the Vegan buttercream icing and use butter instead of the shortening I have used. The only problem using only butter is that it does not hold its shape like shortening. It starts to melt even with little humidity. So you can’t make much of a design, maybe just spread it on the cupcakes.

      Also you can check this buttercream frosting recipe: http://joyofbaking.com/VanillaCupcakes.html

  95. Hello Madhuram,

    You are doing absolutely fantastic job. Keep up the good work. Your website is a great resource for eggless baking .

    I wanted to try your eggless vanilla cupcakes,but i have bob’s red mill brand’s egg replacer , i couldn’t find ener g brand in my grocery store. Will that work for this recipe and many other recipe that calls for an egg replacer?

    I am passionate about baking cakes and i have a lot of friends who ask for eggless cakes so far i have been making eggless pineapple cake for them but now i want to bring some vairety in my cakes and i really want that light and airy texture in my eggless cakes that professional bakery’s have.

    Thanks in advance

    Madhulika

    • Thank you very much for your compliments Madhulika. Even though I haven’t used Bob’s Mill egg replacer, I’m pretty sure that it should work alright in the recipes using Ener-G. Hope you can try it and share your experience here.

        • Hello Madhu,

          I tried this recipe twice but both the time i wasn’t successful.
          1st time i went wrong and i forgot to add the required amount of water, i added only half and forgot to add the other half. But i got the perfect texture shown in the picture light and airy, however the cake was under baked, so i thought of giving the recipe another shot. This time i was very careful and i baked it till the top of my cake got a nice color and it bounced back, this time i added the prescribed amount of water also. But unfortunately this time i didn’t get the light and airy texture in fact my cake was too dense . I don’t know where i went wrong.
          Anyways I have seen your blueberry pound cake recipe which is next in line for me, may be that’s the magic recipe for me. I read your views very carefully, I am also hunting a very very good eggless cake recipe .Recently i have bought Kris Holechek book “have your cake and Vegan too”. Have you heard about this book?

          • I don’t know what went wrong Madhulika. Maybe I should try the exact same recipe again and will let you know how it comes. I have’nt heard about that book.

  96. Thanks a lot for the info madhu.
    Will try it with either with paneriso egg replacer or flax seed meal.
    Will come back to u with the feedback soon.
    Thanks once again.

  97. Dear Madhuram,
    AM a silent follower of ur blog for a very long time.
    To be frank,afer seeing ur blog only,i got inspired in baking and nowdays am doing a lot of baking too.
    I have joined wilton course 1 too
    Am going to complete it by this weekend.Am planning to make ur vanilla cupcake recipe in a round cake pan.But i was not able to find Ener-g replacer in canada in my nearby shops.What else can i use a substitute for Ener-g replacer?
    Can u plz help me in this?Sorry for the trouble.
    As well as am planning to buy a hand mixer,will u able to suggest me a nice brand.So many brands are there in the market.Am confused about which one to buy.Thanks in advance.

    • Hi Star, I’m glad to know that I have inspired you to bake. I too live in Canada and found a Egg Replacer powder in Bulk Barn. It’s not Ener-G though, but PaneRiso. I have got that one but yet to try it. Also if you have a Highland Farms nearby, they have Bob’s Red Mill brand of Egg Replacer in the organic products aisle.

      If you are not able to locate either, then try increasing the quantity of baking powder by another 1/4 teaspoon (one of the visitor did it and she said that it worked) or try substituting flax seed meal (another visitor did this). See the comment by Minu.

  98. Highly recommended….:) tried this recipe and it turned out superb….Thank you very much for the wonderful recipe…btwn i have been following your recipes since a year…and almost all of them came out good..:)….wonderful blog and tips are so helpful…

  99. Hello Madhu… thanks for great cupcakes/cake recipe. I wasn’t able to get the egg replacer on a short notice, so used flax seed meal instead. It was delicious. I love baking your recipes and my family enjoys eating it (it’s hard job, but someone has to do it, right!!). Our favorite is the Vegan Cranberry Nut Quick Bread using Flax Seed Meal. I must make it at least once a month. Thanks again… I appreciate your dedication.

