Eggless Vanilla Cupcakes

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(from 65 reviews)
Vanilla Cupcakes Recipe

Eggless Vanilla Cupcakes: 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.

As the original recipe is 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.


Vanilla Cupcakes Recipe

Prep TimeCook TimeMakes
25 Mins23 Mins + 10 Mins Cooling15 Cupcakes
Eggless Vanilla Cupcakes
4.9 from 65 reviews
My search for the perfect eggless vanilla cupcakes has ended with this awesome recipe.
  • 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
  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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  1. Surya

    Thank you for the wonderful recipe. I made this recently for my daughter’s birthday and everyone loved it. No one could tell that there was no egg in it.

    • Madhuram

      You’re welcome, Surya.

  2. Sahithi Chaganti

    Can we use your eggless vanilla cake recipe to make the cup cakes?
    What is the difference between cake and cup cake?

    • Madhuram

      Yes, you can make it as cupcakes, Sahithi. The difference is the shape and size and the baking time will also vary. With cupcakes portion control and serving is easy because it’s done individually.

  3. Brooklyn

    Hello, what non-dairy milk do you suggest ?

    • Madhuram

      I prefer rice milk and almond milk, Brooklyn.

  4. geeta

    is it okay to use any brand of egg replacer?i am not able to findthe Ener-G egg replacer. can this be used for making donuts too? Have you tried and got goodresults?

    • Madhuram

      I have tried only Ener-G and another local brand so far. Don’t even remember the name now. Both work fine for me. I’m not sure about other brands. You can try using the same batter to bake donuts as well. I’m guessing it should be ok.

  5. Diva

    The recipe looks interesting but i dont have oven. Can i use microwave for this recipe?
    Also, is there any substitute for egg replacement powder?

    • Madhuram

      I have not baked in a microwave oven, so not sure how it works. You can try this easy vanilla cupcake recipe if you can’t find Ener-G.

  6. Kelly

    I did this as a cake, the taste was good but it turned out very dense both times. Any tips on how to fix this?

    • Madhuram

      Oh ok. I have not tried this as a cake, Kelly. Probably a teaspoon of vinegar might make it less dense.

  7. Tressie

    This recipe really is the best I have found and used. I have been baking these cupcakes for seven years for my eldest daughter and now my youngest. I always have so many compliments on them. Thank you for sharing.

    • Madhuram

      You’re very welcome, Tressie. I’m glad that this recipe is working for you and your family.

  8. Isabel

    What size cake pan would you recommend for this recipe?

    • Madhuram

      You can bake it in a 13×9 inch pan or two 8 inch pans.