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.
How to make eggless vanilla cupcakes?
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 ¼ cup of water to the egg replacer mixture and stir it well.
4. In a large bowl, stir together the flour, baking powder, and salt. Set it aside.
5. In another large bowl, put the melted butter.
6. In another bowl, cream the butter and sugar until light and fluffy. This may take up to 2-3 minutes.
7. Add the vanilla extract and remaining ¼ cup of water, and beat well.
8. Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes). Beat until combined.
10. Fill in the muffin cups ¾th 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).
11. Remove from the oven and place on a wire rack to cool. Then apply frosting as needed.
If you tried this Vanilla Cupcakes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vanilla Cupcakes
Ingredients
- 2 teaspoons Ener-G egg replacer powder
- 3 tablespoons lukewarm water
- 1 and ¾ cups Milk (I used 2%)
- ½ cup Water, divided
- ½ cup Butter, melted
- 1 and ¼ cups Sugar (See Notes)
- 1 and ½ teaspoons Vanilla Extract (See My Notes)
- 2 and ½ cups All Purpose Flour
- 2 and ½ teaspoons Baking Powder
- ½ teaspoon Salt
Instructions
- 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
- 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.
- Add the milk and ¼ cup of water to the egg replacer mixture and stir it well.
- In a large bowl, stir together the flour, baking powder, and salt. Set it aside.
- In another bowl, cream the butter and sugar until light and fluffy. This may take upto 2-3 minutes.
- Add the vanilla extract and remaining ¼ cup of water, and beat well.
- Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes)
- Beat until combined.
- Fill in the muffin cups ¾th 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).
- Remove from the oven and place on a wire rack to cool.
My Notes
- The original recipe called for 1 and ½ 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 ¼ cups, especially if you are going to frost it.
- I would increase the quantity of vanilla extract to 2 teaspoons.
- 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.
- 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.
- 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.
- The serving size mentioned in the original recipe was 10-12 cupcakes but I got about 15.
??????? ??????? says
Wow...looks so good Madhu... honestly..:)
Madhuram says
Thanks Bhuvana.
Radha says
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.. ! 🙂 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 !
Madhuram says
You're welcome Radha. Thanks for giving it a shot. Do shoot me an email if you have any questions in your failed experiments.
Radha says
It has been a while since those failed experiments Madhuram..will get back in touch with you if I brave to try them again! 🙂 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?
Madhuram says
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.
Gayathri says
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!!
Madhuram says
That's great to know Gayathri. I haven't tried it so far. Have been eyeing on that book for sometime now.
Lisa says
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!
Madhuram says
Do try it and let us know if you liked it Lisa. Don't forget to rate the recipe when you do so!
abc says
Where can I find lavender food color? In a grocery store?
Madhuram says
Thanks abc. I got it in a cake decorating store. It came in a box of various colors. I think it was called violet.
abc says
Dear Madhuram
Loved the post and the beautiful lavender frosting. Will try the vegan version soon.
Thanks
sudha` says
have always loved your posts...and i m glad u found the best recipe...i cant wait to try it!! thanks for sharing it
onitha says
hi,
What I can use insyead of the egg replacer.
Madhuram says
Try increasing the quantity of baking powder by another 1/4 teaspoon.
Jane says
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. 🙂
Madhuram says
I'll go there and check it out. Thanks Jane.
Maximoo says
My problem is that im also allergic to the egg-replacer
Madhuram says
That's bad. So which ingredient in the EnerG are you allergic to?
rani says
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
Madhuram says
If you have a Whole Foods store you should definitely find it there or else check this link: http://www.ener-g.com/where
gudia says
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.
Madhuram says
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.
Rei says
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!
Madhuram says
That was very quick Rei. Thanks for trying.
Krithi says
Looks so beautiful and neatly done.. thanks for sharing..
http://krithiskitchen.blogspot.com
Event: Healing Foods - Banana
Priya says
Cute and marvellous looking cupcakes, feel like having some..
Rupa Lakshminarayan says
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 ?
Madhuram says
You can beat it smooth otherwise its going to be lumpy.
Rupa Lakshminarayan says
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
Madhuram says
I'm pretty sure that it should work out fine as a cake too.
Hari Chandana says
OMG.... Looks so cute and delicious.. amazing job dear.. thanks for the awesome recipe 🙂
Indian Cuisine
Nandini says
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??? 🙁
Madhuram says
Maybe you can try increasing the quantity of baking powder by another 1/4 teaspoon.
Kelly says
Hi,
I was wondering about substituting almond flour for flour to be gluten free.
Madhuram says
Since almond flour is gluten free, I think you would have to use xanatham gum. It can't be replaced measure to measure for all purpose flour.
P.Vasanthi says
Hi Madhu
Wonderful cake and more wonderful photograph. Eye catching!