    Great job.

    • Thanks for trying the recipe, Minu. Its great to know that flax seed meal works too. But I guess the the cupcakes had brownish flecks in it. Could you please rate the recipes so that it will benefit others who want to bake it.

      • Yes, there was brownish tint to the cupcakes, but so worth it (if you can’t find the egg replacer – also the egg replacer can be little pricy, so this perfect substitue). I added 2 tablespoon ground flaxseed plus 6 tablespoons warm water. Since I used skim milk, I used 2 cups and not the 1/4 water as called for, also used cake flour. It turned out really great. My boys enjoyed it very much. This goes on my top 10 cake recipe list. I will look further for the egg replacer at my local stores and try this recipe again.

        • Thanks Minu. Yes, EnerG is also not easily available in many places. So knowing that flax seed works is great news.

  100. Hi Madhuram…

    Have been a silent reader/lurker of your site for a long time now.. trying various recipes listed and failing in varied degrees mostly.. ! πŸ™‚ Tried this one last week so we could take it for our day trip and it was a super hit !! My hubby had kept some aside to take to his workplace and he could not resist eating them up also !! thank you sooo much !

    • You’re welcome Radha. Thanks for giving it a shot. Do shoot me an email if you have any questions in your failed experiments.

      • It has been a while since those failed experiments Madhuram..will get back in touch with you if I brave to try them again! πŸ™‚ But i was thinking of trying the pineapple upside down cake..i find some recipes on the net..but its not got the “Madhuram Stamp” to it ! Have you ever tried it? Could you please share the recipe if you have?

        Also, what is the difference between the normal sugar we get in US (the powdered form) and icing sugar? Can I use the normal sugar instead of icing sugar for icing of cakes?

        • Radha, I haven’t tried the pineapple upside down cake yet, but its definitely on my “to-try” list. Hopefully I can get to it some of these days. Granulated sugar is different from icing sugar (which is also called confectioner’s sugar or powdered sugar). You have to get icing sugar for icing.

  101. Have you tried the one from Vegan cupcakes take over the world? I love that one and it doesn’t require any egg replacers! Your pics look yum!!

  102. Perfect timing – my son’s birthday is coming up and he has an egg allergy. I’ve made several of the chocolate cakes from this site in the past (all are wonderful) but wanted to make both chocolate and white this year for the kids that don’t like chocolate. I’m so glad I found this!

    • Thanks abc. I got it in a cake decorating store. It came in a box of various colors. I think it was called violet.

  103. This recipe looks fantastic! So far, my favorite cupcake has been Smitten Kitchen’s yellow cake recipe, and I’ve just subbed the Ener-g egg replacer in lieu of those eggs, used soy milk, and also vegan butter. That recipe is very, very delicious!

    I will give this one a try very soon. πŸ™‚

  104. hi
    madhu
    i have Q where can i find Ener-G egg replacer i can’t
    find it in any store is that any specific store for that.
    can u plz plz tell me which store to go .

    thanks rani

  105. Congra8s Madhu,finally your search is over.Cupcakes looks sooo yummy, I am going to try this next week for my Wilton class.Actually I was looking for this recipe. Thanks a lot for the recipe.I just have a question,what should be size if pan if I want to make a cake out of this.

    • Thanks Gudia. You should be fine with an 8 or 9 inch pan. You may have some leftover batter for 4-5 cupcakes I guess.

  106. I read this post this morning and immediately tried baking these.
    They were really yummy and fluffy. I love it!
    Thank you very much for sharing this recipe!

  107. question on point #3 of your notes section…..do we just mix with spatula the butter + flour + egg mixture OR do we need to beat it ?

  108. Hey Madhu

    Congrats on your new find and a BIG THANK YOU for sharing it all of us. Shall definitely try this out.
    Question: Do you think this will make a base for a good round cake / sheet cake for B’day cakes

    Thanks

    – Rupa

  109. the cupcakes look Yumm!!!feeling like trying it right away but i cant find egg replacer in india … is thr any substitute i can use??? πŸ™

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